高效液相色谱-质谱联用仪器检测果酒中的展青霉素  

Determination of Penicillin in Wine by High Performance Liquid Chromatography-Mass Spectrometry

作　　者：曾丽花 

机构地区：[1]广东省韶关市质量计量监督检测所,广东韶关512026

出　　处：《现代食品》2017年第15期105-107,共3页Modern Food

摘　　要：展青霉素也被称之为展青霉毒素、棒曲霉素,其是由青霉和曲霉等真菌所产生的次级代谢产物。展青霉素具有一定的广谱抗生素的特点,其对大部分的细菌有抑制和杀灭的功效。展青霉素具有一定的毒性,对胃有较强的刺激作用,现已不作药用。展青霉素广泛存在于苹果、山楂等水果及其饮料制品中,其在酸性条件下能够以较为稳定的状态存在。在果酒制作过程中,展青霉素很少会被破坏,因此,果酒中展青霉素的含量已经成为一个衡量果酒质量的重要指标。Penicillin is also known as Penicillin, Pseudomonas, which is a secondary metabolite produced by fungi such as Penicillium and Aspergillus. Penicillin has a certain broad-spectrum antibiotic characteristics, its most of the bacteria inhibit and kill the effect. Penicillin has a certain toxicity, the stomach has a strong stimulating effect, is no longer medicinal. Penicillin is widely found in apple, hawthorn and other fruit and its beverage products, which can be in a more stable state under acidic conditions. In the process of fruit wine production, the development of penicillin is rarely destroyed, therefore, fruit wine in the development of penicillin content has become an important indicator of the quality of wine.

关 键 词：高效液相色谱-质谱联用仪 果酒 展青霉素 检测方法 

分 类 号：O657.63[理学—分析化学] TS262.7[理学—化学]