Open AccessDetermination of natamycin (food additive in cheese production) by liquid chromatography-electrospray tandem mass spectrometry
Author(s) -
Tatjana Radičević,
Saša Janković,
Srđjan Stefanović,
Dragica Nikolić,
Jasna Đjinović-Stojanović,
Danka Spirić,
Sanin Tanković
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/333/1/012096
Subject(s) - natamycin , chemistry , chromatography , detection limit , mass spectrometry , electrospray , tandem mass spectrometry , european union , food science , business , economic policy
Natamycin is a polyene macrolide antifungal agent produced by aerobic fermentation of Streptomyces natalensis that prevents fungal growth on cheese surface. Commission Regulation EU 1129/2011 establishes a Union list of food additives and the use of natamycin (E235) in production of hard, semi-hard and semi-soft cheese, and lays down maximum residue limit (MRL) of 1mg/dm 2 surface. It also stipulates that natamycin is not to be present at a depth of 5mm and deeper. The aim of this study was to present the analytical method for determination of natamycin in cheese by reverse phase liquid chromatography-electrospray tandem mass spectrometry. Method validation was performed according to Commission Decision 2002/657/EC. The method is linear in the concentration ranges of 0-5 mg/dm 2 , with the limit of detection (LoD) of 0.13 mg/dm 2 . The performance of the method was successfully verified by participating in a proficiency study.