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Updated: May 25, 2026

Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method

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[Analytical method for natamycin in wine using high-performance liquid chromatography].

Noriko Furusho¹, Hiroki Kubota, Kyoko Sato

¹Division of Foods Additives, National Institute of Health Sciences, 1-18-1 Kamiyoga, Setagaya-ku, Tokyo 158-8501, Japan.

Kokuritsu Iyakuhin Shokuhin Eisei Kenkyujo Hokoku = Bulletin of National Institute of Health Sciences

|January 21, 2012

Summary

A new method accurately measures natamycin in wine using C18 minicartridge and HPLC-PDA. This validated technique offers reliable quantification for wine analysis.

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Area of Science:

Analytical Chemistry
Food Science
Chromatography

Context:

Natamycin is a crucial antifungal preservative used in food and beverages.
Accurate quantification of natamycin is essential for quality control and regulatory compliance in the wine industry.
Existing methods for natamycin determination may lack sensitivity or efficiency.

Purpose:

To develop and validate a precise analytical method for quantifying natamycin in wine.
To establish the limit of quantification and recovery rate for natamycin in a wine matrix.
To provide a reliable tool for routine analysis of natamycin in winemaking.

Summary:

A C18 minicartridge extraction followed by high-performance liquid chromatography with photodiode array (HPLC-PDA) detection was optimized for natamycin determination.
The method achieved a limit of quantification of 0.05 microg/ml.
Excellent recovery (91.0%) and low relative standard deviation (2.3%) demonstrate the method's reliability and accuracy.

Impact:

Enables accurate monitoring of natamycin levels in wine, ensuring product safety and quality.
Provides the wine industry with a validated, efficient analytical method for preservative control.
Contributes to the standardization of natamycin analysis in food and beverage applications.