Tuinstra L G, Traag W A
J Assoc Off Anal Chem. 1982 Jul;65(4):820-2.
A high performance liquid chromatographic method, with special reference to the cleanup procedure, is described for the measurement of natamycin in cheese. Co-extracted fats and proteins are removed by cooling the methanol extract of the cheese. Amounts as low as 1 ng natamycin can be detected; the limit of determination is better than 0.05 mg/kg. Recovery at the 1 mg/kg level is better than 90%. Reproducibility at the 0.4 mg/kg level shows a coefficient of variation of 10%. Some results obtained with Dutch cheese samples from the local market are reported.
本文描述了一种高效液相色谱法，特别提及了净化程序，用于测定奶酪中的游霉素。通过冷却奶酪的甲醇提取物可去除共提取的脂肪和蛋白质。最低可检测到1纳克游霉素；测定限优于0.05毫克/千克。1毫克/千克水平下的回收率优于90%。0.4毫克/千克水平下的重现性变异系数为10%。报告了从当地市场采集的荷兰奶酪样品的一些检测结果。
