HPLC测定酱油中的有机酸及其聚类分析  

Determination and Classification of Organic Acid in Soy Sauces by HPLC

作　　者：江勇[1,2] 倪永年[1] 朱惠芳[2] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047 [2]南昌市疾病预防控制中心,江西南昌330006

出　　处：《南昌大学学报（理科版）》2010年第5期471-475,共5页Journal of Nanchang University(Natural Science)

基　　金：国家自然科学基金资助项目(21065007);南昌大学食品科学与技术国家重点实验室项目(MB-200807TS-200919)

摘　　要：建立了高效液相色谱法测定酱油中有机酸的方法,该方法的样品前处理简单,甲酸、苹果酸、琥珀酸、乳酸、酒石酸、乙酸、柠檬酸、丙酮酸、乙酰丙酸在弱阳离子交换柱上分离效果良好。各有机酸在0.10~20.0 mg/mL范围内,用本方法测定的相关系数均在0.999 0以上,回收率为（96.0~103.9）%,检出限为0.001~0.005 mg/mL,相对标准偏差为（1.1~3.3）%。对不同工艺生产的市售酱油及动物蛋白水解液、植物蛋白水解液进行了检测,利用化学计量学方法对市售酱油进行了聚类分析,结果表明,低盐固态工艺生产的酱油、高盐稀态工艺生产的一级酱油、二级酱油和三级酱油能得到很好的分类。A method has been developed for the determination of the organic acids in soy sauce and the sample preparation was very simple.The organic acids were separated well by using a cation exchange column.Their correlation coefficients were above 0.9990.The average recoveries were between 96.0%~103.9% with relative standard deviations of 1.1%~3.3%.The detection limits were between 0.001~0.005 mg/mL.The commercial fermented soy sauces and hydrolyzed vegetable protein seasonings and hydrolyzed animal protein seasonings had been determined.The results were analyzed with chemometrics,and the four kinds of soy sauces were classified well.

关 键 词：液相色谱 有机酸 酱油 聚类分析 

分 类 号：O657.72[理学—分析化学]