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增敏刚果红快速测定食品中的维生素B_1

Fast Determination of Vitamin B_1 in Food by Congo Red with TPB as the Sensitizer
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摘要 试验在表面活性剂溴代十六烷基吡啶和酸性Tris-盐酸缓冲介质存在下,刚果红与维生素B1反应的瑞利散射光谱。体系的最大瑞利散射峰位于372 nm波长处,体系的瑞利散射增强程度(ΔIRLS)与0.06-0.42 mg/L范围内维生素B1的质量浓度呈良好的线性关系,该方法的检出限为0.002 8 mg/L。还对反应条件及瑞利散射光谱特征进行了研究。该方法用于奶粉中维生素B1的测定,回收率为98.7%-102%,相对标准偏差(n=6)为1.5%-1.8%。 In the existence of the surfactant hexadecylpyridinium bromide and an acidic Tris-HCl buffer medium, the Rayleigh scattering spectra of interaction of congo red and vitamin B1 was studied. The maximum Rayleigh scattering peak was located at 372 nm for Congo red and vitamin B1 system. The Rayleigh light scattering intensity (△IRLS) was directly proportional to the mass concentration of vitamin B1 in the range of 0.06 to 0.42 mg/L with the detection limit being 0.002 8 mg/L. At the same time, the optimal reaction conditions and Rayleigh scattering spectra characteristics were investigated. The method had been applied to the determination of vitamin B1 in milk powder with values of recovery and RSDs (n=6) found were in the ranges of 98.7%- 102% and 1.5%- 1.8%, respectively.
出处 《食品工业》 CAS 北大核心 2016年第9期197-199,共3页 The Food Industry
基金 重庆市教委科技基金资助项目(No.KJ1401226) 长江师范学院科技基金资助项目(No.2014cxx0185)
关键词 溴代十六烷基吡啶 刚果红 维生素B1 奶粉 瑞利散射 hexadecylpyridinium bromide Congo red vitamin B~ milk powder Rayleigh scattering
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