丁二酮肟比色法测定食品中尿素含量  

TEST FOOD FOR UREA WITH PIACETYLDIOXIME COLORIMETRIC METHOD

作　　者：章银良[1] 宋豫军[1] 

机构地区：[1]郑州轻工业学院食品工程系

出　　处：《郑州轻工业学院学报》1995年第3期21-24,共4页Journal of Zhengzhou Institute of Light Industry（Natural Science）

摘　　要：对用丁二酮肟比色法测定食品中尿素含量的条件进行了探索，得出其最佳条件是：强酸条件Ｈ＿２ＳＯ＿４＋Ｈ３ＰＯ＿４（Ｖ＿（Ｈ２ＳＯ４），Ｖ＿（Ｈ３ＰＯ４）＝２：３），添加氨基硫脲可增加显色反应灵敏度和稳定性，再加入Ｆｅ（３＋）更能提高显色灵敏度，采用此条件用丁二酮肟比色法对牛乳、豆芽进行测定，回收率９５．６％，较其它方法更稳定、快速。Some conditions of test urea in food with piacetyldioxime colorimetric method is studied.The best conditions are:strong acid(V_(H2SO4):V_(H3PO4)=2: 3) adding thiosemicarbazide for in-crease reaction’s sensibility and stablity,adding Fe￣(3+) for enhances much sensibility,Takethis method in use for milk and bean sprouts. The recovery ratio of this method is 95.6%,Itis a very stability and rapid method than other’s.

关 键 词：尿素 比色法 灵敏度 食品检验 丁二酮肟 

分 类 号：TS207.3[轻工技术与工程—食品科学] R155.51[轻工技术与工程—食品科学与工程]