Differential Scanning Calorimetry of Ampicillin-Aspartame Mixture

Publisher Website
Google Scholar
Abstract
The possible interaction of anhydrous and trihydrate ampicillin with aspartame, in the solid state, was investigated by comparing the thermal behavior of physical mixtures of the respective original components in different molar ratios, using differential scanning calorimetry. Aspartame was found to form complexes with anhydrous ampicillin and ampicillin trihydrate. These complexes were found to be dependent on the molar ratios of the mixture components. One of the complexes between anhydrous and trihydrate ampicillin and aspartame, as determined from the enthalpy change of the DSC transitions of the mixtures, was found to have a 2:1 molar ratio.