Study on method of detection and optiminzation of extracted conditions for citrinin in sufu

Authors

XU Yuanjin, Jiande City Center of Supervision & Inspection on Quality and Measurement, Hangzhou, Zhejiang 311600, China
WANG Xiangyang, College of Food Science and Biotechnology Engineering, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, China

Abstract

Extracted conditions for citrinin were optimized in sufu. Citrinin was extracted completely by toluene-ethyl acetate-formic acid(7∶3∶1, V/V) at 50 ℃, with 10 min ultrasonic processing. A method for determining citrinin in sufu was established by high performance liquid chromatography (HPLC) with fluorescence detection. Citrinin was separated by mobile phase of water(pH 2.5)- acetonitrile (70∶30) on Hypersil ODS 2 column. The results were showed that there was good linear relationship between the fluorescence detection values and citrinin concentration in the range of 0.01～100.00 μg/mL (R²=0.999 99). The limit of detection was 0.005 mg/kg and the recovery of citrinin were between 90.4% and 107.9% and relative standard deviation(RSD, n=6) value were less than 6%.

Publication Date

4-28-2015

First Page

102

Last Page

105

DOI

10.13652/j.issn.1003-5788.2015.02.021

Recommended Citation

Yuanjin, XU and Xiangyang, WANG (2015) "Study on method of detection and optiminzation of extracted conditions for citrinin in sufu," Food and Machinery: Vol. 31: Iss. 2, Article 21.
DOI: 10.13652/j.issn.1003-5788.2015.02.021
Available at: https://www.ifoodmm.cn/journal/vol31/iss2/21

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