Studies on Determination of Sweetening Agent in Soy Sauce by HPLC

Abstract

Abstract: A rapid method using a reverse-phase high performance liquid chromatography for the determination of sweetening agent saccharin sodium, acesulfame-K, aspartame in the soy sauce was presented. Samples were purified with column chromatograph of alumina cartridge and solid phase column. The samples were separated on a ODS column with 0.02mol/L ammonium sulfate(800ml)+ methanol(150ml)+acetonitrile(50ml)+10% sulfuric acid(1ml)as the mobile phase and detected at UV 214nm. The variation coefficient was 0.95%～2.05% and the recovery was 97.2%～102.2%. This method was suitable for the determination of sweetening agent in the soy sauce.

Key words: soy sauce, sweetening agent, high performance liquid chromatography, quantitative analysis

LI Jian, Liu-Ning. Studies on Determination of Sweetening Agent in Soy Sauce by HPLC[J]. FOOD SCIENCE, 2006, 27(10): 471-473.

[1]	HAO Min, XIA Qiang, HE Jun, SUN Yangying, DANG Yali, CAO Jinxuan, PAN Daodong. Analysis of Composition and Structures of Pigments in Roast Duck Skin by HPLC-MS/MS [J]. FOOD SCIENCE, 2021, 42(8): 229-234.
[2]	NING Yawei, LIU Zhuo, YANG Zheng, MA Junmei, FAN Sufang, LI Qiang, ZHANG Yan. Simultaneous Detection of Three Major Milk Allergens in Food by UPLC-MS/MS [J]. FOOD SCIENCE, 2021, 42(8): 270-276.
[3]	SUN Jinzhi, FU Lujing, YUE Tianli, LI Jingyan, GUO Chunfeng. Quantitative Detection of Cow Milk Adulteration in Goat Milk Based on a Non-Protein Biomarker Present in Cow Milk [J]. FOOD SCIENCE, 2021, 42(8): 288-293.
[4]	XU Zhenghua, WU Jiali, ZHU Kewei, LIANG Yushen, YANG Xuejiao, ZHAO Yong, LING Jing, ZHENG Siheng, ZHOU Henggang, ZHANG Kun, ZHU Yuzhen, ZENG Maomao. Determination of Advanced Glycation End Products in Salmon and Exploration of Characteristic Indicators to Identify Its Geographical Origin [J]. FOOD SCIENCE, 2021, 42(8): 294-298.
[5]	LIU Hanlu, ZHANG Jiukai, HAN Jianxun, SUN Ruixue, CHEN Ying, LIU Bing. Analysis of Differential Composition between Not from Concentrate and from Concentrate Orange Juices Using UPLC-QTOF-MS-Based Metabolomics [J]. FOOD SCIENCE, 2021, 42(6): 229-237.
[6]	DUAN Yunfei, WU Guangbin, YE Hong, CHEN Zhaohua, ZHANG Shen, CHEN Fahe. Simultaneous Determination of Seven Organic Acids in Wax Apple (Syzygium samarangenese [Blume] Merrill & L.M. Perry) Fruit during Postharvest Storage by High Performance Liquid Chromatography [J]. FOOD SCIENCE, 2021, 42(4): 175-180.
[7]	YANG Li, ZHANG Miao, JIA Hongfeng, TU Mengjie, HUANG Ying, SONG Lushan, YAN Liqiang. Modelling for Pungency Grading of Spicy Hot Pot Seasonings Based on Capsaicinoid Content Determined by HPLC and Analysis of Its Changes during Boiling [J]. FOOD SCIENCE, 2021, 42(4): 233-239.
[8]	XU Yanyang, ZHAO Yujuan, GAO Feng, WANG Erlei, LU Hailing, LI Xuefeng, JIANG Wenwen, CHEN Yan. Analysis of Polyphenol Compounds in Different Parts of Ginseng (Panax ginseng C.A. Meyer) Produced in China by HPLC [J]. FOOD SCIENCE, 2021, 42(4): 240-246.
[9]	WANG Xiangxin, SHAN Yi, WEI Xuedong, LI Wenbin, E Laiming, JIANG Yujun. Determination of Nucleotides in Infant Formula by Ultra-high Performance Liquid Chromatography [J]. FOOD SCIENCE, 2021, 42(4): 254-262.
[10]	LIU Ting, XIONG Qiang, GENG Zhiming, XU Weimin. Simultaneous Measurement of Four Hydroxyoctadecadienoic Acid Isomers in Meat Products by Normal-phase High Performance Liquid Chromatography [J]. FOOD SCIENCE, 2021, 42(4): 271-277.
[11]	ZHU Xiaoling, LIU Jie, YU Tingting, ZHANG Li, WANG Huixia, WU Wanqin, CAO Qi, ZHANG Yazhen, YANG Zong. Rapid Screening of Pesticide Residues in Pepper Powder by High Performance Liquid Chromatography Coupled with Quadrupole-Time of Flight Mass Spectrometry [J]. FOOD SCIENCE, 2021, 42(4): 287-296.
[12]	ZHAO Fei, CHEN Baoying, LI Kefeng, WANG Xu. Determination of Sialic Acid in Red Meat and Its Processed Products by High Performance Liquid Chromatography-Fluorescence Detection [J]. FOOD SCIENCE, 2021, 42(4): 313-318.
[13]	YANG Erlin, ZHAO Haoan, XU Yuanyuan, WANG Yue, WANG Yin, CAO Wei. Phenolic Compounds and Antioxidant Activity of Jujube Honey [J]. FOOD SCIENCE, 2021, 42(3): 150-157.
[14]	HU Qian, ZHANG Jiukai, HAN Jianxun, XING Ranran, LIU Han, CHEN Ying. Comparative Analysis of the Glyceride Compositions of Pressed and Extracted Camellia Seed Oil Using Ultra-high Performance Liquid Chromatography Coupled with Quadrupole Time-of-Flight Mass Spectrometry [J]. FOOD SCIENCE, 2021, 42(2): 235-240.
[15]	HUANG Xiaolan, HE Xufeng, YANG Qin, GU Wenchao, ZHOU Xiangde, ZHANG Hua, ZHOU Nong. Determination of 17 Amino Acids in the Dried Rhizome of Lycopus lucidus Turcz. var. hirtus Regel from Different Habitats [J]. FOOD SCIENCE, 2021, 42(2): 255-261.

Studies on Determination of Sweetening Agent in Soy Sauce by HPLC

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments