“加成法”检测大蒜有效成分的研究  

Studies on determination of garlic active principle with addition process

作　　者：向云峰[1] 刘达玉[1] 杨佳祝[1] 兰余 李平凡[1] 

机构地区：[1]四川轻化工学院,自贡643033

出　　处：《食品工业科技》1997年第1期83-86,82,共5页Science and Technology of Food Industry

摘　　要：本文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",并叙述了"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1.84mg/kg。证明"加成法"的准确性、精密度,灵敏度均好。本文将"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 was developed based on addition process and its principle and operating procedures were discussed.The coefficient of variation, recovery and standard deviation of the results were 1.68%,96.3%～100.5% and 7.746×10^(-4) respectively.The lower limit of determination was 1.84mg/kg.The addition process was still compared with other methods.All results indicated it was accurate and sensitive.

关 键 词：大蒜 有效成分 加成法 检测 微胶囊 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程]