小麦中挥发酚的测定

The measurement of volatilizing phenol in wheat

用 4-氨基安替比林比色法测定小麦中挥发酚 ,是目前较为灵敏、选择性高又稳定的比色方法。采用加酸蒸馏法将酚蒸出 ,蒸馏过程中加硬脂酸 ,避免泡沫外溢 ,溜出液用 4-氨基安替比林比色法测定。本方法最低检出限为 0 .5 μg。

At present, it is highly sensitive, selective and stable calorimetric method to measure the volatilizing phenol in wheat with amiantipyrine calorimetric method .The way is to distill the phenol arousing to acid distillation method. In the process of distilling put in rigid acid and avoid making the foam overflow. And then keep the liquid amiantipyrine for the later calorific measure. The minimum rising limit is 0.5 microgram.