FOOD SCIENCE ›› 2005, Vol. 26 ›› Issue (11): 194-196.

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Determination of NaFeEDTA Enrichment in Soy Sauce by Using of Capillary Zone Electrophoresis

 TANG  Mei-Hua, CHEN  Guo-Song, YU  Wen-Tao   

  1. 1.National Research Centre of Biology Engineering, Nanjing Unversity of Technology;2.School of Science, Nanjing Unversity of Technology;3.College of Life Science and Pharmaceutical Engineering, Nanjing Unversity of Technology
  • Online:2005-11-15 Published:2011-10-01

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Abstract: The content of NaFeEDTA in soy was determined by using capillary zone electrophoresis. The buffer solution used in the method was 20mmol/L sodium borate solution at pH9.0, including 2.0mol/L polyethylene glycol. The detection wavelength was 254 nm. The separating voltage was 20kV, and temperature was 25℃. The sample injection lasted 5s. The calibration curve showed good linearity over the range of 0.02～1.4mg/ml. The recovery was 95.60%～104.8%. It was a simple, quick and accurate method without any pretreatment for the sample. Satisfactory results were got in the determination of NaFeEDTA in the marketing soys auce.

Key words: capillary zone electrophoresis, NaFeEDTA, soy sauced