食品科技2024,Vol.49Issue(1) :340-343.

多阶导数紫外光谱法测定肉桂醛氧化产物

Determination of Cinnamaldehyde Oxidation Products by Multi-order Ultraviolet Derivative Spectrometry

王靖 李梅兰 辛永超 蒙庆鑫 钟炜明 李伟光
食品科技2024,Vol.49Issue(1) :340-343.

多阶导数紫外光谱法测定肉桂醛氧化产物

Determination of Cinnamaldehyde Oxidation Products by Multi-order Ultraviolet Derivative Spectrometry

王靖 1李梅兰 1辛永超 1蒙庆鑫 1钟炜明 1李伟光1
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作者信息

  • 1. 广西大学化学化工学院,广西南宁 530004
  • 折叠

摘要

为监测肉桂醛在常温常压条件下的氧化过程,对肉桂醛及其氧化产物肉桂酸、苯甲醛和苯甲酸的紫外光谱进行三阶导数处理.结果表明,苯甲醛一阶导数值、肉桂酸二阶导数值、苯甲酸和肉桂醛三阶导数值能消除相互干扰,且在质量浓度一定范围内有良好的线性关系.该方法可用于肉桂醛氧化过程的快速检测.

Abstract

In order to monitor the oxidation of cinnamaldehyde under normal temperature and pressure,the ultraviolet spectra of cinnamaldehyde and its oxidation products,cinnamic acid,benzaldehyde and benzoic acid were treated with third derivatives processing.The results indicated that one-derivative peak for benzaldehyde,the second-derivative peak for cinnamic acid and the third-derivative peak for benzoic acid and cinnamaldehyde respectively had a good linear relationship with its mass concentration.Therefore,this methed can be used for rapid determination of cinnamaldehyde oxidation process.

关键词

多阶导数紫外光谱法/肉桂醛氧化/苯甲醛/肉桂酸/苯甲酸

Key words

multi-order ultraviolet derivative spectrometry/cinnamaldehyde oxidation/benzaldehyde/cinnamic acid/benzoic acid

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基金项目

广西壮族自治区创新驱动发展专项(AA17204087-20)

出版年

2024
食品科技
北京市粮食科学研究所

食品科技

CSTPCD北大核心
影响因子:0.622
ISSN:1005-9989
参考文献量6
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