[毛细管区带电泳法测定铁强化酱油中的乙二胺四乙酸铁钠]
[Capillary zone electrophoretic determination of NaFeEDTA in iron fortified soy sauce].
作者信息
Wei Feng, Huo Jun-Sheng, Huang Jian, Li Wen-Xian
机构信息
Institute of Nutrition and Food Safety, Chinese Center for Disease Control and Prevention, Beijing 100050, China.
出版信息
Wei Sheng Yan Jiu. 2006 Jan;35(1):103-6.
OBJECTIVE
An analytical method for separation and determination of sodium iron (III) ethylenediaminetetraacetate (NaFeEDTA) in iron fortified soy sauce by capillary zone electrophoresis (CZE) has been developed.
METHODS
The electrolyte, which contains 30 mmol/L citric acid, 20 mmol/L Tris, 0.15 mmol/L CTAB and 0.05 mmol/L SDS, was used to improve the peak shape and reduce the retention time at the voltage of - 25.0 kV. The sample can be determined at UV 254 nm after diluted.
RESULTS
In this method, which enjoyed a wide linear range and good precision, the RSD (n = 6) was 2.15%, the average recoveries for samples ranged from 94.3% - 101.2% and the detection limit of the NaFeEDTA in iron fortified soy sauce is 4 microg/ml (S/N = 3).
CONCLUSION
The results of application of different kinds of soy sauce showed that the method was direct, accurate, fast and simple.
目的
建立了一种用毛细管区带电泳（CZE）分离测定铁强化酱油中乙二胺四乙酸铁钠（NaFeEDTA）的分析方法。
方法
以含30 mmol/L柠檬酸、20 mmol/L三羟甲基氨基甲烷（Tris）、0.15 mmol/L十六烷基三甲基溴化铵（CTAB）和0.05 mmol/L十二烷基硫酸钠（SDS）的电解质在-25.0 kV电压下改善峰形并缩短保留时间。样品稀释后于紫外254 nm处测定。
结果
该方法线性范围宽、精密度好，相对标准偏差（n = 6）为2.15%，样品平均回收率为94.3% - 101.2%，铁强化酱油中乙二胺四乙酸铁钠的检测限为4 μg/ml（信噪比 = 3）。
结论
不同种类酱油的应用结果表明该方法直接、准确、快速且简便。
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