Comparison of extraction methods for analysis of citrinin in red fermented rice.
作者： Weiping Wang , Qi Chen , Xinfeng Zhang , Huashan Zhang , Qin Huang
DOI: 10.1016/J.FOODCHEM.2014.02.060
关键词: Ethyl acetate 、 Formic acid 、 Citrinin 、 Toluene 、 Extraction (chemistry) 、 Chemistry 、 High-performance liquid chromatography 、 Quantitative analysis (chemistry) 、 Chromatography 、 Solvent
摘要: There is no standard method for the extraction and analysis of citrinin in red fermented rice (RFR). In study, five methods were compared their efficiency to analyse RFR by HPLC-FLD (reversed phase high performance liquid chromatography with fluorescence detection), including, (1) ultrasonic EW solution (ethanol:water, 7:3, v/v); (2) TEF solvent mixtures (toluene:ethyl acetate:formic acid, 7:3:1, (3) shaking EW; (4) EF (ethyl 1:1, (5) combined EW. Comparison chromatograms different revealed that was best solvent. It also found most efficient extract from qualitative quantitative analysis.
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