A spectrophotometric method has been developed for the determination of phydroxyphenoxymethylpenicillin in samples of phenoxymethylpenicillin via the fourth-derivative spectra. The data were compared with results obtained by HPLC. For phydroxypenicillin V and p-hydroxyphenoxyacetic acid the HPLC method is the more selective, but its reproducibility is tower than that of the derivative spectrophotometric method. The short analysis time and low costs are the main advantages of the latter method.
A simple, fast analytical procedure is reported for the determination of vitamin C in a cottage-cheese dessert. The method was developed on the basis of the bromate ion -iodide ionascorbic acid clock reaction. The results of three different variants of the quantitation are discussed in detail.
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