85 - 食品科学技术学报页

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Determination of Citrinin Content in Red Sofu by HPLC
LI Xiuli,摇 CAO Xueli*
( School of Food and Chemical Engineering / Beijing Higher Institution Engineering Research Center of
Food Additives and Ingredients , Beijing Technology and Business University, Beijing 100048, China )
Abstract : A high performance liquid chromatography (HPLC) method for determination of citrinin in red
sofu was developed. The effects of different factors including extracting solvent, material鄄liquid ratio, ex鄄
traction temperature, ultrasonic extraction time, and extraction times on the extraction of citrinin were
compared. The chromatographic separations was carried on a ODS WondaSil C18 (150 mm 伊 4郾 6 mm i. d. ,
5 滋m) column by using acetonitrile and 0郾 03% phosphoric acid(45颐 55, v / v), and then was detected
by a fluorescence detector at 姿 ex = 331 nm, 姿 em = 500 nm. The results showed that citrinin was complete鄄
ly extracted by toluene鄄ethyl acetate鄄 formic acid(1颐 9颐 1,v / v / v) at material鄄liquid ratio of 1颐 15( v / v),
ultrasonic extraction 10 min at 60 益 for 3 repeated extractions. There was a good linear relationship be鄄
tween the fluorescence detection values and citrinin contents in the range of 0郾 5 - 1 000 滋g / L ( R 2 =
0郾 999 9) . The minimum detectable content of citrinin was 0郾 5 滋g / L. The RSD of repeated test was
1郾 58% . The average recovery with standard was 94% . This method could be used for determining the
citrinin content in red sofu products.
Key words: citrinin; red sofu; HPLC; fluorescence detection
( 责任编辑: 叶红波)
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