| Autor: |
Jones, Peter H., Rowley, Elizabeth K., Weiss, Arlene L., Bishop, Dorothy L., Chun, Alexander H.C. |
| Zdroj: |
Journal of Pharmaceutical Sciences; March 1969, Vol. 58 Issue: 3 p337-339, 3p |
| Abstrakt: |
Fifteen salts of erythromycin were prepared and their relative water solubilities and bitterness levels measured. The water solubilities of the salts were found to be related to the size of the alkyl group attached to the acid. The level of bitterness, however, was related not only to the size of the alkyl group but also to the stability of the salt. The stability of the salt was a function of the strength of the acid used to prepare the salt and could be measured by the downfleld shift of the N-methyl protons in the NMR spectrum of the salt. The stearyl sulfate salt was the least bitter of the salts. |
| Databáze: |
Supplemental Index |
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