紫外可见分光光度法测定酶解桑葚酒中多糖含量
杨晓东,肖珊美,刁银军,许玲玲,杨彩红
金华职业技术学院,浙江金华 321007
Determination of Polysaccharide by UV-Vis Spectrometry in Mulberry Wine Made by Enzymatic Method
杨晓东,肖珊美,刁银军,许玲玲,杨彩红
Jinhua Polytechnic, Jinhua 321007, China
摘要:采用紫外可见分光光度法测定酶解桑葚酒中的多糖含量。向酶解桑葚酒中加入硫酸,使样品中的多 糖水解成单糖,并迅速脱水生成糖醛衍生物,加入苯酚作为显色剂,检测波长为490 nm,标准工作曲线线性方程为y=0.0568x-0.035,相关系数r=0.9994。测定结果的相对标准偏差为0.03%(n=5),平均加标回收率为 98.69%。该方 法用于检测酶解桑葚酒中多糖含量,简便、快速。
Abstract:The content of polysaccharide in Mulberry wine made by enzymatic method was determined by UV spectrometry. Sulphuric acid was added in Mulberry wine sample, and polysaccharide in the sample was hydrolyzed to monosaccharide which was dehydrated to geberate furfural derivatives, then phenol was added as chromogenic agent, the detection wave length was 490 nm. The standard curve regression equation was y=0.0568x-0.035 with the correlation coefficient of 0.9994. The relative standard deviation of the detection results was 0.03%(n=5), and the average recovery was 98.69%. This method is simple and fast, it can be used to determine polysaccharide in Mulberry wine.
关键词:桑葚酒;酶解;多糖;紫外可见分光光度法
Keywords:Mulberry wine; enzymatic method; polysaccharide; UV-visible spectrophotometry
基金:浙江省科技厅分析测试科技计划项目
本文引用格式:
杨晓东,肖珊美,刁银军,等.紫外可见分光光度法测定酶解桑葚酒中多糖含量[J].化学分析计量,2016,25(2):34-36.
相似文章: