中国食品添加剂Issue(5)：219-221,3.
荧光分光光度计法测定腊肉中维生素C
Determination of Vitamin C in bacon by fluorescence spectrophotometry
摘要
Abstract
Samples of Vitamin C was extracted by sodium metaphosphate ,2,6- dichloro indophend oxidized dehydro-genation into phenol indigo type ascorbic acid, reacted with o - phenylendiamine in order to generate the flourescent material - quinoxaline. That the fluorescent intensity and dehydrogenation ascorbic acid is proportional to the concentration determine the content of VC in bacon. The fluorescence intensity of quinoxaline was detected by fluorescence spec-trophotometry with 360nm excitation wavelength and 430nm emission wavelength. The detection limit in bacon of this method was 0. 95 mg kg -1, RSD was 2.4%. The recovery rate of VC was between 87. 2% and 94. 3%. By using fluorescence spectrophotometer method and 2,4- dinitrophenylhydrazine colorimetric method determined the VC in the bacon simultaneously, there were no significant difference, but the fluorescence spectrophotometer method had higher precision. It is proved that determination of VC in bacon by fluorescence spectrophotometry is high sensitivity, speedi-ness and accurate.关键词
维生素C/腊肉/荧光分光光度计法/2,4-二硝基苯肼比色法Key words
VC/ bacon/ fluorescence spectrophotometer method/ 2, 4 - dinitrophenylhydrazine colorimetric method引用本文复制引用
张金艳,袁林峰,聂根新,魏益华,罗林广..荧光分光光度计法测定腊肉中维生素C[J].中国食品添加剂,2011,(5):219-221,3.基金项目
江西省农业科学院创新基金(201 0CQN006). （201 0CQN006）
