摘要
本实验采用硝酸-高氯酸法消解样品,使样品中的卵磷脂定量转化为正磷酸盐,提出了基于钼蓝法的大豆总卵磷脂的含量测定方法。该法简便、快速、测定成本低、易于操作、线性范围较宽、重现性好、选择性合理,能全面反映样品中卵磷脂的总的含量,适用于保健食品的质量控制。
After digested with HNO3-HClO4, Sey lecithin in the analyte was transformed to phosphate quantitatively and thuswas determined with spectrometry based on the reaction of phosphate with molybdate. The proposed analytical method wassimple, tast, of low-cost and easv-to-handle. It was suitable for the quality control of health food containg lecithin with a resultof wide linear range, good reproducibility and reasonable selectivity.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第2期150-153,共4页
Food Science
