酶-HPLC联用与苯酚-硫酸法测定菊粉含量的比较研究  

COMPARISON OF ENZYME-HPLC AND PHENOL-SULFURIC ACID METHOD ON QUANTITATIVE ANALYSIS OF INULIN

作　　者：张泽生[1] 刘琳[1] 王浩[1] 张建平[1] 郭莹[1] 韩笑[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《河南工业大学学报（自然科学版）》2008年第6期48-50,共3页Journal of Henan University of Technology：Natural Science Edition

摘　　要：建立了酶-HPLC联用测定菊粉含量的色谱方法,酶-HPLC检测结果与改良的苯酚-硫酸法在测定菊粉样品时测定结果基本一致.但酶-HPLC在样品中含有蔗糖、葡聚糖等物质时,能够排除葡聚糖等的干扰,应用此方法可准确测定菊粉含量,对样品进行真伪鉴定,较苯酚硫酸法更加科学合理.the quantitative analysis of Inulin was investigated through comparison of two methods of Enzyme- HPLC and Phenol-Sulfuric Acid, and the enzyme-HPLC method was built, the content of inulin could be analyzed exactly with this method, and could be used to distinguish the true and false samples.

关 键 词：菊粉 测定 苯酚-硫酸法 酶-HPLC联用 

分 类 号：TS201.2[轻工技术与工程—食品科学]