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

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

doi:10.1016/j.foodchem.2015.08.116

Cited by 16 publications

(13 citation statements)

References 22 publications

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“…Based in others studies, 9,16 acetonitrile and water were chosen as the mobile phase. 16 and Sun et al …”

Section: Optimization Of the Uhplc-ms/ms Systemmentioning

confidence: 99%

“…A possible explanation to this fact is that ANVISA has forbidden the use of natamycin in wine and, as a result, the wineries are more careful in use this compound. Besides that, Sun et al 9 reported that natamycin can degradate during wine making process even when added in further steps like malo-lactic fermentation, clarification and storage. The results found are the same reported by Repizo et al 16 Also, Paseiro-Cerrato et al 17 did not found natamycin residues in wine samples from Spain and Argentina.…”

Section: Real Samplesmentioning

confidence: 99%

“…8 As a result, natamycin is forbidden in most countries, except in South Africa (30 mg L ) where it is used as an alternative to sulfur dioxide during bottling, preventing refermentation in sweet and low acidity wines. 9 However, export wines must comply with EU standards and currently a level of 5 µg L -1 is enforced in countries as Germany. 10 Recently, the European disease control authorities detected natamycin in wine samples from different producing countries and banned their sale and distribution.…”

Section: Introductionmentioning

confidence: 99%

“…No residues of natamycin were found in the samples and the method limit of detection (LOD) for wine was 10 µg L -1 . Most recently, Sun et al 9 used SPE for the extraction of natamycin from wine samples. A weak anion exchange (WAX) SPE column exhibited better adsorption conditions for natamycin extraction in the method optimization.…”

Section: Introductionmentioning

confidence: 99%

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Fast Sample Preparation Method Using Ultra-High Performance Liquid Chromatography Coupled to Tandem Mass Spectrometry for Natamycin Determination in Wine Samples

Bernardi¹,

Rizzetti²,

Adaime³

et al. 2016

J. Braz. Chem. Soc.

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An easy and efficient sample preparation method was developed for the determination of natamycin residues in wine samples by solvent extraction and ultra-high performance liquid chromatography coupled to tandem mass spectrometry (UHPLC-MS/MS) analysis. After choosing acetonitrile as extraction solvent, an experimental design was carried out with different amounts of C18 and primary secondary amine (PSA) sorbents in order to optimize the clean-up step. Validation results were satisfactory, with recoveries from 77 to 95% and relative standard deviation (RSD) lower than 10% for the spike levels 5, 10 and 20 µg L , respectively. The validated method proved to be an excellent analytical tool, with a total analysis time of 3 min. The method was applied in 10 Brazilian wine samples and no residues of natamycin were detected. Keywords: natamycin, wine, sample preparation, UHPLC-MS/MS IntroductionThe use of preservatives in food and beverages is necessary to prevent or retard microbial growth avoiding undesirable alterations in the final product quality. Among the antimicrobial substances employed by the food industry, natamycin has been proven an effective alternative for controlling microbial growth.1 Natamycin or pimaricin is an antibiotic belonging to the group of polyene macrolides produced by actinomycetes Streptomyces natalensis. 2,3 Several studies reported the use of natamycin for the surface treatment of cheeses and dry sausages [4][5][6] and most recently, in antimicrobial packaging systems. 7 Natamycin cannot be added to wines because it is classified as a non-permitted additive by the Code of Enological Practices of the International Organization of Vine and Wine (OIV). ) where it is used as an alternative to sulfur dioxide during bottling, preventing refermentation in sweet and low acidity wines. 9 However, export wines must comply with EU standards and currently a level of 5 µg L -1 is enforced in countries as Germany. 10 Recently, the European disease control authorities detected natamycin in wine samples from different producing countries and banned their sale and distribution. 11,12 Besides addition to the wine, many wineries use natamycin on the walls and floors to eliminate the yeast and mold in the environment. Under these conditions, natamycin can be transferred into the wine being a contamination source.In Brazil, the Brazilian Health Regulatory Agency (ANVISA) did not authorize the use of natamycin in wines, only on cheese surface with a maximum limit of 2 mg per 100 cm 2 and meat surface of embedded products with a maximum limit of 1 mg per dm 2 . 13 However, even the use of this not authorized compound, in the last years several wine samples were confiscated from Brazilian wineries due to the use of natamycin.14 Generally, the analytical methods for natamycin determination in food and beverages samples use organic solvents for extraction followed by filtration and determination by liquid chromatography. Roberts et al. 15 developed a rapid procedure based on liquid chromatography coupled to hig...

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“…Based in others studies, 9,16 acetonitrile and water were chosen as the mobile phase. 16 and Sun et al …”

Section: Optimization Of the Uhplc-ms/ms Systemmentioning

confidence: 99%

Section: Real Samplesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Fast Sample Preparation Method Using Ultra-High Performance Liquid Chromatography Coupled to Tandem Mass Spectrometry for Natamycin Determination in Wine Samples

Bernardi¹,

Rizzetti²,

Adaime³

et al. 2016

J. Braz. Chem. Soc.

View full text Add to dashboard Cite

show abstract

“…(Chen, Lu, & Du, 2008;Sun et al, 2016). Nata was mainly used in medicine after its discovery, it has gradually become incorporated into food preservatives (El-Enshasy, Farid, & El-Sayed, 2000) (Fajardo et al, 2010;Hondrodimou, Kourkoutas, & Panagou, 2011).…”

Section: Introductionmentioning

confidence: 99%

Development of an antibody-based colloidal gold immunochromatographic lateral flow strip test for natamycin in milk and yoghurt samples

Liu

Song

Zheng

et al. 2017

Food and Agricultural Immunology

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An immunochromatographic lateral flow strip test was developed for the detection of natamycin (Nata) residues in milk and cheese samples. Monoclonal antibody (mAb) against Nata was produced with a half maximal inhibitory concentration of 1.85 μg L , respectively. Based on an optical density scanner, the visual limit of detection of Nata was 5 μg L −1 and 10 μg kg −1 in milk and yoghurt samples, respectively.ARTICLE HISTORY

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Detection Method Optimization, Dynamic Changes during Alcoholic Fermentation and Content Analysis of “Brett Character” Compounds 4-Ethylphenol (4-EP) and 4-Ethylguaiacol (4-EG) in Chinese Red Wines

Sun

Luo

et al. 2016

Food Anal. Methods

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

Cited by 16 publications

References 22 publications

Fast Sample Preparation Method Using Ultra-High Performance Liquid Chromatography Coupled to Tandem Mass Spectrometry for Natamycin Determination in Wine Samples

Fast Sample Preparation Method Using Ultra-High Performance Liquid Chromatography Coupled to Tandem Mass Spectrometry for Natamycin Determination in Wine Samples

Development of an antibody-based colloidal gold immunochromatographic lateral flow strip test for natamycin in milk and yoghurt samples

Detection Method Optimization, Dynamic Changes during Alcoholic Fermentation and Content Analysis of “Brett Character” Compounds 4-Ethylphenol (4-EP) and 4-Ethylguaiacol (4-EG) in Chinese Red Wines

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