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:

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。

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.