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目的建立简便的连续测定酱油中有机酸和防腐剂的离子色谱分析方法。方法选用lonpac AS14A分离柱,采用5%乙腈和5 mmol/L Na2CO3-5 mmol/L NaOH为等度淋洗液,酱油经活性炭脱色,乙腈沉淀蛋白,银柱和氢柱除氯离子后,过滤进样,用离子色谱法分析。结果方法的相关系数为0.999 2～0.999 9),检出限为[0.12～1.17 mg/L,信噪比(S/N=3)],加标回收率为92.3%～99.4%。同时无常见阴离子干扰。结论该法干扰少,方法准确,检出限低,可简便、快速、准确、有效地分离检测酱油中有机酸和防腐剂,便于方法推广。
Objective To establish a simple and convenient method for continuous determination of organic acids and preservatives in soy sauce by ion chromatography. Methods The lonpac AS14A column was separated on a 5% acetonitrile and 5 mmol / L Na2CO3-5 mmol / L NaOH solution. The soy sauce was decolorized by activated charcoal, precipitated by acetonitrile, deproteinized by silver column and hydrogen column, Injection, analysis by ion chromatography. The results showed that the correlation coefficient of the method was 0.999 2 ~ 0.999 9, the detection limit was 0.12 ~ 1.17 mg / L, the signal to noise ratio (S / N = 3)]. The recoveries were 92.3% ~ 99.4%. Simultaneous common anion interference. Conclusion This method has less interference, accurate method and lower detection limit. It can be used for the simple, rapid, accurate and effective separation and detection of organic acids and preservatives in soy sauce so as to facilitate the promotion of the method.