title: Detection method optimization, content analysis and stability exploration of natamycin in wine.
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.
authors.affiliation: College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Viticulture and Enology, China Agricultural University, Beijing 100083, China.
authors.forename: Xiangyu
authors.initials: X
authors.lastname: Sun
authors.affiliation: College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Viticulture and Enology, China Agricultural University, Beijing 100083, China.
authors.forename: Xueyin
authors.initials: X
authors.lastname: Li
authors.affiliation: China Testing Center of Beijing Entry-Exit Inspection and Quarantine Bureau, Beijing 100026, China.
authors.forename: Peiyue
authors.initials: P
authors.lastname: Wang
authors.affiliation: College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China.
authors.forename: Tingting
authors.initials: T
authors.lastname: Ma
authors.affiliation: College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Viticulture and Enology, China Agricultural University, Beijing 100083, China.
authors.forename: Weidong
authors.initials: W
authors.lastname: Huang
authors.affiliation: China Testing Center of Beijing Entry-Exit Inspection and Quarantine Bureau, Beijing 100026, China. Electronic address: hansh@bjciq.gov.cn.
authors.forename: Shen
authors.initials: S
authors.lastname: Han
authors.affiliation: 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.
authors.forename: Jicheng
authors.initials: J
authors.lastname: Zhan
mesh_terms: D000900:Anti-Bacterial Agents / Q000008:administration & dosage / Q000627:therapeutic use*; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D010866:Natamycin / Q000008:administration & dosage / Q000627:therapeutic use*; D014920:Wine / Q000032:analysis*
chemical_list: D000900:Anti-Bacterial Agents; D010866:Natamycin
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