马苏里拉奶酪中纳他霉素含量的测定优化

Optimization of determination of natamycin in Mozzarella cheese

中文关键词:  奶酪  纳他霉素  测定  优化

英文关键词:cheese  natamycin  determination  optimization

中文摘要:

      目的 建立一种马苏里拉奶酪中纳他霉素含量的检测方法。方法 马苏里拉奶酪经甲醇提取, 采用离心的方式净化, 采用液相色谱-紫外检测器测定, 外标法定量。结果 纳他霉素在1.0~5.0 μg/mL的范围内, 浓度与峰面积采用幂函数方程绘制标准曲线, 相关系数大于0.99; 方法定量检出限为0.2 mg/kg; 样品的加标平均回收率为89.9%~101.2%; 相对标准偏差为0.008%~0.054%; 结论 本文研究的检测方法, 样品前处理步骤简单, 快速, 离心后蛋白沉淀效果好, 检测结果及仪器条件稳定, 检测结果准确, 满足实验需求。

英文摘要:

      Objective To establish a method for the determination of natamycin in Mozzarella cheese. Methods Mozzarella is extracted from methanol. Purification by centrifugation, A liquid chromatography-ULTRAVIOLET detector was used for determination, External standard method of quantification. Results Natamycin ranged from 1.0 to 5.0 μg/mL, The standard curve of concentration and peak area was drawn by power function equation, The correlation coefficient is greater than 0.99; Methods The quantitative detection limit was 0.2 mg/kg; The average recovery of the samples was 89.9%?101.2%; Relative standard deviation is 0.008% to 0.054%. Conclusion The detection method studied in this paper, Sample pretreatment procedure is simple, fast, The protein precipitation effect was good after centrifugation, The test result and instrument condition are stable, Accurate detection results, Meet the experimental requirements.