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Graduate of National Pingtung University of Science
Wong Weng Loen a graduate of National Pingtung University of Science and Technology in Taiwan
Mesti Certification Ceremony
Executive Councillor In Charge of health affairs for the state of Perak
Kwong Bee Chun History
Soy sauce is known as a condiment in the chinese cooking High quality soy sauce can increase the aroma and colour of dishes thus increases the appetizing of the food ,Soy Sauce has become an indispensable ingredient for home cooked food.
Gaba soy sauce
In this chemical analysis, the Gamma-aminobutyric acid (GABA) content of different KBC soy sauce samples has been evaluated using the High-performance liquid chromatography (HPLC). The HPLC machine which has been used in this study was WATERS 2545 which operated in Faculty of Science, University of Malaysia. The mobile phase containing a combination of 60% solution A (0.7 mL acetic acid in 1000 mL), aqueous solution of 8.205 g sodium acetate and 0.5 ml triethylamine and adjusted to pH 5.8, 28% solution B (deionized water), and 12% solution C (acetonitrile) have been used to run the HPLC machine. This process was supported by a Luna® Gold C-18 column (250*9 4.6 mm I.D., particle size 5µm) from Phenomenex, Malaysia. For detection at 254 nm, the mobile phase was pumped at 0.6 mL/min (room temperature) with 20µl injection loop injector.
