CAJ | 학술논문

研究没食子酸和茶多酚对B-Z振荡体系的扰动行为,考察反应温度、搅拌速率、进样点位置对诱导期、振荡周期和振幅的影响.结果表明:当没食子酸的浓度在1.6×10-2 g/L~4.5×10-2 g/L范围内时,其浓度与振荡周期的改变量存在良好的线性关系,检测限为1.37×10-9 g/L.另外,利用B-Z振荡体系对茶多酚提取液进行测定,其结果与紫外-可见分光度法接近,同时分析茶多酚可能的振荡机制.
연구몰식자산화다다분대B-Z진탕체계적우동행위,고찰반응온도、교반속솔、진양점위치대유도기、진탕주기화진폭적영향.결과표명:당몰식자산적농도재1.6×10-2 g/L~4.5×10-2 g/L범위내시,기농도여진탕주기적개변량존재량호적선성관계,검측한위1.37×10-9 g/L.령외,이용B-Z진탕체계대다다분제취액진행측정,기결과여자외-가견분광도법접근,동시분석다다분가능적진탕궤제.
The disturbance of gallic acid and tea polyphonels on the B-Z oscillating system was studied. The influence of temperature, stirring rate and the point of sample injection on the induction period, oscillating period and amplitude were investigated. The results indicated that a well linear relationship existed between the changes of oscillating period (ΔT) and the concentration of gallic in 1.6×10-2 g/L-4.5×10-2 g/L, detection limit was 1.37 ×10-9 g/L. In addition, the concentration of tea polyphonels was determined by using BZ oscillating method, and the result is close to the UV spectrophotometry. The proposed method was successfully applied to determine tea polyphonels in green tea. The possible oscillating mechanism of tea polyphonels was also discussed.