紫外可见光谱法测定食醋中4-甲基咪唑含量  

Determination of 4- Methyl Imidazole Content in Vinegar by Uv-vis Spectrometry

作　　者：陈岩 赵宇明 

机构地区：[1]大连市食品检验所,辽宁大连116630

出　　处：《食品研究与开发》2016年第24期128-131,共4页Food Research and Development

基　　金：大连市食品协会基金资助项目(K20150629091408)

摘　　要：建立紫外可见光谱法测定食醋4-甲基咪唑的方法。结果表明,食醋样品经沉淀、离心、萃取、脱色及显色反应后,4-甲基咪唑经重氮偶合后在波长440nm处具有最大吸收,据此进行定量测定。方法的线性方程为:A=13.721C+0.0089,线性相关系数为0.9997,检出限为1.2μg,方法的平均回收率为95%~105%,本方法的标准偏差为1.97×10^(-5)~9.37×10^(-5),变异系数为0.002~0.008。The method on determination of 4-methyl imidazole in vinegar by uvvis spectrometry was established in this study. The experimental results showed that：by precipitation, centrifugal, extraction, decolorizing and chromogenic reaction, 4-methyl imidazole in the vinegar samples has the maximum absorption in wave-length of 440 nm by diazo coupling and the quantitative determination was conducted on the basis of that. The linear equation was：A=13.721 C＋0.008 9, the linear correlation coefficient was 0.999 7, the detection limit was 1.2μg, the average recovery was 95%-105%, the standard deviation was 1.97×10^-5-9.37×10^-5 and the variation coefficient was 0.002-0.008.

关 键 词：食醋 4-甲基咪唑 重氮偶合 紫外可见光谱法 

分 类 号：TS264.22[轻工技术与工程—发酵工程]