摘要
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。
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.
出处
《中国调味品》
CAS
北大核心
2014年第11期108-111,共4页
China Condiment
基金
浙江省科技厅公益项目(2012C23019)
作者简介
王向阳（1966-），男，浙江玉环人，教授，博士，主要从事食品保鲜加工和植物功能成分研究。
