小米中VB_2提取方法研究及其含量测定  

Extraction and Determination of vitamin B_2 in Millet

作　　者：董永刚[1] 王玲[2] 刘立丹[2] 李庆[1] 

机构地区：[1]河北农业大学食品科技学院,河北保定071001 [2]河北农业大学理学院,河北保定071001

出　　处：《食品科学》2010年第24期341-344,共4页Food Science

摘　　要：通过单因素试验和正交试验分析研究不同提取液、提取方法和提取条件对小米中VB2提取效果的影响。采用荧光分析法,在激发波长λex=471.0nm和发射波长λem=528.0nm时,测定小米中VB2的含量。结果表明:选取H3PO4溶液为提取液,用水浴回流法,提取液浓度0.1mol/L、提取时间45min、提取液pH5.0时,提取效果最佳,且回收率可达到89.20%～100.32%,变异系数可控制在1.21%内。实验精密度和准确度良好,可快速、准确的测定小米中VB2含量。Effect of the extraction method, solvent, solvent concentration, pH and time on the yield of vitamin B2 in the millet was studied through single factor test and orthogonal design test. Vitamin B2 content was determined by fluorophotometric method with excitation and emission wavelength at 471.0 nm and 528.0 nm, respectively. In the optimum extraction conditions, millet was extracted with 0.1 mol/L of aqueous H3PO4 at pH 5.0 for 45 min in a water bath backflow. Under such conditions, the recovery of VB2 was from 89.20% to 100.32%, with the coefficient of variation 1.21%.

关 键 词：小米 VB2 正交试验 荧光分光光度法 

分 类 号：Q563.2[生物学—生物化学]