高效液相色谱法检测酸奶与奶酪中纳他霉素残留

Detection of Natamycin in Yoghurt and Cheese by HPLC

目的：建立高效液相色谱法测定酸奶和奶酪中纳他霉素残留的快速检测方法。方法：样品经水：冰乙酸（体积比为40：5）溶剂提取，采用Agela C18色谱柱（5um，4．6×250mm）色谱柱，甲醇：水：乙酸=60：40：5（体积比）为流动相，302nm检测波长，流速为1mL／min，柱温采取30℃。结果：酸奶和奶酪中纳他霉素含量在0．5～100mg／kg范围时与峰面积呈良好的线性关系（r=0．9999），加标回收率90．3％～95．6％（n=7），相对标准偏差（RSD）1．01％。结论：该方法准确度高、重现性好的特点，特别是操作简便、快捷，可以作为企业生产监控的有效方法。

A method for detection of natamycin in yoghurt and chees by HPLC is described. The samples were extracted with glacial acetic acid （40：5） and detected by HPLC with Agela C18 column and methanol：water： glacial acetic acid （60：40：5） as flow phase at 1mL/min and the UV detection wavelength was 302 nm. The mean recoveries were 90.3 %-95.6%, and RSD was 1.01%.The method was simple, accurate,highly specific and reliable for detection of natamycin.