2,4-二硝基苯肼法测定果蔬VC含量条件探索
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摘要
对2, 4-二硝基苯肼法测定果蔬VC含量的条件进行探索。结果表明,活性炭最佳用量1.8～2.2 g;显色剂2, 4-二硝基苯肼最佳用量2.0 mL,显色时间3～3.5 h;测定波长523 nm,且在2 h内吸光度无显著变化;抗坏血酸质量浓度在0～80μg/m L范围内遵守朗伯-比尔定律,表观摩尔吸光系数ε=2.455×10~3 L/(mol·cm),桑德尔灵敏度S=0.071 74。利用所得出的试验条件测定西红柿、辣椒、草莓和樱桃中VC含量,与碘量法和2, 6-二氯酚靛酚法相比,试验结果令人满意。
Factors affecting the determination of VC content in fruits and vegetables by method of 2, 4-dinitrophenylhydra zineorthogonal were studied. The results showed that the optimum dosage of activated carbon was 1.8-2.2 g, the optimum dosage of 2, 4-dinitrophenylhydrazine orthogonal was 2.0 mL, coloration time was 3-3.5 h, the detection wavelength was 523 nm, and there were no significant changes within 2 h. The concentration of ascorbic acid in the range of 0-80 μg/mL obeyed Lambert-Beer Law, apparent molar absorption coefficient ε was 2.455×10~3 L/(mol·cm), and Sandel sensitivity S was 0.071 74. The contents of VC in tomatoes, peppers, strawberries and cherries were determined by the experimental condition. The results were satisfactorily compared with iodometry and 2, 6-dimethylphenyl pentachlorophenol titration method.
Factors affecting the determination of VC content in fruits and vegetables by method of 2, 4-dinitrophenylhydra zineorthogonal were studied. The results showed that the optimum dosage of activated carbon was 1.8-2.2 g, the optimum dosage of 2, 4-dinitrophenylhydrazine orthogonal was 2.0 mL, coloration time was 3-3.5 h, the detection wavelength was 523 nm, and there were no significant changes within 2 h. The concentration of ascorbic acid in the range of 0-80 μg/mL obeyed Lambert-Beer Law, apparent molar absorption coefficient ε was 2.455×10~3 L/(mol·cm), and Sandel sensitivity S was 0.071 74. The contents of VC in tomatoes, peppers, strawberries and cherries were determined by the experimental condition. The results were satisfactorily compared with iodometry and 2, 6-dimethylphenyl pentachlorophenol titration method.
引文
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[8]闫艳华,呼凤兰,孙晓霞.不同红枣品种中维生素C含量的测定及方法比较[J].山西果树, 2016, 4(2):5-6.
[9]刘薇,王君,刘德明.分光光度法测定蓝莓果中维生素C的含量[J].湖南农业科学, 2013, 2(22):35-36.
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[13]孙艳丽. 2, 4-二硝基苯肼法测定两种饮料中VC的含量[J].饮料工业, 2014, 4:34-37.
[2] VíTORSPíNOLA, EULOGIO J LLORENT-MARTíNEZ,PAULA C CASTILHO. Determination of vitamin C in foods:Current state of method validation[J]. Journal of Chromatography A, 2014, 11(1369):2-17.
[3]杨芳芳.抗坏血酸的测定方法综述[J].甘肃科技纵横,2005, 34(6):208-209.
[4]JAYMINKJADAV,VALENTINAVUMRANIA,KHYATI J RATHOD. Development of silver/carbon screen-printed electrode for rapid determination of vitamin C from fruit juices[J]. LWT-Food Science and Technology,2018, 2(22):152-158.
[5] INGAKLIMCZAK, ANNAGLISZCZY?SKA-?WIG?O.Comparison of UPLC and HPLC methods for determination of vitamin C[J]. Food Chemistry, 2015, 175(5):100-105.
[6]蔡明招.实用工业分析[M].广州:华南理工大学出版社, 1999.
[7]张萍.中药材中维生素C含量测定方法的对比分析[J].云南化工, 2017, 6:71-72.
[8]闫艳华,呼凤兰,孙晓霞.不同红枣品种中维生素C含量的测定及方法比较[J].山西果树, 2016, 4(2):5-6.
[9]刘薇,王君,刘德明.分光光度法测定蓝莓果中维生素C的含量[J].湖南农业科学, 2013, 2(22):35-36.
[10]陈家华.现代食品分析新技术[M].北京:化学工业出版社, 2005.
[11]张水华.食品分析实验[M].北京:化学工业出版社, 2006.
[12]阎树刚.果蔬及其制品中维生素C测定方法的评价[J].中国农学通报, 2002, 4:110-112.
[13]孙艳丽. 2, 4-二硝基苯肼法测定两种饮料中VC的含量[J].饮料工业, 2014, 4:34-37.