加压毛细管电色谱测定食品中纳他霉素的检测方法研究  

Determination of Natamycin in Foods by Pressurized Capillary Electro-chromatography

作　　者：郭启雷[1] 赵丽[1] 史海良[1] 杨红梅[1] 王浩[1] 

机构地区：[1]国家食品质量安全监督检验中心,北京100094

出　　处：《食品工业》2014年第12期276-279,共4页The Food Industry

基　　金：北京市科技计划项目(Z111100056811006)

摘　　要：建立了利用加压毛细管电色谱（pCEC）测定食品中纳他霉素的分析方法。样品采用甲醇超声提取,提取液经反相毛细管电色谱柱分离,流动相乙腈-水-甲酸（70＋30＋2）,流速0.05 m L/min,电压-1 k V,紫外检测器305 nm检测。该方法在0.5-200 mg/kg质量浓度范围内线性关系良好（r2=0.999 9）,定量限为2.5 mg/kg,加标回收率为73.1%-93.0%,相对标准偏差小于6%,为食品中纳他霉素的检测提供了新的技术手段。An effective and convenient method for determination of natamycin in foods by pressurized capillary electro-chromatography（p CEC） with ultra-violet detection was developed. The samples were extracted with methanol and the separation was performed on a reversed phase C18 column in an isocratic mode with 305 nm as the UV detection wavelength. The effects of ratio of acid and organic phase and separation voltage on separation efficiency were optimized. The mobile phase was composed of acetonitrile, water and formic acid（70＋30＋2）, at a pump flow rate of 0.05 m L/min. Under the optimal conditions, the linear range of natamycin was 0.5-200 mg/kg with correlation coefficient higher than 0.999 9. The mean recoveries were 73.1%-93.0% and the relative standard deviations（RSD） were less than 6%.

关 键 词：加压毛细管电色谱 食品 纳他霉素 

分 类 号：O657.7[理学—分析化学] TS207.3[理学—化学]