天然燕麦中维生素B_(12)的测定中2种微生物法前处理方式的比较  

Comparison of 2 kinds of microbial pretreatment methods for the determination of vitamin B_(12) in natural oat

作　　者：王志伟[1] 徐琼[1] 陈欣钦[1] 曲勤凤[1] 

机构地区：[1]上海市质量监督检验技术研究院,上海200233

出　　处：《食品安全质量检测学报》2017年第1期275-279,共5页Journal of Food Safety and Quality

基　　金：上海市食品质量安全检测与评价专业技术服务平台(15DZ2292500)~~

摘　　要：目的研究使用微生物法对燕麦中维生素B_(12)测定的可行性。方法以国标法为基础,采用标准前处理方式和添加淀粉酶的前处理方式分别对6份燕麦中的维生素B_(12)进行测定,比较2种不同前处理方式对检测结果的影响。结果国标法测定的标准曲线在维生素B_(12)的浓度为0.01~0.1 ng范围内具有良好的线性关系(r2=0.995)。前处理过程中加入20 m L浓度为1%的α-淀粉酶溶液可充分提取出燕麦样品中的维生素B_(12)。标准处理法的最大相对标准偏差(relative standard deviation,RSD)为10.2%,酶解处理法最大RSD为8.83%。结论对于燕麦中维生素B_(12)的测定,酶解处理法有更好的适用性,检测结果更为可靠。Objective To research the feasibility of the determination of vitamin B12 using microbial method.Methods On the basis of national standard method, the vitamin B12 content in 6 oat samples was determined by standard pre-treatment method and adding amylase before treatment, comparing the effect of 2 different pretreatment methods on the results. Results The standard curve of vitamin B12 by national standard method had a good linear relationship in the range of 0.01～0.1 ng with r～2 was 0.995. The vitamin B12 in oat samples could be extracted fully by adding 20 m L alpha amylase solution whose concentration was 1% in the process of pretreatment. The maximum relative standard deviation（RSD） of the standard treatment method was 10.2%, and the maximum RSD of enzymatic hydrolysis was 8.83%. Conclusion Enzyme treatment method has better applicability, and the test results are more reliable For the determination of vitamin B12 in natural oat.

关 键 词：维生素B12 微生物法 天然燕麦 酶解处理 

分 类 号：TS210.7[轻工技术与工程—粮食、油脂及植物蛋白工程]