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| 高效液相法检测几种米醋中的桔霉素含量 | |
| 引用本文： | 江一菲,徐渊金,王钱,王向阳,江晓菲. 高效液相法检测几种米醋中的桔霉素含量[J]. 中国调味品, 2012, 0(6): 85-88 |
| 作者姓名： | 江一菲 徐渊金 王钱 王向阳 江晓菲 |
| 作者单位： | 1. 浙江工商大学 食品与生物工程学院,杭州,310012 2. 建德市质量技术监督局质量计量监测中心,浙江 建德,311600 3. 浙江科技学院 信息与电子工程学院,杭州,310035 |
| 基金项目： | 浙江工商大学创新课题成果，建德市科技计划项目 |
| 摘 要： | 实验采用岛津ODS柱(Hypersil ODS 2,5μm,250mm×4.6),乙腈(色谱纯)∶超纯水为30∶70为流动相。流速0.8mL/min荧光检测波长为λex=331nm,λem=500nm。在0.01～100μg/mL浓度范围内,桔霉素浓度与荧光检测器响应值成良好线性关系,Y=78253x+37970(R2=0.9991)。样品加标回收率达到91.09%～101.2%。结果表明:米醋类食品较为安全,桔霉素含量最高的是米醋1,含有1.3361μg/mL桔霉素,含量最低的是米醋5,0.0158μg/mL。 |
| 关 键 词： | 桔霉素 检测 高效液相色谱 米醋 |
Analysis of citrinin in vinegar by liquid chromatography |
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| JIANG Yi-fei , XU Yuan-jin , WANG Qian , WANG Xiang-yang , JIANG Xiao-fei. Analysis of citrinin in vinegar by liquid chromatography[J]. China Condiment, 2012, 0(6): 85-88 | |
| Authors: | JIANG Yi-fei XU Yuan-jin WANG Qian WANG Xiang-yang JIANG Xiao-fei |
| Affiliation: | 1.College of Food Science and Biotechnology Engineering,Zhejiang Gongshang University,Hangzhou 310012,China;2.Jiande City Quality and Technical Supervision Bureau,Measuring the Quality of Monitoring Center,Jiande 311600,China;3.Information and Electronic Engineering, Zhejiang University of Science and Technology,Hangzhou 310035,China) |
| Abstract: | The column was Shimadzu(Hypersil ODS 2,5 μm,250 mm×4.6).The mobile phase composition was vacetonitrile:vwater is 30:70,fluorescence detector:λex= 331 nm,λem= 500 nm.There was good linear relationship between the fluorescence detection values and citrinin concentration in the range of 0.01～100 μg/mL(R2=0.9991).The recovery of citrinin reached 91.09%～101.2 % in the food.Among the detected food,the vinger was safe.The highest citrinin concentration was vinegar NO.1,1.3361 μg/mL and the lowest was vinegar NO.5,0.0158 μg/mL. |
| Keywords: | citrinin detection HPLC vinegar |
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