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《Food Research and Development》 2007-02
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WEI Bao-dong1,ZHENG Feng-e1,MENG Xian-jun1,*,ZHANG Ping2,HUANG Yan-feng2,LI Jiang-kuo2(1.Food College,Shenyang Agriculture University,Shenyang 110161,Liaoning,China;2.National Engineering TechnologyResearch Center for Preservation of Agricultural Products,Tianjin 300384,China)  
The ultraviolet spectrophotometeric(UV)and liquid chromatographic(HPLC)methods for the determination of natamycin in fermentation solution were studied.The results of UV method show that extraction solvent was methanol spiked with 1 % glacial acetic acid with extraction ratio was 1:9.The 303 nm was wavelength was selected for the absorbance measurements.Log-linear regression equation was Y=0.106 6X-0.006 9 and correlation coefficients(R2)=0.999 5.The percent recovery of the lack-of-fit test of UV method was over 99.931 4 %.The results of two methods were essential correspondence.The relative standard deviation of UV method was 0.17 % opposited to the HPLC method.HPLC was validated the optimum determination method.Detection wavelength:303nm,mobile phase:methanol:water:acetic acid 70:30:2(v/v),flow speed 1.00mL/min with Waters2996 diode-array detection.Log-linear regression equation was Y=12 500X+12 600 and correlation coefficients(R2)=0.999 5.Precision test result:relative standard deviation(RSD)of HPLC was 0.753 %.The detection and quantitation limit was 31 ng as the signal noise ratio was 3.
【Fund】: 沈阳农业大学中青年硕士导师资助课题(200503)
【CateGory Index】: TS201
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