A Novel Method for the Determination of the Ethanol Content in Soy Sauce by Full Evaporation Headspace Gas Chromatograph
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A Novel Method for the Determination of the Ethanol Content in Soy Sauce by Full Evaporation Headspace Gas Chromatography Mengru Liu & Hailong Li & Huaiyu Zhan
Received: 3 May 2013 / Accepted: 30 August 2013 / Published online: 11 September 2013 # Springer Science+Business Media New York 2013
Abstract A full evaporation headspace gas chromatographic (HSGC) method is described for rapid determination of ethanol in soy sauce. The results demonstrated that a nearcomplete mass transfer of ethanol in the soy sauce sample to the vapor phase (headspace) was achieved within 2 min at 105 °C when a very small (≤40 μL) sample was added to a 20mL headspace sample vial. The ethanol in the vapor phase was then determined by HSGC using a flame ionization detector. The results showed that the method has an excellent measurement precision (relative standard deviation
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