| 荧光分光光度计法测定腊肉中维生素C |
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| 引用本文： | 张金艳,袁林峰,聂根新,魏益华,罗林广. 荧光分光光度计法测定腊肉中维生素C[J]. 中国食品添加剂, 2011, 0(5) |
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| 作者姓名： | 张金艳 袁林峰 聂根新 魏益华 罗林广 |
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| 作者单位： | 江西省农业科学院农产品质量安全与标准研究所,南昌,330200 |
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| 基金项目： | 江西省农业科学院创新基金 |
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| 摘 要： | 样品中的VC用偏磷酸钠提取,经2,6-二氯靛酚氧化成脱氢型抗坏血酸后与邻苯二胺(OPDA)反应,生成具有荧光的喹喔啉(quinoxaline),其荧光强度与脱氢抗坏血酸的浓度在一定条件下成正比,以此测定腊肉中VC含量.荧光分光光度计在激发波长360nm,发射波长430nm测定喹喔啉荧光强度.该方法VC的检出限为0.95mg.kg-1,相对标准偏差(RSD) 2.4％,回收率在87.2％～94.3％之间.用荧光分光光度计法和2,4-二硝基苯肼比色法同时测定腊肉中VC,发现二者结果无显著差异,但荧光分光光度计法精密度高于2,4-二硝基苯肼比色法.实验证明,荧光分光光度计法测量腊肉中VC具有灵敏度高、快速、准确等优点.
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| 关 键 词： | 维生素C 腊肉 荧光分光光度计法 2,4-二硝基苯肼比色法 |
Determination of Vitamin C in bacon by fluorescence spectrophotometry |
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| ZHANG Jin-yan,YUAN Lin-feng,NIE Gen-xin,WEI Yi-hua,LUO Lin-guang. Determination of Vitamin C in bacon by fluorescence spectrophotometry[J]. China Food Additives, 2011, 0(5) |
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| Authors: | ZHANG Jin-yan YUAN Lin-feng NIE Gen-xin WEI Yi-hua LUO Lin-guang |
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| Affiliation: | ZHANG Jin-yan,YUAN Lin-feng,NIE Gen-xin,WEI Yi-hua,LUO Lin-guang(Institue for Quality &Safety and standards of Agriculture products research,Jianxing Academy of Agricultural sciences,Nanchang 330200) |
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| Abstract: | Samples of Vitamin C was extracted by sodium metaphosphate,2,6-dichloro indophend oxidized dehydrogenation into phenol indigo type ascorbic acid,reacted with o-phenylendiamine in order to generate the flourescent material-quinoxaline.That the fluorescent intensity and dehydrogenation ascorbic acid is proportional to the concentration determine the content of VC in bacon.The fluorescence intensity of quinoxaline was detected by fluorescence spectrophotometry with 360nm excitation wavelength and 430nm emissio... |
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| Keywords: | VC bacon fluorescence spectrophotometer method 2 4-dinitrophenylhydrazine colorimetric method |
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