Determination Of Sodium Iron (Ⅲ) Ethylenediaminetetraacetate In Iron Fortified Soy Sauce And Studies On Its Stability

Sodium iron (Ⅲ) ethylenediaminetetraacetate (NaFeEDTA) is a new type chelate food iron fortificant. A large number of experiments and researches have confirmed that NaFeEDTA not only be of a reliable security but also can be used in obtaining better result of prevention and cure iron deficiency anemia (IDA) than other iron fortificant. China is one of areas in which IDA is common. Food fortification is unanimously believed as a major suitable approach for IDA controlling in China. In 1999, NaFeEDTA was approved to be a food additive used as iron fortificant by Chinese Ministry of Health and in 2002, NaFeEDTA was approved to be an only iron fortificant which can be used in iron fortified soy sauce. Now, iron fortified scy sauce, which is fortified by NaFeEDTA, has become one of the most important articles in the soy sauce market.In this study, the main contents are surveys in the determination of NaFeEDTA in iron fortified soy sauce, the process of thermal decomposition and the thermal stability of NaFeEDTA and the effects of illumination on NaFeEDTA content in solution and iron fortified soy sauce. The results are briefly listed as fellow:1. Two methods for Determination and separation of NaFeEDTA in iron fortified soy sauce was established with capillary zone electrophoresis (CZE) and reversed-phase ion-pair high performance liquid chromatography (RIHPLC).In the CZE method, NaFeEDTA is fast separated by the acid electrolyte that is composed by citric acid (Cit) and Tris. The shorter migration times and less protein absorption can be achieved by addition of surfactants, CTAB and SDS. With this speedy, simple and no sample pre-disposed method NaFeEDTA can be separated within 10 min.In RIHPLC method, the sample is precipitated by methanol and filtered firstly. In this high-sensitivity and good- reproducibility method NaFeEDTA is well separated by optimization of pH, ionic strength and other conditions of mobile phase.2. The results obtained by means of thermal analysis of NaFeEDTA indicate that there are two dehydration stages in 76-185 ℃ and four decomposition stages over 210℃. And the thermal stability in high temperature has been speculated in this paper by kinetic parameters: apparent activation energy and pre-exponential factor, which were obtained from the TG-DSC curves. Those show that NaFeEDTA has good stability under the temperature in which foods are usually made, and can meet the demands of normal food hot processing.3. In order to investigate the effects of intensity of illumination on NaFeEDTA loss in solution and iron fortified soy sauce, illumination accelerated test was made. It is found that the illumination can markedly affect the speed of photolysis of NaFeEDTA...