结合超高效液相色谱-高分辨质谱（UHPLC-HRMS）靶向筛查和疑似筛查，全面分析牛奶中的尼生素 A 及其变体

IF 2.5 2区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

International Journal of Dairy Technology Pub Date : 2024-02-08 DOI:10.1111/1471-0307.13061

Gabriele Rocchetti, Paolo Bellassi, Lorenzo Morelli, Luigi Lucini

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引用次数: 0

摘要

采用液相色谱法和 Orbitrap 分析仪检测部分脱脂牛奶和生牛奶中的尼生素 A 及其变体。通过疑似筛选法，可鉴定出 F、Q 和 Z 变体。该方法具有良好的线性关系（r2 = 0.9998-1，最高可达 250 μg/L），尼生素 A 的定量限为 2.5 μg/L。牛奶中的方法准确度（2.5、25 和 250 μg/L）为 94%-98%，精密度为 0.4%-1.9%。部分脱脂样品中含有大量的 Nisin Z。该方法适用于检测牛奶中的这些细菌素。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Combining UHPLC-HRMS targeted and suspect screening for a comprehensive analysis of nisin A and its variants in cow milk

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Combining UHPLC-HRMS targeted and suspect screening for a comprehensive analysis of nisin A and its variants in cow milk

A liquid chromatography method coupled with an Orbitrap analyser was used to detect nisin A and its variants in partially skimmed and raw cow milk. A suspect screening method enabled the identification of F, Q and Z variants. Adequate linearity was achieved (r² = 0.9998–1 up to 250 μg/L) with a limit of quantitation for nisin A of 2.5 μg/L. Method accuracy (at 2.5, 25 and 250 μg/L) in milk ranged from 94 to 98% and precision in the range 0.4–1.9%. Nisin Z was abundant in partially skimmed samples. The method was suitable for determining these bacteriocins in cow milk.

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来源期刊

International Journal of Dairy Technology 工程技术-食品科技

CiteScore

7.00

自引率

4.50%

发文量

审稿时长

12 months

期刊介绍： The International Journal of Dairy Technology ranks highly among the leading dairy journals published worldwide, and is the flagship of the Society. As indicated in its title, the journal is international in scope. Published quarterly, International Journal of Dairy Technology contains original papers and review articles covering topics that are at the interface between fundamental dairy research and the practical technological challenges facing the modern dairy industry worldwide. Topics addressed span the full range of dairy technologies, the production of diverse dairy products across the world and the development of dairy ingredients for food applications.