title: [Analytical method for natamycin in wine using high-performance liquid chromatography].
abstract: An analytical method was developed for determining amount of natamycin in wine using a C18 minicartridge column and high-performance liquid chromatography (HPLC) with photodiode array (PDA) detection. Natamycin purified from wine was identified in accordance with the retention time and UV spectrum obtained from PDA detection. The limit of quantification of natamycin in wine was estimated as 0.05 microg/ml. Recovery of natamycin in wine was acceptable at 91.0% with low relative standard deviation (2.3%).
authors.affiliation: Division of Foods Additives, National Institute of Health Sciences, 1-18-1 Kamiyoga, Setagaya-ku, Tokyo 158-8501, Japan.
authors.forename: Noriko
authors.initials: N
authors.lastname: Furusho
authors.forename: Hiroki
authors.initials: H
authors.lastname: Kubota
authors.forename: Kyoko
authors.initials: K
authors.lastname: Sato
authors.forename: Hiroshi
authors.initials: H
authors.lastname: Akiyama
authors.forename: Yoko
authors.initials: Y
authors.lastname: Kawamura
mesh_terms: D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D005504:Food Analysis / Q000379:methods*; D005506:Food Contamination / Q000032:analysis*; D010866:Natamycin / Q000032:analysis*; D014920:Wine / Q000032:analysis*
chemical_list: D010866:Natamycin