《酱油中乙酰丙酸测定方法研究》-毕业论文设计（学术).doc

酱油中乙酰丙酸测定方法研究 摘 要 由于生产工艺的不同，酱油可分为酿造酱油、水解酱油和配制酱油三种。这三种酱油的生产成本及营养价值差异很大，其中酿造酱油营养价值及生产成本最高，为有效防止其他种类的酱油冒充酿造酱油，保护消费者的利益，急需建立有效的可操作性的分析方法。酿造酱油中乙酰丙酸含量极微，而其他酱油中乙酰丙酸含量相对较高，所以酱油中乙酰丙酸的含量是区分酿造酱油和其他酱油的重要指标之一。本文采用高效液相色谱法研究了酱油中乙酰丙酸含量的测定方法，结果表明：当色谱条件为Lichrspher-C18（150mm×4.6mm, i.d.5μm）,流动相甲醇：水=15:85，流速1.0mL/min,检测波长266nm，进样体积5μL，采用了标准加入法定量，乙酰丙酸加入量与其峰面积在5.00～25.00mg·mL-1范围内有良好的线性关系，方法的重现性（RSD）为2.3%。经用于实际样品分析，在酿造酱油中，其相关系数r为0.9995 ，平均加标回收率为99.1% ；在配制酱油中，其相关系数r为0.9996 ，平均加标回收率为98.5%。此法操作简单、快速，符合要求。 关键词：乙酰丙酸，高效液相色谱法，酱油 Study on the analysis method of Levulinic Acid in soy sauce Abstract Soy sauce is consist of the blended soy sauces, the hydrolytic soy sauce and fermented soy sauce because of different technique of production. These three soy sauces differ greatly in production cost and nutritive value, and the fermented soy sauce has the highest production cost and nutritive value. In order to avoid other soy sauces personating the fermented soy sauce, there is an urgent need to establish effective and practicable method to protect the benefit of consumers. The content of levulinic acid is relatively lower in the fermented soy sauce and higher in other soy sauces. So the content of levulinic acid in the soy sauces is an important index to distinguish the fermented soy sauces and other soy sauces. The determination of levulinic acid in soy sauce has been studied by means of High Performance Liquid Chromatography (HPLC). The results indicate that analytical conditions include column:C18(150×4.6mm,5μm),mobile phase: methanol-water(15:85v/v),UV detection wavelength: 266 nm, flow rate: 1.0mL/ min, oven temperature: 25℃,injection volume: 5μL. The standard addition calibration technique is applied in the paper. There are good linear correlations between the concentrations and peak areas of the components, the linear range is from 5.00mg·mL-1 to 25.00 mg·mL-1. The reproducibility of the content of levulinic acid is 2.3%. This method has been applied to the analysis of real samples. T