乳酸链球菌素(Nisin)是一种天然食品防腐剂。本文以乳制品、酱制品和熟肉制品共14种食品为研究对象，采用高效液相色谱仪(HPLC)定性定量评价其Nisin的回收率，优化提取溶剂、色谱条件，进而验证HPLC的精密度、稳定性、重复性和检出限。结果表明：当草莓味优酸乳、辣蒜酱和蜜汁鱼仔称样量为20 g时，提取溶剂为乙腈+稀盐酸，其中稀盐酸百分比分别为60%、40%和60%，经超声、水浴提取；在HPLC紫外检测波长220 nm下，梯度洗脱16 min，得到回收率分别为90.40%、93.51%和104.50%；RSD均小于1.6%；精密度高；稳定性好；重复性好；检出限分别为194 IU/mL、205 IU/mL和198 IU/mL。

Nisin is a kind of natural food preservative. In this study, a total of 14 kinds of foods including dairy products, soy sauce products and cooked meat products as the research objects.. The recovery rate of nisin in foods was quantitative1y evaluated by high performance liquid chromatography (HPLC). The extraction solvent and chromatography conditions were optimized，and then the precision, stability, repeatability and detection limit of the HPLC were validated. The results showed that nisin was extracted by ultrasonic and water bath from 20 g of R-3, J-1 and SR-3. The extraction solvent was acetonitrile and diluted hydrochloric acid with the diluted hydrochloric acid percentages of 60%, 40% and 60%. HPLC condition was as following: UV detection at 220 nm and gradient elution for 16 minutes. , , and. The recovery rate were 90.40%, 93.51% and 101.34%，respectively, and the RSD was less than 1.6%. This method had high precision, good stability and good repeatability. The detection limits were 194 IU/mL, 205 IU/mL and 198 IU/mL, respectively.

湖南省食品药品安全科技项目（湘食药科R01718）