Modeling solubility, acid-base properties and activity coefficients of amoxicillin, ampicillin and (+)6-aminopenicillanic acid, in NaCl(aq) at different ionic strengths and temperatures.
The total solubility of three penicillin derivatives was determined, in pure water and NaCl aqueous solutions at different salt concentrations (from ∼0.15 to 1.0 mol L(-1) for ampicillin and amoxicillin, and from ∼0.05 to 2.0 mol L(-1) for (+)6-aminopenicillanic acid), using the shake-flask method for generating the saturated solutions, followed by potentiometric analysis. The knowledge of the pH of solubilization and of the protonation constants determined in the same experimental conditions, allowed us to calculate, by means of the mass balance equations, the solubility of the neutral species at different ionic strength values, to model its dependence on the salt concentration and to determine the corresponding values at infinite dilution. The salting parameter and the activity coefficients of the neutral species were calculated by the Setschenow equation. The protonation constants of ampicillin and amoxicillin, determined at different temperatures (from T=288.15 to 318.15K), from potentiometric and spectrophotometric measurements, were used to calculate, by means of the Van't Hoff equation, the temperature coefficients at different ionic strength values and the corresponding protonation entropies. The protonation enthalpies of the (+)6-aminopenicillanic acid were determined by isoperibol calorimetric titrations at T=298.15K and up to I=2.0 mol L(-1). The dependence of the protonation constants on ionic strength was modeled by means of the Debye-Hückel and SIT (Specific ion Interaction Theory) approaches, and the specific interaction parameters of the ionic species were determined. The hydrolysis of the β-lactam ring was studied by spectrophotometric and H NMR investigations as a function of pH, ionic strength and time. Potentiometric measurements carried out on the hydrolyzed (+)6-aminopenicillanic acid allowed us to highlight that the opened and the closed β-lactam forms of the (+)6-aminopenicillanic acid have quite different acid-base properties. An analysis of literature solubility, protonation constants, enthalpies and activity coefficients is reported too.
Dipartimento di Chimica Inorganica, Chimica Analitica e Chimica Fisica, Università di Messina, Viale Ferdinando Stagno d'Alcontres, 31, I-98166 Messina (Vill. S. Agata), Italy. fcrea@unime.it
Francesco
F
Crea
Daniela
D
Cucinotta
Concetta
C
De Stefano
Demetrio
D
Milea
Silvio
S
Sammartano
Giuseppina
G
Vianelli
D000658:Amoxicillin / Q000737:chemistry*; D000667:Ampicillin / Q000737:chemistry*; D006863:Hydrogen-Ion Concentration; D006868:Hydrolysis; D009994:Osmolar Concentration; D010397:Penicillanic Acid / Q000031:analogs & derivatives* / Q000737:chemistry; D011199:Potentiometry / Q000379:methods; D012965:Sodium Chloride / Q000737:chemistry*; D012995:Solubility; D012996:Solutions / Q000737:chemistry; D013696:Temperature; D014867:Water / Q000737:chemistry*; D047090:beta-Lactams / Q000737:chemistry
D012996:Solutions; D047090:beta-Lactams; D014867:Water; D012965:Sodium Chloride; D000667:Ampicillin; D000658:Amoxicillin; D010397:Penicillanic Acid; C004408:aminopenicillanic acid