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1、醬油中乙酰丙酸測定方法研究摘要由于生產(chǎn)工藝的不同，醬油可分為釀造醬油、水解醬油和配制醬油三種。這三種醬油的生產(chǎn)成本及營養(yǎng)價值差異很大，其屮釀造醬油營養(yǎng)價值及生產(chǎn)成本最高，為有效防止其他種類的醬油冒充釀造醬油，保護(hù)消費者的利益，急需建立冇效的可操作性的分析方法。釀造醬油屮乙酰丙酸含量極微，I佃英他醬油屮乙酰丙酸含量相對較高，所以醬油屮乙酰丙酸的含量是區(qū)分釀造醬油和其他醬油的重耍指標(biāo)Z-O本文采用高效液相色譜法研究了醬油屮乙酰丙酸含量的測定方法，結(jié)果表明：當(dāng)色譜條件為Lichrspher-Cis(150m
2、mX4.6mm,i.d.5
3、im)，流動相甲醇:水=15:85，流速1.OmL/min,檢測波長266nm,進(jìn)樣體積5pL,釆用了標(biāo)準(zhǔn)加入法定量，乙酰丙酸加入量與英峰而積在5.00?25.00mg-mL-1范圍內(nèi)冇良好的線性關(guān)系，方法的重現(xiàn)性(RSD)為2.3%。經(jīng)用于實際樣品分析，在釀造醬油屮，其相關(guān)系數(shù)r為0.9995,平均加標(biāo)回收率為99.1%；在配制醬油中，其相關(guān)系數(shù)r為0.9996，平均加標(biāo)回收率為98.5%。此法操作簡單、快速，符合要求。關(guān)鍵詞：乙酰丙酸，高效液相色譜法，醬油Studyon
4、theanalysismethodofLevulinicAcidinsoysauceAbstractSoysauceisconsistoftheblendedsoysauces,thehydrolyticsoysauceandfermentedsoysaucebecauseofdi氓renttechniqueofproduction.Thesethreesoysaucesdiffergreatlyinproductioncostandnutritivevalue,andthefermentedsoys
5、aucehasthehighestproductioncostandnutritivevalue.Inordertoavoidothersoysaucespersonatingthefennentedsoysauce,thereisanurgentneedtoestablisheffectiveandpracticablemethodtoprotectthebenefitofconsumers.Thecontentoflevulinicacidisrelativelylowerintheferment
6、edsoysauceandhigherinothersoysauces.Sothecontentoflevulinicacidinthesoysaucesisanimportantindextodistinguishthefermentedsoysaucesandothersoysauces-ThedeterminationoflevulinicacidinsoysaucehasbeenstudiedbymeansofHighPerformanceLiquidChromatography(HPLC).
7、Theresultsindicatethatanalyticalconditionsincludecolumn:Ci8(150x4?6mm，5ym),mobilephase:methanol-water(15:85v/v),UVdetectionwavelength:266nm,flowrate:l.OmL/min,oventemperature:25°C.injectionvolume:5(iL.Thestandardadditioncalibrationtechniqueisappliedinth
8、epaper.Therearegoodlinearcorrelationsbetweentheconcentrationsandpeakareasofthecomponents,thelinearrangeisfrom5.00mg?mL‘to25.00mg-mLJ.Thereproducibilityofthecontentoflevulinicacidis2.3%?Thismethodhasbeenappliedtotheanalysisofrealsamples.Theresultsshowtha
9、tthelinearcorrelationcoefficientis0.9995inthefermentedsoysauceand0.9996intheblendedsoysauce,andtheaveragerecoveryis99.1%inthefennentedsoysauceand98.5%intheblendedsoysauce.Theexperimentalresultsshowthatthemethodiseasyandquick.Andt
