Determination of Natamycin in Turkish Yoghurt

This study was aimed at developing RP-HPLC method for determination of natamycin in Turkish yoghurt. Chromatographic separation was achieved on a C8 column (150 mm × 4.6 mm × 5 µm) with a mobile phase of methanol : water : acetic acid (12 : 8 : 1 v/v/v), at 1 mL/min flow rate with a detection of 303...

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Detalles Bibliográficos
Autores principales: Bilgic Alkaya, Dilek, Karalomlu, Ozlem
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2016
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4868916/
https://www.ncbi.nlm.nih.gov/pubmed/27274731
http://dx.doi.org/10.1155/2016/8480963
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author Bilgic Alkaya, Dilek
Karalomlu, Ozlem
author_facet Bilgic Alkaya, Dilek
Karalomlu, Ozlem
author_sort Bilgic Alkaya, Dilek
collection PubMed
description This study was aimed at developing RP-HPLC method for determination of natamycin in Turkish yoghurt. Chromatographic separation was achieved on a C8 column (150 mm × 4.6 mm × 5 µm) with a mobile phase of methanol : water : acetic acid (12 : 8 : 1 v/v/v), at 1 mL/min flow rate with a detection of 303 nm. Natamycin was spiked into handmade yoghurt samples and used for validation. The method has been fully validated according to ISO 9233-2, 2007 (IDF 140-2, 2007). It was successfully applied to determination of 28 different Turkish yoghurt products. Findings dealing with the presence of natamycin in cheese samples are presented.
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spelling pubmed-48689162016-06-05 Determination of Natamycin in Turkish Yoghurt Bilgic Alkaya, Dilek Karalomlu, Ozlem Int J Anal Chem Research Article This study was aimed at developing RP-HPLC method for determination of natamycin in Turkish yoghurt. Chromatographic separation was achieved on a C8 column (150 mm × 4.6 mm × 5 µm) with a mobile phase of methanol : water : acetic acid (12 : 8 : 1 v/v/v), at 1 mL/min flow rate with a detection of 303 nm. Natamycin was spiked into handmade yoghurt samples and used for validation. The method has been fully validated according to ISO 9233-2, 2007 (IDF 140-2, 2007). It was successfully applied to determination of 28 different Turkish yoghurt products. Findings dealing with the presence of natamycin in cheese samples are presented. Hindawi Publishing Corporation 2016 2016-05-03 /pmc/articles/PMC4868916/ /pubmed/27274731 http://dx.doi.org/10.1155/2016/8480963 Text en Copyright © 2016 D. Bilgic Alkaya and O. Karalomlu. https://creativecommons.org/licenses/by/4.0/ This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Research Article
Bilgic Alkaya, Dilek
Karalomlu, Ozlem
Determination of Natamycin in Turkish Yoghurt
title Determination of Natamycin in Turkish Yoghurt
title_full Determination of Natamycin in Turkish Yoghurt
title_fullStr Determination of Natamycin in Turkish Yoghurt
title_full_unstemmed Determination of Natamycin in Turkish Yoghurt
title_short Determination of Natamycin in Turkish Yoghurt
title_sort determination of natamycin in turkish yoghurt
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4868916/
https://www.ncbi.nlm.nih.gov/pubmed/27274731
http://dx.doi.org/10.1155/2016/8480963
work_keys_str_mv AT bilgicalkayadilek determinationofnatamycininturkishyoghurt
AT karalomluozlem determinationofnatamycininturkishyoghurt

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