一种新型天然食品防腐剂桂花耳糖脂含量测定方法

Content Determination Method of a New Natural Food Preservative Named Osmanthus Ear Glycolipids

桂花耳糖脂是通过匙盖假花耳菌株在合适条件下发酵生产得到的长链糖脂,是一种天然、高效的新型食品防腐剂和添加剂,其优于乳酸链球菌素、纳他霉素、聚赖氨酸、丙酸钙、苯甲酸钠和山梨酸钾的抑菌活性使它具备了广阔的应用前景。目的建立一个准确、高效的含量分析检测方法,以保证桂花耳糖脂产品质量的稳定。方法将桂花耳糖脂样品酸化水解和衍生处理得到木糖和葡萄糖,通过气相色谱方法定量检测木糖和葡萄糖衍生物含量,从而得到桂花耳糖脂的含量。结果木糖衍生物浓度在0.3009~0.7022 mg/mL浓度范围内呈现良好的线性关系,相关系数为0.9996,线性方程为y=1.4406x-0.0162;葡萄糖衍生物浓度在0.3001~0.7003 mg/mL浓度范围内呈现良好的线性关系,相关系数为0.9997,线性方程为y=1.4255x+0.0050;在80%~120%范围内,总糖脂的回收率为99.30%~99.69%,相对标准偏差为0.10%~0.17%,精密度相对平均偏差为0.14%。结论该分析方法稳定,定量准确,专属性强,可满足桂花耳糖脂的含量测定。

A kind of Long-Chain Glycolipids named Osmanthus ear glycolipids is produced by Dacryopinax spathularia by fermentation under suitable culture conditions.It is a new kind of natural and efficient food preservative.The bacteriostatic activity of Osmanthus ear glycolipids produced by fermentation was studied.The result showed that it has a better bacteriostatic ability than Nisin,Natamycin,Polylysine,Calcium propionate,Sodium benzoate and Potassium sorbate.Objective To establish an accurate and efficient analysis method of content to ensure the stability of the quality of osmanthus ear glycolipids.Methods Osmanthus ear glycolipids can be converted to xylose and glucose by acidizing hydrolysis and derivatization.By counting the content of derivatives of xylose and glucose by high performance gas chromatography,the content of osmanthus ear glycolipids can be calculated.Result The xylose derivative had a good linear relationship(r=0.9996)within 0.3009μg/mL~0.7022μg/mL,and the linear equation is y=1.4406x-0.0162.The glucose derivative's linear equation is y=1.4255x+0.0050,and it showed an excellent linear relationship(r=0.9997)between 0.3001μg/mL and 0.7003μg/mL.In the content ranges from 80%to 120%,the recovery of total glycolipids is 99.30%~99.69%and RSD is 0.10%~0.17%.In the precision testing,the RSD of content is 0.14%.Conclusion This analysis method is stable,accurate in quantification,and has strong specificity,which can meet the content determination of sugar and lipid in Osmanthus fragrans ear.