Degradation kinetics of L-glutamine in aqueous solution

被引：28

作者：

Arii, K ^{[1
]}

Kobayashi, H ^{[1
]}

Kai, T ^{[1
]}

Kokuba, Y ^{[1
]}

机构：

[1] Hoechst Marion Roussel Ltd, Preclin Dev Labs, Shiga 5202304, Japan

来源：

EUROPEAN JOURNAL OF PHARMACEUTICAL SCIENCES | 1999年 / 9卷 / 01期

关键词：

L-glutamine; degradation; 5-pyrrolidone-2-carboxylic acid;

D O I：

10.1016/S0928-0987(99)00047-0

中图分类号：

R9 [药学];

学科分类号：

1007 ;

摘要：

The degradation kinetics of L-glutamine (Gln) in aqueous solution was studied as a function of buffer concentration, pH and temperature. Stability tests were performed using a stability-indicating high-performance Liquid chromatographic assay. The degradation product of Gin was 5-pyrrolidone-2-carboxylic acid. The reaction order for Gin in aqueous solution followed pseudo-first-order kinetics under all experimental conditions. The maximum stability of Gin was observed in the pH range from 5.0 to 7.5. The pH-rate profile described by specific acid-base catalysis and hydrolysis by water molecules agreed with the experimental results. Arrhenius plots showed the temperature dependence of Gin degradation, and the apparent activation energy at pH 6.41 was determined to be 9.87x10(4) J mol(-1). (C) 1999 Elsevier Science B.V. All rights reserved.

引用

页码：75 / 78

页数：4

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