| 微量淀粉含量测定的新方法研究 |
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| 引用本文： | 张建刚,李生泉,张丽.微量淀粉含量测定的新方法研究[J].安徽农业科学,2009,37(26). |
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| 作者姓名： | 张建刚 李生泉 张丽 |
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| 作者单位： | 山西农业大学文理学院,山西太谷,030801;山西农业大学现代教育技术学院,山西太谷,030801 |
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| 基金项目： | 山西农业大学校青年基金项目 |
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| 摘 要： | 目的]建立一种利用荧光测定淀粉含量的新方法。方法]利用荧光分析法的特点,对荧光试剂、反应温度和时间等影响淀粉含量测定的各因素进行优化,建立测定淀粉含量的新方法。结果]选用丁基罗丹明B作为荧光试剂,当其反应浓度为2.0μmol/L时,其荧光强度和浓度呈很好的线性关系;碘的最佳反应浓度为0.8μg/m l,此时丁基罗丹明B的荧光猝灭程度和碘的浓度呈良好线性关系;反应的最佳温度为25℃;反应时间为0.5~2.0 h;在最佳实验条件下,淀粉在一定浓度范围内与荧光增强程度呈线性关系,线性方程为△F=7.097w+44.897,相关系数r=0.998 3,检测限为2.5×10-5g/m l,最低可检测到1.0×10-5g/m l的淀粉。结论]该方法准确、可靠,可用于微量淀粉含量的测定。
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| 关 键 词： | 淀粉含量 碘 丁基罗丹明B 测定 |
Study on a New Detection method of Trace Starch Content |
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| ZHANG Jian-gang et al.Study on a New Detection method of Trace Starch Content[J].Journal of Anhui Agricultural Sciences,2009,37(26). |
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| Authors: | ZHANG Jian-gang |
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| Institution: | ZHANG Jian-gang et al(College of Art , Science,Shanxi Agricultural University,Taigu,Shanxi 030801) |
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| Abstract: | Objective] The aim was to establish a new method for detecting starch content by fluorescence.Method] According to the characteristics of fluorescence analysis,each factor influencing starch content detection such as fluorescent reagent,reaction temperature and time were optimized and a new method for detecting starch content was established.Result] Butyl rhodamine B was selected as fluorescent reagent,when its reaction concn.was 2.0 μmol/L,its fluorescence intensity and concn.showed good linear relationship.The optimum reaction concn.of iodine was 0.8 μg/ml,then there was a good linear relationship between fluorescence quenching degree of butyl rhodamine B and iodine concn..The optimum reaction temperature and time were 25 ℃ and 0.5～2.0 h,resp.Under the optimum experimental condition,there was a good linear relationship between starch in a certain concn.and fluorescence enhancement degree.The linear equation was △F=7.097w+44.897,correlation coefficientr was 0.998 3,detection limit was 2.5×10-5 g/ml and then it could detect 1.0×10-5 g/ml starch at lowest level.Conclusion] The method was accurate and reliable,which could be used for detecting trace starch content. |
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| Keywords: | Starch content Iodin Butyl rhodamine B Detection |
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