Summary
A simple and sensitive isocratic LC method is described for the determination of erythromycins in fermentation broths. A simple technique utilizing acetone-methyl ethyl ketone, 1∶1, as extraction solvent was coupled with suitable chromatographic conditions—compounds were separated on a 250 mm×4.6 mm i.d., 5 μm, reversed-phase column at 65°C with acetonitrile-0.2m K2HPO4 pH7.0-water, 35:5:60 (v/v), as mobile phase at a flow rate of 1.0 mL min−1. UV detection was performed at 215 nm. Separation of erythromycin F from polar components of the fermentation liquid was sufficient. Erythromycins A, B, C, D, and E, andN-desmethylerythromycin A were also separated, as were known decomposition products of erythromycin A and several unknown components. The method is suitable for monitoring the progress of erythromycin fermentation.
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Chepkwony, H.K., Dehouck, P., Roets, E. et al. Liquid chromatographic determination of erythromycins in fermentation broth. Chromatographia 53, 89–92 (2001). https://doi.org/10.1007/BF02492434
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DOI: https://doi.org/10.1007/BF02492434