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建立了利用加压毛细管电色谱(pCEC)测定食品中纳他霉素的分析方法。样品采用甲醇超声提取,提取液经反相毛细管电色谱柱分离,流动相乙腈-水-甲酸(70+30+2),流速0.05 m L/min,电压-1 k V,紫外检测器305 nm检测。该方法在0.5~200 mg/kg质量浓度范围内线性关系良好(r2=0.999 9),定量限为2.5 mg/kg,加标回收率为73.1%~93.0%,相对标准偏差小于6%,为食品中纳他霉素的检测提供了新的技术手段。
A method for the determination of natamycin in food by pressurized capillary electrochromatography (pCEC) was established. The sample was extracted by methanol and the extract was separated by reverse phase capillary column chromatography. The mobile phase was acetonitrile-water-formic acid (70 + 30 + 2), flow rate was 0.05 m L / min, voltage was -1 kV, UV detector was 305 nm Detection. The method has a good linear relationship (r2 = 0.999 9), the limit of quantification is 2.5 mg / kg, the recoveries are 73.1% -93.0% and the relative standard deviations are less than 6% in the range of 0.5 ~ 200 mg / kg Detection of natamycin in food provides a new technological means.