面向食品类专业的基础化学综合实验设计  

Comprehensive Experimental Design of Basic Chemistry for Food Majors

作　　者：王秀霞[1] 王艳丽[1] 王修中[1] WANG Xiuxia;WANG Yanli;WANG Xiuzhong(College of Chemistry and Pharmaceutical Sciences,Qingdao Agricultural University,Qingdao 266109,Shandong,China)

机构地区：[1]青岛农业大学化学与药学院,山东青岛266109

出　　处：《实验室研究与探索》2022年第10期206-210,共5页Research and Exploration In Laboratory

基　　金：山东省本科教改项目(P2020020);青岛农业大学教学研究重点项目(XJY2018009,XJY2019098,XJY2021021);青岛农业大学实验技术研究课题(SYJK19-28)。

摘　　要：利用龙胆紫褪色反应,为食品类专业设计了一个检测食品中亚硝酸盐含量的基础化学综合实验。该实验以大创项目“光谱法在食品质量安全检测中的应用”为依托,研究了NO_(2)^(-)作为催化剂对碘酸钾氧化龙胆紫褪色反应的催化作用及其动力学条件,建立了催化动力学分光光度法测定痕量亚硝酸根的新方法,并进一步将该方法应用于市售食品中亚硝酸盐含量的测定。实验涉及样品前处理、酶催化动力学分析、大型仪器设备原理与操作、Chemdraw、Excel等化学绘图、数据分析软件的使用,从而培养学生自主分析和解决问题的能力。同时,该实验紧跟食品专业的应用与研究热点,紧贴日常饮食与健康,极大激发了学生的实验兴趣,让教与学有的放矢,将为学生后续专业课的学习以及毕业设计打下坚实的基础,同时也为学生将来从事相关的工作提高竞争力。Based on the fading reaction of gentian violet,a basic chemical experiment for detecting nitrite content in food was customized for food majors.Based on college student innovation projects"Application of spectroscopy in food quality and safety detection",the catalytic effect and kinetic conditions of NO_(2)^(-)as catalyst on the fading reaction of gentian violet oxidized by potassium iodate were studied,and a new catalytic kinetic spectrophotometric method for the determination of trace nitrite was established.The method is further applied to the determination of nitrite in commercial food.The experiment involves sample pretreatment,enzyme catalytic kinetics,the principle and operation of expensive instruments and equipment,the use of chemical drawing and data analysis software such as Chemdrawand Excel,so as to cultivatestudentswith the abilitiesofanalyzingand solvingproblems,independently.At the same time,the experiment closely follows the application and research hotspots of food majors,closely adheres to daily diet and health.It can greatly stimulate interest in doing experiments for students,make teaching andlearning targeted,and lay a solid foundation for subsequent professional courses and senior graduation design.At the same time,it also improves the competitiveness for students to engage professional related jobs in the future.

关 键 词：食品类专业 基础化学实验 教学改革 龙胆紫 亚硝酸盐 

分 类 号：O657.3[理学—分析化学]