食品中多巴胺测定方法研究  

Study on Spectrophotometric Determination of Dopamine in Food

作　　者：龙云[1] 周旭光 冯建章[1] 童沈阳[1] 

机构地区：[1]北京大学化学系,锦州医学院

出　　处：《北京大学学报（自然科学版）》1994年第4期425-428,共4页Acta Scientiarum Naturalium Universitatis Pekinensis

基　　金：国家自然科学基金

摘　　要：研究了多巴胺与四氯苯醌间的荷移反应条件，测得络合物组成比为１：１，摩尔吸光系数ε＝１．６３×１０￣３。方法的相对标准偏差为１．２％（ｎ＝１０）。在６ｏ℃保温１ｈ形成粉红色络合物，λ＿（ｍａｘ）＝４８０ｎｍ，应用拟定的方法测定食品中多巴胺含量，回收率在９０％以上。A spectrophotometric method for the determination of dopamine in food has been developed based on the charge transfer reaction. Beer's law was obeyed in the range of 0～0.064 g/L of dopamine.The molar absorptivity of complex at 480 nm was 1.63 × 10￣3.The standard deviation of ten determinations was 1.2%. The composition of the complex was found to be 1:1 by molar ratio and Job's method.The method has been applied to the determination of dopamine in banana and potato.

关 键 词：分光光度法 多肥胺 测定 食品 

分 类 号：TS201.2[轻工技术与工程—食品科学]