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http://dx.doi.org/10.5806/AST.2017.30.5.295

Analytical method validation and monitoring of levulinic acid in soy sauce and their application to food  

Kim, Dan-Bi (Korea Food Research Institute)
Kim, Sunyoung (Food Safety Center, Food R&D Division, Kwangdong Pharm Co., Ltd.)
Lee, Sanghee (Korea Food Research Institute)
Yoo, Miyoung (Korea Food Research Institute)
Publication Information
Analytical Science and Technology / v.30, no.5, 2017 , pp. 295-302 More about this Journal
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 ($2.5-400{\mu}g/mL$). Mean recoveries and relative standard deviation (RSD) of levulinic acid spiked in soy sauce samples at different spiking levels ($2.5-400{\mu}g/mL$; 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 $1.64{\mu}g/mL$, 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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