现代食品科技2012，Vol.28Issue(7)：871-874,4.
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
摘要
Abstract
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 (150 mm×4.6 mm×5 μm) 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 ran. 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Key words
soy sauce/ pyroglutamic acid/ organic acid引用本文复制引用
谭丽贤..固相萃取-高效液相色谱法测定酱油中的7种有机酸[J].现代食品科技,2012,28(7):871-874,4.基金项目
广东省科技计划项目(2010A010500009) （2010A010500009）
