食品中米酵菌酸和毒黄素一测多评方法的探讨  

Discussion on Detection of Bongkrekic Acid and Toxoflavin in Foods by HPLC-QAMS

作　　者：叶文芳 陈嘉聪 王晓琴 张丰芸 黄秀丽 朱文娟 赵智锋 YE Wen-fang;CHEN Jia-cong;WANG Xiao-qin;ZHANG feng-yun;HUANG Xiu-li;ZHU Wen-juan;ZHAO Zhi-feng(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：《食品与药品》2021年第6期509-513,共5页Food and Drug

基　　金：惠州市科技计划项目(编号:2020SC0204013)。

摘　　要：目的探索一测多评法同时测定食品中米酵菌酸和毒黄素含量的可行性。方法采用高效液相色谱法(HPLC)。采用C_(18)色谱柱(250 mm×4.6 mm,5μm),以甲醇-水(用甲酸调pH 3.0)为流动相,梯度洗脱;流速1.0 ml/min,检测波长258 nm,进样量10μl,柱温30℃。以米酵菌酸为内参物,建立与毒黄素的相对校正因子(f),并利用该校正因子计算毒黄素的含量,实现一测多评。结果经系统适用性考察,米酵菌酸与毒黄素间的f在不同色谱条件下差异较大(RSD>5%),以米酵菌酸为内参物难以准确测定毒黄素含量。结论一测多评法不适用于米酵菌酸和毒黄素含量的测定。Objective To explore the feasibility of detection of bongkrekic acid and toxoflavin in foods by quantitative analysis of multi-components by single-maker(QAMS). Methods HPLC was performed on a C_(18)column(250 mm×4.6 mm, 5 μm), using methanol-water(adjust pH to 3.0 with formic acid) at a flow rate of 1.0 ml/min as the mobile phase of gradient elution. The detection wavelength was set at 258 nm, the injection volume was 10 μl, and the column temperature was set at 30 ℃. Bongkrekic acid was used as the internal standard to establish the relative correction factor(f) of toxoflavin and calculate the content of toxoflavin by realizing QAMS. Results The f values under different chromatographic conditions were marked different(RSD>5 %). As a result, it was difficult to detect the content of toxoflavin correctly by QAMS. Conclusion QAMS is not feasible for determination of bongkrekic acid and toxoflavin in foods.

关 键 词：椰毒假单胞菌酵米面亚种 米酵菌酸 毒黄素 一测多评 高效液相色谱 

分 类 号：TS207.3[轻工技术与工程—食品科学]