Detection method optimization, content analysis and stability exploration of natamycin in wine

作者：Sun, Xiangyu; Li, Xueyin; Wang, Peiyue; Ma, Tingting; Huang, Weidong; Han, Shen^*; Zhan, Jicheng

来源：Food Chemistry, 2016, 194: 928-937.

DOI：10.1016/j.foodchem.2015.08.116

• Wine
• Natamycin
• Content
• Stability
• HPLC-MS/MS

A new detection method of natamycin via HPLC-MS/MS was developed that uses an Agilent 6460 HPLC-MS/MS instrument and an Agilent RP18 (2.1 mm x 50 mm, 1.8 gm); the LOD was 1 mu g/L, the LOQ was 3.34 mu g/L, the recovery was 70-94%, the RSD was approximately 2 -4%, and the total run time was 5 min. In the new detection method of natamycin via HPLC-MS/MS, processing of the sample before detection is necessary, which can be performed using solid phase extraction. Surprisingly, natamycin was not detected in any the sampled retail commercial wines from the Chinese market. Natamycin is very unstable in wine because many process steps, including the malo-lactic fermentation, clarification and storage, could result in degradation of natamycin. Regarding the clarifying agents, bentonite exhibited the strongest effect on natamycin. During the storage period, natamycin is very sensitive to light.

• 出版日期2016-3-1
• 单位陕西师范大学; 中国农业大学