| pH及不同缓冲盐对阿莫西林化学稳定性的影响 |
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| 引用本文： | 王齐放,李三鸣,赵喆,朱瑛. pH及不同缓冲盐对阿莫西林化学稳定性的影响[J]. 沈阳药科大学学报, 1999, 16(3): 176-178,205 |
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| 作者姓名： | 王齐放 李三鸣 赵喆 朱瑛 |
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| 作者单位： | 沈阳药科大学基础部,沈阳,110015 |
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| 摘 要： | 根据化学动力学的原理，采用经典法及单测点法，考察了ｐＨ对阿莫西林化学稳定性的影响，同时，对不同种类的缓冲盐对其降解作用也进行了考察．结果表明阿莫西林的最稳定（ｐＨ）ｍ为６２～７２，在醋酸盐及磷酸盐缓冲液中较稳定．
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| 关 键 词： | 阿莫西林；稳定性；最稳定（pH）_m；缓冲盐 |
Effects of pH and Different Buffer Salts on Amocillin's Chemical Stability |
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| Wang Qifang,Li Sanming,Zhao Zhe,Zhu Ying. Effects of pH and Different Buffer Salts on Amocillin's Chemical Stability[J]. Journal of Shenyang Pharmaceutical University, 1999, 16(3): 176-178,205 |
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| Authors: | Wang Qifang Li Sanming Zhao Zhe Zhu Ying |
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| Abstract: | According to the chemical kinetics principle,two methodsthe classical method and the single point method were used in this paper to study how the pH affected amocillins chemical stability and how amocillin degradated in different buffer salts. The results showed that amocillins pH of maximum stability was 6272,and that it was more steady in acetate or phosphate buffer solutions than in others. |
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| Keywords: | amocillin stability pH of maximum stability buffer salt |
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