有机酸是酱油中酸味的重要成分,与酱油的原料和制作工艺均有关。有机酸种类较多,仅以总酸不能反映实际情况。有机酸如采用化学法测定,每次仅能测一种有机酸,并易受干扰,预处理步骤多,时间长。薄层色谱法虽一次可分析多种有机酸,但定量精度较差。气相色谱法仅适于测定其中的挥发性有机酸。而液相色谱法分析食品中的挥发性或非挥发性有机酸均效果较好,灵敏度 Organic acid is an important component of sour sauce, soy sauce and raw materials and production processes are related. More types of organic acids, only the total acid can not reflect the actual situation. Organic acids, such as the use of chemical determination, each measured only one organic acid, and susceptible to interference, pre-treatment steps, a long time. Although thin layer chromatography can analyze many kinds of organic acids at once, the quantitative accuracy is poor. Gas chromatography is only suitable for the determination of volatile organic acids. The liquid chromatography analysis of volatile organic or non-volatile organic acids are better, the sensitivity