,

. , . , .
, ,
32 & 1, 185 10, , e-mail: axypir@ath.forthnet.gr
: .

, 33 , 95/02,
,
, - .1,1 ,
,
. & ,
. , ,
. pH
2.5 - 6.5. (pimaricin) (polyene macrolide antibiotic)
Streptomyces natalensis
.2, 2
,
. , , - , , -
.
&
- (200-203) (210-213) -
RP-HPLC, LMBG 35.3
/ .
.
UV .
: 3.0 ppm, 4.0 ppm. (E 235)
( , ), ISO
9233-01/IDF 140-1.3 . ,
-20 C . (
) . 0.18 mg/l.

&
, ,
, 110
( 1.) 25 ( 5.).
(2005 2008) (2007 2008) .
(, .)
( ) .

50
40

30

20
10
0

70
.

60

50
.

60

70

M.K (%)

40
30
20
10
0

2008*

2007

2006

2008*

2005

2007

2006

2005

'E

1.:
&

3.:
&

1400
1200

60

01/01 - 30/04
01/05 - 31/08

ppm

40

[a] (ppm)

1000

20

[Sa] (ppm)

800
600
400
200

0
1 2 3 4
5 6 7 8
9 101112

131415 16

17 18 19 20

21 22 23 24

25 26 27

2.: 2008

35

30

4.: [Sa] [Ba]

mg/dm2
6
[], mg/dm2

25

20

15

M.K (%)

10

0
2007

01/08 - 04/08

05/08 - 08/08
.

5.:

6.: []

 20 %
( ),
( 3. & 5.).
:
- ( ) (
4.).
- , [Sa], : 40 1400 ppm,
200 400 ppm ( 4.).
- , , 0.8 4.0 mg/dm2
( 6.).
- ,
, ,
.
.4
2008 ( 1. & 2.).
( ) ,
,
. ,
15 %.
, , /
(WHO/FAO), (AD),

. , , ,
, , . 5,5
, , ,
. T ,
,
.

1. () , 33, , , () 95/02/EC.
2. ()R. S. Kirk, R. Sawyer, (1991),Pearsons Composition and Analysis of Foods, Ninth edition, p. 83, () Handbook of food
Additives (1972), second edition, CRC, p. 120.
3. () Amtliche Sammlung 35 LMBG (Lebensmittel Bundes Gesetz), L00.00-9, November 1984, () ISO 9233-1 / IDF 140-1
Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 1: molecular absorption spectrometry
method for cheese rind
4. P.F. Fox, (1993), Cheese: Chemistry, Physics and Microbiology, Volume 2, second edition, p.55
5. () Summary of Evaluations Performed by the Joint FAO/WHO Expert Committee on Food Additives, Reports: TRS 913-JECFA
59/112, NMRS 53/TRS 539-JECFA 17/18 () Matia, A. et al., Safety Evaluation of Certain Food Additives and Contaminants:
Natamycin (Pimarcin). WHO Food Additives Series No. 48.