摘要
目的:探究《食品安全国家标准食品中生物胺的测定》(GB 5009.208—2016)水产品中组胺分光光度法偶氮显色反应的影响因素,提升显色稳定性。方法:计算试剂溶液浓度,对比不同盐酸浓度配制的偶氮试剂显色情况;调整待测液取样量,与标准系列于同等酸度条件。结果:成功配制偶氮试剂,偶氮显色反应稳定。结论:偶氮试剂配制和偶氮显色反应的酸碱度影响显色反应,通过计算试剂溶液的浓度,明确偶氮试剂配制和偶氮显色反应酸碱度,把控方法的稳定性。
Objective:Exploring the influencing factors of the azo chromogenic reaction in the spectrophotometric determination of histamine in aquatic products according to the national standard(GB 5009.208—2016),to enhance the stability of chromogenic reaction.Method:Calculate the concentration of the reagent solution and compare the color development of azo reagents with different hydrochloric acid concentration;adjust the volume of the test solution to the same acidity conditions as the standard series.Result:The azo reagent was successfully prepared and the azo chromogenic reaction was stable.Conclusion:The chromogenic reaction was affected by azo reagents and the acidity/alkalinity of azo chromogenic reaction.By calculating the concentration of the reagent solution,the preparation of azo reagents and the acidity/alkalinity of azo chromogenic reactions can be clarified,the stability of the method was controlled.
作者
王强立
WANG Qiangli(Xiamen Institute for Food and Drug Quality Control,Xiamen 361013,China)
出处
《现代食品》
2025年第5期94-97,共4页
Modern Food
关键词
组胺
分光光度法
快速检测
histamine
spectrophotometry
rapid detection
