小米中VB2提取及测定.pdfVIP

※分析检测 食品科学 2010, Vol. 31, No. 24 341 VB2 1 2, 2 1 董永刚 ，王 玲 * ，刘立丹 ，李 庆 (1.河北农业大学食品科技学院，河北 保定 071001 ；2.河北农业大学理学院，河北 保定 071001) ：通过单因素试验和正交试验分析研究不同提取液、提取方法和提取条件对小米中VB2 提取效果的影响。 采用荧光分析法，在激发波长 λex=471.0nm 和发射波长 λem=528.0nm 时，测定小米中VB2 的含量。结果表明：选 取 H3PO4 溶液为提取液，用水浴回流法，提取液浓度 0.1mol/L 、提取时间45min 、提取液pH5.0 时，提取效果最 佳，且回收率可达到 89.20%～100.32%，变异系数可控制在 1.21% 内。实验精密度和准确度良好，可快速、准 确的测定小米中 VB2 含量。 ：小米；V B 2 ；正交试验；荧光分光光度法 Extraction and Determination of Vitamin B2 in Millet 1 2, 2 1 DONG Yong-gang ，WANG Ling *，LIU Li-dan ，LI Qing (1. College of Food Science, Agricultural University of Hebei, Baoding 071001, China； 2. College of Science, Agricultural University of Hebei, Baoding 071001, China) Abstract ：Effect of the extraction method, solvent, solvent concentration, pH and time on the yield of vitamin B2 in the millet was studied through single factor test and orthogonal design test. Vitamin B2 content was determined by fluorophotometric method with excitation and emission wavelength at 471.0 nm and 528.0 nm, respectively. In the optimum extraction conditions, millet was extracted with 0.1 mol/L of aqueous H3PO4 at pH 5.0 for 45 min in a water bath backflow. Under such conditions, the recovery of VB2 was from 89.20% to 100.32%, with the coefficient of variation 1.21%. Key words ：millet ；vitamin B2(VB2) ；orthogonal experiment ；fluorophotometry 中图分类号：Q563.2 文献标识码：A 文章编号：1002-6630(2010)24-0341-04 VB2 是体内一些氧化还原酶的辅基，广泛参与体内 1 材料与方法 各种氧化还原反应，能促进糖、脂肪和蛋白质的代谢，