高效液相色谱法测定酱油中的甘草酸含量

Determination of Glycyrrhizic Acid in Soy Sauce by High Performance Liquid Chromatography

本研究建立了酱油中甘草酸含量的高效液相色谱测定方法,并对部分标识有甘草类成分的酱油进行了抽样分析。在C18柱(250 mm×4.6 mm,5μm)色谱柱上,以乙腈-冰醋酸-水(40∶1.2∶58.8)溶液为流动相,流速为1.0 mL/min,检测波长为254 nm,室温下检测。酱油取2 mL,用50%乙醇稀释至50 mL,经测试甘草酸回收率为99.9%,标准偏差为1.53%,该方法准确可靠,操作简便快速。抽样检测结果显示这些酱油样品中甘草酸含量在18.9-86.5μg/mL之间。

In this study,a high performance liquid chromatographic method for the determination of glycyrrhizic acid in soy sauce was established,and some soy sauces with licorice ingredients were sampled and analyzed.On a C18 column(250 mm×4.6 mm,5 μm),the mobile phase was acetonitrile-glacial acetic acid-water(40∶1.2∶58.8),the flow rate was 1.0 mL/min,and the detection wavelength was 254 nm,testing at room temperature. 2 mL of soy sauce was diluted to 50 mL with 50% ethanol,and the recovery rate of glycyrrhizic acid was 99.9%,and the standard deviation was 1.53%. The method was accurate and reliable,and the operation was simple and rapid. Sampling results showed that the content of glycyrrhizic acid in these soy sauce samples ranged from 18.9 to 86.5 μg/mL.