Determination of Natamycin in Turkish Yoghurt

摘要

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.