固相萃取-高效液相色谱法测定酱油中的7种有机酸

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StrataSAX固相萃取（SPE）小柱净化，在AgilentSB-Aq（150mm×4．6mm×5μm）色谱柱上，0．01mol／L磷酸氢二铵（pH2．7）溶液为流动相，流速为0．7mL／min，柱温为35℃，紫外检测波长为210mm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。

Determination of Seven Organic Acids in Soy Sauce by Solid Phase Extraction-high Performance Liquid Chromatography

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 （ 150mm×4.6mm×5μm） 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.