摘要
对影响丙酮酸荧光的各种因素进行了研究,最后得到利用丙酮酸荧光强度控制黄原胶质量的最佳条件,即30%的乙醇溶液,其中Ba2+为0.04mol/L时,pH值为1.71。在激发波长为233nm、发射波长为343nm处测黄原胶水解产物的荧光强度,可有效地控制黄原胶的质量。
All factors have been studied and the optimistic condition was gained that xanthan gum quality was dominated by determining pyruvic acid fluorescence. It is shown that ethanol was 30% （V/V）, concentration of Ba^2＋ was 0.04 mol/L and pH was 1.71. The fluorescence intension of xanthan gum hydrolysate may control effectively gum hydrolysate quality with the excitation and emission wavelengths of 233 nm and 343nm.
出处
《中国食品学报》
EI
CAS
CSCD
2006年第1期79-82,共4页
Journal of Chinese Institute Of Food Science and Technology
基金
河北省农产品加工专项课题资助(No.03220173D)
关键词
丙酮酸
黄原胶
荧光分光光度法
质量控制
Pyruvic acid Xanthan Gum Fluorescence spectrophotometry Quality control
