CHEMICAL CLASSIFICATION AND DETERMINATION METHODS OF ANTIBIOTICS
Classification of antibiotics based on the structure is presented. It is shown that for the determination of antibiotics in the food productsare used immunological and microbiological test, chemical and physico-chemical methods: luminescence analysis, amperometric titration, ionometry, voltammetry,capillary electrophoresis method, method of HPLC with fluorescence, UV- and mass spectrometry detectors. The composition of the matrix, selectivity, rapidity, sensitivity of the chosen method, and the availability of the equipment design should be taken into account at the selection of a method for determination of the antibiotic.