Simultaneous Determination of Nine Kinds of Fish Sauce Organic Acids by Ion Chromatography with Suppressed Conductivity Detection

Abstract

Abstract: A method for the determination of nine kinds of fish sauce organic acids was developed by ion chromatography with suppressed conductivity detection. The separation of the organic acids was achieved on hydrophilic anion exchange column with potassium hydroxide as gradient eluent with gradient pump. The detection was performed by a conductivity detection mode. The calibration graphs of peak area for all analytes were linear in the ranges about two orders of magnitude. The recoveries of addition standard are within 93.65 %～104.32 %. The results indicated that this method is highly accurate and efficient with good reproducibility and high recovery.

Key words: ion chromatography, organic acid, fish sauce

XU Wei, YU Gang, XUE Chang-Hu, REN Yan, GAO Rui-Chang. Simultaneous Determination of Nine Kinds of Fish Sauce Organic Acids by Ion Chromatography with Suppressed Conductivity Detection[J]. FOOD SCIENCE, 2008, 29(4): 306-309 https://doi.org/

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Simultaneous Determination of Nine Kinds of Fish Sauce Organic Acids by Ion Chromatography with Suppressed Conductivity Detection

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