酱油中甘草酸三钾的薄层层析-紫外分光光度法的建立

Determination of Tripotassium Glycyrrhinate in Soy Sauce by TCL-UV Spectrophotometry

建立了酱油中甘草酸三钾的薄层层析-紫外分光光度法测定方法。以硅胶G 薄层层析板为固定相，正丁醇∶冰醋酸∶水（4∶1∶2）为展开剂，对酱油中甘草酸进行分离纯化。选用0．01 mol/L H2SO4稀乙醇（50％乙醇，V/V）溶液作为溶剂，并用紫外分光光度法进行定量，波长为252 nm。结果表明：该方法测定酱油中甘草酸三钾的线性关系良好，其回归方程为 A＝12．2041c-0．00148，相关系数为0．999996，回收率在92．00％～98．50％之间，相对标准偏差小于5％。并用该方法测定了3个酱油样品中甘草酸三钾的含量。

A method of TCL-UV fluorescence scanning is set up for determining the content of tripotassium glycyrrhinate in soy sauce.The separation is accomplished on G plate by using the mobile phase of butanol∶acetic acid∶water （4∶1∶2）.Using 0.01 mol/L H2SO4（50%ethanol）as solvent, the content of tripotassium glycyrrhinate is determined by UV scanning.The detection wave length is 252 nm;the calibration curves show good linearity and the correlation coefficient is 0.999996;the regression equation is A= 12.2041c-0.00148,the average recoveries of tripotassium glycyrrhinate are 92.00%-98.50%,and the RSDS are less than 5%;the content of tripotassium glycyrrhinate in soy sauce is determined with above method.