荧光法实验条件对泡菜总抗坏血酸检测结果的影响  

The Effect of Experimental Conditions of Fluorimetric Method on Test Result of Total Ascorbic Acid in Pickles

作　　者：黄建蓉[1] 王志江[1] 李嘉怡[1] 杨洋[1] 徐金瑞[1] 

机构地区：[1]广东药学院食品科学学院,广东中山528453

出　　处：《中国调味品》2015年第8期65-68,共4页China Condiment

摘　　要：依据蔬菜、水果制品中总抗坏血酸的国标检测方法,采用荧光法对泡菜总抗坏血酸含量进行测定,探讨不同实验条件对检测结果的影响。结果表明：样品氧化液与硼酸发生复合反应的时间和温度、硼酸-乙酸钠溶液浓度、荧光反应时间以及邻苯二胺溶液浓度都会对检测结果造成影响。除复合反应时间为1.5h、邻苯二胺浓度为50mg/L外,其余实验条件按照GB/T 5009.86-2003中的规定,方法的加标回收率为96.7%-104%,检测结果与国标法的偏差≤12.7%。结果可靠,可缩短检测时间,减少试剂用量。According to the national standard GB on detecting total ascorbic acid in vegetable, fruit product, fluorimetric method is used to detect total ascorbic acid content in pickles, and the effect of different experimental conditions on the test result is studied as well. The results show that compound reaction time and temperature of oxidant solution with boric acid, the concentration of boric acid-sodium acetate solution, fluorescence reaction time and concentration of o-phenylenediamine solution would influence the test result. Using the experimental conditions of GB/T 5009.86--2003 besides compound reaction time at 1.5 h and o-phenylenediamine solution concentration of 50 mg/L, the standard recovery rate of the method is 96.7%-104%. Comparing with GB method, the content deviation is less than or equal to 12.7%. The test result is reliable, the detection time is shortened and the reagent dose is reduced.

关 键 词：荧光法 泡菜 总抗坏血酸 影响因素 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]