高效液相色谱法测定酱油、蚝油中三氯蔗糖的含量  

Determination of Sucralose Contents in Soy Sauce and Oyster Sauce by HPLC

作　　者：马思娜[1] 邓垦[1] 

机构地区：[1]广东省食品质量监督检验站广东省食品工业公共实验室,广东广州510308

出　　处：《现代食品科技》2009年第8期982-984,共3页Modern Food Science and Technology

摘　　要：采用高效液相色谱法测定酱油、蚝油中三氯蔗糖的含量，确定酱油、蚝油样品的最佳前处理方法，有效沉淀蛋白质，去除干扰物质。采用C18色谱柱进行分离，示差检测器进行检测，外标法定量。此方法具有较好的重现性，添加标准的回收率为91.5%-101.8%之间，方法精密度为3.0%-3.2％。A method for determination of sucralose in Soy Sauce and oyster sauce by HPLC was developed in this paper. The best methods for pretreatment, protein precipitation and removing interference were detemained. The samples were separated by HPLC on C18 column with RID detector. The average recoveries were 91.5%-101.8% and precision of the method was 3.0%-3.2%.

关 键 词：三氯蔗糖 示差检测器 酱油 蚝油 

分 类 号：TS264[轻工技术与工程—发酵工程]