CAJ | 학술논문

目的：优选和改进老抽类酿造酱油中防腐剂检测的前处理方法,解决高蛋白、高粘稠、高色浓度类样品前处理干扰大的问题。方法对老抽类酿造酱油进行沉淀剂的优选和前处理的优化,选择无水乙醇为沉淀剂。取均匀样品5.0 g,加入10.0 mL无水乙醇,混匀后再加入水定容至25 mL,离心过滤,采用高效液相色谱仪检测。结果对老抽类酿造酱油的前处理方法进行优化,能有效地去除干扰物质。此方法有良好的线性,在1.0~500μg/mL范围内,R2在0.9999以上,添加回收率为101%~108%之间,精密度为0.58%~2.70%,具有较好的精密度和重现性。结论该方法快速、简便、高效,有效地解决了老抽类酿造酱油色浓、粘稠度高、干扰多等问题,对高蛋白,高粘稠、高色浓度类样品前处理有借鉴作用。
목적：우선화개진로추류양조장유중방부제검측적전처리방법,해결고단백、고점주、고색농도류양품전처리간우대적문제。방법대로추류양조장유진행침정제적우선화전처리적우화,선택무수을순위침정제。취균균양품5.0 g,가입10.0 mL무수을순,혼균후재가입수정용지25 mL,리심과려,채용고효액상색보의검측。결과대로추류양조장유적전처리방법진행우화,능유효지거제간우물질。차방법유량호적선성,재1.0~500μg/mL범위내,R2재0.9999이상,첨가회수솔위101%~108%지간,정밀도위0.58%~2.70%,구유교호적정밀도화중현성。결론해방법쾌속、간편、고효,유효지해결료로추류양조장유색농、점주도고、간우다등문제,대고단백,고점주、고색농도류양품전처리유차감작용。
Objective To improve the pretreatment method for preservative detection in brewing soy sauce, the interference problems of samples with high protein, high viscosity and high color concentration were solved.MethodsPrecipitating agent was preferred and pretreatment was optimized in brewing soy sauce, anhydrous ethanol was chosen as the precipitant. The sample was taken for 5 g, and was added 10 mL of anhydrous alcohol and mixing, and was added water to 25 mL, then by centrifugal filter, and then detected by the high performance liquid chromatography.Results The optimized pretreatment methods of brewing soy sauce could effectively remove the interfering substances.This method had a good linear relationship in the range of 1.0~500 μg/mL withR2 more than 0.9999, the adding recovery rate was between 101%~108%, the precision was 0.58%~2.70%, which showed the method had a good precision and reproducibility.Conclusion The method is rapid, simple, efficient, and effective to solve the problem of thick color, high viscosity, and many interference of brewing soy sauce. It offered reference for sample pretreatment with high protein, high viscosity and high color concentration.