摘要
报道了大蒜中大蒜辣素含量的阳极溶出伏安测定新方法。在pH5～6的50%乙醇体系中,用过量硝酸铅沉淀大蒜样品氧化产物中的SO42-,直接移取上清夜,在电化学分析仪上用阳极溶出伏安法测定过量的Pb2+浓度,从而间接测定大蒜辣素含量。结果表明:本法测得大蒜中大蒜辣素含量为0.38%,方法的相对标准偏差(RSD)为1.42%～2.39%,方法与重量法结果对照,简单快速,可用于实际样品分析。
Indirect determination of allici by anodic stripping voltammetry（ASV） in garlic sample was described. In the medium of 50% alcohol（V/V, pH5 -6）, allicin was oxided into SO4^2- with oxidizing agent HNO3, and after precipitation of PbSO4, the surplus amount of Pb^2＋ in the solution was determined by ASV in an electrochemical analysis instrument. It was used for real sample analyses. The results showed that the content of allicin in garlic is 0.38%, the relative standard derivation （RSD, n=6） is 1.42%-2.39%.This method is also faster and more accurate compared with gravimetric method, is fit for real sample analyses.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第6期187-189,共3页
Food Science
关键词
大蒜辣素
阳极溶出伏安法
测定
allicin
anodic stripping voltammetry
determination
