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利用一阶导数分光光度法测定了酱油中5-羟甲基糠醛的含量。具体是,在酸性介质中,以硫代巴比妥酸为衍生试剂,在414nm波长下进行5-羟甲基糠醛的比色检测。该方法快速、准确、灵敏度高,线性范围为0.5~4μg/mL,相关系数为0.9995,能够满足食品安全检测的需要。
The content of 5-hydroxymethylfurfural in soy sauce was determined by first order derivative spectrophotometry. Specifically, the colorimetric detection of 5-hydroxymethylfurfural at 414 nm was performed using thiobarbituric acid as a derivatizing agent in an acidic medium. The method is rapid, accurate and sensitive, with a linear range of 0.5-4μg / mL and a correlation coefficient of 0.9995, which can meet the needs of food safety testing.