水蒸馏提取-离子色谱法检测酱油中丙酸钙

Steam distillation extraction-ion chromatography with conductivity detection for the determination of calcium propionate in soy sauce

采用水蒸气蒸馏法提取酱油产品中的丙酸钙,并用KOH梯度淋洗,PRD210离子色谱柱分离,电导检测对其进行检测。在相同的检测条件下,与直接提取相比,水蒸馏提取法具有提取率高的优点。在所建立的色谱条件下,丙酸的质量浓度与峰面积具有很好的线性和重复性,检出限为5mg/L。

Steam distillation extraction - ion chromatographic （SD-IC） method was developed for the extraction and determination of calcium propionate in soy sauce. Compared with the water direct extraction method, the SD method has the advantages of higher extraction rate. The propanoic acid was separated by gradient elution on an ion PRD210 column and detected by conductivity detector. The detection limits for propanoic acid is 5 mg/L. The correlation coefficient is over 0.99 with peak area measurement. The method is sensitive, selective and effective, and can be rapidly and easily performed.