Table 2 Determination of the kojic acid in soy sauce and vinegar samples.
Sample | Found KA* (µM) | Standard KA added (µM) | Standard KA Found (µM) | Standard KA Recovery ± RSD* (%) |
|---|---|---|---|---|
Soy sauce sample | 525.67 ± 0.79 | 609.75 | 646.91 | 106.09 ± 1.63 |
1190.40 | 1202.10 | 100.98 ± 0.63 | ||
1704.54 | 1755.34 | 102.98 ± 0.45 | ||
2222.22 | 2275.03 | 102.38 ± 1.11 | ||
Average | 103.11 ± 0.96 | |||
Vinegar sample | 508.04 ± 1.60 | 609.75 | 662.47 | 108.65 ± 4.47 |
1190.47 | 1222.44 | 102.69 ± 2.21 | ||
1704.54 | 1762.86 | 103.42 ± 1.27 | ||
2222.22 | 2289.54 | 103.03 ± 0.64 | ||
Average | 104.45 ± 2.15 |
