Application of Thermogravimetry in the Quality Control of Chloramphenicol Tablets

The stability and thermal behaviour of chloramphenicol and various of its mixtures were investigated. The thermogravimetric and stability constant results showed that the chloramphenicol base is thermally more stable than the tablet in the studied formulation. The reduction in stability was attributed to the presence of starch in the formulation. The thermal decompositions of the chloramphenicol base and the tablet obey first-order kinetics. This revised version was published online in August 2006 with corrections to the Cover Date.