Determination of picillin in fruit juice by liquid chromatography

The application of penicillin in fruit juice

Sample extraction：

4g samples were measured in a 50mL centrifuge tube

 Add 21mL acetonitrile and mix well

 Centrifuge at 4000 r/min for 10min and take the supernatant

 column speed ≤2mL/min

Sample purification：

Step 1: Add 10mL of the sample extract to the test tube, followed by 50μL of acetic acid

Step 2: Insert the rubber tip of 228 purification column into the test tube from the top of the test tube, and press down the purification column to the bottom of the test tube

Step 3: Pour the purified sample extract from the upper part of the column into the sample bottle or EP tube

Step 4: Take 5mL of purified extract, add 20μL acetic acid, blow nitrogen until dry, re-dissolve with 1mL acetic acid solution, filter through microporous membrane, and analyze on the machine

HPLCDetection condition：

Liquid chromatograph: LC-20A

Chromatographic column: Athena C18-Wp (4.6*250mm, 5um) S/N:A5040007

Mobile phase: acetonitrile: 0.5mM ammonium acetate 14:86

Flow rate: 0.7mL/min

Column temperature: 30 ℃

Detector: 276nm

Sample size: 20μL

Experimental result：

Penicillin liquid chromatogram

(Penicillin concentration is 1μg/mL)

Liquid chromatogram of juice sample (detection value of picillin is 0.09 μg/g)

Liquid chromatogram of juice sample

(The standard concentration of picillin is 1.05μg/g)

The minimum detection limit, standard recovery and repeatability of penicillin samples were demonstrated

(The standard concentration of picillin is 1.05μg/g)