| 食品中葡萄糖的酶—比色法分析 |
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| 引用本文： | 张宗城. 食品中葡萄糖的酶—比色法分析[J]. 中国科学技术大学学报, 1996, 26(4): 534-538 |
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| 作者姓名： | 张宗城 |
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| 作者单位： | 中国农垦北方食品监测中心 |
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| 摘 要： | 用葡萄糖氧化酶和过氧化物酶作酶试剂，苯酚和４氨基安替吡啉作显色剂比色测定食品中的葡萄糖．测定的最大吸收波长为５０５ｎｍ，酶促反应稳定时间４０ｍｉｎ．２４ｈ内重现性好，相对误差小于２％．３２种食品分析确定标准系列范围、称样量．样品测定的不确定度小于０．０９８ｍｇ／ｇ，检出限为０．００３３％．
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| 关 键 词： | 葡萄糖氧化酶，比色法，食品分析，葡萄糖测定 |
Enzymatic Colorimetric Method for the Determination of Glucose in Food |
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| Zhang Zongcheng. Enzymatic Colorimetric Method for the Determination of Glucose in Food[J]. Journal of University of Science and Technology of China, 1996, 26(4): 534-538 |
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| Authors: | Zhang Zongcheng |
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| Affiliation: | Northern Food Monitoring Center of Chinese Reclamation |
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| Abstract: | Presented in this paper is an enzymatic colorimetric method for the determination of glucose in food stuffs by means of enzymic reagents of GOD and POD and color producing reagents of phenol and 4 aminophenazone. The maximum absorbance wavelength is 505nm while the stable time for enzymic catalystic reaction is 40 minutes. Reproduction within 24 hours is excellent with the relative error being lower than 2%. This method is simple, sensitive and highly accurate, with uncertainty being less than 0.098 mg/g. |
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| Keywords: | glucose oxidase colorimetric determination food analysis glucose assay |
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