A Novel Method for the Determination of the Ethanol Content in Soy Sauce by Full Evaporation Headspace Gas Chromatography
A Novel Method for the Determination of the Ethanol Content in Soy Sauce by Full Evaporation Headspace Gas Chromatography
复制标题
全蒸发顶空气相色谱测定酱油中乙醇含量的新方法
DOI：
10.1007/s12161-013-9711-8
复制
发表时间：
2014-05-01
影响因子：
2.9
通讯作者：
Zhan, Huaiyu
中科院分区：
文献类型：
--
作者：
Liu, Mengru;Li, Hailong;Zhan, Huaiyu
建立了全蒸发顶空气相色谱法快速测定酱料中乙醇含量的方法。结果表明，当将非常小的样品（千分之一货币符号40 μ L）加入到20 mL顶空样品瓶中时，在105 A ℃下，酱料样品中的乙醇在2 min内几乎完全传质到气相（顶空）。然后通过HSGC使用火焰离子化检测器测定气相中的乙醇。结果表明，该方法对酱料中乙醇含量的测定具有良好的精密度（相对标准偏差<0.41%）和准确度（回收率= 99.85 A +/-1.85%）。该方法无需样品前处理，操作简便、快速、灵敏度高，可用于酱料中乙醇含量的准确测定，适用于食品工业。
A full evaporation headspace gas chromatographic (HSGC) method is described for rapid determination of ethanol in soy sauce. The results demonstrated that a near-complete mass transfer of ethanol in the soy sauce sample to the vapor phase (headspace) was achieved within 2 min at 105 A degrees C when a very small (a parts per thousand currency sign40 mu L) sample was added to a 20-mL headspace sample vial. The ethanol in the vapor phase was then determined by HSGC using a flame ionization detector. The results showed that the method has an excellent measurement precision (relative standard deviation < 0.41 %) and accuracy (recovery = 99.85 A +/- 1.85 %) for ethanol quantification in soy sauce samples. The method requires no sample pretreatment, so it is a simple, rapid, and sensitive method for the accurate quantification of ethanol content in soy sauce and suitable for applications in food industry.