食物中维生素B_6含量的微生物测定法  

The measurement of Vitamin B_6 in food by microbiological method

作　　者：柴宁宁 徐嵘[1] 曲宁[1] 王光亚[1] 

机构地区：[1]中国预防医学科学院营养与食品卫生研究所,北京100050

出　　处：《卫生研究》1994年第3期168-170,共3页Journal of Hygiene Research

摘　　要：以0.22mol／L的H_2SO_4高压水解样品，提取出待测的维生素B_6（VB_6）样液以不同的量加入吡哆醇Y培养基中。接种卡尔斯伯（SaccharomycesCarlsbergensis）酵母菌后，30℃恒温箱内培养18～22h，用分光光度计在550nm波长下测定细菌的生长，由细菌对吡哆醇的剂量，生长反应曲线，求得样品中VB_6的含量。以本方法测定苹果、鸡蛋、猪肉、大米等不同食物样品的VB_6含量分别为0.03，0.06，0.10，0.17mg／100g，实践证明该方法准确，重复性好，简便，实用。Vitamin B_6 is extracted from by hydrolyse of food sample with 0.22 mol/L H_2SO_4 at 121℃ bournd forms.aliquots of each sample extract are pipetted into assay tube with Pyridoxine Y Medium.After incu bation at 30℃ for 18～22h,the VitaminB_6 content of the sample is estimated spectrophtomertrically at 550 nm using the growth of the Yeast Saccharomyces Carlsbergensis against that of standards.The content of Vitamin B_6 in apple,egg,pork and rice were 0.03,0.06,0.10 and 0.17mg/100g respectively.The method is accurate,simple,repeatable and applicable to foodstuffs.

关 键 词：食物 维生素B6 酵母菌 

分 类 号：TS201.4[轻工技术与工程—食品科学]