摘要
采用一种快速简便的分光光度法测定大蒜中的大蒜素含量。研究测定过程中半胱氨酸反应浓度、反应时间、反应温度及反应体系pH值等因素对测定结果的影响。优选出最佳测定条件,提高测定的准确性和重现性。
A simple spectrophotometry method for rapid determination of allicin content in garlics was developed. The main factors influencing the analytical results including concentration of cysteine, reaction time, reaction temperature and pH value were investigated. Optimized conditions for measuring the arllicin contents were suggested so as to inprove the accuracy and reproducibility of measurement.
出处
《食品科技》
CAS
北大核心
2008年第8期202-204,共3页
Food Science and Technology
基金
湖北省教育厅科研项目(D200628010)
