毛细管电泳分离测定霉变食品中桔青霉素的研究

Study on Capillary Electrophoresis Determination of Citrinin in Mouldy Food

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。

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 separa- tion 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 standa...