摘要
采用水蒸气蒸馏法提取酱油产品中的丙酸钙,并用KOH梯度淋洗,PRD210离子色谱柱分离,电导检测对其进行检测。在相同的检测条件下,与直接提取相比,水蒸馏提取法具有提取率高的优点。在所建立的色谱条件下,丙酸的质量浓度与峰面积具有很好的线性和重复性,检出限为5mg/L。
Steam distillation extraction - ion chromatographic （SD-IC） method was developed for the extraction and determination of calcium propionate in soy sauce. Compared with the water direct extraction method, the SD method has the advantages of higher extraction rate. The propanoic acid was separated by gradient elution on an ion PRD210 column and detected by conductivity detector. The detection limits for propanoic acid is 5 mg/L. The correlation coefficient is over 0.99 with peak area measurement. The method is sensitive, selective and effective, and can be rapidly and easily performed.
出处
《食品科技》
CAS
北大核心
2013年第5期339-341,共3页
Food Science and Technology
关键词
水蒸馏提取
离子色谱
丙酸
steam distillation extraction
ion chromatography
propanoic acid
