高效液相色谱法同时测定酱油中黄曲霉素B_1、棕曲霉毒素A和桔霉素  

Simultaneous Determination of Citrinin, Ochratoxin A, Aflatoxin B, in Soy Sauce by High Performance Liquid Chromatography

作　　者：黄化成[1] 赵尊行 李寅宾 

机构地区：[1]山东农业大学,泰安271018 [2]山东进出口商品检验局,青岛266001

出　　处：《色谱》1992年第1期53-54,共2页Chinese Journal of Chromatography

摘　　要：黄曲霉毒素B_1、棕曲霉毒素A、桔霉素是曲霉和青霉属的代谢产物,属于致癌物质,对人、畜、禽的肝、肾有毒害作用。酱油又是用曲霉和青霉发酵生产的,故开展对酱油中三毒素的检测研究很有意义,过去曾有微生物检测法、薄层色谱法、紫外分光光度法;但这些方法均不够理想,我们用高效液相色谱法检测,操作简便、快速、灵敏、准确。The paper describes condition of simultaneous detemination of citrinin, ochratoxin A, aflatoxin B1 in soy sauce by reversed-phase liquid chromatography method. The method was a'pplied with Micro Bondapak C18 column, 1% acetic acid-acetonitrile-isopropanol mobile phase and fluorescence detector at 340nm excitation wavelength and 425nm emission wavelength. The sample was acidified with 6 moi/L HC1, then extracted with chloroform. The chloroform was washed with 1 mol/L HC1 and was evaporated in a rotary evaporator. The residue was dissolved in the mobile phase for analysis. The minimum amounts of detection were 0. 2ng, 0. 05ng and 0. 08ng, and the recoveries were 86. 8%, 93. 7%, and 91.0%, for citrinin, ochratoxin A and aflatoxin B1, respectively.

关 键 词：酱油 黄曲霉素 棕曲霉毒素A HPLC 

分 类 号：TS264.21[轻工技术与工程—发酵工程]