硫酸链霉素水溶液化学稳定性的研究

本实验在广泛pH范围内对硫酸链霉素的化学稳定性进行研究,测定不同温度下不同pH时的速度常数,得到不同pH时的分解活化能及不同温度下的最稳定pH值。活化能数值在pH4～5及pH6～7出现极大值,而不同温度下的两个最稳定pH[(pH)_m]恰落在这两个pH范围内。分别用经典恒温法及单测点法进行实验,所得结果无显著性差异。

A STUDY OF CHEMICAL STABILITY OF STREPTOMYCIN SULFATE IN AQUEOUS SOLUTION

In the present experiment, the chemical stability of streptomycin sulfate was studied in a large pH range. The rate constants at different temperatures and different pH were determined. The activation energy values for different pH were obtained as well as the pH of maximum stability((pH)_m) at different temperatures. The two(pH)_m values were shown to be pH 4～5 and pH 6～7 where the activation energy showed maximum values also. Two methods——the conventional isothermal kinetic method and the single-point kinetic method——were used in this experiment. Results showed that there was no significant difference between these two methods for the values of activation energy and rate constants.