Kovalcik, Thomas R.; Guillory, J. Keith published the artcile< The stability of cyclophosphamide in lyophilized cakes. Part I. Mannitol, lactose, and sodium bicarbonate as excipients>, COA of Formula: C7H17Cl2N2O3P, the main research area is cyclophosphamide stability lyophilization; mannitol cyclophosphamide stability lyophilization; lactose cyclophosphamide stability lyophilization; bicarbonate cyclophosphamide stability lyophilization.
Lyophilized products containing cyclophosphamide (I) and one of the following excipients: mannitol, lactose, NaHCO3, or sorbitol, were prepared All of the products were well-formed cakes with the exception of the one containing I and sorbitol, which was a collapsed mass. I in lyophilized cakes containing mannitol, lactose, or NaHCO3 undergo rapid (t90 ≈ 15 days) degradation in the solid state. A simple method was developed which permits introduction of measured quantities of water vapor into the lyophilized cake. In the cakes containing mannitol or NaHCO3 as adjuvants, DSC and x-ray diffraction showed that I was converted from the amorphous to the monohydrate form when exposed to moisture, and exhibited improved stability. In the case of the cake containing lactose, the lactose, but not the I, was converted to a monohydrate, and the stability of I was not improved.
Journal of Parenteral Science and Technology published new progress about Freeze drying. 6055-19-2 belongs to class chlorides-buliding-blocks, and the molecular formula is C7H17Cl2N2O3P, COA of Formula: C7H17Cl2N2O3P.
Referemce:
Chloride – Wikipedia,
Chlorides – an overview | ScienceDirect Topics