老抽类酿造酱油中防腐剂检测及前处理方法改进

Determination of preservative and pretreatment method improved in brewing soy sauce

中文关键词:  老抽类酿造酱油  前处理  防腐剂  高效液相色谱法

英文关键词:brewing soy sauce  pretreatment  preservative  high performance liquid chromatography

中文摘要:

      目的 优选和改进老抽类酿造酱油中防腐剂检测的前处理方法, 解决高蛋白、高粘稠、高色浓度类样品前处理干扰大的问题。方法 对老抽类酿造酱油进行沉淀剂的优选和前处理的优化, 选择无水乙醇为沉淀剂。取均匀样品5.0 g, 加入10.0 mL无水乙醇, 混匀后再加入水定容至25 mL, 离心过滤, 采用高效液相色谱仪检测。结果 对老抽类酿造酱油的前处理方法进行优化, 能有效地去除干扰物质。此方法有良好的线性, 在1.0~500 μg/mL范围内, R2在0.9999以上, 添加回收率为101%~108%之间, 精密度为 0.58%~2.70%, 具有较好的精密度和重现性。结论 该方法快速、简便、高效, 有效地解决了老抽类酿造酱油色浓、粘稠度高、干扰多等问题, 对高蛋白, 高粘稠、高色浓度类样品前处理有借鉴作用。

英文摘要:

      Objective To improve the pretreatment method for preservative detection in brewing soy sauce, the interference problems of samples with high protein, high viscosity and high color concentration were solved. Methods Precipitating agent was preferred and pretreatment was optimized in brewing soy sauce, anhydrous ethanol was chosen as the precipitant. The sample was taken for 5 g, and was added 10 mL of anhydrous alcohol and mixing, and was added water to 25 mL, then by centrifugal filter, and then detected by the high performance liquid chromatography. Results The optimized pretreatment methods of brewing soy sauce could effectively remove the interfering substances. This method had a good linear relationship in the range of 1.0~500 μg/mL with R2 more than 0.9999, the adding recovery rate was between 101%~108%, the precision was 0.58%~2.70%, which showed the method had a good precision and reproducibility. Conclusion The method is rapid, simple, efficient, and effective to solve the problem of thick color, high viscosity, and many interference of brewing soy sauce. It offered reference for sample pretreatment with high protein, high viscosity and high color concentration.