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