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| 液相色谱法测定酱油中的乙酰丙酸 | |
| 引用本文： | 江勇,倪永年,朱惠芳.液相色谱法测定酱油中的乙酰丙酸[J].南昌大学学报(理科版),2006,30(1):40-42. |
| 作者姓名： | 江勇 倪永年 朱惠芳 |
| 作者单位： | 1. 南昌大学,化学系,江西,南昌,330047;南昌市疾病预防控制中心,江西,南昌,330006 2. 南昌大学,化学系,江西,南昌,330047 3. 南昌市疾病预防控制中心,江西,南昌,330006 |
| 摘 要： | 建立了高效液相色谱测定配制酱油中乙酰丙酸的方法，并测定了市售30个酱油中的乙酰丙酸含量。确定了酱油样品的最佳前处理方法，有效去除了酱油中的大量干扰成分。采用DIAMONSIL C18柱分离，以0．1％磷酸溶液为流动相。用紫外检测器在268nm波长下检测，分离效果良好，结果准确。采用外标法定量，乙酰丙酸浓度与其峰面积在一定范围内有良好的线性关系，相关系数为0．9999。平均加标回收率为95．6％～98．0％（相对标准偏差为1．3％～5．4％），检出限为0．0015mg／mL。在市售酱油中检出了乙酰丙酸，表明有部分厂家在酿造酱油中添加了酸水解植物蛋白液。 |
| 关 键 词： | 乙酰丙酸 酱油 |
| 文章编号： | 1006-0464（2006）01-0040-03 |
| 收稿时间： | 2005-04-01 |
| 修稿时间： | 2005年4月1日 |
Determination of Levulinic Acid in Soy Sauces by Liquid Chromatography |
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| JIANG Yong,NI Yong-nian,ZHU Hui-fang.Determination of Levulinic Acid in Soy Sauces by Liquid Chromatography[J].Journal of Nanchang University(Natural Science),2006,30(1):40-42. | |
| Authors: | JIANG Yong NI Yong-nian ZHU Hui-fang |
| Institution: | 1. Department of Chemistry, Nanchang University, Nanchang 330047, China ; 2. Nanehang Center for Disease Control and Prevention, Nanehang 330006,China |
| Abstract: | A method has been developed for the determination of the levulinic acid in soy sauce and the sample preparation removing interference in the matrix were confirmed. The analyte was separated by using a DIAMONSIL C18 and 0.1% H3PO4 solution as mobile phrase. The detection wavelength was 268 nm. The external standard calibration curves were used in quantitation. There were good linear correlations between the concentrations and peak areas of the components with the correlation of 0. 999 9,The average recoveries were 95.6% - 98.0% with relative standard deviations of 1.3% - 5.4%. The detection limits were 0. 001 5mg/mL. The results for determining 30 market soy sauces showed that acid hydrolyzed vegetable protein seasonings had been added into the fermented soy sauce in some commercial products. |
| Keywords: | HPLC |
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