紫外分光光度法测定辣根及芥末制品中异硫氰酸酯含量的研究  

Ultraviolet spectrophotometric determination of isothiocyanates in horseradish,mustard and the related products

作　　者：张清峰[1] 姜子涛[1] 张久春[1] 李荣[1] 

机构地区：[1]天津商学院食品科学与工程系,天津300134

出　　处：《中国调味品》2005年第6期15-20,共6页China Condiment

基　　金：天津市自然科学基金(043604511);天津市高校科技发展基金(20030905)资助课题

摘　　要：研究了溶剂、pH对异硫氰酸酯吸收光谱的影响,并报道了测定辣根及芥末制品中异硫氰酸酯含量的一种新方法。异硫氰酸酯在正己烷溶剂中的λmax=249nm,εmax=1041L/mol·cm。在249nm处测定样品正己烷提取液的吸光度,根据标准工作曲线,计算出样品的异硫氰酸酯含量。该法简便省时,灵敏度高,并通过与哌啶法对比实验,证明该法的准确性。In this study, the effects of solvent and pH on the UV- spectra of isothiocyanates were investigated, and a new method for quantitative determination of the isothiocyanates in horseradish, mustard jam and the related products has been developed. In hexane, maximum absorbance of isothiocyanates appears at λ_ max=249 nm (ε_ max=1041 L/mol·cm). Absorbance of the extractions of samples is determined at 249 nm and the amount of the isothiocyanates is calculated according to the standard curve. The proposed method is sensitive and convenient, and compared with piperidine method. The results indicated that the proposed method is accurate.

关 键 词：异硫氰酸酯 紫外分光光度法 辣根 芥末 

分 类 号：TS201.2[轻工技术与工程—食品科学]