HPLC评价Nisin物化特性及其在食品中提取研究

The evaluation of the physical and chemical properties of Nisin with HPLC and its extraction in food

乳酸链球菌素(Nisin)是一种天然防腐剂,采用高效液相色谱法(HPLC)定性定量评价其溶解度、稳定性、生物利用度及在食品中提取回收率的研究。结果表明:当稀盐酸pH=2,50℃时,Nisin溶解度最大为30.22 mg/mL;Nisin在温度超过50℃时易失活,(4±0.5)℃利于减缓降解;Nisin在生物条件下利用度为100%,是一种无毒、无害的多肽。在4种食品中,辣蒜酱中Nisin最为稳定,以15 mL乙腈、10 mL稀盐酸(pH=2)为提取溶剂,超声20 min、50℃下水浴40 min为处理条件,得到Nisin保留时间为19.067 min;峰分型尖锐明显且基线平稳;标准曲线线性关系好,回收率为92.54%,RSD<3%。

Nisin is a kind of natural preservatives, and its solubility, stability, bioavailability were investigated by HPLC qualitatively and quantitatively and its extraction recovery in food was also studied. The results showed that when dilute hydrochloric acid pH = 2,50 ℃, the maximum solubility of Nisin was 30.22 mg/mL; Nisin is easily deactivated at temperature above 50 ℃ and refrigeration helps slow down the degradation at （ 4 ±0.5 ） ℃ ; Nisiu is a kind of non- toxic and harmless polypeptide whose utilization reached 100% in biological conditions.Nisiu was the most stable in the spicy garlic sauce among four foods,the results showed that the retention time of Nisin was 19.067 min, the peak type was sharp and the baseline was stable, the recovery rate was 92.54% , RSD 〈 3% with 15 mL of acetouitrile and 10 mL of dilute hydrochloric acid （ pH = 2） as the extraction solvent, sonicating for 20 min and the water bath at 50 ℃ for 40 min.