|本期目录/Table of Contents|

[1]王萍萍,倪辉,姜泽东,等.离子色谱法测定常见海藻及琼脂中的硫酸根含量[J].集美大学学报(自然科学版),2016,21(1):29-34.
 WANG Ping-ping,NI Hui,JIANG Ze-dong,et al.Analysis of Sulfate Contents in Common Seaweeds and Agars by Ion Chromatography[J].Journal of Jimei University,2016,21(1):29-34.
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《集美大学学报(自然科学版)》[ISSN:1007-7405/CN:35-1186/N]

卷:
第21卷
期数:
2016年第1期
页码:
29-34
栏目:
水产、食品与生物工程
出版日期:
2016-01-28

文章信息/Info

Title:
Analysis of Sulfate Contents in Common Seaweeds and Agars by Ion Chromatography
作者:
王萍萍1倪辉123姜泽东123杨远帆123朱艳冰123肖安风123李利君123杜希萍123陈峰14
(1.集美大学食品与生物工程学院,福建 厦门 361021;2.福建省食品微生物与酶工程重点实验室,福建 厦门 361021;3.厦门市食品与生物工程技术研究中心,福建 厦门 361021;4.美国克莱姆森大学食品科学、营养与包装科学系,美国 南卡罗琳娜州 29634)
Author(s):
WANG Ping-ping1NI Hui123JIANG Ze-dong123YANG Yuan-fan123ZHU Yan-bing123XIAO An-feng123LI Li-jun123DU Xi-ping123CHEN Feng14
(1.College of Food and Biological Engineering,Jimei University,Xiamen 361021,China;2.Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering,Xiamen 361021,China;3.Research Center of Food Biotechnology of Xiamen City,Xiamen 361021,China;4.Department of Food,Nutrition and Package Science,Clemson University,South Carolina 29634,United States)
关键词:
离子色谱琼脂海藻内标法硫酸根
Keywords:
ion chromatographyagarseaweed foodinternal standard methodsulfate
分类号:
-
DOI:
-
文献标志码:
A
摘要:
为测定常见海藻及琼脂中的硫酸根含量,建立了测定硫酸根含量的离子色谱内标法,对6种琼脂和5种海藻中的硫酸根含量进行测定.结果表明:选择KNO3作为内标物,硫酸根的质量浓度在10~45 mg/L范围内线性关系良好(R2>0.999),加标回收率为93.1%~106.4%.该方法测得的琼脂中硫酸根质量分数在0.25%~1.21%之间,海带、紫菜、麒麟菜、红毛菜和江蓠中硫酸根质量分数分别为2.58%、3.86%、10.62%、2.42%和1.01%,其中麒麟菜的显著高于其他4种海藻的(P<0.05)
Abstract:
In order to investigate the sulfate contents in common seaweeds and agars,five seaweeds and six agars were analyzed by using an internal standard with ion chromatography (IC),which was then used to calculate the sulfate content.The result showed that the chosen KNO3 was more suitable as the internal standard for quantify of SO42-.The contents of SO42- exhibited well linearity in a range of 10~45 mg/L(R2 >0.999),and the recoveries were 93.1%~106.4%.By using the above method,sulfate contents exhibited a range from 0.25% to 1.21% in different agars,besides,the sulfate contents of kelp,nori,echeuma,bangia and gracilaria were 2.58%,3.86%,10.62%,2.42% and 1.01%,respectively.In addition,the sulfate content of echeuma was significantly higher than that of the others(P<0.05).

参考文献/References:

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备注/Memo

备注/Memo:
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更新日期/Last Update: 2016-03-11