高峰淀粉酶活性对饮料中维生素B_(2)测定结果的影响

Effect of Taka-diastase on the detection of vitamin B_(2) in beverages

目的调查分析高峰淀粉酶来源和酶解参数对饮料中维生素B_(2)(核黄素-5’-磷酸钠来源)测定结果的影响。方法按GB 5009.85—2016对受试样品中维生素B_(2)(核黄素-5’-磷酸钠来源)的含量进行检测,考察高峰淀粉酶及其工作条件对检测结果的影响。结果不同来源的高峰淀粉酶对维生素B_(2)(核黄素-5’-磷酸钠来源)的实测结果有明显的影响,实测值与理论值最大相差10倍以上;前处理过程中建议选择酶解时间12 h,酶解pH值6.0~6.5。结论国标方法检测饮料中维生素B2(核黄素-5’-磷酸钠来源)时,预先检测高峰淀粉酶的酶解活性是十分必要的。

Objective To investigate and analyze the effect of Taka-diastase used for the detection of vitamin B_(2)(source of riboflavin-5'-sodium phosphate)on the results of the tested sample.Methods According to the requirements of the national standard method GB 5009.85—2016,Method One,the content of vitamin B_(2)(source of riboflavin-5'-sodium phosphate)in the tested sample was determined to investigate the influence of Taka-diastase and its operational conditions on the quantification results.Results Taka-diastase from different sources had a major effect on the vitamin B_(2)(source of riboflavin-5'-sodium phosphate)measurement results,and the maximum difference between the measured and theoretical values was more than 10 fold.The results indicated that an enzymatic hydrolysis time of 12 h,and pH 6.0—6.5 were optimal.Conclusion When the national standard method was used to detect vitamin B_(2)(source of riboflavin-5'-sodium phosphate)in beverages,the selection of Taka-diastase had a significant effect on the detection results.