篇名 | 醬油中防腐劑之快速多重定量分析 |
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卷期 | 11:3 |
並列篇名 | A Rapid Method for the Simultaneous Determination of Preservatives in Soy Sauce |
作者 | 朱紫雲 、 陳建麟 、 王雪芳 |
頁次 | 246-250 |
關鍵字 | 固相萃取 、 苯甲酸 、 對-羥基苯甲酸酯 、 醬油 、 Solid phase extraction 、 Benzoic acid 、 P-hydroxybenzoate 、 Soy sauce 、 HPLC 、 MEDLINE 、 Scopus 、 SCIE |
出刊日期 | 200309 |
A rapid method for the simultaneous determination of five preservatives is presented. The preservatives from soy sauce samples were extracted with a C18 bonded silica SPE cartridge from soy sauce samples. 10% Methanol in 1% phosphoric acid solution was found to be the best solution for clean-up. The preservatives were eluted with methanol and determined by high-performance liquid chromatography using a gradient elution system in one run. The average recoveries of p-hydroxybenzoic acid, benzoic acid, ethyl phydroxybenzoate, propyl p-hydroxybenzoate and butyl p-hydroxybenzoate are 97, 96, 95, 93 and 92 %, respectively. The calibration curves arewere linear between 1.8 and 54 mg/kg. The regression coefficients arewere acceptable (R2 > 0.992). This method is a useful protocol for routine examination of the preservative constituents in soy sauces.