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- Title
A rapid determination of dehydroacetic acid in vinegar and soy sauce by HPLC.
- Authors
LIANG Jianhua; XIE Shanting; CHEN Xueming
- Abstract
A convenient, highly efficient and accurate method was developed to determine dehydroacetic acid (DHA) in vinegar and soy sauce using HPLC (high performance liquid chromatography). The effects of extraction solvents, protein precipitants, temperatures of extraction and purification methods on the extraction recovery and precision were explored. Optimum pretreatment conditions were as follow: water as the extraction solvent, the combination of zinc sulfate and potassium ferrocyanide (v/v=1 : 1) as the protein precipitant, extraction temperature 30 ~ 50 °C. The proposed method showed satisfactory efficiency and reproducibility with recovery rates in the range of 96.91% ~ 99.59% and a relative standard deviation below 5% (n=3). The calibration curve was linear in the range 1.0 to 100 µg/mL, the correlation coefficient was above 0.999. Sensitivity of the method was satisfactory and the detection limits and quantification was as low as 0.24 and 0.73 mg/kg, respectively. Samples analysis had no significant difference compared to national standard method. The results showed that the method was suitable for determination of DHA in vinegar and soy sauce.
- Subjects
SOY sauce; HIGH performance liquid chromatography; VINEGAR; RESPONSE surfaces (Statistics); ZINC sulfate; SOLVENT extraction
- Publication
China Food Additives, 2023, Vol 34, Issue 1, p313
- ISSN
1006-2513
- Publication type
Article
- DOI
10.19804/j.issn1006-2513.2023.01.038