WJPPS Citation

Login

Search

News & Updation

  • Updated Version
  • WJPPS introducing updated version of OSTS (online submission and tracking system), which have dedicated control panel for both author and reviewer. Using this control panel author can submit manuscript
  • Call for Paper
    • WJPPS  Invited to submit your valuable manuscripts for Coming Issue.
  • Journal web site support Internet Explorer, Google Chrome, Mozilla Firefox, Opera, Saffari for easy download of article without any trouble.
  •  
  • New Impact Factor
  • WJPPS Impact Factor has been Increased to 8.025 for Year 2024.

  • WJPPS: MARCH ISSUE PUBLISHED
  • March Issue has been successfully launched on 1 March 2024.

  • ICV
  • WJPPS Rank with Index Copernicus Value 84.65 due to high reputation at International Level

  • Scope Indexed
  • WJPPS is indexed in Scope Database based on the recommendation of the Content Selection Committee (CSC).

Abstract

INVESTIGATION ON ENZYMATIC DEGRADATION OF AMPICILLIN AND AMOXICILLIN IN AQUEOUS SOLUTION

Lixin Li and Hanwen Sun*

ABSTRACT

The enzymatic degradation of ampicillin and amoxicillin in aqueous solution was investigated by ultra-performance liquid chromatography coupled with electrospray ionization-time-of-flight mass spectrometry. The influence factors on the degradation were investigated, including β-lactamase dosage, temperature, time, and acidity. Their degradation products and the isomers of ampilloic acid and amoxilloic acid were identified based on the accurate mass and a sub-structure of the penicillins. The effect of pH and temperature on enzymatic degradations and degraded products of ampicilloic acid and amoxicilloic acid is stronger than on chemical acid hydrolysis. The proportion of the degradation products (ampicilloic acid and ampilloic acid; amoxicilloic acid and amoxilloic acid) was different with temperature and pH. When the temperature increased from 40 to 70°C, the proportion of the both penicilloic acid decreased markedly, up to near zero, it suggests the proportion of ampilloic acid and amoxilloic acid increased up to near 100% under 60‒70°C because the decarboxylation of the penicilloic acids formed penilloic acid. It is suggested that ampilloic acid and amoxilloic acid may be used as a standard for reliable quantitative analysis.

Keywords: Ampicillin; amoxicillin; degradation; ?-lactamase.


[Download Article]     [Download Certifiate]

Call for Paper

World Journal of Pharmacy and Pharmaceutical Sciences (WJPPS)
Read More

Online Submission

World Journal of Pharmacy and Pharmaceutical Sciences (WJPPS)
Read More

Email & SMS Alert

World Journal of Pharmacy and Pharmaceutical Sciences (WJPPS)
Read More