论文部分内容阅读
本文所述是乳酪中杂色曲霉素的一个半定量分析方法。该法基点是先以甲醇—4％氯化钾(9+1)萃取乳酪,随后用弗罗里矽土和聚酰胺柱净化及双向薄层层析。薄层层析板上杂色曲霉素的显现用三氯化铝喷雾剂加强。薄板第一次展开后,以杂色曲霉素和三氟醋酸反应为基础,杂色曲霉素的存在按双向薄层层析检验进行确证。该检验是用三氯化铝喷板,形成的反应产物目视观察,本法可测定及确证乳酪中浓度低至5μg/kg的杂色曲霉素。方法已应用于在仓库及自然地带中用杂色曲霉霉菌催熟的乳酪样品的分析。
Described in this article is a semi-quantitative analysis of curcumin in cheese. The method is based on the first methanol - 4% potassium chloride (9 +1) extraction of cheese, followed by Florisil and polyamide column purification and two-dimensional thin layer chromatography. The appearance of streptozotocin on TLC plates is enhanced with aluminum trichloride spray. After the sheet was first expanded, the presence of Aspergillus oryzae was determined on the basis of two-dimensional TLC analysis with the reaction of Aspergillus oryzae and trifluoroacetic acid. The test is carried out with aluminum trichloride spray plate, the formation of the reaction product was visually observed, the method can be determined and confirmed in cheese concentration as low as 5μg / kg of stain of Aspergillus. The method has been applied to the analysis of cheese samples ripened with Aspergillus versicolor in warehouses and natural areas.