摘要
本文首次将葡萄糖和Ｃｕ^（２＋）的氧化反应与Ｃｕ^（２＋）催化下鲁米诺和Ｈ_２Ｏ_２的化学发光反应偶联，建立了葡萄糖的化学发光（ＣｈｅｍｉｌｕｍｉｎｅｓｃｅｎｃｅＣＬ）检测法，并成功地测定了酒精酵母发酵过程中的糖耗曲线。该方法操作简便，线性范围宽（１０^（－６）～１０^（－３）ｍｏｌ／Ｌ）。Ｆ－检验结果表明，ＣＬ法的测量精度明显高于传统的２，５－二硝基水扬酸比色法（ＤＮＳ法）。ＣＬ法的变异系数和最低检测限分别为２．６％和２．３×１０^（－６）ｍｏｌ／１（０．２ｍｌ，８３ｎｇ），均大大小于ＤＮＳ法的变异系数（５．０％）和最低检测限（１．１１×１０^（－５）ｍｏｌ／Ｌ，３ｍｌ，６μｇ）。
he Chemiluminescence(CL) for the determination of glucose was developed as a new quantitative analytical method. This method is based on the phenomenon that CL intensity of Cu2+ catalyzed reaction of luminol with H2O2 decreases with the amount of Cu2+ consumption by the oxidation of glucose. The linear relationship was observed between the maximum of CL intensity(ICL) in standard glucose solution and the glucose concentration[G] in a wide range of([G]), 10-6￣ 10-3mol/l. It was recoginized by a statistical test(F-rest) that the precision of [G] determination by the CL method may be higher than that of the colormetry as a typical conventional method using a 2, 5-dinitrosalicylic acid(DNS method). The detection limited(DL) and relational standard deviation(RSD) of CL method were 2. 3×10-6 mol/L(0. 2ml, 83ng) and 2. 6% respectively.The values of DL and RSD of DNS method were 1. 11×10-5 mol/l (3ml, 6μg) and 5. 0% respectively. The time course of [G] value in culture broth with alcohol yeast was followed by this CL method.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
1994年第3期1-4,共4页
Food and Fermentation Industries
基金
国家教委资助
自然科学基金
关键词
葡萄糖
发酵液
化学发光分析
Glucose analysis
Chemiluminescence method
Time course analysis of culture broth
