Determination of Nisin in Food by High Performance Liquid Chromatography
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Abstract:
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.
