HPLC法测定橙色红曲菌As3.4384及其诱变体发酵产物中的桔霉素  

Determination of Citrinin in Fermented Rice of Monascus aurantiaaeus(As3.4384) and Its Mutant Strains by HPLC

作　　者：黄志兵[1] 李燕萍[1] 王延华[1] 许杨[1] 

机构地区：[1]南昌大学中德联合研究院,南昌大学食品科学教育部重点实验室,江西南昌330047

出　　处：《食品科学》2006年第12期614-617,共4页Food Science

基　　金：教育部长江学者和创新团队发展计划资助项目(IRT0540)

摘　　要：将橙色红曲菌As3.4384及其诱变菌株接种于大米,30℃静置培养14d,采用HPLC法测定了发酵后的大米中桔霉素含量,结果表明:以SymmetryC18(250×4.6mmI.D.,5μm)色谱柱,乙腈-水(磷酸调pH3.0)(77:23,V/V)为流动相,λex=331nm,λem=500nm为荧光检测波长能较好的对桔霉素进行检测,线性范围为0.01～12.5μg/ml,相关系数为0.999,检测限为0.001μg/ml,As3.4384及其诱变菌株在大米固态发酵物中的桔霉素产量分别为151.40mg/kg和0.218mg/kg。Monascus aurantiaaeus（As3.4384） and its mutant strains （CSM-11） were inoculated into rice, and were carried static solid-state fermentation for 14 d at 30℃. A reversed-phase high performance liquid chromatographic method has been developed for the determination of citriniln in solid-state fermentation rice. The results showed that the chromatographic separations were carried on a Symmetry C18 column by using acetonitrile-H2O （77：23, V/V, pH3.0） as mobile phases. Fluorophotomeric detection was set at λex=33 lnm,λem=500nm. The calibration curve was linear in the concentration range of 0.01～ 12.5μg/ml for citrinin in samples, and the correlation coefficients were 0.999, the limitation of detection （LOD） was 0.001 μg/ml. The contents of citrinin for fermentation rice by As3.4384 and CSM-11 were 151.40, 0.218mg/kg respectively.

关 键 词：橙色红曲菌 诱变菌株 司态发酵 桔霉素 大米 高效液相色谱 

分 类 号：O657.72[理学—分析化学]