食品科学 ›› 2009, Vol. 30 ›› Issue (6): 203-207.doi: 10.7506/spkx1002-6630-200906046

• 分析检测 • 上一篇    下一篇

毛细管电泳分离测定霉变食品中桔青霉素的研究

杜建中,陈海莉,吴金媚,江阳华   

  1. 湛江师范学院化学科学与技术学院
  • 收稿日期:2008-03-30 修回日期:2008-06-20 出版日期:2009-03-15 发布日期:2010-12-29
  • 通讯作者: 杜建中 E-mail:djz560119@126.com
  • 基金资助:

    湛江师范学院科学研究基金资助项目(L0514)

Study on Capillary Electrophoresis Determination of Citrinin in Mouldy Food

DU Jian-zhong,CHEN Hai-li,WU Jin-mei,JIANG Yang-hua   

  1. (School of Chemistry Science and Technology, Zhanjiang Normal University, Zhanjiang 524048, China)
  • Received:2008-03-30 Revised:2008-06-20 Online:2009-03-15 Published:2010-12-29
  • Contact: DU Jian-zhong, E-mail:djz560119@126.com

摘要:

为了建立毛细管电泳法分离测定部分霉变食品中桔青霉素的方法。研究缓冲溶液种类、浓度、pH 值、有机添加剂等对分离的影响,对分离条件进行优化,在波长为252nm,分离电压为15kV、10mmol/L 磷酸二氢钠-10mmol/L 硼砂缓冲溶液(pH7.0),10% 乙醇为提取剂的条件下,用无水乙醇提取在相对干燥条件下霉变的馒头,提取产物中的桔青霉素与其他组分在9min 内达到了基线分离。浓度与峰面积之间具有良好的线性关系,其迁移时间和峰面积的相对标准偏差分别为0.13%、1.6%,回收率在90%~115% 之间。此方法快速、简便、试样用量少、分离效果较高。

关键词: 毛细管电泳, 桔青霉素, 提取, 霉变食品

Abstract:

A method was set up for determination of citrinin using capillary electrophoresis. The effects of some important factors, such as running buffer type, concentration and pH value, running voltage and ethanol concentration on citrinin separation were investigated. The citrinin in extract of mouldy steamed bread sample was completely separated in 9 minutes with 10 mmol/L NaH2PO3-10 mmol/L Na2B4O7 at pH 7.0 as running buffer and 10% (V/ V) ethanol as extractant at running voltage of 15 kV. The relative standard deviations (RSDs) were more than 0.13% and 1.6% for citrinin migration time and peak area, respectively. There was good linear relationship between concentration and peak area (The correlation coefficient is 0.9969). The method is simple and accurate, and has less reagent consumption and good separation effect.

Key words: capillary electrophoresis, citrinin, extract, mouldy food

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