Determination of citrinin in condiment by fluorescence spectrophotometry
Author(s): LU Jian, HUANG Xiao-dong, XIE Fei-fei, Coll.of Bioch.Engn., Anhui Polytechnic University, Anhui Public Service for Biological Products and Food Inspection with Standardization Technology Platform
Pages: 20-22
Year: 2014 Issue: 4
Journal: Journal of Anhui Institute of Mechanical and Electrical Engineering
Keyword: AFPC; citrinin; condiment;
Abstract: Comprehensive method for determining the content of citrinin in condiment was reported.The influence of the pH,solvent and wavelength on the stability of citrinin was investigated.The samples were extracted with 60% ethanol and enriched by rotary evaporator.The excitation and emission wavelengths in the measurement were 300 nm,501nm respectively.In this interval,the calibration curve is Y=20.308 X +7.602 6,and R2 is 0.992 2,RSD was 6.81%,the limit of detection is 0.03ug/mg and the average recovery is 81.26%~90.4%.This method was simple and accurate,which can be used for detecting citrinin in condiment.
Pages: 20-22
Year: 2014 Issue: 4
Journal: Journal of Anhui Institute of Mechanical and Electrical Engineering
Keyword: AFPC; citrinin; condiment;
Abstract: Comprehensive method for determining the content of citrinin in condiment was reported.The influence of the pH,solvent and wavelength on the stability of citrinin was investigated.The samples were extracted with 60% ethanol and enriched by rotary evaporator.The excitation and emission wavelengths in the measurement were 300 nm,501nm respectively.In this interval,the calibration curve is Y=20.308 X +7.602 6,and R2 is 0.992 2,RSD was 6.81%,the limit of detection is 0.03ug/mg and the average recovery is 81.26%~90.4%.This method was simple and accurate,which can be used for detecting citrinin in condiment.
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