复杂食品基质中黄曲霉毒素B1测定方法改进优化

Improvement and Optimization of Methods for the Determination of Aflatoxin B1 in Complex Food Matrices

摘要: 改进GB 5009.22-2016《食品安全国家标准食品中黄曲霉毒素B族和G族的测定》中高效液相色谱法测定复杂食品基质(花椒、胡椒和辣椒等)中的黄曲霉毒素B1的方法，将提取时甲醇–水溶液(70:30)用量提高至30 mL，上样液混匀后重复高速离心一次，上样液滴完后加入5 mL PBS缓冲液淋洗免疫亲和柱，色谱条件改为梯度洗脱，分别提高色谱柱温度和衍生反应管温度为44℃和80℃，该优化方法较好地减少了样品中黄曲霉毒素B1的损失，净化过程更简单、快速，能大幅减少高效液相色谱分析时间，回收率和精密度更满意，适用于花椒、胡椒和辣椒类样品中黄曲霉毒素B1的检测分析。

Abstract: To improve the method of high performance liquid chromatography for the determination of aflatoxin B1 in complex food matrices (pepper, etc.) in GB 5009.22-2016 “Determination of Aflatoxin B and G Group in Food Safety National Standard for Food Safety”, the amount of methanol-aqueous solution (70:30) during extraction was increased to 30 mL, the loading solution was mixed and the high-speed centrifugation was repeated once, and 5 mL PBS buffer was added to wash the immunoaffinity column after the loading solution was dropped, and the chromatographic conditions were changed to gradient elution. The optimized method increased the column temperature and derivatization reaction tube temperature to 44˚C and 80˚C, respectively, which reduced the loss of aflatoxin B1 in the samples, made the purification process simpler and faster, greatly reduced the analysis time of high-performance liquid chromatography, and the recovery rate and precision were more satisfactory, which was suitable for the detection and analysis of aflatoxin B1 in Zanthoxylum, pepper and capsicum samples.