Complexation of procainamide with dextrose.
The percent of procainamide complexed with dextrose was determined to be directly related to the concentration per mole fraction of dextrose in the solution. The complexation process was reversible and did not proceed at lower pH (approximately 1.5). The rate of formation of complex was dependent on the initial pH value of the solution and the pH decreased as the concentration of the complex increased. The increase in the concentration of procainamide did not change the equilibrium concentration of the complex. The addition of sodium chloride or edetate disodium did not alter the rate of formation of the complex or its equilibrium concentration. The addition of hydrochloric acid prevented the formation of the complex and on adding hydrochloric acid after the formation of the complex, procainamide was completely freed.
D002626:Chemistry, Pharmaceutical; D002851:Chromatography, High Pressure Liquid / Q000379:methods; D005947:Glucose / Q000032:analysis; D006863:Hydrogen-Ion Concentration; D011342:Procainamide / Q000032:analysis
D005947:Glucose; D011342:Procainamide