分子荧光差异加标法快速测定蛋黄中VB2的含量.PDF

318 2017, Vol.38, No.20 食品科学 ※安全检测 分子荧光差异加标法快速测定蛋黄中VB 的含量 2 高向阳，张 娜，郭楠楠，岳希举，魏 龙 （郑州科技学院食品科学与工程系，河南郑州 450064 ） 摘  要：为建立一种快速、简便定量测定生物样品中VB2 的新型分析方法，以鸡蛋黄为样品，用分子荧光差异加 标法测定。结果表明：鸡蛋黄样品中VB μg/ % n 2 的含量为402 100 g，相对标准偏差不大于1.5 （=6 ）；加标回收率为 92.0%～104%；检出限为5.76 ×10－3 μ / －2 μg/ g mL ，定量限为1.92×10 mL 。该法在实验条件完全相同的情况下测定， 扣除了背景干扰，不需绘制工作曲线和过柱去杂质，快速、准确、简便、实用，是适合VB2测定的新型分析技术。 关键词：分子荧光；差异加标法；鸡蛋黄；VB2 Rapid Determination of Vitamin B in Egg Yolks by Molecular Fluorescence Differential Standard Addition Method 2 GAO Xiangyang, ZHANG Na, GUO Nannan, YUE Xiju, WEI Long (Department of Food Science and Engineering, Zhengzhou University of Science and Technology, Zhengzhou 450064, China) Abstract: This study aimed to establish a new rapid and simple method for the quantitative determination of riboflavin in biological samples, namely molecular fluorescence differential standard addition method. The results showed that the riboflavin content in yolks determined by the method was 402 μg/ 100 g with relative standard deviation (RSD) of less than or equal to 1.5% (n = 6). The recoveries of the analyte from spiked samples ranged between 92.0% and 104%. The limit -3 -2 of detection (LOD) of the method was 5.76 × 10 μ / × μ /