[Study of the process of inactivating oleandomycin phosphate preparations]

Ageing of oleandomycin preparations was studied. Certain biologically inactive components accumulating on storage of the preparations were isolated and investigated. A scheme for ageing of oleandomycin phosphate preparations is described. The scheme includes cleaving up of the water molecule at C11 and cleaving by the epoxide ring at the early stages and hydrolysis by the glycoside bonds at the later stages.