食品中毒黄素和米酵菌酸含量同时检测方法的研究  被引量:7

Determination of Toxoflavin and Bongkrekic Acid in Foods by HPLC Method

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作  者:陈嘉聪 王晓琴 张丰芸 叶文芳 黄秀丽 朱文娟 赵智锋 甘文静 CHEN Jiacong;WANG Xiaoqin;ZHANG Fengyun;YE Wenfang;HUANG Xiuli;ZHU Wenjuan;ZHAO Zhifeng;GAN Wenjing(Huizhou Institute for Food and Drug Control,Huizhou 516000,China)

机构地区:[1]惠州市食品药品检验所,广东惠州516000

出  处:《食品科技》2021年第5期301-306,共6页Food Science and Technology

基  金:惠州市科技计划项目(2020SC0204013)。

摘  要:目的:采用QuEChERS EMR-Lipid技术处理样品,建立了同时测定食品中毒黄素和米酵菌酸含量的高效液相色谱法。方法:样品用80%甲醇超声10 min,5000 r/min离心5 min后再经QuEChERS净化处理,重复提取2次,采用C18色谱柱(柱长250 mm,内径4.6 mm,粒度5 μm),以甲醇-甲酸水溶液(pH3.0)为流动相梯度洗脱,流速1.0 mL/min,检测波长258 nm,进样量10 μL,柱温30 ℃,外标法定量。结果:毒黄素和米酵菌酸在0.5-25 μg/mL范围内线性良好,在2、8、16 μg/mL水平下,加标平均回收率(n=6)分别为88.94%和90.43%,平均相对标准偏差(RSD)分别为1.50%和1.43%,方法检出限和定量限均为0.1 μg/mL和0.3 μg/mL。结论:该方法简便、准确,适合食品中毒黄素和米酵菌酸含量的测定。Objective:QuEChERS-EMR-Lipid technology was applied to treat samples,and a a high performance liquid chromatography (HPLC) method for simultaneous determination of toxoflavin (TF) and bongkrekic acid (BA) in food was established.Methods:The samples were extracted with 80% methanol for 10 min,centrifuged at 5000 r/min for 5 min,and then purified by the QuEChERS method,and the extraction was repeated twice.The target analytes were separated on C18 column (4.6 mm×250 mm,5 μm) and gradiently eluted with methanol-formic acid aqueous solution (pH 3.0) at a flow rate of 1.0 mL/min.The detection wavelength was set at 258 nm,and sample size was 10 μL.The column temperature was 30 ℃,and quantified by external standard method.Results:The linearity of TF and BA was good in the range of 0.5-25 μg/mL,and the average recoveries for the analyte at spiked levels of 2,8,16 μg/mL were 88.94% and 90.43% with relative standard deviation (n=6) of 1.50% and 1.43%,The limit of detection (MLOD) and limit of quantification (MLOQ) were 0.1 μg/mL and 0.3 μg/mL respectively.Conclusion:The method is simple and accurate,and suitable for the determination of TF and BA in food.

关 键 词:毒黄素 米酵菌酸 高效液相色谱法 QUECHERS 

分 类 号:TS207.5[轻工技术与工程—食品科学]

 

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