高效液相色谱法测定食用植物油中黄曲霉毒素B_(1)前处理方法的改进

Improvement of pretreatment method for determination of aflatoxin B_(1)in edible vegetable oil by HPLC

改进GB 5009.22—2016《食品安全国家标准食品中黄曲霉毒素B族和G族的测定》中高效液相色谱法测定食用植物油中的黄曲霉毒素B_(1)的方法,将甲醇-水溶液(体积比70∶30)用量提高至25 mL,选择均质提取4 min作为前处理提取方式,加入5.0 g氯化钠消除乳化现象,取消氮吹过程,净化洗脱完后直接定容。该优化方法提取效率高,较好地减少了被检测含量的损失,净化过程较原有方法更简单、方便,回收率和精密度更满意,适用于植物油脂黄曲霉毒素B_(1)的检测分析。

The method for determining aflatoxin B_(1)in edible vegetable oil by high performance liquid chromatography in GB 5009.22-2016 National Standard for Food Safety-Determination of aflatoxin B and G groups was optimized.The amount of methanol-water solution(volume ratio 70:30)was increased to 25 mL,homogeneous extraction for 4 min was selected as the pretreatment extraction method,5.0 g sodium chloride was added to eliminate emulsification,the nitrogen blowing process was canceled,and the volume was directly fixed after purification and elution.The optimized method had high extraction ef­ficiency,and could reduce the loss of the detected content well.The purification process was simpler and more convenient than the original method.The recovery rate and precision were more satisfactory.It was suitable for the detection and analysis of aflatoxin B_(1)in vegetable oil.