HPLC Determination of 3 Monascus Pigments in Cooked Meat Products with Automatic-SPE
摘 要
取熟肉样品5.000 g,用乙醇-水(85+15)溶液25.0 mL超声提取15 min,在4℃下快速离心10 min。移取上清液10.0 mL,加入乙醇30 mL,在(60±2)℃下旋转蒸发至近干,用甲醇-水(20+80)溶液5.0 mL分2次溶解残渣,将所得溶液通过全自动固相萃取仪的Oasis HLB SPE柱(500 mg/6 mL),并按程序进行自动净化富集处理,收集洗脱液在40℃下吹氮至近干。用乙醇-水(85+15)溶液2.0 mL溶解残渣,所得溶液经0.22 μm滤膜过滤后作为待测液进行高效液相色谱分析。用Waters SunFire C18色谱柱(250 mm×4.6 mm,5 μm)作为固定相,进样量为20 μL,流动相由甲醇和20 mmol·L-1乙酸铵溶液按不同比例混合组成,按程序进行3种红曲色素(红曲红胺的检测波长为264 nm,红曲素和红曲红素的检测波长均为390 nm)的分离和测定,采用二极管阵列检测器测定。用3种红曲色素的混合标准溶液系列按方法操作制得3种组分的标准曲线,其相关系数均在0.999 5以上。以3倍信噪比计算得3种组分的检出限(3S/N)依次为0.20,0.060,9.9 mg·kg-1。以空白样品作为基体,按照标准加入法进行回收试验,测得回收率在92.9%~100%之间,测定值的相对标准偏差(n=6)在1.3%~3.7%之间。
Abstract
The meat sample (5.000 g) was extracted ultrasonically with 25.0 mL of ethanol-H2O (85+15) solution for 15 min, and the mixture was centrifuged at 4℃ for 10 min at high speed. The supernatant (10.0 mL) was taken and added with 30 mL of ethanol. The solution was evaporated to near-dryness at (60±2)℃. The residue was taken up with 2 portions of methanol-H2O (20+80) solution, using 2.5 mL in each dissolution. The analytes of 3 monascus pigments in the methanol solution were then purified and enriched by passing the solution through Oasis HLB SPE column (500 mg/6 mL) of the automatic-SPE installation and operated according to the program automatically. The eluate was collected and evaporated to near-dryness by N2-blowing at 40℃. The residue was dissolved with 2.0 mL of C2H5OH-H2O (85+15) solution and after filtering through 0.22 μm filtering membrane, the filtrate was used as testing solution for HPLC analysis. Waters SunFire C18 chromatographic column (250 mm×4.6 mm, 5 μm) was used as stationary phase and mixtures with various ratios of methanol and 20 mmol·L-1 NH4OAc solution were used as mobile phases in the programed gradient elution for separation of the 3 monascus pigments and their determinations with diode array detector, at wavelengths of 264 nm for monascorubramine and at 390 nm for both monascin and monascorubrin. Linearity ranges between definite mass concentrations of the 3 monascus pigments were obtained having their correlation coeffcients greater than 0.999 5. Detection limits (3S/N) found for the 3 monascus pigments were 0.20, 0.060, 9.9 mg·kg-1 respectively. Test for recovery was made by standard addition method using a blank sample as matrix, the results obtained were in the range of 92.9%-100%. Values of RSDs (n=6) were found range from 1.3%-3.7%.
中图分类号 O657.7 DOI 10.11973/lhjy-hx201910003
所属栏目 工作简报
基金项目 浙江省食药局科技计划项目(2018006)
收稿日期 2019/2/18
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备注傅红雪,助理工程师,硕士,研究方向为食品安全与分析技术
引用该论文: FU Hongxue,CHEN Wanqin,LIU Zhu,ZHOU Xia,LUO Jinwen,LIANG Jingjing. HPLC Determination of 3 Monascus Pigments in Cooked Meat Products with Automatic-SPE[J]. Physical Testing and Chemical Analysis part B:Chemical Analysis, 2019, 55(10): 1132~1136
傅红雪,陈万勤,刘柱,周霞,罗金文,梁晶晶. 全自动固相萃取-高效液相色谱法测定熟肉制品中3种红曲色素的含量[J]. 理化检验-化学分册, 2019, 55(10): 1132~1136
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参考文献
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【4】HSU Y W, HSU L C, CHANG C L, et al. New anti-inflammatory and anti-proliferative constituents from fermented red mold rice Monascus purpureus NTU 568[J]. Molecules, 2010,15(11):7815-7824.
【5】ZHENG Y Q, XIN Y W, SHI X N, et al. Cytotoxicity of Monascus pigments and their derivatives to human cancer cells[J]. Journal of Agricultural and Food Chemistry, 2010,58(17):9523-9528.
【6】VENDRUSCOLO F, TOSIN I, GIACHINI A J, et al. Antimicrobial activity of Monascus pigments produced in submerged fermentation[J]. Journal of Food Processing and Preservation, 2014,38(4):1860-1865.
【7】CHEN W P, CHEN R F, LIU Q P, et al. Orange, red, yellow:Biosynthesis of azaphilone pigments in Monascus fungi[J]. Chemical Science, 2017,8(7):4917-4925.
【8】YULIANA A, SINGGIH M, JULIANTI E, et al. Derivates of azaphilone Monascus pigments[J]. Biocatalysis and Agricultural Biotechnology, 2017,9:183-194.
【9】张晓伟,王加华,王昌禄,等.基于近红外光谱技术检测红曲米中的红曲色素[J].现代食品科技, 2014,30(5):273-279.
【10】傅亮,周卫兵,高孔荣.红曲色素高产菌株发酵特性的研究[J].食品科学, 1996,17(3):6-9.
【11】HUANG Z B, ZHANG S Y, XU Y, et al. Development of an HPLC-UV detection method for the simultaneous determination of two Monascus orange pigments in red yeast rice[J]. Food Analytical Methods, 2016,9(1):148-155.
【12】CAMPOY S, RUMBERO A, MARTÍN J F, et al. Characterization of an hyperpigmenting mutant of Monascus purpureus IB1:Identification of two novel pigment chemical structures[J]. Applied Microbiology and Biotechnology, 2006,70(4):488-496.
【13】WU C L, KUO Y H, LEE C L, et al. Synchronous high-performance liquid chromatography with a photodiode array detector and mass spectrometry for the determination of citrinin, monascin, ankaflavin, and the lactone and acid forms of monacolin K in red mold rice[J]. Journal of AOAC International, 2011,94(1):179-190.
【14】许晶冰,蔡灵利,毛庆.离子色谱法测定肉制品中5种食品添加剂[J].理化检验-化学分册, 2017,53(12):1419-1422.
【15】朱群英,索莉莉,朱玉玲,等.全自动固相萃取-液质联用法测定动物源性食品中镇静剂类药物残留[J].食品工业科技, 2016,37(24):83-87.
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