胡萝卜汁中白色沉淀主要成分的分析和鉴定

被引：1

作者：

肖维

张燕

吴继红

胡小松

廖小军

机构：

[1] 中国农业大学食品科学与营养工程学院果蔬加工研究中心

来源：

食品工业科技 | 2008年 / 09期

关键词：

白色沉淀; 草酸钙; IC; HPLC; ICP-AES;

D O I：

10.13386/j.issn1002-0306.2008.09.016

中图分类号：

TS255.5 [蔬菜加工食品];

学科分类号：

摘要：

胡萝卜汁在贮藏过程中,瓶底会出现白色沉淀,本文对其主要成分进行了分析和鉴定。首先通过离子色谱法(IC)测定得到白色沉淀中含有少量无机阴离子,再通过高效液相色谱法(HPLC)对白色沉淀中的草酸根(C2O24-)、苹果酸根(C4H4O25-)和柠檬酸根(C6H5O37-)进行测定,得到其含量分别为59.67%、9.83%和4.53%;用电感耦合等离子体-原子发射光谱法(ICP-AES)测定得到Ca2+、Mg2+、Ba2+和Fe2+的含量分别为26.56%、0.017%、0.015%和0.0059%,这些数据表明,白色沉淀的主要成分为草酸钙。

引用

页码：73 / 76

页数：4

共 7 条

[1]

Effect of hydrocolloids on pulp sediment, white sediment, turbidity and viscosity of reconstituted carrot juice[J] . Chulin Liang,Xiaosong Hu,Yuanying Ni,Jihong Wu,Fang Chen,Xiaojun Liao.Food Hydrocolloids . 2006 (8)

[2]

Characterization of polymorphic solid-state changes using variable temperature X-ray powder diffraction[J] . Milja Karjalainen,Sari Airaksinen,Jukka Rantanen,Jaakko Aaltonen,Jouko Yliruusi.Journal of Pharmaceutical and Biomedical Analysis . 2005 (1)

[3] Morphological control of calcium oxalate particles in the presence of poly-(styrene-alt-maleic acid) [J].

Yu, JG ;

Tang, H ;

Cheng, B ;

Zhao, XJ .

JOURNAL OF SOLID STATE CHEMISTRY, 2004, 177 (10) :3368-3374

[4] Determination of mineral nutrients and toxic elements in Brazilian soluble coffee by ICP-AES [J].

dos Santos, ÉJ ;

de Oliveira, E .

JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 2001, 14 (05) :523-531

[5]

Effect of Cooking on the Soluble and Insoluble Oxalate Content of Some New Zealand Foods[J] . G.P. Savage,L. Vanhanen,S.M. Mason,A.B. Ross.Journal of Food Composition and Analysis . 2000 (3)

[6] Quantitative determination of carotene stereoisomers in carrot juices and vitamin supplemented (ATBC) drinks [J].

Marx, M ;

Schieber, A ;

Carle, R .

FOOD CHEMISTRY, 2000, 70 (03) :403-408

[7] Stability of carotenoids and vitamin A during storage of carrot juice [J].

Chen, HE ;

Peng, HY ;

Chen, BH .

FOOD CHEMISTRY, 1996, 57 (04) :497-503

← 1 →