Detection method of penicillin-viridin
The invention relates to a yellow-green penicillin and detection method technology, which is applied in the field of food detection and detection, and can solve the problems that the detection accuracy of yellow-green penicillin needs to be improved, the selectivity and resolution of ordinary mass spectrometry technology are not high, and the interference effect of impurities is obvious.
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[0037] A kind of detection method of chrysogreen penicillin in soy sauce, comprising steps:
[0038] (1) extraction
[0039]Weigh 2.0g of soy sauce sample into a 50mL centrifuge tube, add 20mL of acetonitrile-water (80:20, v:v) solution, vortex to mix, shake and extract for 10min, centrifuge at 4500r / min for 5min, absorb 10mL of supernatant To a 50mL centrifuge tube, add 10mL of n-hexane to the supernatant, vortex for 1min, centrifuge at 4500r / min for 3min, and collect the subnatant.
[0040] (2) purification
[0041] Pipette 7ml of the supernatant, deesterify it with n-hexane, and then pass it through a Waters Oasis PRiME HLB solid-phase extraction column (the extraction column is pre-activated with 3ml of methanol and balanced with 5ml of water) for purification. Take 5ml of the purified solution and dry it with nitrogen at 40°C Dilute the liquid to be tested with acetonitrile, filter it through a 0.22um filter membrane and put it on the machine.
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