摘要
建立了DNS法测定调味品中色素D-氨基葡萄糖含量的方法。研究了反应的测定波长、DNS试剂用量、反应时间、反应温度、反应液体积以及反应产物在5h 内的显色稳定性对测定结果的影响。结果表明：DNS法测定D-氨基葡萄糖含量的最适波长为520 nm，D-氨基葡萄糖浓度在100～300μg／mL时，DNS试剂用量为1．0 mL，沸水浴反应8 min，反应液体积4 mL，反应产物在5 h内显色性质稳定，该方法精密度良好，RSD为0．08％，回收率为98．86％。
A method for determination of D-glucosamine content in condiment pigment by 3 ,5-dinitro-salicylic acid （DNS）is established.The effects of wavelength,amount of DNS reagent,reaction time,reaction temperature,reaction solution volume and stability of reaction product within 5 h on the determination results are investigated.The obtained results are as follows：under the wavelength of 520 nm,the D-glucosamine content is in the range of 100-300 μg/mL,the DNS amount is 1 .0 mL,the reaction time is for 8 min in boiling water bath,the reaction volume is of 4 mL,the product is with good stability within 5 h,and good precision can be acquired.The relative standard deviation is 0.08% and the recovery rate is 98.86%.
出处
《中国调味品》
CAS
北大核心
2014年第10期89-93,共5页
China Condiment
基金
国家自然科学基金项目(31371726)
