电化学测定紫山药全粉中还原糖的含量  

Electrochemical detection of reducing sugar from purple yam powder

作　　者：王泽锋[1] 苟高章[1] 杨金[1] 樊爱萍[1] 许春[1] 张丽[1] 石玲[1] 

机构地区：[1]红河学院理学院,蒙自661199

出　　处：《食品科技》2017年第11期307-311,共5页Food Science and Technology

基　　金：红河学院重点项目(XJ14Z02);云南省基础应用研究青年项目(2014FD054)

摘　　要：采用氧化石墨烯构建电化学传感器,利用铁氰化钾与还原糖发生氧化还原反应之后生成的亚铁氰化钾可以进行电化学检测的原理,建立一种简单、快速、灵敏度高的紫山药全粉中还原糖含量的电化学分析方法。考察了反应温度、时间对亚铁氰化钾峰电流的影响。结果表明,在80℃下反应2 min,还原糖的浓度与亚铁氰化钾的氧化峰电流之间呈现良好的线性关系,线性范围为(0~0.37)mg/m L,检测限为0.013 mg/m L,平均回收率为99.7%,可以用于食品中还原糖的测定。The electrochemical method for detection of reducing sugar content in purple yam was established. The potassium ferrocyanide generated from the oxidation-reduction reaction of potassium ferricyanide and reducing sugar can be electrochemical detection. Meanwhile, the effects of reaction temperature and time on the oxidation peak current of potassium ferrocyanide had been examined. The results showed good linear correlation between the oxidation peak current and the concentraction of reducing sugar reacted at 80 ℃ for 2 min, with a detection limit of the method was 0.013 mg/m L. This method could be directly applied for the analysis of reducing sugar of purple yam with the average recoveries of 99.7%. More importantly, this method could be applied in the detection of reducing sugar of food.

关 键 词：紫山药全粉 还原糖 氧化石墨烯 电化学方法 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]