大蒜有效成分检测方法的研究  

AN ANALYTICAL METHOD FOR DETERMINATION OF GARLIC ACTIVE PRINCIPLE

作　　者：向云峰[1] 杨佳祝[1] 兰余 程敏 

机构地区：[1]四川轻化工学院轻工工程系

出　　处：《四川轻化工学院学报》1996年第4期5-9,共5页Journal of Sichuan Institute of Light Industry and Chemical Technology

摘　　要：提出了检测微胶囊中大蒜有效成分的一种检测方法─加成法。叙述了“加成法”的原理、操作程序。实验结果：相对偏差１．３０％、变异系数为１．６８％、标准差为７．７４６×１０－４，回收率为９６．３％～１００．５％、检测下限为１．８４ｐｐｍ，证明加成法的准确性、精密度、灵敏度均好。并将加成法与相关检测法作了比较研究，证明加成法检测微胶囊中大蒜有效成分是适宜的。A method for determination of garlic active principle in microencapsulation is developed. Based on the addition process, its principle and operating procedures are disscussed. The coefficient variation, recovery and standard deviatlon of the results are 1.68%, 96.3～100.5% and 7.746 × 10-4 respectively. The lower limit of determination is 1.84 ppm. The addition process is still compared with other methods. All results indicate it is accurate and sensit ive.

关 键 词：大蒜 有效成分 检测 蒜辣素 

分 类 号：TS264.2[轻工技术与工程—发酵工程]