摘要
肉制品中维生素C的测定常用比色法和荧光法。本文描述一种简单快速的高压液相色谱法(HPLC)分析牛肉中少量Vc。这种方法使用梯度洗脱(0 1%草酸溶液+乙腈,96∶4 ) ,具有分辨率高,洗脱快,回收率(99% )和相对误差小(4 2 % )等优点。
Colorimetry and fluorometry are used in analysis of V c in beef and meat products.A reverse phase high pressure liquid chromatography system for rapid separation of V c with little or no degradation is discribed.This procedure has been applied to the study of V c in beef and meat products.This method developed utilizing HPLC gradient elution (0.1% oxalic acid+acetonitrile,96+4)offers all the advantages that include high resolution,short elution,good recoveries(99%)and a little relative error(4 2%).
出处
《现代仪器》
2005年第3期32-33,共2页
Modern Instruments
