β-内酰胺类抗生素对热的稳定性的研究

Study on of β-lactam Classantibiotic Stability of Hot

目的研究工艺生产过程中温度对β-内酰胺类抗生素稳定性的影响。方法碘量法测定不同温度下的7-氨基头孢烷酸(7-ACA)的稳定性。结果在室温20℃时持续搅拌近48 h,开环产物所占的比例不超过20%;40℃时持续搅拌30 h开环产物所占的比例达到22%;60℃时持续搅拌20 h以上,开环产物所占的比例超过35%;温度升高到80℃时持续搅拌7 h左右,开环产物超过40%。讨论β-内酰胺类抗生素水溶液的稳定性随温度的升高而降低。因此在低温条件下,β-内酰胺类抗生素在碱水溶液中是相对稳定的。

Objective To investigate influence of temperature on β-lactam classantibiotic stabil- ity in production process. Methods I7-ACA stability odometry was detected under different temperature. Results Under 20 ℃ continuing to stir for nearly 48 hours, the proportion which the occupied split-ring product had not surpassed 20%;Under 40 ℃ continuing to heat up for 30 hours ,the proportion which occupied split-rings products had achieved 22% ; under 60 ℃ continuing to heat up for above 20 hours, the proportion which the occupied split-ring product had not surpassed 35% ;When temperature increments to 80 ℃, heated up for about 7 hours, the proportion which occupied split-rings products had already surpassed 40%. Conclusion The stability of β-lactam classantibiotic watery solution could cut down with the temperature stepping up. Therefore, in the low temperature condition,β-1actam class antibiotic is relatively stable in the alkaline water solution.