固相萃取-高效液相色谱法测定酱油中的7种有机酸  

Determination of Seven Organic Acids in Soy Sauce by Solid Phase Extraction-high Performance Liquid Chromatography

作　　者：谭丽贤 

机构地区：[1]佛山市海天调味食品股份有限公司,广东佛山528000

出　　处：《现代食品科技》2012年第7期871-874,共4页Modern Food Science and Technology

基　　金：广东省科技计划项目(2010A010500009)

摘　　要：提出了一种利用固相萃取-高效液相色谱法同时分析酱油中焦谷氨酸等7种有机酸的方法。酱油经制样后过Strata SAX固相萃取(SPE)小柱净化,在Agilent SB-Aq(150 mm×4.6 mm×5μm)色谱柱上,0.01 mol/L磷酸氢二铵(pH 2.7)溶液为流动相,流速为0.7 mL/min,柱温为35℃,紫外检测波长为210 nm时,可以较好地分离和测定酱油中焦谷氨酸等7种有机酸。该方法相对标准偏差0.13%～1.9%,回收率95.0%～105%,各种酸的线性相关系数r>0.9993,具有较高的准确度和精密度,方法简便,可应用于酱油中有机酸的检测。A new method for simultaneous determination of seven organic acids in soy sauce was developed with solid phase extraction - high performance liquid chromatography. The sample was purified by a Strata SAX SPE cartridge after pretreatment, then separated using a reversed-phase Agilent SB-Aq （ 150mm×4.6mm×5μm） column. 0.01 mol/L （NH4）2HPO4 （pH 2.7） solution was used as the mobile phase at a flow rate of 0.7 ml/min. The detection was performed on an ultraviolet detector at 210 nm. The relative standard deviations were 0.13%-1.9% and the recoveries were 95.0%105%. The correlation coefficients for the linear equations were 0.9993-0.9999. The results mentioned above indicated that the method was simple, rapid and accurate. It could be applied to the determination of organic acids in soy sauce.

关 键 词：酱油 焦谷氨酸 有机酸 

分 类 号：TS264.21[轻工技术与工程—发酵工程] O657.72[轻工技术与工程—食品科学与工程]