HPLC-PDA同時檢測發(fā)酵食品中苯乳酸及3種抗生素的方法研究

打開文本圖片集

Simultaneous Determination of Phenyllactic Acid and Three Antibiotics in Fermented Foods by HPLC-PDA

YANG Yuru， ZHOU Shuang，LUO Bingyu， PU Qingmiao，FU Jiao， SU Xiaodong* （School of Chemistry and Chemical Engineering， Chongqing University of Science and Technology， Chongqing 401331， China）

Abstract： Arapid method for simultaneous detection of phenyllactic acid， sulfadiazine， oxytetracycline and tetracyeline in fermented food was established by ultrasonic-assisted solvent extraction combined with high performance liquid chromatography equipped with diode array detector. A ShimNex CS C18 column was used with the mobile phase of 0.02mol?L-1 ammonium acetate-acetonitrile- 0.01mol?L-1 oxalic acid for gradient elution. Under the optimal chromatographic conditions， the four components were separated and detected within 22min The detection limit was 0.02～0.20mg-1-1 ，the average recovery was 94.15%～107.61% ，and the relative standard deviation was 0.01%～2.83% . The method is simple and rapid， and can be used for rapid simultaneous detection of phenyllactic acid， sulfadiazine， oxytetracycline and tetracycline in fermented food.

Keywords： fermented food; phenyllctic acid; antibiotics; high performance liquid chromatography

酸奶、發(fā)酵豆制品和醬油等產品在生產過程中產生的苯乳酸具有刺激免疫和減少腸道菌群中大腸桿菌的數量等生理作用[1]，而抗生素在農業(yè)、畜牧業(yè)的廣泛應用導致發(fā)酵食品原料中普遍存在抗生素殘留[2]。（剩余3540字）