تعيين محتوى بعض مشتقات اللبان (الجبن- اللبن)‎ من الناتامايسين في الأسواق السورية الطيف الضوئي في مجال الأشعة فوق البنفسجية

الملخص EN

The study aims to determine the content of natamycin in some dairy products (cheese - yoghurt) in the Syrian markets, by using ultraviolet spectrophotometer, after validation of the analytical method.

it was found to be simple, sensitive and a good precise.

the method was linear with concentrations ranging from 1-10 mg/l and the relative standard deviation was rsd = 0.422%.

the detection limit and the quantitative measurement limit were 0.082 mg / l and 0.25 mg /l, respectively.

this study was based on the collection of 110 samples of cheese and yoghurt products from different types and local companies, and one imported company related to cheese.

natamycin was extracted with methanol acidified with 0.1% glacial acetic acid: water (3:1).

the extraction method was validated and the recovery was 99.31%.

the results of this study indicated that all samples of cheese and yoghurt contain natamycin, except for two different types of cheese from the same local company.

and the quantities in the samples did not exceed the permitted limits in the countries of the world, although this quantity was not declared on the product label and did not mention to natamycin in Syrian standard specifications until now.