衍生分光光度法测定麦麸粗提液中阿魏酸的含量  

Determination of Ferulic Acid in Wheat Bran by Derivatization Combined with Spectrophotometry

作　　者：杨雪[1] 姚艳艳[1] 张志清[1] 

机构地区：[1]四川农业大学食品学院,四川雅安625014

出　　处：《食品科学》2011年第6期155-158,共4页Food Science

基　　金：教育部大学生创新性实验项目(091062627);四川省人事厅留学人员择优项目(川人函【2008】488号);四川省教育厅重点项目(09ZA081)

摘　　要：目的:建立衍生分光光度法测定麦麸粗提液中阿魏酸的含量。方法:以0.6g/100mL FeCl3-0.9g/100mLK3[Fe(CN)6](1:0.9)混合溶液为显色剂,并以显色剂为空白,在720nm波长处测定吸光度。结果:阿魏酸在2.36～14.16μg/mL范围内,吸光度与阿魏酸的质量浓度呈良好的线性关系(r=0.9996),最小检出量为0.022μg/mL,平均加标回收率为103.1%。结论:本检测方法操作简便、准确、回收率高,适用于麦麸粗提液中阿魏酸含量的测定。Objective：To establish a determination method of ferulic acid in wheat bran by derivatization combined with spectrophotometry.Methods：Ferulic acid was analyzed spectrophotometrically at 720 nm.The color-developing agent was the mixture of 0.6 g/100 mL FeCl3 and 0.9 g/100 mL K3Fe（CN）6]（1：0.9）.Results：A good linear relationship in the concentration range of 2.36-14.16μg/mL for ferulic acid（r = 0.9996） was observed,and the detection limit of this developed method was 0.022μg/mL.The average recovery rate of this method was 103.1%.Conclusion：This developed method is characteristics of simple operation,accurate results and high average recovery rate,which is suitable for the determination of ferulic acid in wheat bran.

关 键 词：麦麸 阿魏酸 衍生分光光度法 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]