纳他霉素的应用与检测方法研究进展  

Research progress of application and detection method of natamycin

作　　者：孙成行[1] 张福娟[1] 王廷平[1] 

机构地区：[1]朝阳师范高等专科学校,朝阳122000

出　　处：《中国食品添加剂》2017年第3期178-182,共5页China Food Additives

摘　　要：主要对食用级天然防腐剂纳他霉素的特性及作用机理和它在食品中的应用检测等方面进行了简单系统的综述。纳他霉素因其对食品贮藏过程中极易产生的霉菌、酵母菌等细菌抑制作用效果明显,而又不会破坏食品本身的味道和营养价值,人体少量摄入可以被代谢出体外、不会对身体造成危害等特点被越来越多的使用在食品加工中,以为食物保鲜。纳他霉素的检测方法主要有生物检定法、薄层层析法、紫外分光光度法、高效液相色谱法、超高效液相色谱法及超高效液相色谱-串联质谱法。高效液相色谱法是最为常用的检测方法,相对低廉的成本投入加之操作简便、检测准确性高、分析速度快,应作为食品企业检测纳他霉素的首选方法。This article mainly reviewed the characteristics and mechanisms of natamycin, a food grade natural preservative, and its application and detection in food. Natamycin can obviously inhibit the growth of bacteria such as mold, yeast and so on during the storage of food without changing the taste of food and its nutrition value. A little intake of natamycin can be metabolized by human body without any harm. Thus, natamycin is more and more frequently used in food processing as preservative. The mainly detection methods of natamycin are bioassay method, thin layer chromatography, ultraviolet spectrophotometry, high performance liquid chromatography, ultra high performance liquid chromatography （HPLC） and ultra high performance liquid chromatography - tandem mass spectrometry. Due to the relatively low cost, easy operation, high detection accuracy and fast analysis, high performance liquid chromatography （HPLC） becomes the most common detection method and should be the first choice for detecting natamycin in food factory.

关 键 词：天然防腐剂 纳他霉素 检测技术 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS207.3[轻工技术与工程—食品科学与工程]