Determination of penicillin V in fermentation samples by flow injection analysis

Physiological Engineering

“…Most of these methods use (3-lactamase to hydrolyze the penicillin fol lowed by detection of the formed penicilloic acid by various methods: 1) reduc tion of molybdoarsenic acid to molybdenum blue, which can be measured spectrophotometrically [Schneider, 1984;Carlsen et al, 1993a]; 2) reduction of iodine to iodine ions and detection of the iodine consumption by measuring the decrease in the absorbance of an iodine-starch complex [van Opstal et al, 1990;Carlsen et al, 1993a]; 3) measurement of the pH change, either by use of pH-dependent colour indicators [Yerian et al, 1988;Fuh et al, 1988] or by a pH-electrode [Gnanasekaran and Mottola, 1985;Olsson, 1988;Carlsen et al, 1993a]; and 4) measurement of the reaction enthalpy of the enzymatic reaction by a thermistor [Decristoforo and Danielsson, 1984;Scheper et al, 1984;Rank et al, 1992]. There are also several reports on the integration of a biosensor for measuring penicillin into FIA systems.…”

Comparison of aqueous and nonaqueous carrier electrolytes for the separation of penicillin V and related substances by capillary electrophoresis with UV and mass spectrometric detection

“…Although these methods result in very long analysis times (ca. 1 h), they can provide a great deal more information than the other commonly used methods such as purely spectrophotometric assays [4][5][6][7]. More recently, several papers have described the application of capillary electrophoresis (CE) for the analysis of b-lactam antibiotics mostly using micellar electrokinetic chromatography (MEKC) because of the good selectivity and wide applicability of this method [8][9][10][11][12][13].…”