Improved Pretreatment Method for Determination of Nisins A and Z and Monitoring in Cheese Using Liquid Chromatrography-Tandem Mass Spectrometry

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• 作者：Kyung Yuk Ko ; So Ra Park ; Ho-Soo Lim ; Se-Jong Park ; Meehye Kim
• 关键词：Nisin A ; Nisin Z ; Analytical method ; Liquid chromatography ; tandem mass spectrometry ; Cheese
• 刊名：Food Analytical Methods
• 出版年：2016
• 出版时间：January 2016
• 年：2016
• 卷：9
• 期：1
• 页码：122-130
• 全文大小：583 KB
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• 作者单位：Kyung Yuk Ko (1)
  So Ra Park (1)
  Ho-Soo Lim (1)
  Se-Jong Park (1)
  Meehye Kim (1)
  
  1. Division of Food Additives and Packaging, Department of Food Safety Evaluation, Ministry of Food Drug Safety, Chungju-si, Chungbuk, 363-700, Korea
  
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Food Science
  Chemistry
  Microbiology
  Analytical Chemistry
  
• 出版者：Springer New York
• ISSN：1936-976X

文摘

The peptide nisin produced by Lactococcus lactis subsp. lactis is known to be one of the natural preservatives that are used in various foods including cheese products. This study optimized and validated a liquid chromatography-tandem mass spectrometry method for determining nisin A and nisin Z in cheese. Processed and natural cheeses were used for method validation. In addition, this study investigated the content of nisin A and nisin Z in 140 cheese samples comprised of imported and domestic cheese. The nisin A and nisin Z contents of 140 cheese samples were determined. An extraction solution consisting of 0.1 M acetate buffer containing 1 M NaCl (pH 2.0) and methanol (NaCl/MeOH, 1:1 v/v) was the optimal solution for nisin extraction from cheese. The limits of quantification of nisin A and nisin Z were approximately 10.2 and 12.6 μg/kg, respectively. For processed cheese and natural cheese, the recoveries were 80.1–107.3 % for nisin A and 74.4–113.9 % for nisin Z and low coefficients of variation. In monitoring study, nisins A and Z were detected in only three soft processed cheese out of 140 samples. The proposed analysis procedure can be used as an efficient tool for determination of nisin A and nisin Z in cheese using liquid chromatography-tandem mass spectrometry (LC-MS/MS). Keywords Nisin A Nisin Z Analytical method Liquid chromatography-tandem mass spectrometry Cheese