[The spectrophotometric determination of natamycin in cheese].

Abstract

Derivative spectroscopy was used for quantitative determination of natamycin in cheese. When measuring a methanolic cheese extract against methanol, the second derivative of the UV-spectrum is measured between 340 and 290 nm. The natamycin concentration can be determined by measuring the vertical distance between the minimum at 318 nm and the maximum at 311… (More)

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@article{Riedl1984TheSD, title={[The spectrophotometric determination of natamycin in cheese].}, author={Ren{\'e} Riedl and Wolfgang Luf and Eva Janina Brandl}, journal={Zeitschrift fur Lebensmittel-Untersuchung und -Forschung}, year={1984}, volume={179 5}, pages={394-8} }