霉菌发酵食品中桔霉素的免疫亲和柱结合高效液相荧光法检测

Detection of Citrinin in Fungi Fermented Food by Immunoaffinity Column Combining High Performance Liquid Chromatography Fluorescence Method

桔霉素是一种真菌毒素,红曲等一些发酵食品常含有桔霉素。为了了解食品桔霉素的含量,选用桔青霉免疫亲和柱纯化酱油、黄酒、红曲粉。增加桔霉素免疫亲和柱的洗脱液用量,减少HPLC进样量来优化检测方法,用HPLC-FLD检测桔霉素含量。结果发现其有较好的去除杂质效果,红曲粉的检测限和定量限分别为16,54μg/kg,测定标准偏差(RSD)为0.823%。红曲粉、黄酒、酱油的平均回收率分别为84.72%,86.22%,80.34%。测得市售酱油、黄酒、红曲粉的桔霉素的含量分别为2.453~2.517μg/mL,0.629~1.907μg/mL和0.644μg/g。

Citrinin is a kind of mycotoxin,Monascus fermented food often contains citrinin.In order to optimize the detection method of citrinin for soy sauce,yellow rice wine and Monascus powder.Increase the amount of eluant of immunocomplex column of citrinin,reduce the HPLC injection volume to optimize the detection method,and detect the content of citrinin by HPLC-FLD.The results show that impurities could be eliminated by immunoaffinity column satisfactorily,the detection limit and quantification limit of Monascus powder are 16,54μg/kg respectively,the determination of relative standard deviation（RSD）is 0.823%.The average recovery rate of Monascus powder,yellow rice wine and soy sauce is 84.72%,86.22% and 80.34%respectively.The content of citrinin in soy sauce,yellow rice wine,Monascus powder is 2.453-2.517μg/mL,0.629-1.907μg/mL and 0.644μg/g respectively.