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Method for detecting content of vitamin B1 in vegetable

A detection method and vitamin technology, which can be applied to measurement devices, instruments, scientific instruments, etc., can solve the problems of cumbersome processing steps, long peak time, interference with the accuracy of quantitative analysis, etc., and achieve simple pre-processing steps and high-precision quantitative detection. , the effect of high test efficiency

Inactive Publication Date: 2019-05-03
江苏佳信检测技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] The content of vitamin B1 in vegetables is low. At this stage, the detection method of vitamin B1 content is cumbersome in pretreatment steps, takes a long time, and has poor repeatability.
In the detection process, the pretreatment method is an important link in determining the quantitative analysis, and the extraction method will have an important impact on the yield and quality of the product, thereby interfering with the accuracy of the quantitative analysis
[0005] In addition, the current quantitative analysis of vitamin B1 by high performance liquid chromatography requires high cost, long peak time, and sensitivity needs to be improved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A method for detecting vitamin B1 content in vegetables, comprising the following steps:

[0029] (1) extract vitamin B1 from the sample to be tested;

[0030] The vegetables were dried at 25°C for 48 hours, then crushed into 80-mesh granules, and then the granules were enzymatically hydrolyzed with α-chymotrypsin at 35°C for 10 hours at a pH value of 6.5. Add carboxypeptidase A to the enzymolyzed product after inactivating the enzyme, and enzymolyze it at 40°C for 20 hours at a pH of 7.5. After inactivating the enzyme, use activated carbon to adsorb and remove impurities. Alcohol is extracted to obtain an organic solution of vitamins. Pre-column derivatization of vitamin organic solutions was carried out with 5 g / L alkaline potassium ferricyanide aqueous solution.

[0031] (2) HPLC analysis of the organic solution of vitamins; the organic solution of vitamins obtained in step (1) is subjected to HPLC analysis, the conditions are: chromatographic column: Agilent Eclip...

Embodiment 2

[0036] Detect vitamin B1 content in vegetables according to the method of embodiment 1, difference is:

[0037] In step (1), the drying temperature of the vegetables is 40° C., the drying time is 20 h, and the vegetables are crushed into 150-mesh particles. Using α-chymotrypsin, the enzyme was hydrolyzed at 35° C. for 20 h at a pH value of 6.5. After inactivating the enzyme, add papain to the enzymatic hydrolysis product, and enzymolyze it at 40°C for 20 hours at a pH value of 7.0. After inactivating the enzyme, use activated carbon to adsorb and remove impurities, filter after enzymatic hydrolysis, and add dimethyl sulfoxide to the filtrate Extraction is carried out to obtain an organic solution of vitamins. Then, pre-column derivatization of the organic solution of vitamins was carried out with 8 g / L alkaline potassium ferricyanide aqueous solution.

Embodiment 3

[0039] Detect vitamin B1 content in vegetables according to the method of embodiment 1, difference is:

[0040] In step (1), the drying temperature of the vegetables is 30° C., the drying time is 30 h, and the vegetables are crushed into 100-mesh particles. Using α-chymotrypsin, the enzyme was hydrolyzed at 40° C. for 20 h at a pH value of 7.0. Add guarinase to the enzymolyzed product after inactivating the enzyme, enzymolyze at 40°C for 20 hours at pH 7.0, remove impurities by adsorption with activated carbon after inactivating the enzyme, filter after enzymatic hydrolysis, and add dimethyl sulfoxide to the filtrate Extraction is carried out to obtain an organic solution of vitamins. Then, pre-column derivatization of the organic solution of vitamins was carried out with 10 g / L alkaline potassium ferricyanide aqueous solution.

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Abstract

The invention relates to a method for detecting the content of vitamin B1 in a vegetable. The vegetable is dried at the temperature of 25-40 DEG C and then crushed into particles in 80-150 meshes, enzymatic hydrolysis is carried out on the particles, filtering is carried out after enzymatic hydrolysis, an organic solvent is added into a filtrate to implement extraction, and an organic solution ofvitamins is obtained; an alkaline potassium ferricyanide aqueous solution is used to carry out pre-column derivatization on the organic solution, high performance liquid chromatographic analysis is carried out on the organic solution of vitamins to separate the vitamin B1, and a peak area is obtained; a standard sample solution is prepared by weighing a vitamin B1 standard sample and preparing thestandard sample solution; a standard curve is established; and the peak area in the same position of a sample to be tested is compared with a standard curve to obtain the concentration of the vitaminB1.The condition of high performance liquid chromatographic analysis includes that a C18 reversed-phase column serves as a chromatographic column, a mobile phase includes 30-40 parts of methanol and60-70 parts of a sodium acetate aqueous solution by weight, the flow velocity of the mobile phase is 0.8-1.2mL / min, the column temperature is 25-35 DEG C and the sample size is 5-10 micro-liters.

Description

technical field [0001] The invention relates to the technical field of food detection, in particular to a detection method for vitamin B1 content in vegetables. Background technique [0002] Vitamins are a type of trace organic substances that humans and animals must obtain from food in order to maintain normal physiological functions. They play an important role in human growth, metabolism, and development. Although they do not participate in the formation of human cells, they also A class of organic compounds that do not provide energy to the human body, but are necessary to maintain good health. [0003] Vitamin B1 is easily oxidized in the presence of oxidants to produce dehydrothiamine, which is stable in acidic solutions but unstable in alkaline solutions, easily oxidized and destroyed by heat. [0004] The content of vitamin B1 in vegetables is relatively low. At present, the detection method of vitamin B1 content has cumbersome pretreatment steps, long time and poor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/06G01N30/34
Inventor 孙明恩朱禹王鑫
Owner 江苏佳信检测技术有限公司
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