应用手持微型激光荧光光谱仪测定常见蔬果中的花青素
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摘要
采用手持微型激光荧光光谱仪对几种常见蔬果中是否含有花青素进行了定性检测。实验结果表明,采用405 nm小功率激光可以有效地激发花青素荧光,并能显示出比410 nm激光更显著的光谱特征,能方便、有效地在任何日常环境下实施对花青素的鉴定。所测结果与文献相吻合:桑葚、黑加仑和草莓中含花青素,而番茄、大蒜中不含。本实验操作简单,安全可靠、灵敏度高,可以作为演示实验和学生综合探究实验。
Qualitative detection of the anthocyanin in several common fruits and vegetables was carried out with the hand-held miniature laser fluorescence spectrometer. The experiment indicated that the 405 nm laser could effectively excite the fluorescence of the anthocyanin with more distinct feature than that of 410 nm laser. The experimental results are good consistent with literatures: mulberry, black currant and strawberry contain anthocyanin, but tomato and garlic don't contain. This experiment was simple, safe, reliable, and with high sensitivity. It could be used as demonstration experiment and students' comprehensive inquiry experiment.
Qualitative detection of the anthocyanin in several common fruits and vegetables was carried out with the hand-held miniature laser fluorescence spectrometer. The experiment indicated that the 405 nm laser could effectively excite the fluorescence of the anthocyanin with more distinct feature than that of 410 nm laser. The experimental results are good consistent with literatures: mulberry, black currant and strawberry contain anthocyanin, but tomato and garlic don't contain. This experiment was simple, safe, reliable, and with high sensitivity. It could be used as demonstration experiment and students' comprehensive inquiry experiment.
引文
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[16] SW/T 2-2013国际商务标准植物提取物越橘提取物
[17] 孙丽华,江月仙,王巧懿.食品研究与开发,2004(2):109-112
[2] Tomas-Barberan F A,Robins R J.Phytochemistry of Fruit and Vegetables.Oxford:Clarendon Press,1997:29-49
[3] 陈文超,刘回民,刘景圣.食品研究与开发,2016(1):211-215
[4] Mori M,Yoshida K,Ishigaki Y,et al.Bioorganic & Medicinal Chemistry,2005,13(6):2015-2020
[5] Costa D,Galv?o A M,Paolo R E D,et al.Tetrahedron,2015,71(20):3157-3162
[6] Steyn W J,Wand S J E,Holcroft D M,et al.New Phytologist,2002,155(3):349-361
[7] Pina F,Melo M J,Laia C A,et al.Chemical Society Reviews,2012,41(2):869-908
[8] Hallagan J B,Allen D C,Borzelleca J F.Food & Chemical Toxicology,1995,33(6):515-528
[9] Markakis P.Chapter 9-Anthocyanins as Food Additives//Anthocyanins as Food Colors.Elsevier Inc,1982:245-253
[10] 陈琛,姚如富,邵忠德,等.化学教育,2015,36(1):29-33
[11] 张倩,方舟,钱扬义,等.化学教育,2011,32(10):5-8
[12] Drabent R,Pliszka B,Olszewska T.Journal of Photochemistry & Photobiology B Biology,1999,50(1):53-58
[13] 孙建霞,张燕,胡小松,等.食品与发酵工业,2008(8):111-117
[14] 魏蕾,吕佳飞,李志洲.氨基酸和生物资源,2009(4):83-86
[15] 邓祥元,高坤,张丽娟.中国农学通报,2011,27(2):389-394
[16] SW/T 2-2013国际商务标准植物提取物越橘提取物
[17] 孙丽华,江月仙,王巧懿.食品研究与开发,2004(2):109-112