纳他霉素
色谱法
变异系数
化学
循环试验
食品科学
数学
统计
出处
期刊:Journal - Association of Official Analytical Chemists
[Oxford University Press]
日期:1987-11-01
卷期号:70 (6): 949-954
被引量:2
标识
DOI:10.1093/jaoac/70.6.949
摘要
Abstract A collaborative test on the determination of natamycin in cheese and cheese rind was conducted. Participants were from 37 laboratories in 13 countries. Eight samples, consisting of 4 duplicates, were investigated by a spectrometric method and a liquid chromatographic (LC) method. The spectrometric method gave good results (coefficient of variation [CV] = 12%) and the LC method with ultraviolet detection gave reasonable results (CV = 25%) for levels down to 15 mg/ kg (0.9 mg/dm2). For very low levels, a preconcentration step is necessary, but even then quantitation is poor (CV = 35-37%) for both methods at 1.7 mg/kg, although the presence of natamycin can be detected qualitatively. For a level of 0.3 mg/kg, quantitation is poor (CV = 39%) for the LC method and impossible (CV = 60%) for the spectrometric method.
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