The stability of amoxycillin sodium in normal saline and glucose (5%) solutions in the liquid and frozen states.
The stability of a 1% w/v solution of amoxycillin sodium in normal saline and in glucose (5%) solutions was examined in the liquid and frozen states over the temperature range -26-60 degrees C. It was found that under all conditions amoxycillin sodium was much less stable in glucose (5%) solution. Freezing the solutions markedly reduced amoxycillin sodium stability. Maximum degradation rates in the frozen state occurred over the temperature range -7.5 degrees C to -6.5 degrees C in normal saline and at -8.9 degrees C in glucose (5%) solutions. For example, in normal saline the liquid state t90 (time for the concentration to decrease to 90% of its initial value) at 0 degree C of 252 h, was reduced to 8 h at -6.5 degrees C and increased to 14 h at -19.2 degrees C. In glucose (5%) solution comparative values of 12.5 h at 0 degree C, 2.5 h at -6.5 degrees C and 8.4 h at -19.2 degrees C were found. Amoxycillin sodium is very unstable in these solutions even at -26 degrees C. Maximum stability of the solutions examined in this study was at 0 degree C in normal saline and at -26 degrees C in glucose (5%) where the t90 value was 25.5 h.
McDonald
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C
School of Pharmacy, Curtin University of Technology, Bentley, Western Australia.
Sunderland
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VB
Lau
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Shija
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R
D000658:Amoxicillin; D004355:Drug Stability; D005615:Freezing; D005947:Glucose; D012965:Sodium Chloride; D013696:Temperature
D012965:Sodium Chloride; D000658:Amoxicillin; D005947:Glucose