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纳他霉素(Natamycin)是一种的新型生物防腐剂,它有高效、安全、广谱等优点,对食品中污染的霉菌、酵母等真菌有很强的抑菌效果。本文笔者系统的介绍了利用液相色谱一串联四极杆质谱技术对果酱中纳他霉素的测定方法。
Natamycin is a new type of biological preservative. It has the advantages of high efficiency, safety and broad spectrum. It has strong antibacterial effect on molds, yeast and other fungi contaminated in food. The author of this article systematically introduced the method of determination of natamycin in jam by liquid chromatography-tandem quadrupole mass spectrometry.