UV - SPECTROMETRIC METHOD FOR DETERMINATION OF BENZYLPENICILLIN SODIUM (PENICILLIN G) IN MODEL MIXTURES WITH DIFFERENT MILKS

摘要

An investigation of 11 different milks from Bulgaria, Greece and France is carried out and parameters of milks are compared. The quantity of Benzylpenicillin Sodium Penicillin G in model mixtures with the mentioned milks is obtained. For the investigation of milks are used the followed methods: alkalimetric titration for determination of acidity and content of casein; lactodensitometry for measuring of density; bromthymol method for study of alkalescence; boiling tests for examination of freshnessand stability. For determination of content of Penicillin G in model mixtures with milks is applied an existing UV - spectrometric method, after hydrolysis of antibiotic with solution of hydrochloric acid pH = 4. The experimental results for the investigated parameters acidity, content of casein, density, alkalescence, freshness and stability correspond to the regulated standards for milk. Analytical parameters repeatability precision and accuracy are determined by the uncertainty of the result, inwhich are included: standard deviation SD, relative standard deviation RSD and confidential interval X ± t.SX . The accuracy is determined by the degree of recovery R.