| 红曲桔霉素样品预处理的探讨 |
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| 引用本文： | 虞慧玲,许赣荣,陈蕴. 红曲桔霉素样品预处理的探讨[J]. 食品与发酵工业, 2003, 29(6): 55-59,76 |
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| 作者姓名： | 虞慧玲 许赣荣 陈蕴 |
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| 作者单位： | 江南大学教育部工业生物技术重点实验室,无锡,214036 |
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| 基金项目： | 国家“十五”科技攻关计划:食品安全关键技术——食品工业用菌课题 (No .2 0 0 1BA80 4A0 2 )资助 |
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| 摘 要： | 探讨了采用HPLC分析红曲样品中桔霉素的样品预处理方法。对于红曲液态发酵产物 ,采用热酒精直接萃取的效果优于其他溶剂 ;对于红曲固态发酵产物 ,采用V(甲苯 )∶V(乙酸乙酯 )∶V(甲酸 ) =7∶3∶1(简称TEF - 7∶3∶1)为萃取剂 ,用超声波萃取 3次后 ,桔霉素的萃取效率最高 ,同时萃取的红曲色素最少 ;在 0 .1～ 10mg/L范围内 ,加入标准桔霉素的回收率达 87%以上。
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| 关 键 词： | 红曲 桔霉素 HPLC |
Discussion of Pretreatment in Analysis of Citrinin from Monascus |
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| Yu Huiling Xu Ganrong Chen Yun. Discussion of Pretreatment in Analysis of Citrinin from Monascus[J]. Food and Fermentation Industries, 2003, 29(6): 55-59,76 |
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| Authors: | Yu Huiling Xu Ganrong Chen Yun |
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| Abstract: | The pretreatment methods for citrinin extraction from Monascus products, prior to its analysis using HPLC, were described in this paper. The liquid culture was extracted with hot alcohol, and the solid state culture was extracted with the compound solvent of toluene ethyl acetate formic acid 7∶3∶1 in the ultrasonic bath (v∶v∶v) (Abb.TEF 7∶3∶1) in the ultrasonic bath. The experiments demonstrated that extraction for three times was necessary to extract citrinin completely from the solid state culture. The recovery of added citrinin was up to 87 % over the range of 0.1～10*#mg/L of citrinin. |
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| Keywords: | Monascus citrinin HPLC |
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