中国调味品
中國調味品
중국조미품
CHINESE CONDIMENT
2015年
8期
65-68
,共4页
黄建蓉%王志江%李嘉怡%杨洋%徐金瑞
黃建蓉%王誌江%李嘉怡%楊洋%徐金瑞
황건용%왕지강%리가이%양양%서금서
荧光法%泡菜%总抗坏血酸%影响因素
熒光法%泡菜%總抗壞血痠%影響因素
형광법%포채%총항배혈산%영향인소
fluorimetric method%pickle%total ascorbic acid%influencing factor
依据蔬菜、水果制品中总抗坏血酸的国标检测方法,采用荧光法对泡菜总抗坏血酸含量进行测定,探讨不同实验条件对检测结果的影响。结果表明:样品氧化液与硼酸发生复合反应的时间和温度、硼酸-乙酸钠溶液浓度、荧光反应时间以及邻苯二胺溶液浓度都会对检测结果造成影响。除复合反应时间为1.5 h、邻苯二胺浓度为50 mg/L外,其余实验条件按照GB/T 5009.86-2003中的规定,方法的加标回收率为96.7%~104%,检测结果与国标法的偏差≤12.7%。结果可靠,可缩短检测时间,减少试剂用量。
依據蔬菜、水果製品中總抗壞血痠的國標檢測方法,採用熒光法對泡菜總抗壞血痠含量進行測定,探討不同實驗條件對檢測結果的影響。結果錶明:樣品氧化液與硼痠髮生複閤反應的時間和溫度、硼痠-乙痠鈉溶液濃度、熒光反應時間以及鄰苯二胺溶液濃度都會對檢測結果造成影響。除複閤反應時間為1.5 h、鄰苯二胺濃度為50 mg/L外,其餘實驗條件按照GB/T 5009.86-2003中的規定,方法的加標迴收率為96.7%~104%,檢測結果與國標法的偏差≤12.7%。結果可靠,可縮短檢測時間,減少試劑用量。
의거소채、수과제품중총항배혈산적국표검측방법,채용형광법대포채총항배혈산함량진행측정,탐토불동실험조건대검측결과적영향。결과표명:양품양화액여붕산발생복합반응적시간화온도、붕산-을산납용액농도、형광반응시간이급린분이알용액농도도회대검측결과조성영향。제복합반응시간위1.5 h、린분이알농도위50 mg/L외,기여실험조건안조GB/T 5009.86-2003중적규정,방법적가표회수솔위96.7%~104%,검측결과여국표법적편차≤12.7%。결과가고,가축단검측시간,감소시제용량。
According to the national standard GB on detecting total ascorbic acid in vegetable,fruit product,fluorimetric method is used to detect total ascorbic acid content in pickles,and the effect of different experimental conditions on the test result is studied as well.The results show that compound reaction time and temperature of oxidant solution with boric acid, the concentration of boric acid-sodium acetate solution,fluorescence reaction time and concentration of o-phenylenediamine solution would influence the test result.Using the experimental conditions of GB/T 5009 .86-2003 besides compound reaction time at 1 .5 h and o-phenylenediamine solution concentration of 50 mg/L, the standard recovery rate of the method is 96.7%~104%.Comparing with GB method,the content deviation is less than or equal to 12.7%.The test result is reliable,the detection time is shortened and the reagent dose is reduced.