Ampicillin rapidly loses activity when stored above a pH of 7.0.4,5,11Optimal conditions for storage are at +4°C, pH 3.8 to 5. At these conditions the solutions will retain more than 90% activity for approximately one week. Buffer compositions may also effect stability: Optimally Tris buffers should have a pH of approximately 5, citrate buffers at 7, acetate buffers at 6.4,5
Autoclaving solutions of ampicillin will destroy activity. Solutions can be sterilized by filtration (0.22 um filter) and stored frozen (-20°C or below). Frozen solutions can be stored for up to 3 months.
pKa Values (at 25°C):12
pKa = 2.5 (-COOH)
pKa = 7.3 (-NH2)
Description:Ampicillin is a semi-synthetic derivative of penicillin, active as a broad-spectrum antibiotic. It is inactivated by beta-lactamases and for this reason a beta-lactamase inhibitor should be considered when using ampicillin. Against gram-positive bacteria, ampicillin has a similar mode of action as benzylpenicillin; against gram-negative bacteria, it has a similar mode of action as chloramphenicol and tetracyclines. In E. coli it inhibits cell wall synthesis.18
Also described for the use of inhancing luminol chemiluminescence.15
Suggested Effective Concentrations:100 mg/liter for both gram positive and gram negative bacteria. It is typically stable in media at 37°C for approximately 3 days.26
Solubility:Soluble in water (50 mg/ml); soluble in 1 M Ammonium Hydroxide, dilute acids or bases12; practically insoluble in alcohol, chloroform, ether and fixed oils.