High Performance Liquid Chromatography Analysis of Surfactin Content in Fermentation Broth of acillus amyloliquefaciens ES-2

doi:10.7506/spkx1002-6630-200906042

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (6): 188-190.doi: 10.7506/spkx1002-6630-200906042

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High Performance Liquid Chromatography Analysis of Surfactin Content in Fermentation Broth of acillus amyloliquefaciens ES-2

AI Jia，LU Zhao-xin*，BIE Xiao-mei，LU Feng-xia，YUAN Yong-jun，HUANG Xian-qing

(College of Food Science, Nanjing Agricultural University, Nanjing 210095, China)

Received:2008-05-05 Revised:2008-07-04 Online:2009-03-15 Published:2010-12-29
Contact: LU Zhao-xin*， E-mail:fmb@njau.edu.cn

Abstract

Abstract:

A new analysis method of surfactin content in fermentation broth of Bacillus amyloliquefaciens ES-2 by high erformance liquid chromatography (HPLC) was established. The detection of surfactin was finished in 20 minutes at 210 nm n COSMOSIL 5C18-AR-Ⅱcolumn (4.6×250 mm) using acetonitrile (containing 0.1% triflouroacetic acid)-water (containing .1% triflouroacetic acid) (60:40, V/V) as mobile phase at the flow rate of 0.84 ml/min by gradient elution. The correlation oefficient between integral peak area and concentration is 0.9998 in the range of 1 to 100 mg/L. The precision, detection limit nd spike recovery of this method is 1.5%, 1 mg/L and 91.36%, respectively.

Key words: HPLC, ermentation broth, surfactin

CLC Number:

TS251.51

AI Jia，LU Zhao-xin*，BIE Xiao-mei，LU Feng-xia，YUAN Yong-jun，HUANG Xian-qing. High Performance Liquid Chromatography Analysis of Surfactin Content in Fermentation Broth of acillus amyloliquefaciens ES-2[J]. FOOD SCIENCE, 2009, 30(6): 188-190.

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High Performance Liquid Chromatography Analysis of Surfactin Content in Fermentation Broth of acillus amyloliquefaciens ES-2

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