高效液相色谱和液相色谱串联质谱技术在检测苹果制品中展青霉素的研究进展

展青霉素是一种有害的真菌毒素代谢物,主要对人类的中枢神经系统造成影响,且对消化系统和肾脏也造成不同程度的毒害影响。展青霉素在食品中的污染是世界各地普遍存在的问题,尤其在苹果汁、苹果脯、苹果蜜饯、苹果酱等食物中。考虑到它的毒性和广泛性,很多管理机构对食品基体中展青霉素的含量做出了严格的限制。因此控制展青霉素污染对于保障食品安全具有重要意义。目前液相色谱技术是苹果制品中展青霉素的主要检测方法。本文系统地总结了检测苹果制品中展青霉素的前处理方法,并综述了高效液相色谱和液相色谱联用质谱技术在苹果制品中展青霉素检测的最新研究进展。

Research progress of high performance liquid chromatography and liquid chromatography tandem mass spectrometry for the determination of penicillin in apple products

Penicillin is a harmful mycotoxin metabolite, which mainly affects the central nervous system of human beings, and also causes varying degrees of toxic effects on the digestive system and kidneys. The contamination of penicillin in food is a common problem all over the world, especially in apple juice, preserved apples, apple preserves, apple sauce and other foods. Considering its toxicity and extensiveness, many regulatory agencies have imposed strict limits on the content of penicillin in the food matrix. Therefore, controlling penicillin pollution is of great significance to ensure food safety. At present, liquid chromatography is the main detection method for penicillin in apple products. This paper systematically summarized the pretreatment methods for the detection of penicillin in apple products, and reviewed the latest progress in the detection of penicillin in apple products by high performance liquid chromatography and liquid chromatography-mass spectrometry.