摘要
本文利用高效液相色谱法检测食用酵素中维生素B_(1)的含量。对高效液相法检测食用酵素中维生素B_(1)的方法进行食用酵素的制作、样品前处理、标准曲线、加标回收率等试验。结果表明,标准曲线的相关系数为r=0.9999,加标回收率为95.1%~99.5%。总结出利用该方法对食用酵素进行前处理后,其前处理过程相对比较简单,经济实用,可适用于食用酵素中维生素B_(1)的检测。对食用酵素发酵前混合的原材料和发酵后的酵素原液中维生素B_(1)的含量进行比较,发现发酵后食用酵素中维生素B_(1)的含量较发酵前混合的原材料的含量有所增加。
In this study,High-performance liquid chromatography was used to determine the content of Vitamin B_(1)in food enzyme.The preparation of edible enzyme,sample pretreatment,standard curve and recovery rate of added standard were carried out for the determination of Vitamin B_(1)in edible enzyme by HPLC.The correlation coefficient of the obtained standard curve is r=0.9999,and the recovery of standard addition is 95.1%~99.5%.It is concluded that this method is simple,economical and practical,and can be applied to the determination of Vitamin B_(1)in edible enzyme.The content of Vitamin B_(1)in the raw material mixed before fermentation and in the fermentation broth was compared,it was found that the content of Vitamin B_(1)in edible enzyme after fermentation was higher than that of raw material before fermentation.
作者
雷海峰
LEI Haifeng(Weinan Institute of Inspection and Testing,Weinan 714000,China)
出处
《现代食品》
2021年第18期190-192,199,共4页
Modern Food
关键词
高效液相色谱法
食用酵素
维生素B1
high-performance liquid chromatography
food enzyme
Vitamin B_(1)
