同时测定酱油中有机酸和防腐剂的离子色谱法

Determination of organic acids and preservatives in soy sauce by ion chromatography

目的建立简便的连续测定酱油中有机酸和防腐剂的离子色谱分析方法。方法选用lonpac AS14A分离柱,采用5%乙腈和5 mmol/L Na2CO3-5 mmol/L NaOH为等度淋洗液,酱油经活性炭脱色,乙腈沉淀蛋白,银柱和氢柱除氯离子后,过滤进样,用离子色谱法分析。结果方法的相关系数为0.999 2～0.999 9),检出限为[0.12～1.17 mg/L,信噪比(S/N=3)],加标回收率为92.3%～99.4%。同时无常见阴离子干扰。结论该法干扰少,方法准确,检出限低,可简便、快速、准确、有效地分离检测酱油中有机酸和防腐剂,便于方法推广。

[ Objective ] To establish a method for continuous determination of organic acids and preservatives in soy sauce by ion chromatography. [ Methods] Lonpac AS14A was selected as the separation column, 5% acetonitrile 5 mmol/L Na2CO3-5 mmol/L NaOH was isocratic eluent. After decolorized with activated carbon, the protein was precipitated with acetonitrile, chloride was removed by SPEAg and SPE H. After filtration, the samples was injected and analyzed by ion chromatography. [ Results ] In this method, correlation coefficient was 0. 999 2-0. 999 9, low detection limit was 0. 12-1. 17 mg/L, S/N = 3, recoveries were 92.3%-99.4%. Meanwhile no interference was found in the presence of common inorganic anions. [ Conclusion] The method is simple, rapid , accurate and effective, with less interference It was suitable for simultaneous determination of organic acids and preservatives in soy sauce, and easy to promote.