摘要
建立了利用辣根过氧化物酶催化氧化测定食品中没食子酸丙酯的方法。测定范围为5μg/mL～30μg/mL,检出限为1.25μg/mL,考察了缓冲溶液的酸度、试剂用量以及温度等实验参数并讨论了共存离子对测定的影响。本方法简单、测定快速,容易操作。
A method for the determination of propyl gallate in food catalyzed by horseradish peroxidase was established. The detection ranges were 5 μg/mL-30 μg/mL, and the detection limit was 1.25 μg/mL. The effects of several important factors such as the acidity of running buffer, the using of reagent and the temperature were investigated. The effect of the coexisted ions was also discussed. The proposed method was simple and fast.
出处
《食品研究与开发》
CAS
北大核心
2007年第8期131-133,共3页
Food Research and Development
作者简介
李囡（1981-），女（汉），硕士研究生，研究方向：食品添加剂。
通讯作者：姜子涛（1956-），男（汉），博士，教授，研究方向：食品分析、食品添加剂。
