摘要
香菇中粗多糖的测定,没有国标规定的方法,只有农业部推荐的《食用菌中粗多糖的测定》方法。粗多糖的测定还有白鸿主编的《保健食品功效成分检测方法》的测定方法。这两个方法都是采用苯酚-硫酸显色,在490nm下于紫外可见分光光度计上测定吸光度,查标准曲线得到样品的测定结果。只是在样品前处理和显色温度、时间上存在差别。依据这两个方法对香菇中的粗多糖进行测定,根据测定结果,讨论用这两种方法测定香菇中粗多糖含量的优劣。
There is no national standard method on the determination of polysaccharide in mushroom,, only recommended by the ministry of agriculture on the determination of polysaccharide in the edible fungus 'method. The determination of crude polysaccharide and Bai Hong editor in chief of the health food efficacy component detection method of measuring method. These two methods are using phenol- sulfuric acid color, under 490 nm on the uv-vis spectrophotometer determination of absorbance, standard curve by the determination results of the sample. Only in sample pretreatment and color temperature, there is a difference on time. According to these two methods of xianggu mushroom polysaccharide were determined, according to the results, discuss with these two methods of coarse polysaccharide content in the mushroom.
出处
《现代食品》
2015年第13期29-32,共4页
Modern Food
关键词
粗多糖
香菇
苯酚-硫酸
Crude polysaccharide
Mushroom
Phenol-sulfuric acid
