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- Title
Determination of sodium diacetate (SDA) in seasoning and meat products by liquid chromatography.
- Authors
ZHOU Jia; LIU Zizhen; WEN Shuxin; YANG Zhendong; LI Yan; ZHU Shuqiang
- Abstract
A method for determination of sodium diacetate in seasoning and meat products by liquid chromatography- photo diode array (LC-PDA) was established. The samples were distilled with and without acid, The content of sodium diacetate was determined by HPLC and quantified by external standard- conversion factor. The content of free acetic acid in sodium diacetate was not affected by the addition of acetic acid in the sample, and the content of sodium diacetate in the sample could be converted by the conversion factor. The method had a good linear relationship in the concentration range of 0.04 ~ 0.50 mg/mL, the correlation coefficient R² was 0.9994, the spiked recovery rate was 93.66% to 97.72%, and the relative standard deviation (RSD) was 1.90% to 3.29%. The detection limits of the method were 0.011 g/kg, the quantification limits of the method were 0.038 g/kg. The method has high sensitivity, accuracy and reproducibility, and can be used for the determination of sodium diacetate content in meat products and seasonings, which provides a method for monitoring sodium diacetate content in related products, and fills the gap in detecting methods of relevant products.
- Subjects
LIQUID chromatography; MEAT; SODIUM; MEAT analysis; ACETIC acid; DETECTION limit
- Publication
China Food Additives, 2023, Vol 34, Issue 2, p276
- ISSN
1006-2513
- Publication type
Article
- DOI
10.19804/j.issn1006-2513.2023.02.034