荧光法测定菠菜焯水过程中维生素B_(2)的流失——荧光法测定维生素B_(2)的实验拓展  

Fluorescent Detection of Vitamin B_(2)Loss from Spinach during Blanching Treatment:Extended Experiment of Vitamin B_(2)Detection by Fluorescence

作　　者：黄洋祺 李誉 李常耕 朱颜 孙维嘉 范春涵 李琰[1] 丁飞[1] 张晓光[1] 孔德明[1] Yangqi Huang;Yu Li;Changgeng Li;Yan Zhu;Weijia Sun;Chunhan Fan;Yan Li;Fei Ding;Xiaoguang Zhang;Deming Kong(Experimental Teaching Center,College of Chemistry,Nankai University,Tianjin 300071,China)

机构地区：[1]南开大学化学学院,南开大学实验教学中心,天津300071

出　　处：《大学化学》2023年第10期274-279,共6页University Chemistry

摘　　要：“荧光法测定维生素B_(2)(VB_(2))的含量”是本科生仪器分析教学中一个常用实验,但存在实验内容偏少、学生锻炼不足等问题。菠菜是一种VB_(2)含量较高的绿色蔬菜,但食用前焯水去除草酸的过程不可避免地造成VB_(2)的部分流失。本实验在证明荧光法可用于测定菠菜焯水过程中VB_(2)析出量的基础上,提出将不同焯水时间下VB_(2)流失率的测定丰富到本科实验的教改思路。该思路不仅极大地丰富了原有的实验内容,而且新颖有趣、贴近生活,既可提升学生的学习兴趣,又有助于帮助学生培养学以致用的能力。“Fluorescent detection of vitamin B_(2)(VB_(2))”is a commonly used experiment in undergraduate students’instrumental analysis course;however,it provides limited experimental content and inadequate training for students.Spinach is a green vegetable with relatively high VB_(2) content,but the blanching treatment,which is used to remove oxalic acid,inevitably results in the partial loss of VB_(2).Herein,we demonstrate that fluorescent analysis can be used to determine the amount of VB_(2) released from spinach during blanching treatment.Based on this,we propose a teaching reform idea of adding measurement of the time-dependent VB_(2) loss rate during blanching to undergraduate experimental education.This would not only greatly enrich the original experimental content,but also make the experiment more interesting and relevant to human life,and improve students’ability to apply what they have learned to practical problems.

关 键 词：实验教学改革 荧光 维生素B_(2) 菠菜 拓展实验 

分 类 号：G64[文化科学—高等教育学] O6[文化科学—教育学]