[关键词]
[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×5 μm)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。
[Key word]
[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 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.
[中图分类号]
[基金项目]
广东省科技计划项目(2010A010500009)