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Method for testing levulinic acid in soy sauce

A technique for measuring levulinic acid and its method, which is applied in the field of testing and testing to achieve the effects of protecting legitimate interests, promoting fair competition, and protecting physical and mental health

Inactive Publication Date: 2005-04-20
北京市食品酿造研究所有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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At present, there is no research project report similar to the present invention at home and abroad

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  • Method for testing levulinic acid in soy sauce
  • Method for testing levulinic acid in soy sauce
  • Method for testing levulinic acid in soy sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] As attached to the manual figure 1 As indicated, the internal standard method of gas chromatography was used. It was detected by a gas chromatograph equipped with a hydrogen flame ionization detector, and quantified by the internal standard method. The instrument conditions are: the carrier gas of the gas chromatograph is high-purity nitrogen, the split ratio of the split capillary column is 1:100, the pressure is 411900Pa, the detection temperature of the hydrogen flame ionization detector attached to the gas chromatograph is 270°C, hydrogen The pressure is 58800Pa, and the air pressure is 58800Pa.

Embodiment 2

[0042] As attached to the manual figure 1 As shown, the preparation of double solutions: 0.5 ml of levulinic acid (fructonic acid) solution plus 99.5 ml of acetonitrile solution obtained by constant volume A liquid; 0.5 ml of heptanoic acid solution plus 99.5 ml of acetonitrile solution by constant volume to obtain B liquid; A liquid 2 ml and 5 ml of liquid B to obtain a double solution 1, 3 ml of liquid A and 4 ml of liquid B to obtain a double solution 2, 4 ml of liquid A and 3 ml of liquid B to obtain a double solution 3, 5 ml of liquid A and 2 ml of liquid B to obtain a double solution Double solution 4, 6 ml of solution A and 1 ml of solution B were used to obtain double solution 5, and a total of five double solutions were prepared.

Embodiment 3

[0044] As attached to the manual figure 1 As shown, prepare the internal standard: add 99.5 ml of acetonitrile solution to 0.5 ml of heptanoic acid solution to obtain the prepared internal standard.

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Abstract

The method for measuring levulinic acid (fructonic acid) in soy sauce of the present invention relates to the technical field of inspection and testing. A gas chromatograph with a hydrogen flame ionization detector is included for detection and internal standard method for quantification. The relative performance coefficient was obtained by preparing a standard curve after preparing a double solution for instrument detection under the set instrument conditions. After the sample is processed, the sample extract is added to the internal standard to obtain the mixed solution, and the concentrated solution is obtained after concentration. The concentrated solution is detected by the instrument under the set instrument conditions and then obtained the peak of the internal standard and the peak of levulinic acid (fructonic acid) in the concentrated solution. . According to the relative performance coefficient, the peak area of ​​levulinic acid (fructonic acid) in the concentrated solution, the concentration of the internal standard substance, and the peak area of ​​the internal standard substance, the content of levulinic acid (fructonic acid) in the sample was calculated. For the detection of levulinic acid (fructonic acid) in soy sauce. The method is scientific, stable and reliable, and the result is intuitive, accurate and effective. It can be applied and promoted in the distinction of brewing soy sauce and preparing soy sauce.

Description

technical field [0001] The method for measuring levulinic acid (fructonic acid) in soy sauce of the present invention relates to the technical field of laboratory testing. Background technique [0002] In soy sauce condiment manufacturers, in the past, only fermented soy sauce was produced. Inorganic acid does not exist in fermented soy sauce, and at the same time, levulinic acid (fructonic acid) is hardly produced under the high temperature production conditions of fermented soy sauce. Therefore, the determination of levulinic acid (fructonic acid) in soy sauce is a blank in both analytical techniques and determination results. With the promulgation of the latest national standards for a series of condiments such as GB18186-2000 brewed soy sauce, SB10336-2000 prepared soy sauce, and SB10338-2000 acid hydrolyzed vegetable protein seasoning liquid, the requirements for brewed soy sauce or prepared soy sauce must be clearly stated on the product label, and It is strictly forb...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N30/02G01N30/68G01N30/88
Inventor 董胜利徐开生吴鸣司京成王之琳白燕杨桂菊赵伟梁斌
Owner 北京市食品酿造研究所有限责任公司
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