Molecular Formula: C37H46NNaO12 (note: some sources may list a slightly different molecular weight due to variations in preparation or state)
Molecular Weight: 719.750 g/mol (or 721.78 g/mol, depending on the source)
Physical Properties
Appearance: Orange-red or dark-red crystalline powder
Melting Point: Above 215°C (decomposition at 140°C; some sources indicate a melting point of 300°C with decomposition at 140°C)
Solubility: Soluble in methanol, ethanol, propanol, and ethyl acetate; slightly soluble in water and petroleum ether; soluble in ether and bicarbonate solutions. The aqueous solution is relatively stable and can be stored at room temperature for up to three years.
Density: 1.35 g/cm³
Boiling Point: 862.1°C at 760 mmHg
Flash Point: 475.2°C
Chemical Properties
Antibacterial Activity: Rifamycin Sodium belongs to the ansamycin antibiotic family and is isolated from the fermentation of Aspergillus mediterranei or its mutants. It has broad-spectrum antibiotic activity against Gram-positive bacteria and, to a lesser extent, Gram-negative bacteria.
Mechanism of Action: By inhibiting the early synthesis of bacterial cell wall, Rifamycin Sodium competes with bacteria for the same transferase due to its molecular structure being similar to phosphoenolpyruvate, resulting in the inhibition of bacterial cell wall synthesis and eventual bacterial death.
