分光光度法测定发酵液中链霉素的效价

Rapid Determination of Streptomycin in Broth by Spectrophotometry

建立使用分光光度法测定发酵液中链霉素效价的方法。发酵液经草酸预处理后,利用链霉素的专属反应——麦芽酚反应,用硫酸铁铵溶液作为显色剂,于520nm波长下测定吸光度。检测过程中以链霉素失活的发酵液作为对照,成功排除了发酵液颜色对吸光度的干扰。结果表明:链霉素效价在146.2～1023.4u/mL范围内,吸光值与效价呈良好的线性关系,r=0.9991,平均回收率为99.16%(RSD=0.94%,n=5)。该法简便、准确、回收率高,可快速测定发酵液中链霉素效价。

A method used to determine streptomycin by spectrophotometry is established. The broth was pretreated with oxalic acid. After that, matol reaction which is the special reaction of streptomycin was used, and ammonium ferric sulfate solution was used as developer. The detection wavelength was at 520 nm. The broth with inactivating streptomycin was used as control in order to eliminate interference from broth’s color. The results showed that there is quite linear correlation between the streptomycin concentrations and absorption value in the range of streptomycin concentrations of 146.2~1023.4 u/mL, correlation coefficient is 0.9991. The average recovery rate was 99.16% （RSD=0.94%, n=5）. The method with high recovery rate is simple, accurate, and it can be used to detect streptomycin in broth.