de Ruig W G, van Oostrom J J, Leenheer K
State Institute for Quality Control of Agricultural Products, Wageningen, The Netherlands.
J Assoc Off Anal Chem. 1987 Nov-Dec;70(6):944-8.
Methods for determining natamycin content of cheese rind and cheese are presented. Cheese and rind samples are extracted with methanol and the fat precipitated by cooling the sample solution in methanol-water at -15 to -20 degrees C for ca 1 h. Natamycin levels are measured by UV spectrometric detection at absorbance minimum 311 nm, maximum 317 nm, and at exactly 329 nm, or by LC separation over Lichrosorb RP-8 column with detection at 303 nm. For measuring low levels, a concentration step is provided. The method is applicable to natamycin in cheese rind and in the interior of the cheese. Detection limit is 0.5 mg/kg. The method is suitable for controlling a maximum tolerance of natamycin on the cheese rind, at a level of 1 mg/dm2, and for detecting migration of natamycin into the cheese.
介绍了测定干酪外皮和干酪中纳他霉素含量的方法。干酪和外皮样品用甲醇提取，通过将样品溶液在甲醇 - 水混合液中于 -15至 -20摄氏度冷却约1小时使脂肪沉淀。纳他霉素含量通过在311nm最小吸光度、317nm最大吸光度以及恰好329nm处进行紫外光谱检测来测定，或者通过在Lichrosorb RP - 8柱上进行液相色谱分离并在303nm处检测来测定。对于低含量测定，提供了一个浓缩步骤。该方法适用于干酪外皮和干酪内部的纳他霉素测定。检测限为0.5mg/kg。该方法适用于控制干酪外皮上纳他霉素的最大耐受量，水平为1mg/dm²，并且适用于检测纳他霉素向干酪中的迁移。
