Improvement of chemical instability of carmoful in .BETA.-cyclodextrin solid complex by utilizing some organic acids.

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Abstract
Degradation of carmoful (HCFU) in the solid state was significantly accelerated by .beta.-cyclodextrin (.beta.-CyD) complexation owing to the hydroscopic nature of .beta.-CyD. The instability of HCFU in the solid complex was found to be markedly improved by the addition of some organic acids such as citric, L-(+)-tartaric and DL-malic acids, whereas DL-aspartic acid and neutral additives such as talc lactose, cellulose and methyl cellulose had insignificant stabilizing effects. The results indicated that organic acids having lower pKa value and higher aqueous solubility are particularly useful to prevent the hydrolysis of HCFU by providing an acidic environment around the complex after moisture sorption.