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食品中葡萄糖的酶-比色法分析 被引量:1

Enzymatic Colorimetric Method for the Determination of Glucose in Food
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摘要 用葡萄糖氧化酶和过氧化物酶作酶试剂,苯酚和4氨基安替吡啉作显色剂比色测定食品中的葡萄糖.测定的最大吸收波长为505nm,酶促反应稳定时间40min.24h内重现性好,相对误差小于2%.32种食品分析确定标准系列范围、称样量.样品测定的不确定度小于0.098mg/g,检出限为0.0033%. Presented in this paper is an enzymatic colorimetric method for the determination of glucose in food stuffs by means of enzymic reagents of GOD and POD and color producing reagents of phenol and 4 aminophenazone. The maximum absorbance wavelength is 505nm while the stable time for enzymic catalystic reaction is 40 minutes. Reproduction within 24 hours is excellent with the relative error being lower than 2%. This method is simple, sensitive and highly accurate, with uncertainty being less than 0.098 mg/g.
作者 张宗城
出处 《中国科学技术大学学报》 CAS CSCD 北大核心 1996年第4期534-538,共5页 JUSTC
关键词 葡萄糖氧化酶 比色法 食品分析 葡萄糖 测定 glucose oxidase, colorimetric determination, food analysis, glucose assay
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