LC Determination of Natamycin in Doogh with UV Detection (in English)

Abstract

A rapid and simple High-Performance Liquid Chromatographic method with UV detection (HPLC-UV) has been developed for the first time to determination of natamycin in Doogh. Doogh is a refreshing drink that is made with yogurt, water, and mint. The method is based on extraction of 10 g of Doogh with 75 mL of methanol and 25 mL of distilled water. An aliquot of 20 µl of Extract after filtration injected to HPLC. This compound was detected using a Grace Smart RP C18 column (100 x 4.6 mm, 3 µm I.D.) and the mobile phase used, was acetonitril: 30mM perchloric acid (35:65) in 5 min. The flow rate was maintained at 0.5 mL/min and the analytical signal was measured at 304 nm.

Keywords

• -

HPLC-UV ile Doogh'da Natamisin Belirlenmesi (İngilizce)

Abstract

Dooghiçindenatamisinbelirlenmesiiçin YüksekPerformans SıvıKromatografiyöntemi (HPLC-UV) ilebasit ve hızlı bir yöntem, ilk olarak geliştirilmiştir.Doogh İran'a özgü yoğurt, su ve nane ile yapılanserinletici biriçecektir. Yöntem, 10g Doogh örneğinin 75mLmetanol ve25 mL saf suileekstraksiyonu esasına dayanmaktadır.20μLekstrakt, filtre edildikten sonra HPLC'ye enjekte edilmiştir. Natamisin, Grace SmartRPC18kolonunda (100 x 4.6mm, 3 μmI.D.) belirlenmiştir ve mobil faz asetonitril:30 mMperklorik asittir(35:65). Süre 5 dakikadır. Akış hızı 0.5mL/dakikadır ve analiz 304 nm'de gerçekleştirilmiştir.

Keywords

• -

References

1. Aparicio JF, Mendes MV, Anton N, Recio E, Martin JF. 2004. Polyene macrolide antibiotic biosynthesis. Curr Med Chem, 11(12): 1645-1656. 2. Cong F, Zhang Y, Dong W. 2007. Use of surface coatings with natamycin to improve the storability of Hami melon at ambient temperature. Postharvest Biol Technol, 46: 71-75.
2. Delves-Broughton J, Thomas LV, Williams G. 2006. Natamycin as an antimycotic preservative on cheese and fermented sausages Food Aust. 58(1/2): 19-21.
3. De Ruig WG. 1987. Determination of natamycin in cheese and cheese rind: interlaboratory collaborative study. J Assoc Off Anal Chem, 70: 949-954.
4. Suloff EC. 1999. Comparative of semisynthetic derivative of natamycin and the parent antibiotic on the spoilage of shredded cheddar cheese. MSc thesis, faculty of the Virginia Polytechnic Institute and State University. Blacksburg, Virginia. 6. Lancelin JM, Beau JM. 1990. Stereostructure of pimaricin. J Am Chem Soc, 112(10): 4060-4061.
5. Schaffner CP, Mechlinski W. 1972. Polyene macrolide derivatives. II. Physical-chemical properties of polyene macrolide esters and their water soluble salts. J Antibiotics, 25: 259-260.
6. Daniel PB, Ram PT, Morris S, Witold M, Carl PS. 1975. Comparative Chemotherapeutic Activity of Amphotericin B and Amphotericin B Methyl Ester. Antimicrob Agents Chemother, 7(6): 724-729.
7. Thoma K, Kubler N. 1996. Photodegradation of active ingredients and current methods for its analytical investigation. Pharmazie, 51(12): 919- 923.
8. Brik H. 1976. New high-molecular decomposition products of natamycin (pimaricin) with intact lactone-ring. J Antibiotics, 29(6): 632-637.

9. Brik H. 1994. Natamycin (supplement). In Analytical Profiles of Drug Substances and Excipients, (ed. Brittain HG), Academic Press, San Diego, 23: 399-419.
10. John LK, Joseph EM, William EB, Susan ED. 2003. Stability of Natamycin and Its Cyclodextrin Inclusion Complexes in Aqueous Solution. J Agric Food Chem, 51: 7111-7114.
11. Dekker J, Ark PA. 1959. Protection of antibiotic pimaricin from oxidation and ultraviolet light by chlorophyllin and other compounds. Antibiotics and Chemotherapy (Washington, DC), 9: 327- 332.
12. Guan-Qun C, Fu-Ping L, Ian-Xiang D. 2008. Natamycin production by Streptomyces gilvosporeus Based on Statistical Optimization. J Agric Food Chem, 56: 5057-506. 5.51
13. Table 2. Recoveries of natamycin. Recovery (%) Sample (n=4)
14. Sample (Doogh) 98.7 101 99.5