HPLC法测定橙色红曲菌As3.4384及其诱变体发酵产物中的桔霉素

食品科学 ›› 2006, Vol. 27 ›› Issue (12): 614-617.

HPLC法测定橙色红曲菌As3.4384及其诱变体发酵产物中的桔霉素

黄志兵，李燕萍，王延华，许杨

南昌大学中德联合研究院南昌大学食品科学教育部重点实验室；

出版日期:2006-12-15 发布日期:2011-11-23

Determination of Citrinin in Fermented Rice of Monascus aurantiaaeus(As3.4384) and Its Mutant Strains by HPLC

HUANG Zhi-Bing, LI Yan-Ping, WANG Yan-Hua, XU Yang

Sino-Germany Joint Research Institute, Key Laboratory of Food Science, Ministry of Education, Nanchang University, Nanchang 330047, China

Online:2006-12-15 Published:2011-11-23

摘要/Abstract

摘要： 将橙色红曲菌As3.4384及其诱变菌株接种于大米,30℃静置培养14d,采用HPLC法测定了发酵后的大米中桔霉素含量,结果表明:以SymmetryC18(250×4.6mmI.D.,5μm)色谱柱,乙腈-水(磷酸调pH3.0)(77:23,V/V)为流动相,λex=331nm,λem=500nm为荧光检测波长能较好的对桔霉素进行检测,线性范围为0.01～12.5μg/ml,相关系数为0.999,检测限为0.001μg/ml,As3.4384及其诱变菌株在大米固态发酵物中的桔霉素产量分别为151.40mg/kg和0.218mg/kg。

关键词: 橙色红曲菌, 诱变菌株, 固态发酵, 桔霉素, 大米, 高效液相色谱

Abstract: Monascus aurantiaaeus(As3.4384) and its mutant strains (CSM-11) were inoculated into rice, and were carried static solid-state fermentation for 14 d at 30℃. A reversed-phase high performance liquid chromatographic method has been developed for the determination of citrinin in solid-state fermentation rice. The results showed that the chromatographic separations were carried on a Symmetry C18 column by using acetonitrile-H2O (77:23, V/V, pH3.0) as mobile phases. Fluorophotomeric detection was set at λex=331nm, λem=500nm. The calibration curve was linear in the concentration range of 0.01～12.5μg/ml for citrinin in samples, and the correlation coefficients were 0.999, the limitation of detection (LOD) was 0.001μg/ml. The contents of citrinin for fermentation rice by As3.4384 and CSM-11 were 151.40, 0.218mg/kg respectively.

Key words: Monascus aurantiaaeus, mutant strain, solid-state fermentation, citrinin, rice, HPLC

黄志兵, 李燕萍, 王延华, 许杨. HPLC法测定橙色红曲菌As3.4384及其诱变体发酵产物中的桔霉素[J]. 食品科学, 2006, 27(12): 614-617.

HUANG Zhi-Bing, LI Yan-Ping, WANG Yan-Hua, XU Yang. Determination of Citrinin in Fermented Rice of Monascus aurantiaaeus(As3.4384) and Its Mutant Strains by HPLC[J]. FOOD SCIENCE, 2006, 27(12): 614-617.

[1]	郝敏，夏强，何俊，孙杨赢，党亚丽，曹锦轩，潘道东. 高效液相色谱-串联质谱法对烤鸭皮色素的组成和结构分析[J]. 食品科学, 2021, 42(8): 229-234.
[2]	宁亚维，刘茁，杨正，马俊美，范素芳，李强，张岩. UPLC-MS/MS法同时检测食品中3种主要牛奶过敏原[J]. 食品科学, 2021, 42(8): 270-276.
[3]	孙金芝，付路静，岳田利，李婧妍，郭春锋. 基于牛乳非蛋白生物标志物定量检测山羊乳中掺加的牛乳[J]. 食品科学, 2021, 42(8): 288-293.
[4]	徐正华，吴家丽，朱克卫，梁玉燊，杨雪娇，赵勇，凌菁，郑思珩，周衡刚，张昆，朱玉珍，曾茂茂. 三文鱼中晚期糖基化终末产物含量测定及产地特征因子分析[J]. 食品科学, 2021, 42(8): 294-298.
[5]	刘晗璐，张九凯，韩建勋，孙瑞雪，陈颖，刘冰. 基于UPLC-QTOF-MS代谢组学技术的NFC和FC橙汁差异成分比较[J]. 食品科学, 2021, 42(6): 229-237.
[6]	段云飞，吴光斌，叶洪，陈昭华，张珅，陈发河. HPLC法同时测定采后莲雾果实7 种有机酸的含量[J]. 食品科学, 2021, 42(4): 175-180.
[7]	曹雪，任皓威，王筱迪，许铵颀，商佳琦，刘宁. 基于UPLC-Triple-TOF MS/MS对巴氏杀菌乳中磷脂成分的分析[J]. 食品科学, 2021, 42(4): 181-189.
[8]	杨莉，张淼，贾洪锋，涂梦婕，黄英，宋璐杉，严利强. 基于高效液相色谱法的麻辣火锅底料辣度分级模型建立及其在熬煮过程中的变化[J]. 食品科学, 2021, 42(4): 233-239.
[9]	徐艳阳，赵玉娟，高峰，王二雷，鲁海玲，李雪凤，姜雯雯，陈艳. 高效液相色谱法分析中国人参不同部位中多酚类化合物[J]. 食品科学, 2021, 42(4): 240-246.
[10]	王象欣，单艺，魏雪冬，李文斌，鄂来明，姜毓君. 超高效液相色谱-紫外检测法测定婴幼儿配方乳粉中的核苷酸含量[J]. 食品科学, 2021, 42(4): 254-262.
[11]	刘婷，熊强，耿志明，徐为民. 正相高效液相色谱法同时测定肉制品中4 种羟基十八碳二烯酸异构体的含量[J]. 食品科学, 2021, 42(4): 271-277.
[12]	朱晓玲，刘杰，余婷婷，张莉，王会霞，吴婉琴，曹琦，张亚珍，杨总. 高效液相色谱-四极杆-飞行时间质谱法快速筛查胡椒粉中多种农药残留[J]. 食品科学, 2021, 42(4): 287-296.
[13]	赵非，陈宝英，李克峰，王旭. 高效液相色谱-荧光检测法测定红肉及其加工肉中唾液酸含量[J]. 食品科学, 2021, 42(4): 313-318.
[14]	柳萌，郜海燕，房祥军，吴伟杰，陈杭君，刘瑞玲. 不同成熟度杨梅酚酸的超声-微波协同优化提取及其抗氧化性对比[J]. 食品科学, 2021, 42(3): 112-120.
[15]	杨二林，赵浩安，徐元元，王悦，王银，曹炜. 枣花蜜酚类化合物组成及其抗氧化活性分析[J]. 食品科学, 2021, 42(3): 150-157.