期刊文献+

比色法测定柑桔饮料及桔皮制剂中总黄酮含量 被引量:47

Colorimetric Determination of Flavones in Citrus Jiuce and Peel Products
下载PDF
导出
摘要 本文介绍了比色法测定柑桔饮料及桔皮制剂中总黄酮的方法。样品经稀碱浸提,总黄酮与碱性二甘醇反应呈色,在420nm波长下测定吸光度,用扣除本底的方法消除干扰,以橙皮苷为标准计算含量。该方法最低检出浓度为1.1mg/100g,相对标准偏差为1.19~4.93%,平均回收率为100.2±3.1%,测定结果与其它方法无显著性差异。 A colorimetric method for determination of flavones in citrus jiuce and its peel products was studied.Extracted by dilute alkaline solution,flavones produced colour with alkaline diethylene glycol that was quantitated by measurement of the absorbance at 420nm,the hesperidin was used as standard compound.Interferences from the complex food matrices were eliminated through background deduction.The lowest limit of determination was 1.1mg/100g.The precision(RSD%) was 1.19~4.93.The recovery was 100.2±3.1%.Determination results showed satisfactory agreement with the other method.
出处 《食品与发酵工业》 CAS CSCD 北大核心 1996年第3期13-21,共9页 Food and Fermentation Industries
关键词 总黄酮 柑桔 比色法 柑桔饮料 Flavones,Citrus,Colorimetric method
  • 引文网络
  • 相关文献

参考文献4

共引文献23

同被引文献367

引证文献47

二级引证文献587

;
使用帮助 返回顶部