天然燕麦中维生素B12的测定中2种微生物法前处理方式的比较

Comparison of 2 kinds of microbial pretreatment methods for the determination of vitamin B12 in natural oat

中文关键词:  维生素B12  微生物法  天然燕麦  酶解处理

英文关键词:vitamin B12  microbiological method  natural oat  digestion process

中文摘要:

      目的 研究使用微生物法对燕麦中维生素B12测定的可行性。方法 以国标法为基础, 采用标准前处理方式和添加淀粉酶的前处理方式分别对6份燕麦中的维生素B12进行测定, 比较2种不同前处理方式对检测结果的影响。结果 国标法测定的标准曲线在维生素B12的浓度为0.01~0.1 ng范围内具有良好的线性关系(r2=0.995)。前处理过程中加入20 mL浓度为1%的α-淀粉酶溶液可充分提取出燕麦样品中的维生素B12。标准处理法的最大相对标准偏差(relative standard deviation, RSD)为10.2%, 酶解处理法最大RSD为8.83%。结论 对于燕麦中维生素B12的测定, 酶解处理法有更好的适用性, 检测结果更为可靠。

英文摘要:

      Objective To research the feasibility of the determination of vitamin B12 using microbial method. Methods On the basis of national standard method, the vitamin B12 content in 6 oat samples was determined by standard pre-treatment method and adding amylase before treatment, comparing the effect of 2 different pretreatment methods on the results. Results The standard curve of vitamin B12 by national standard method had a good linear relationship in the range of 0.01~0.1 ng with r2 was 0.995. The vitamin B12 in oat samples could be extracted fully by adding 20 mL alpha amylase solution whose concentration was 1% in the process of pretreatment. The maximum relative standard deviation (RSD) of the standard treatment method was 10.2%, and the maximum RSD of enzymatic hydrolysis was 8.83%. Conclusion Enzyme treatment method has better applicability, and the test results are more reliable For the determination of vitamin B12 in natural oat.