High performance liquid chromatographic analysis of fermentation broths: cephalosporin C and tylosin.

Procedures are described for the analysis of cephalosporin C or tylosin in fermentation broths by high performance liquid chromatography (HPLC). Quantitation of the major components in cephalosporin C broths was done by a system involving separation by an ion-pair technique. Tylosin data were obtained using a reverse phase method. A method of equating uv potency of tylosin to microbiological potency is discussed. A comparison of HPLC with a microbiological method for the determination of tylosin concentration is also made.