高效液相色谱法测定糕点中纳他霉素的含量

Determination of natamycin in pastries by high performance liquid chromatography

建立了一种高效液相色谱法测定糕点中纳他霉素含量的方法。样品经80%甲醇超声提取,采用CAPCELL PAK ACR MG C18柱（250mm×4.6mm,5μm）,以甲醇-8%冰醋酸溶液（体积比60∶40）为流动相,流速1.0ml/min,检测波长304nm,柱温25℃,进样量10μl。纳他霉素的质量浓度在0.20-6.0μg/ml,呈良好的线性关系（r=0.999 9）,平均加样回收率92.1%-97.6%,RSD为1.0%-2.1%。本方法快速、准确、重复性好,可用于糕点中纳他霉素的质量控制。

We establish a determination method for natamycin in pastries by high performance liquid chromatography.Samples were extracted by 80% methanol,and the separation was performed on CAPCELL PAK ACR MG C18column（250mm×4.6mm,5μm）with the mixture of methanol-8%aceticacid solution（60∶40,V/V）as mobile phase.Detection wavelength was304 nm and flow rate was 1.0ml/min with the column temperature of 25℃.The linear range for natamycin was from 0.20to6.0μg/ml,and the ranges of average recovery were from 92.1%to 97.6% with RSDof 1.0%-2.1%.This method was accurate,simple and sensitive,and could be used for the quality control of pastries.