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Analytical method validation and monitoring of levulinic acid in soy sauce and their application to food
Analytical Science and Technology / Analytical Science and Technology, (P)1225-0163; (E)2288-8985
2017, v.30 no.5, pp.295-302
https://doi.org/10.5806/AST.2017.30.5.295
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(2017). Analytical method validation and monitoring of levulinic acid in soy sauce and their application to food. Analytical Science and Technology, 30(5), 295-302, https://doi.org/10.5806/AST.2017.30.5.295
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Abstract
This study presents a method validation for extraction and quantitative analysis of levulinic acid in soy sacues using high performance liquid chromatograph-photodiode array detector (HPLC-PDA). The levulinic acid in samples were extracted with distilled water, and then purified with C18 Sep-Pak cartridge. The calibration curves showed good linearity (R > 0.999) in a relatively wide concentration range (2.5-400 μg/mL). Mean recoveries and relative standard deviation (RSD) of levulinic acid spiked in soy sauce samples at different spiking levels (2.5-400 μg/mL; 6 point). Recoveries were 87.58-97.26 % with RSD less than 15 %, and limit of detection (LOD) and limit of quantification (LOQ) were 0.64 and 1.64 μg/mL, respectively. According to monitoring result with the established method, levulinic acid was found in 43 of 59 domestic commercial soy sauces, soy sauce based sauces and seasoned meats. The contamination levels were 0.44-1.23 mg/mL for soy sauces, 0.03- 0.83 mg/mL for soy sauce based sauces and 8.43-38.94 mg/mL for seasoned meats. The results indicated to be rapidly and accurately qualifying levulinic acid and can be used as a suitable quality control method for soy sauce and soy sauce related commodities.
- keywords
- levulinic acid, monitoring, analytical method, HPLC-PDA, soy suace
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