Organic Acids in Soy Source
Organic acids in soy source were analyzed using RSpak KC-811
Generally, comparing the two types of soy source, full body type and light body
type, the latter has smaller content of organic acids, especially, the contant
of lactic acid is small. Another type of soy source which is produced by chemical method and not by fermentation method is
characterized by its large content of leuvlinic acids.
Sample : Soy sauce
1. Phosphoric acid, etc.
2. Citric acid
3. Pyruvic acid
4. Malic acid
5. Succinic acid
6. Lactic acid
7. Formic acid
8. Acetic acid
9. Levulinic acid
10. Pyroglutamic acid
Columns : Shodex RSpak KC-LG (8.0mmID*50mm) + KC-811 (8.0mmID*300mm) x 2
Eluent : 4.8mM HClO4 aq.
Reagent : 10-fold diluted ST3-R (for post-column method)
Flow rate : (Eluent); 1.0mL/min, (Reagent) ; 1.1mL/min
Detector : VIS(430nm)
Column temp. : 50deg-C