Stabilizing effect of fructose on aqueous solutions of hydrocortisone

Accelerated stability studies (37 degrees, 47 degrees, and 57 degrees) were conducted on buffered aqueous solutions (pH 7.4, 8.4, and 9.4) of hydrocortisone in the presence of various molar ratios of D-fructose. First-order degradation was observed. Significant improvement in hydrocortisone stability was seen in those solutions containing a 25 M excess of D-fructose. Hydrocortisone solutions containing dextrose, lactose, sucrose, sorbitol, propylene glycol, or glycerin in the same molar ratio were not stabilized.