紫外可见光谱法测定酱油中4-甲基咪唑含量  

Detemination of 4-Methylimidazol in Soy Sauce by Ultraviolet-Visible Spectrometry

作　　者：李继民[1] 王彦吉[2] 邹宁[1] 姚丽娟[1] 

机构地区：[1]中国刑警学院法医系,沈阳市皇姑区塔湾街83号110035 [2]中国人民公安大学,北京市100038

出　　处：《光谱实验室》2008年第2期84-87,共4页Chinese Journal of Spectroscopy Laboratory

基　　金：国家高技术产业发展项目(No20012492)资助

摘　　要：酱油样品在层析柱中用二氯甲烷洗脱,经重氮化后在波长440nm处具有最大吸收,据此建立了紫外可见光谱法测定酱油中4-甲基咪唑的方法。其线性方程为:C=0.0718A+0.0008,线性相关系数为0.9956,4-甲基咪唑标准加入量分别为0.0102mg和0.0602mg的平均回收率为97.25%和99.44%。该方法具有重现性好,灵敏度高,操作简便、快速、准确等优点,可用于检验酱油中的4-甲基咪唑。4-methylimidazole in soy sauce was extracted with methylene chloride,diazotized to forms a red colored azo-compound with the highly absorbance at the wave length of 440nm and determined by ultraviolet-visible spectrometry. The regression equation C=0. 0718A ＋0. 0008,r=0. 9956. The average recoveries were 97.25% and 99. 44% by stand addition method in 0. 0102mg and 0. 0602mg 4-methylimidazole. The method was simple,rapid with relatively high accurancy and precision, and it is a useful method for determining 4-methylimidazole in soy sauce for forensic analysis.

关 键 词：4-甲基咪唑 酱油 紫外可见光谱法 

分 类 号：O657.32[理学—分析化学]