紫外分光光度法测定陈皮类茶饮料的酶解效果
Enzymes Effect of Dried Tangerine or Orange Peel Tea by Ultraviolet Spectrophotometry
李循则 1郭乃菲 1江科新 1王雪 1李思洁1
作者信息
- 1. 辽宁中医药大学药学院,辽宁大连116600
- 折叠
摘要
[目的]使用紫外分光光度测定陈皮类茶饮料的酶解效果.[方法]全波长扫描,确定陈皮类茶饮料样品的吸收峰,再用紫外分光光度法确定样品OD值并换算出T值,研究酶解效果.[结果]方法精密度的相对标准偏差为0.086%,方法稳定性的相对标准偏差为0.210%,灵敏度比感官评价至少高125倍.[结论]用紫外分光光度法研究酶解效果的方法具有较好的精密度、较高的灵敏度和较好的稳定性.
Abstract
[Objective] The aim was to determine enzymes effect of dried tangerine or orange peel tea by ultraviolet spectrophotometry. [Method] Full wavelength scanning was used to determine the absorption peak of the dried tangerine or orange peel tea drinks, and then the sample OD value was determined by UV spectrophotometry, and figured out T value.[Result]The relative standard deviation of the stability of the method was 0.086%;the RSD relative standard deviation of the stability of the method was 0.210%, and the sensitivity was higher than sensory evaluation at least 125 times.[ Conclusion] Effect of enzyme solution is studied with UV spectrophotometry , and the method has good precision, high sensitivity and good stability.
关键词
紫外分光光度法/陈皮/橙皮苷/准确度/精密度Key words
Ultraviolet spectrophotometry/Dried tangerine or orange peel/Orange peel glucoside/Accuracy/Precision precision引用本文复制引用
出版年
2017
国家科技期刊平台
NSTL
维普
万方数据