Differential heat stability of amphenicols characterized by structural degradation, mass spectrometry and antimicrobial activity

Journal of Pharmaceutical and Biomedical Analysis

Volumn 53, Issue 4, 2010, Pages 869-877

  Franje, Catherine A ^a   Chang, Shao Kuang ^b   Shyu, Ching Lin ^a   Davis, Jennifer L ^c   Lee, Yan Wen ^a   Lee, Ren Jye ^a   Chang, Chao Chin ^a   Chou, Chi Chung ^a  

^a NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

^b NATIONAL TAIWAN UNIVERSITY   (Taiwan)

^c NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Amphenicol; Capillary electrophoresis; GC MS; Heat stability; Minimum inhibitory concentration

Indexed keywords

CHLORAMPHENICOL; FLORFENICOL; SODIUM CHLORIDE; THIAMPHENICOL; WATER;

ANTIBACTERIAL ACTIVITY; ARTICLE; CAPILLARY ELECTROPHORESIS; CHICKEN MEAT; CONTROLLED STUDY; DRUG DEGRADATION; DRUG STABILITY; DRUG STRUCTURE; ELECTROSPRAY MASS SPECTROMETRY; ESCHERICHIA COLI; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; MICROWAVE RADIATION; MINIMUM INHIBITORY CONCENTRATION; NONHUMAN; PRIORITY JOURNAL; SOYBEAN; STAPHYLOCOCCUS AUREUS; THERMOSTABILITY; ULTRAVIOLET SPECTROPHOTOMETRY;

ANTI-BACTERIAL AGENTS; CHLORAMPHENICOL; DRUG STABILITY; ELECTROPHORESIS, CAPILLARY; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HOT TEMPERATURE; MICROBIAL SENSITIVITY TESTS; MICROWAVES; THIAMPHENICOL;

EID: 77955587127     PISSN: 07317085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jpba.2010.06.013     Document Type: Article

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