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Method for testing levulinic acid in soy sause

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: 2003-05-21
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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Problems solved by technology

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

Method used

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

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Experimental program
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Embodiment 1

[0033] 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

[0035] 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

[0037] 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 invention is a method to determine levulinic acid in sauce, referring to testing technique field. The steps: use gas-chromatographic with hydrogen flame ionization detector to detect and fix quantity by inner-mark method. Prepare double solutions and after instrument detecting, establish standard curve to get relative expression coefficient. Make sample extract liquid, add inner-mark matter to get mixed liquid, and then get concentrated liquid which is detected to get the inner-mark matter and levulinic acic wave creset. According to the expressino coefficient, the levulinic acid wave-creset area dnt eh inner-mark matter's concentration and wave-rest area, calculate to get the acetyl-monoprop content.

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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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