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Determination of sodium salts of monensins A and B in the premix and the fermentation broth by electron impact mass spectrometry
Author(s) -
Beran M.,
Zima J.,
Schön V.
Publication year - 1988
Publication title -
biomedical and environmental mass spectrometry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.475
H-Index - 121
eISSN - 1096-9888
pISSN - 0887-6134
DOI - 10.1002/bms.1200150306
Subject(s) - monensin , chemistry , fermentation , chromatography , detection limit , mass spectrometry , food science , biochemistry
Electron impact mass spectrometry has been used to determine the ratio of monensin A and B, and monensin A with monensin B as an internal standard in extracts of the premix and the fermentation broth. From the data obtained the total amount of monensin A and B was calculated and compared with the results of photometric determination. The relative width of the confidence intervals for the determination of monensin A and B ratio was 2% (2%) in the premix (fermentation broth), 5% (7%) for monensin A, 13% (14%) for monensin B and 5% (6%) for the total amount of monensins A and B. The limit of determination of monensins was about 100 ng. The difference in the results of photometric and mass spectrometric determination was significant for fermentation broth. No significant difference was found in the premix.