醬油中防腐劑之快速多重定量分析   全文下載

A Rapid Method for the Simultaneous Determination of Preservatives in Soy Sauce

本研究建立了一個快捷並可同時檢測醬油樣品中五種防腐劑的高效液相層析法。本實驗以C18固相萃取匣淨化樣品，分別收集第一、第二及第三毫升沖提液以高效液相層析儀檢測結果，最適沖洗液為含10%甲醇之1%磷酸溶波，沖提液則以甲醇較佳。高效液相層析梯度流析法之平均添加回收率分別為對-羥基苯甲酸97%，苯甲酸96%，對-羥基苯甲酸乙酯95%，對-羥基苯甲酸丙酯95%及對-羥基苯甲酸丁酯95%。五種防腐劑於1.8-54 mg／kg均呈現良好線性關係，其相關係數（R2） 大於0.992。本方法可應用於醬油產品中防腐劑含量之例行檢測。

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. 本研究建立了一個快捷並可同時檢測醬油樣品中五種防腐劑的高效液相層析法。本實驗以C18固相萃取匣淨化樣品，分別收集第一、第二及第三毫升沖提液以高效液相層析儀檢測結果，最適沖洗液為含10%甲醇之1%磷酸溶波，沖提液則以甲醇較佳。高效液相層析梯度流析法之平均添加回收率分別為對-羥基苯甲酸97%，苯甲酸96%，對-羥基苯甲酸乙酯95%，對-羥基苯甲酸丙酯95%及對-羥基苯甲酸丁酯95%。五種防腐劑於1.8-54 mg／kg均呈現良好線性關係，其相關係數（R2） 大於0.992。本方法可應用於醬油產品中防腐劑含量之例行檢測。