摘要
提出了一种利用固相萃取-高效液相色谱法同时分析酱油中焦谷氨酸等7种有机酸的方法。酱油经制样后过Strata SAX固相萃取(SPE)小柱净化,在Agilent SB-Aq(150 mm×4.6 mm×5μm)色谱柱上,0.01 mol/L磷酸氢二铵(pH 2.7)溶液为流动相,流速为0.7 mL/min,柱温为35℃,紫外检测波长为210 nm时,可以较好地分离和测定酱油中焦谷氨酸等7种有机酸。该方法相对标准偏差0.13%～1.9%,回收率95.0%～105%,各种酸的线性相关系数r>0.9993,具有较高的准确度和精密度,方法简便,可应用于酱油中有机酸的检测。
A new method for simultaneous determination of seven organic acids in soy sauce was developed with solid phase extraction - high performance liquid chromatography. The sample was purified by a Strata SAX SPE cartridge after pretreatment, then separated using a reversed-phase Agilent SB-Aq （ 150mm×4.6mm×5μm） column. 0.01 mol/L （NH4）2HPO4 （pH 2.7） solution was used as the mobile phase at a flow rate of 0.7 ml/min. The detection was performed on an ultraviolet detector at 210 nm. The relative standard deviations were 0.13%-1.9% and the recoveries were 95.0%105%. The correlation coefficients for the linear equations were 0.9993-0.9999. The results mentioned above indicated that the method was simple, rapid and accurate. It could be applied to the determination of organic acids in soy sauce.
出处
《现代食品科技》
EI
CAS
北大核心
2012年第7期871-874,共4页
Modern Food Science and Technology
基金
广东省科技计划项目(2010A010500009)
关键词
酱油
焦谷氨酸
有机酸
soy sauce
pyroglutamic acid
organic acid
