作　　者： ; ;

机构地区： 华南理工大学食品与生物工程学院

出　　处： 《食品科学》 2000年第5期49-53,共5页

摘　　要： 对酱油中总黄酮的Ｄａｖｉｓ法测定影响因素作了较深入研究，并优化分析过程，获得较佳操作条件。即采用ｐＨ＝１２的碱水浸提３０ｍｉｎ，然后样液在ｐＨ＝６下测定。该法的标准偏差在３．８７％范围内。平均回收率为９９．１６％。通过对两种广州酱油的测定，证明优化全分析方法的精密度和准确度好。 In this paper the determination conditions of flavones in soya sauve by Davis method were optimized.Flavonoids were extracted by dilute alkaline solution at pH12 for 30adn.Then the pH of thes solution was adjusted to 6 by citric acid solution.The content was measured by a colorimeter method.The precision (stdevp%) of this method was less than 3. 87%, and the average recovery was 99 .16% .The total content of flavonoids in two kinds of soy sauce made in Guangzhou was in the range of 45~50mg/100g.

关 键 词： 酱油 黄酮化合物 测定 优化

领　　域： [轻工技术与工程] [轻工技术与工程]