超高效液相色谱法食品中展青霉素的方法研究

Study on the Method of Food Inhibiting Penicillin by Ultra Performance Liquid Chromatography

展青霉素是由曲霉和青霉等真菌产生的一种次级代谢产物,其同时也是一种神经毒素。其首先是在霉烂苹果和苹果汁中发现,展青霉素对胃有刺激作用,容易导致人体反胃和呕吐等。本文建立了超高效液相色谱法分析测定食品中的展青霉素。样品经加水提取,沉淀蛋白(非蛋白类样品不用),经HLB固相萃取小柱净化后,经C18色谱柱,以水和乙腈作为流动相进行等度洗脱,超高效液相色谱法进行定性和定量。实验结果表明,展青霉素在5-250ng/m L成线性关系,回收率为82.5-93.2%;相关标准偏差(RSD)为0.65-0.82%;该方法方便、灵敏度高、定性定量准确,可很好地实现液体类样品、蛋白粉类样品中展青霉素的测定。

Patulin is a secondary metabolite produced by fungi such as Aspergillus and Penicillium, which is also a neurotoxin. The first is found in rotten apples and apple juice, patulin stimulation of the stomach, easily lead to nausea and vomiting. This paper established an ultra performance liquid chromatography method for the determination of patulin in foods. Samples were extracted with water and precipitated proteins（not used for non-protein samples）. After purification by HLB solid-phase extraction cartridges, they were subjected to isocratic elution using water and acetonitrile as mobile phases on a C18 column. Qualitative and quantitative analysis by ultra-high performance liquid chromatography. The experimental results showed that the linear correlation of patulin was between 5 and 250 ng/m L. The recovery was between 82.5% and 93.2%. The relative standard deviation（RSD） was between 0.65% and 0.82%. The method is convenient, sensitive, accurate and quantitative. The determination of patulin in liquid samples and protein powder samples can be well performed.