Literature DB >> 3783462

Enhanced stability of codeine sulfate: effect of pH, buffer, and temperature on the degradation of codeine in aqueous solution.

M F Powell.   

Abstract

In the absence of strong buffer catalysts, the degradation of codeine sulfate (7,8-didehydro-4,5 alpha-epoxy-3-methoxy-17-methylmorphinan-6 alpha-ol sulfate) in aqueous solution is described by the expression kobs = kH+ [H+] + k0 + kHO-[HO-], where kH+ = (3.9 +/- 1.3) X 10(-8) M-1 X S-1, k0 = (2.7 +/- 0.5) X 10(-8) S-1, and kHO- = (5.1 +/- 1.0) X 10(-6) M-1 X S-1 at 80 degrees C. The activation energies associated with these rate constants are 27.7, 21.0, and 28.3 kcal X mol-1, respectively. In the absence of buffer catalysis, codeine sulfate is predicted to have a room temperature shelf life of approximately 44 years between pH 1 and 10, significantly longer than the 1.1 year shelf life of codeine phosphate reported earlier.

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Year:  1986        PMID: 3783462     DOI: 10.1002/jps.2600750917

Source DB:  PubMed          Journal:  J Pharm Sci        ISSN: 0022-3549            Impact factor:   3.534


  4 in total

1.  Effect of ascorbic acid on the degradation of cyanocobalamin and hydroxocobalamin in aqueous solution: a kinetic study.

Authors:  Iqbal Ahmad; Kiran Qadeer; Saima Zahid; Muhammad Ali Sheraz; Tehmina Ismail; Waqar Hussain; Izhar Ahmad Ansari
Journal:  AAPS PharmSciTech       Date:  2014-06-12       Impact factor: 3.246

2.  Assessment of Dry Heating, Water Rinsing, and Baking on Concentrations of the Opium Alkaloid Noscapine in Poppy Seeds.

Authors:  Shalaka A Shetge; Benjamin W Redan
Journal:  ACS Food Sci Technol       Date:  2022-02-17

3.  Chemical stability of esters of nicotinic acid intended for pulmonary administration by liquid ventilation.

Authors:  Cheng-Hsuan Hsu; Michael Jay; Paul M Bummer; Hans-Joachim Lehmler
Journal:  Pharm Res       Date:  2003-06       Impact factor: 4.200

4.  Concentrations of the Opium Alkaloids Morphine, Codeine, and Thebaine in Poppy Seeds are Reduced after Thermal and Washing Treatments but are Not Affected when Incorporated in a Model Baked Product.

Authors:  Shalaka A Shetge; Michael P Dzakovich; Jessica L Cooperstone; Daria Kleinmeier; Benjamin W Redan
Journal:  J Agric Food Chem       Date:  2020-04-27       Impact factor: 5.895

  4 in total

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