酱油中氨基甲酸乙酯检测方法

对酱油中氨基甲酸乙酯检测方法进行研究和探讨。主要采用紫光分光光度法、荧光广度法对酱油中的氨基甲酸乙酯进行有效测定。荧光法检测醋中苯甲酸含量为0.18 mg/L,紫外法检测结果为0.19 mg/L,荧光法检测酱油中苯甲酸含量为0.15 mg/L,紫外法检测为0.18 mg/L,荧光法检测醋的最低检测限为0.01 mg/L,紫外法检测显示0.04 mg/L,荧光法检测酱油的最低检测限为0.01 mg/L,紫外法检测显示0.04 mg/L。经检测显示检出限为0.05 mg/L,加标回收率在70%~90%,相对标准偏差在4%~5%。在对酱油中氨基甲酸乙酯测定的紫光分光光度法和荧光光度法中,荧光光度法的检出效果相对更好。

Detection Methods of Soy Sauce Ethyl Carbamate

Research detection methods of urethane in soy sauce.Mainly effective measurements is violet spectrophotometry and lfuorophotometry. Fluorescence Spectrometry vinegar acid content of 0.18 mg/L, test results UV method was 0.19 mg/L, of benzoic acid assay in soy content of 0.15 mg/L, UV detection method was 0.18 mg/L, lfuorescent vinegar assay detection limit of 0.01 mg/L, UV assay showed 0.04 mg/L, fluorescence assay detection limit of the sauce of 0.01 mg/L, UV assay showed 0.04 mg/L. After tests showed a detection limit of 0.05 mg/L, the recoveries between 70% ~ 90%, the relative standard deviation between 4% ~ 5%.On the soy sauce urethane measured violet spectrophotometry and fluorescence spectrophotometry, the lfuorescence spectrometry detection effect is relatively better.