Abstracts

Determining the residual amount of antibiotics in whey using the most cost-effective method is of interest to most dairy companies. The chemical composition of milk is of interest to the manufacturer of cheese and casein whey. The serum contains the main protein fractions (immunoglobulins G and serum albumins). Colostrum differs in composition from regular milk, being particularly high in fat, protein, ash and whey proteins. The latter contain immunoglobulins (Ig), necessary to provide immunity to newborns, and are transferred to the calf with colostrum.In this work, milk whey was studied using electron absorption and luminescence spectroscopy with the addition of a fluorescent probe to develop a determination of antibiotic residues.Modern requirements for the quality of medicines characterized by a tendency to obtain new or additional data on physicochemical properties antibiotics using spectral-luminescent methods, which have not yet become widespread in pharmaceutical analysis and production process control. At the same time about there is only scattered information on the spectroscopic properties of these molecules and their complexes. Studying the dependence of spectral and luminescent properties on the structure of antibiotics is of great importance for the development of luminescent methods and will make it possible to further use these data for analysis. The report will discuss the following problems: experimental and quantum chemical study of the spectral and luminescent properties of erythro- and threo-isomers of chloramphenicol, streptomycin sulfate, sulfaguanidine, mafenide, sulfadoxine, oxacillin, ampicillin, azlocillin, and their complexes with water molecules; interpretation of the nature of electronically excited states of the molecules under study; experimental study of the spectral and luminescent properties of antibiotics with fluorescent markers in various environments, including whey.