高效液相色谱-串联质谱法测定食品中纳他霉素的含量
Determination of Natamycin in Food by HPLC-MS/MS
摘 要
提出了高效液相色谱-串联质谱法测定食品中纳他霉素含量。样品用甲醇-0.1%(φ)乙酸(90+10)溶液超声提取,采用Dikma Endeavorsil C18色谱柱进行分离,以甲醇-0.3%(φ)乙酸(65+35)溶液为流动相等度洗脱。采用电喷雾正离子源-多反应监测模式检测。纳他霉素的质量浓度在0.01~1.0 mg·L-1范围内与其峰面积呈线性关系,检出限(3S/N)为0.05 mg·kg-1。对不同类型食品进行加标回收试验,测得回收率在79.9%~97.3%之间,相对标准偏差(n=5)在4.0%~6.1%之间。
纳他霉素
食品
HPLC-MS/MS
Natamycin
Food
Abstract
A method of HPLC-MS/MS was proposed for the determination of natamycin in food. The sample was extracted with a mixture of methanol and acetic acid by ultrasonic,and the extract was separated on a Dikma Endeavorsil C18 column, using a mixture of methanol and 0.3% acetic acid as mobile phase for isocratic elution. ESI+ and MRM were adopted in MS/MS.The linear relationship between the peak area and the mass concentration of natamycin was in the range of 0.01-1.0 mg·L-1, with detection limit (3S/N) of 0.05 mg·kg-1. The recovery rate measured by standard addition method was in the range of 79.9%-97.3%, with RSD (n=5) in the range of 4.0%-6.1%.
中图分类号 O657.63
所属栏目 工作简报
基金项目 宁波出入境检验检疫局科研项目(K14-2013)
收稿日期 2014/4/18
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备注陈杰(1982-),男,浙江宁波人,工程师,主要从事食品安全与化学分析。
引用该论文: CHEN Jie,YANG Liang,CAO Su-xian,ZHONG Ying-ying. Determination of Natamycin in Food by HPLC-MS/MS[J]. Physical Testing and Chemical Analysis part B:Chemical Analysis, 2015, 51(4): 509～511
陈杰,杨亮,曹苏仙,钟莺莺. 高效液相色谱-串联质谱法测定食品中纳他霉素的含量[J]. 理化检验－化学分册, 2015, 51(4): 509～511
被引情况:
【1】刘良琴,龚小见,周 欣,陈华国,赵 超, "超高效液相色谱-串联质谱法测定灵芝红茶中灵芝酸A和灵芝酸B",理化检验－化学分册 52, 909-913(2016)
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参考文献
【1】PEDERSEN J C. Natamycin as a fungicide in agarmedia［J］. Appl Environ Microbiol, 1992,58:1064-1066.
【2】DAVIDSON P M, DOAN C H, NATAMYCIN A. Antimicrobials in food［M］. New York, Basel and Hong Kong: Marcel Dekker, Inc., 1993:395.
【3】黄孟基,郭新东,王永华,等.高效液相色谱法测定月饼中那他霉素残留［J］.食品与发酵工业, 2006,32(5):121-123.
【4】GB 2760-2007食品添加剂使用卫生标准［S］.
【5】李东,李颖辉,陈婕,等.纳他霉素分析方法的研究进展［J］.中国食品添加剂, 1999(1):1-3.
【6】姜金斗,杨金宝.RP-HPLC法测定酸牛奶中纳他霉素含量［J］.食品工业科技, 2007,28(10):216-218.
【7】陈永艳,李彩瑞,杨秀敏,等.高效液相色谱法测定果酱中的纳他霉素［J］.中国食品学报, 2008,8(1):115-118.
【8】刘亚风,刘朝晖,杨冀州.固相萃取-液相色谱法检测肉制品中纳他霉素残留量［J］.肉品卫生, 2004(6):12-13.
【2】DAVIDSON P M, DOAN C H, NATAMYCIN A. Antimicrobials in food［M］. New York, Basel and Hong Kong: Marcel Dekker, Inc., 1993:395.
【3】黄孟基,郭新东,王永华,等.高效液相色谱法测定月饼中那他霉素残留［J］.食品与发酵工业, 2006,32(5):121-123.
【4】GB 2760-2007食品添加剂使用卫生标准［S］.
【5】李东,李颖辉,陈婕,等.纳他霉素分析方法的研究进展［J］.中国食品添加剂, 1999(1):1-3.
【6】姜金斗,杨金宝.RP-HPLC法测定酸牛奶中纳他霉素含量［J］.食品工业科技, 2007,28(10):216-218.
【7】陈永艳,李彩瑞,杨秀敏,等.高效液相色谱法测定果酱中的纳他霉素［J］.中国食品学报, 2008,8(1):115-118.
【8】刘亚风,刘朝晖,杨冀州.固相萃取-液相色谱法检测肉制品中纳他霉素残留量［J］.肉品卫生, 2004(6):12-13.
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