Determination of NaFeEDTA in Soy Sauce by HPLC

doi:10.7506/spkx1002-6630-201318030

Abstract

Abstract:

An HPLC method was developed for the determination of sodium iron ethylenediaminetetraacetate (NaFeEDTA) in
soy sauce on a C18 column with tetrabutylammonium hydroxide as ion-pair reagent in the mobile phase. In 10 different kinds of
soy sauce, at the spiked level of 2.00 g/L, the recovery rates of NaFeEDTA were in the range of 94.1%–101.5%, with an average
of 97.7%. The measurement results had no significant difference with those obtained by the national standard method (P ＞ 0.05).
This method with good versatility can be used for the determination of NaFeEDTA in soy sauce.

Key words: soy sauce, NaFeEDTA, tetrabutylammonium hydroxide, C18 column

DI Rui，HUO Jun-sheng，WEI Feng，HUANG Jian，SUN Jing. Determination of NaFeEDTA in Soy Sauce by HPLC[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201318030.

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Determination of NaFeEDTA in Soy Sauce by HPLC

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