番茄酱、果汁及果酒中棒曲霉素的检测与分析

Determination of Patulinin in Tomato Jam, Fruit Juice and Fruit Wine by High Performance Liquid Chromatography

棒曲霉素(Patulin)是由青霉菌、曲霉菌和丝衣菌等真菌产生的一种有毒代谢物。用HPLC法对番茄酱、果汁及果酒中棒曲霉素进行检测,采用WatersnowPH-BDSC18柱(5μm,4.6mm×150mm)及10%乙晴水溶液为流动相,紫外276nm检测。结果表明:棒曲霉素浓度与峰面积在0.50～100.00μg/mL范围内有很好的线性关系;检出限为9.04μg/kg;平均回收率分别为89.2%、84.7%和93.3%。

Patulin is a toxic secondary metabolite （mycotoxin） produced by several species of moulds （penicillium, aspergillus and Bissochlarnys）. A HPLC method was used in this study. The samples were measured by UV-deteetor under the follow condition： Watersnow PH-BDS C18 column （5μm, 150mm×4.6mm）, acetonitrile-water （10＋90） as mobile phase and the wave length is 276nm. The result showed the linear correlation coefficient was good between the range of 0.50-100.00μg/mL,the detection limit was 9.04μg/kg, the average recoveries of patulin in the tomato jam, fruit juice and fruit wine added in therange of 0.01-0.05mg/kg were 89.2%, 84.7% and 932.3% respectively.