亲水作用色谱法测定铁强化酱油中乙二胺四乙酸铁钠的含量  

Determination of NaFeEDTA Content in Iron Fortified Soy Sauce by HICLIC

作　　者：林仁权[1] 夏海鸣 戚荣平 孟琪 桑娴 LIN Renquan;XIA Haiming;QI Rongping;MENG Qi;SANG Xian(Gongshu Center for Disease Prevention and Control,Hangzhou 310022,China)

机构地区：[1]杭州市拱墅区疾病预防控制中心,浙江杭州310022

出　　处：《食品科技》2024年第12期293-298,共6页Food Science and Technology

基　　金：杭州市拱墅区医药卫生科技计划项目A类项目(A202308)。

摘　　要：文章建立了亲水作用液相色谱法测定铁强化酱油中乙二胺四乙酸铁钠(Ethylene-diaminetetraacetic acid ferric sodium salt,NaFeEDTA)含量的方法。样品由含0.3%乙酸的75%甲醇沉淀后,离心过0.22μm滤膜上机。以ACQUITY UPLC BEH HILIC(2.1 mm×100 mm,1.7μm)为色谱柱,以乙腈-20 mmol/L乙酸铵(pH3.5)为流动相进行梯度分析,流速为0.50 mL/min,采用二极管阵列检测器,检测波长为254 nm,柱温为30℃。在选定实验条件下,NaFeEDTA浓度在1.0~50μg/mL范围内具有良好的线性关系(r=0.9997),检出限为5 mg/100 mL。同时考察了NaFeEDTA不同添加量时回收率,其回收率较好,分别为92.3%~101.8%。对不同含量的NaFeEDTA的铁强化酱油样品重复测定6次,其峰面积的相对标准偏差均小于3.0%。该方法操作简单、重现性好,适用于铁强化酱油中NaFeEDTA含量的检测。The article established a hydrophilic interaction liquid chromatography(HILIC)method for determining the content of ethylenediaminetetraacetic acid ferric sodium salt(NaFeEDTA)in iron fortified soy sauce.After precipitation by 75%methanol and 0.3%acetic acid.The sample was determined by centrifugation and filtration through 0.22μm membrane.Chromatography separation was developed on ACQUITY UPLC BEH HILIC column(2.1 mm×100 mm,1.7μm)with acetonitrile and 20 mmol/L ammonium acetate(pH3.5)as the mobile phase under gradient elution.The flow rate was 0.50 mL/min and the detection wavelength was 254 nm.The column temperature was 30℃.The method had a good linear relationship from 1.0μg/mL to 50μg/mL(r=0.9997),the limit of detection was 5 mg/100 mL.The recovery rates of NaFeEDTA at different addition levels were satisfactory,ranging from 92.3%to 101.8%.Six replicate measurements of iron-fortified soy sauce samples with varying NaFeEDTA content showed that the relative standard deviations(RSDs)of the peak areas were all less than 3.0%.This method is simple to operate,has good reproducibility,and is suitable for the determination of NaFeEDTA content in iron-fortified soy sauce.

关 键 词：乙二胺四乙酸铁钠 亲水作用色谱法 铁强化酱油 

分 类 号：TS207.3[轻工技术与工程—食品科学]