摘要
建立了分光光度法测定酱油中4-甲基咪唑含量的方法。酱油样品经沉淀、离心、萃取、脱色、显色反应，利用分光光度计在波长440nm处测定其吸光度值。方法的平均回收率为85%-110％，标准偏差为0．14如．37，变异系数为0．007-0．014。结果表明，该方法设备简单、精密度和重复性较好。
A method for determination of 4-methylimidazol in soy sauce by spectrophotometry was developed in this paper. The samples of soy sauce were treatment by precipitation, eentrifugation, extraction, bleaching and color reaction, and was determined at the wavelength of 440 nm by spectrophotometry. The average recoveries of the method were in the range of 85% to 110%. The values of standard deviation were in the range of 0.14 to 0.37, and the variation coefficients were in the range of 0.7% to 1.4%. The results indicated that the method had a good stability, precision and simplicity.
出处
《中国酿造》
CAS
北大核心
2010年第7期89-91,共3页
China Brewing
基金
北京市优秀人才培养资助(20081D0105500030)
北京市自然科学基金(6093022)
