食品科学 ›› 2007, Vol. 28 ›› Issue (3): 282-284.
• 分析检测 • 上一篇 下一篇
廖律, 周明达, 肖劲, 丑纪能
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LIAO 律, ZHOU Ming-Da, XIAO Jin, CHOU Ji-Neng
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摘要: 确定了新鲜米糠中阿魏酸的最佳提取工艺。采用高效液相色谱法对提取产品的定性检测,荧光分光光度法对提取产品的定量检测。阿魏酸在0.2~2.2μg/ml浓度范围内呈良好的线性关系,相关系数为0.99957,平均回收率为99.0%。此法具有准确、简便、快速、灵敏等优点。
关键词: 米糠, 阿魏酸, 荧光分光光度法, 高效液相色谱法
Abstract: To optimize the extraction process for ferulic acid from rice bran. HPLC was used as the quality analysis method, and spectrofluorimetry as the quantity analysis method. The linear range of the ferulic acid is 0.2~2.2μg/ml, and relationship coefficient 0.99957. The average recovery is 99.0%. It is accurate, simple, rapid and sensitive to determine the ferulic acid with the fluorescence method.
Key words: rice bran, ferulic acid, spectrofluorimetry, HPLC
廖律, 周明达, 肖劲, 丑纪能. 米糠中阿魏酸的提取及荧光分光光度法检测[J]. 食品科学, 2007, 28(3): 282-284.
LIAO 律, ZHOU Ming-Da, XIAO Jin, CHOU Ji-Neng. Determination of Ferulic Acid Extracted from Rice Bran by Spectrofluorimetry[J]. FOOD SCIENCE, 2007, 28(3): 282-284.
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