Complexation of procainamide with hydroxide-containing compounds.
The complexation of procainamide with hydroxide-containing compounds, ethanol, fructose, glucose, glycerin, lactose, maltose, propylene glycol, sorbitol, and sucrose, have been studied. Procainamide formed a complex with glucose, lactose, and maltose, all of which contain a hemiacetal group, whereas fructose and sucrose do not. The percent of complex formed was dependent on the pH of the solution, with an optimum range of approximately 4-5.2. As with glucose, the percent of complex formed was directly related to the concentration of lactose in the solution. In dry mixtures, procainamide did not form a complex with glucose or lactose. The complex formed with lactose or maltose could be completely reversed by adding hydrochloric acid. A similar observation with glucose was reported earlier. In the optimum pH range, equilibrium was established in approximately 24 hr, and the process of complexation followed the equation for reversible reactions.
D055598:Chemical Phenomena; D002627:Chemistry, Physical; D000431:Ethanol; D005632:Fructose; D005947:Glucose; D005990:Glycerol; D006878:Hydroxides; D007785:Lactose; D008320:Maltose; D011342:Procainamide; D011409:Propylene Glycols; D013012:Sorbitol; D013395:Sucrose
D006878:Hydroxides; D011409:Propylene Glycols; D005632:Fructose; D000431:Ethanol; D013012:Sorbitol; D013395:Sucrose; D008320:Maltose; D005947:Glucose; D007785:Lactose; D011342:Procainamide; D005990:Glycerol