食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2014年
22期
111-113,114
,共4页
Fe(Ⅲ)%磺基水杨酸%褪色光度法%VC
Fe(Ⅲ)%磺基水楊痠%褪色光度法%VC
Fe(Ⅲ)%광기수양산%퇴색광도법%VC
iron(Ⅲ)%sulfosalicylic acid%fading spectrophotometry%Vitamin C
Fe（Ⅲ）与磺基水杨酸在pH=2~3的溶液中形成紫红色配离子，加入适量的VC将溶液中的Fe3+还原成Fe2+，溶液吸光度减小。测定溶液加入VC前后的吸光度分别记为A0、A，其吸光度变化为ΔA=A0-A。以ΔA与VC浓度CVc绘制标准工作曲线。在VC浓度4μg/mL～37μg/mL的范围内，ΔA（y）与CVc（x）的线性回归方程为y=0.0182x+0.0271，相关系数为r=0.9996。利用该法测得梅县沙田柚果肉VC的含量为97.92 mg/100 g，测定相对标准偏差为1.1%，测定回收率95.6%～98.9%（n=5）。
Fe（Ⅲ）與磺基水楊痠在pH=2~3的溶液中形成紫紅色配離子，加入適量的VC將溶液中的Fe3+還原成Fe2+，溶液吸光度減小。測定溶液加入VC前後的吸光度分彆記為A0、A，其吸光度變化為ΔA=A0-A。以ΔA與VC濃度CVc繪製標準工作麯線。在VC濃度4μg/mL～37μg/mL的範圍內，ΔA（y）與CVc（x）的線性迴歸方程為y=0.0182x+0.0271，相關繫數為r=0.9996。利用該法測得梅縣沙田柚果肉VC的含量為97.92 mg/100 g，測定相對標準偏差為1.1%，測定迴收率95.6%～98.9%（n=5）。
Fe（Ⅲ）여광기수양산재pH=2~3적용액중형성자홍색배리자，가입괄량적VC장용액중적Fe3+환원성Fe2+，용액흡광도감소。측정용액가입VC전후적흡광도분별기위A0、A，기흡광도변화위ΔA=A0-A。이ΔA여VC농도CVc회제표준공작곡선。재VC농도4μg/mL～37μg/mL적범위내，ΔA（y）여CVc（x）적선성회귀방정위y=0.0182x+0.0271，상관계수위r=0.9996。이용해법측득매현사전유과육VC적함량위97.92 mg/100 g，측정상대표준편차위1.1%，측정회수솔95.6%～98.9%（n=5）。
Fe (Ⅲ) ion and sulfosalicylic acid could found purple-red complex at pH value of 2-3,which had maximum absorption wavelength of 502 nm . When Vitamin C was added into the system,the Fe (Ⅲ) ions were reduced to Fe (Ⅱ) ions ,and the purple-red complex's absorbance would fall down. The reduction of absorbance (ΔA) had good linear relationship with the contents of Vitamin C from 4μg/mL to 37μg/mL. The linear regression equation was y=0.018 2x+0.027 1 and the related coefficient was 0.999 6 (n=5). The concent of Vitamin C in Shatian pomelo pulp was determined by this method which was 97.92 mg/100 g,and the recoveries of the method were 95.6%-98.9%(n=5),the relatively standard deviation was 1.1%.
