[Effect of the pH of the medium and of temperature on tylosin stability].

The stability of tylosin, a macrolide antibiotic, in solutions with varying pH and temperature was determined quantitatively. It was shown that tylosin was the most stable at pH about 3.5 and 9.0, which corresponded to the salt and nondissociated forms of the substance. Outside these stability ranges significant inactivation of the antibiotic was observed. The inactivation markedly increased with an increase in the temperature level and the exposure period. Satisfactory correlation between the data on microbiological and spectrophotometric determinations of tylosin in solutions is indicative of the advisability of the use of spectrophotometry in production of tylosin.