STABILITY OF ADENOSINE IN INFUSION

Using liquid chromatography the stability of adenosine in aqueous solu tion was investigated at five different temperatures, namely 4, 22, 37 , 60 and 72 degrees C over a period of 6 months. At the three lowest t emperatures, the initial concentration of the product was not altered, at the highest temperatures there was a significant decrease. From th ese data the shelf life (t(90)) at room temperature was estimated to b e at least 5 years. (C) 1998 Published by Elsevier Science B.V. All ri ghts reserved.