伏庆红，陈国宝，张凤凤

（甘肃泛植制药有限公司，甘肃兰州 730010）

摘要：本研究建立了酱油中甘草酸含量的高效液相色谱测定方法，并对部分标识有甘草类成分的酱油进行了抽样分析。在C18柱（250 mm×4.6 mm，5 μm）色谱柱上，以乙腈-冰醋酸-水（40∶1.2∶58.8）溶液为流动相，流速为1.0 mL/min，检测波长为 254 nm，室温下检测。酱油取 2 mL，用 50%乙醇稀释至 50 mL，经测试甘草酸回收率为99.9%，标准偏差为 1.53%，该方法准确可靠，操作简便快速。抽样检测结果显示这些酱油样品中甘草酸含量在18.9-86.5 μg/mL之间。

关键词：酱油；高效液相色谱法；甘草酸；甜味剂

中图分类号：TS207.3   文献标识码：A   文章编号：1674-506X（2020）02-0100-0005

Determination of Glycyrrhizic Acid in Soy Sauce by High Performance Liquid Chromatography

FU Qing-hong, CHEN Guo-bao, ZHANG Feng-feng

（Gansu Panzhi Pharmaceutical Co., Ltd., Lanzhou Gansu 730010, China）

Abstract：In this study, a high performance liquid chromatographic method for the determination of glycyrrhizic acid in soy sauce was established, and some soy sauces with licorice ingredients were sampled and analyzed. On a C18 column (250 mm×4.6 mm, 5 μm), the mobile phase was acetonitrile-glacial acetic acid-water (40∶1.2∶58.8), the flow rate was 1.0 mL/min, and the detection wavelength was 254 nm, testing at room temperature. 2 mL of soy sauce was diluted to 50 mL with 50% ethanol, and the recovery rate of glycyrrhizic acid was 99.9%, and the standard deviation was 1.53%. The method was accurate and reliable, and the operation was simple and rapid. Sampling results showed that the content of glycyrrhizic acid in these soy sauce samples ranged from 18.9 to 86.5 μg/mL.

Keywords：soy sauce; high performance liquid chromatography; glycyrrhizic acid; sweetener

doi：10.3969/j.issn.1674-506X.2020.02-019

收稿日期：2019-07-26

作者简介：伏庆红（1984-），女，大专，工程师，药学及中药学执业药师。研究方向:甘草制品的开发应用及质量研究。

引文格式：伏庆红,陈国宝,张凤凤.高效液相色谱法测定酱油中的甘草酸含量[J].食品与发酵科技,2020,56(2):100-104.