安徽农业科学2017，Vol.45Issue(29)：15-17,3.
紫外分光光度法测定陈皮类茶饮料的酶解效果
Enzymes Effect of Dried Tangerine or Orange Peel Tea by Ultraviolet Spectrophotometry
李循则 1郭乃菲 1江科新 1王雪 1李思洁1
作者信息
- 1. 辽宁中医药大学药学院,辽宁大连116600
- 折叠
摘要
Abstract
[Objective] The aim was to determine enzymes effect of dried tangerine or orange peel tea by ultraviolet spectrophotometry. [Method] Full wavelength scanning was used to determine the absorption peak of the dried tangerine or orange peel tea drinks, and then the sample OD value was determined by UV spectrophotometry, and figured out T value.[Result]The relative standard deviation of the stability of the method was 0.086%;the RSD relative standard deviation of the stability of the method was 0.210%, and the sensitivity was higher than sensory evaluation at least 125 times.[ Conclusion] Effect of enzyme solution is studied with UV spectrophotometry , and the method has good precision, high sensitivity and good stability.关键词
紫外分光光度法/陈皮/橙皮苷/准确度/精密度Key words
Ultraviolet spectrophotometry/Dried tangerine or orange peel/Orange peel glucoside/Accuracy/Precision precision分类
农业科技引用本文复制引用
李循则,郭乃菲,江科新,王雪,李思洁..紫外分光光度法测定陈皮类茶饮料的酶解效果[J].安徽农业科学,2017,45(29):15-17,3.
