Detection method optimization, content analysis and stability exploration of natamycin in wine

Xiangyu Sun; Xueyin Li; Peiyue Wang; Tingting Ma; Weidong Huang; Shen Han; Jicheng Zhan

doi:10.1016/j.foodchem.2015.08.116

Detection method optimization, content analysis and stability exploration of natamycin in wine

Food Chem. 2016 Mar 1:194:928-37. doi: 10.1016/j.foodchem.2015.08.116. Epub 2015 Sep 2.

Authors

Xiangyu Sun¹, Xueyin Li¹, Peiyue Wang², Tingting Ma³, Weidong Huang¹, Shen Han⁴, Jicheng Zhan⁵

Affiliations

¹ College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Viticulture and Enology, China Agricultural University, Beijing 100083, China.
² China Testing Center of Beijing Entry-Exit Inspection and Quarantine Bureau, Beijing 100026, China.
³ College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China.
⁴ China Testing Center of Beijing Entry-Exit Inspection and Quarantine Bureau, Beijing 100026, China. Electronic address: hansh@bjciq.gov.cn.
⁵ College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Viticulture and Enology, China Agricultural University, Beijing 100083, China. Electronic address: zhanjicheng@cau.edu.cn.

PMID: 26471636
DOI: 10.1016/j.foodchem.2015.08.116

Abstract

A new detection method of natamycin via HPLC-MS/MS was developed that uses an Agilent 6460 HPLC-MS/MS instrument and an Agilent RP18 (2.1mm×50mm, 1.8μm); the LOD was 1μg/L, the LOQ was 3.34μg/L, the recovery was 70-94%, the RSD was approximately 2-4%, and the total run time was 5min. In the new detection method of natamycin via HPLC-MS/MS, processing of the sample before detection is necessary, which can be performed using solid phase extraction. Surprisingly, natamycin was not detected in any the sampled retail commercial wines from the Chinese market. Natamycin is very unstable in wine because many process steps, including the malo-lactic fermentation, clarification and storage, could result in degradation of natamycin. Regarding the clarifying agents, bentonite exhibited the strongest effect on natamycin. During the storage period, natamycin is very sensitive to light.

Keywords: Acetonitrile (PubChem CID: 6342); Content; Deionized water (PubChem CID: 962); Formic acid (PubChem CID: 284); Glacial acetic acid (PubChem CID: 176); HPLC–MS/MS; Methanol (PubChem CID: 887); Natamycin; Natamycin (PubChem CID: 5284447); Nitrogen (PubChem CID: 947); Polyvinylpolypyrrolidone (PubChem CID: 6917); Stability; Wine.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Anti-Bacterial Agents / administration & dosage
Anti-Bacterial Agents / therapeutic use*
Chromatography, High Pressure Liquid / methods*
Natamycin / administration & dosage
Natamycin / therapeutic use*
Wine / analysis*

Substances

Anti-Bacterial Agents
Natamycin