HPLC-PDA同时检测发酵食品中苯乳酸及3种抗生素的方法研究

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Simultaneous Determination of Phenyllactic Acid and Three Antibiotics in Fermented Foods by HPLC-PDA

YANG Yuru， ZHOU Shuang，LUO Bingyu， PU Qingmiao，FU Jiao， SU Xiaodong* （School of Chemistry and Chemical Engineering， Chongqing University of Science and Technology， Chongqing 401331， China）

Abstract： Arapid method for simultaneous detection of phenyllactic acid， sulfadiazine， oxytetracycline and tetracyeline in fermented food was established by ultrasonic-assisted solvent extraction combined with high performance liquid chromatography equipped with diode array detector. A ShimNex CS C18 column was used with the mobile phase of 0.02mol⋅L-1 ammonium acetate-acetonitrile- 0.01mol⋅L-1 oxalic acid for gradient elution. Under the optimal chromatographic conditions， the four components were separated and detected within 22min The detection limit was 0.02～0.20mg-1-1 ，the average recovery was 94.15%～107.61% ，and the relative standard deviation was 0.01%～2.83% . The method is simple and rapid， and can be used for rapid simultaneous detection of phenyllactic acid， sulfadiazine， oxytetracycline and tetracycline in fermented food.

Keywords： fermented food; phenyllctic acid; antibiotics; high performance liquid chromatography

酸奶、发酵豆制品和酱油等产品在生产过程中产生的苯乳酸具有刺激免疫和减少肠道菌群中大肠杆菌的数量等生理作用[1]，而抗生素在农业、畜牧业的广泛应用导致发酵食品原料中普遍存在抗生素残留[2]。（剩余3540字）