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Position: Home > Articles > Determination of Chelating Rate in Organic Trace Element Complexes FOOD SCIENCE 2009,30 (23) 508-511

有机微量元素络(螯)合物的螯合率测定方法简述

作  者:
胡晓波;谢明勇
单  位:
南昌大学食品科学与技术国家重点实验室
关键词:
有机微量元素;螯合率;螯合率的测定;凝胶过滤色谱法;有机溶剂萃取法
摘  要:
从有机微量元素的螯合率对于衡量产品的品质、调节工艺条件、研究作用机理3个方面,阐述了测定螯合率的重要意义;综述了螯合率测定的方法,对凝胶过滤色谱法和有机溶剂萃取法进行比较,指出有机溶剂萃取法测定螯合率可能具有比较好的适用性。
译  名:
Determination of Chelating Rate in Organic Trace Element Complexes
作  者:
HU Xiao-bo,XIE Ming-yong* (State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China)
关键词:
organic trace element;chelating rate;chelating rate determination;gel filtration chromatography method; organic solvent extraction method
摘  要:
In this paper, the significance of chelating rate in organic trace element complexes has been demonstrated from three points such as balancing product quality, modulating process conditions and exploring product mechanisms. Determination methods for chelating rate were reviewed here. Based on comparison, organic solvent extraction method exhibited more appli-cable than gel filtration chromatography.

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