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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0.8mL/min,检测波长λex=331nm,λem=500nm。结果发现一些腐乳、酱油、黄酒、米醋的桔霉素含量均在0.2mg/kg以上,超过了国外食品中桔霉素限量。具体为:红方腐乳6.0301mg/kg,白方腐乳0.6324~0.6613mg/kg,酱油1.1624~3.2513mg/L,米醋0.2521~0.6710mg/L,黄酒0.1425~1.1102mg/L。香糟卤的桔霉素含量是0.1282mg/kg,臭豆腐腐乳的桔霉素含量超过0.0811mg/kg。果汁、米酒等食品的桔霉素含量都低于0.05mg/kg。
Citrinin is a secondary metabolite of Monascus and has significant toxicity to the kidneys. Experiments selected rice vinegar, rice wine, rice wine, fruit juice, soy sauce, fermented bean curd and other foods, high performance liquid chromatography detection of citrinin content, using Shimadzu VP-ODS C18 column temperature 30 ℃, mobile phase: acetonitrile: Water (pH 2.5) was 30:70, flow rate was 0.8 mL / min, detection wavelength λex = 331 nm, λem = 500 nm. The results showed that some fermented bean curd, soy sauce, rice wine, rice vinegar citrinin content above 0.2mg / kg, exceeding the limit of citrinin in foreign food. The specificities are as follows: red bean curd 6.0301 mg / kg, white bean curd 0.6324-0.66613 mg / kg, soy sauce 1.1624-3.2513 mg / L, rice vinegar 0.2521-0.66710 mg / L, rice wine 0.1425-1 1.1102 mg / L. Incense Halide of citrinin content is 0.1282mg / kg, Stinky bean curd milk of citrinin content of more than 0.0811mg / kg. Juices, rice wine and other foods are less than the content of citrinin 0.05mg / kg.