摘要
大蒜是WHO推荐的保健食品,为了正确评价其功能,非常需要测定其多糖的含量。文中根据Seli-wanoff反应提出一个方法,即在酸性条件下,以硫酸铁铵为催化剂,果糖和间苯二酚反应生成橘红色络合物,在473nm下有最大吸光度。结果表明果糖含量在0～182μg范围内标准曲线呈线性,方法的准确度2.6%,精制大蒜测定的精密度为0.52%,一般样品测定的精密度为0.51%～1.62%,回收率为(98.98±0.51)%,并测得山东杂交大蒜、山东白皮大蒜、广西独头大蒜的果聚糖含量分别为13.25%、20.28%、20.96%。此方法操作简单,准确度高,重复性好。
Garlic was recommended as a healthy food by WHO. It＇s necessary to accurately determinate the garlic polysaccharide which is the functional factor in garlic. A method based on Seliwanoff reaction was proposed. In acidic condition, using ammonium ferric sulfate as the catalyst, an orange red compound with maximum absorption at 473nm was formed by the reaction of fructose with resorcinal. The result indicated that the calibration curve was linear over the range of 0- 182 μg/mL, with the good accuracy 2.6% , precision 0.52% for pure garlic polysaccharide determination and 0.51-1.62 % for none-pured samples, recovery rate was 99.07 ± 0.54 %. The garlic polysaccharide content of Shandong hybridized garlic, Shandong white husk garlic and Guangxi Single valve garlic were： 13.25 %, 20,28 % , 20.96 %, respectively. The proposed methods is simple, high accurate and good reproduction.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2005年第8期84-86,共3页
Food and Fermentation Industries
基金
国家高新技术发展计划专项资助(No.2001AA248021)
