赋形剂对头孢噻吩钠稳定性影响的研究

Effects of Some pharmaceutical excipients on cephalothin stability

根据化学动力学的稳定性预测原理，对以不同赋形剂配制的头孢噻吩钠冻干粉的稳定性进行了考察与评价。实验结果表明，头孢噻吩钠的淀粉冻干粉的稳定性优于结晶纤维素冻干粉的稳定性。

According to the isothermal method, the decomposition rate of cephalothin was determined in the presence of starch and MCC as model excipients under various humidity conditions. The decomposition rate increased with the increasing water content of the excipients. Kinetic parameters of cephalothin decomposition are calculated and the stability of cephalothin at room temperature is predicted. It was found that the stability of cephalothin in starch mixture was larger than that in MCC mixture.