摘要
本文采用荧光法测定果蔬中Ｖ１和ＶＢ２，方法特异性强，灵敏度高，回收率达９４．１５％和９４．０％。
Determination of micro-amount of ascorbic acid (Vc) or riboflavin (VB2) in foods by fluorimetric method is more sensitive, convenient and specific than titration, colorimetry and liquid chromatography and is included in AOAC.Ascorbic acid was oxidized to be dehydroascorbic acid by an oxidant and coupled with Ophenylenediamine to produce a fluorescent substance, and was determined at Ex 350nm and Em 430 nm. The intensity of fluorescence is proportional to the amount of Vc at low concentration and then the content of Vc was calculated.The water solution VB2 at Ex 468 and Em 518nm can generate strong fluorescence which can be extinguished by Na2S2O4. The content of VB, was calculated by determining the difference between the fluorescence before and after the addition of Na2S2O4.The reoveries of Vc and VB2 were 94. 5% and 94. 0% respectively.
出处
《光谱学与光谱分析》
SCIE
EI
CAS
CSCD
北大核心
1994年第2期125-127,96,共4页
Spectroscopy and Spectral Analysis
