中国调味品
中國調味品
중국조미품
CHINESE CONDIMENT
2014年
11期
108-111
,共4页
王向阳%陈俊霖%王芳%江一菲%金菲%徐渊金%蒋宏%王钱%施青红
王嚮暘%陳俊霖%王芳%江一菲%金菲%徐淵金%蔣宏%王錢%施青紅
왕향양%진준림%왕방%강일비%금비%서연금%장굉%왕전%시청홍
桔霉素%高效液相荧光检测%食品
桔黴素%高效液相熒光檢測%食品
길매소%고효액상형광검측%식품
citrinin%HPLC-FLD%food
桔霉素为红曲霉的次级代谢产物,对肾脏具有显著毒性。实验选取了米醋、黄酒、米酒、果汁、酱油、腐乳等食品,通过高效液相荧光检测其桔霉素含量,采用岛津 VP-ODS C18柱,柱温30℃,流动相：乙腈∶超纯水(pH 2.5)为30∶70,流速0.8 mL/min,检测波长λex =331 nm,λem =500 nm。结果发现一些腐乳、酱油、黄酒、米醋的桔霉素含量均在0.2 mg/kg 以上,超过了国外食品中桔霉素限量。具体为：红方腐乳6.0301 mg/kg,白方腐乳0.6324~0.6613 mg/kg,酱油1.1624~3.2513 mg/L,米醋0.2521~0.6710 mg/L,黄酒0.1425~1.1102 mg/L。香糟卤的桔霉素含量是0.1282 mg/kg,臭豆腐腐乳的桔霉素含量超过0.0811 mg/kg。果汁、米酒等食品的桔霉素含量都低于0.05 mg/kg。
桔黴素為紅麯黴的次級代謝產物,對腎髒具有顯著毒性。實驗選取瞭米醋、黃酒、米酒、果汁、醬油、腐乳等食品,通過高效液相熒光檢測其桔黴素含量,採用島津 VP-ODS C18柱,柱溫30℃,流動相：乙腈∶超純水(pH 2.5)為30∶70,流速0.8 mL/min,檢測波長λex =331 nm,λem =500 nm。結果髮現一些腐乳、醬油、黃酒、米醋的桔黴素含量均在0.2 mg/kg 以上,超過瞭國外食品中桔黴素限量。具體為：紅方腐乳6.0301 mg/kg,白方腐乳0.6324~0.6613 mg/kg,醬油1.1624~3.2513 mg/L,米醋0.2521~0.6710 mg/L,黃酒0.1425~1.1102 mg/L。香糟滷的桔黴素含量是0.1282 mg/kg,臭豆腐腐乳的桔黴素含量超過0.0811 mg/kg。果汁、米酒等食品的桔黴素含量都低于0.05 mg/kg。
길매소위홍곡매적차급대사산물,대신장구유현저독성。실험선취료미작、황주、미주、과즙、장유、부유등식품,통과고효액상형광검측기길매소함량,채용도진 VP-ODS C18주,주온30℃,류동상：을정∶초순수(pH 2.5)위30∶70,류속0.8 mL/min,검측파장λex =331 nm,λem =500 nm。결과발현일사부유、장유、황주、미작적길매소함량균재0.2 mg/kg 이상,초과료국외식품중길매소한량。구체위：홍방부유6.0301 mg/kg,백방부유0.6324~0.6613 mg/kg,장유1.1624~3.2513 mg/L,미작0.2521~0.6710 mg/L,황주0.1425~1.1102 mg/L。향조서적길매소함량시0.1282 mg/kg,취두부부유적길매소함량초과0.0811 mg/kg。과즙、미주등식품적길매소함량도저우0.05 mg/kg。
Citrinin is a kind of secondary metabolites of Monascus,which is toxic to kidney.Vinegar,millet wine (yellow rice wine),white rice wine,fruit juice,soy sauce and fermented bean curd are detected by high performance liquid chromatography fluorescence detection(HPLC-FLD).The column is Shimadzu Hypersil VP-ODS C18 ,and the column temperature is 30 ℃.The mobile phase composition is that the ratio of acetonitrile to ultrapure water is 30∶70;the flow velocity is 0.8 mL/min,the fluorescence detector is withλex of 331 nm,λem of 500 nm.The results show that the content of citrinin in some fermented bean curd,soy sauce,millet wine,and vinegar are more than 0.2 mg/kg,which exceeds the limited content of citrinin in food of most other countries.The citrinin content in red fermented bean curd is 6.0301 mg/kg,the citrinin content in white fermented bean curd is 0.6324~0.6613 mg/kg,the citrinin content in soy sauce is 1.1624~3.2513 mg/L,the citrinin content in vinegar is 0.2521~0.6710 mg/L,and the citrinin content in millet wine is 0.1425~1.1102 mg/L.The citrinin content in rice wine sauce is 0.1282 mg/kg,and the citrinin content in stinky tofu is 0.0811 mg/kg,the citrinin content in fruit juice,white rice wine and other food are all less than 0.05 mg/kg.
