Iodoplatinate Colorimetry for the Determination of Total Flavor Sulfur in Allium

被引：0
|
作者：
Zhu Y. [1 ]
Chen L. [1 ]
Liu L. [1 ]
Yan T. [1 ]
Tan D. [1 ]
Bai B. [1 ]
机构：
[1] College of Food, Shenyang Agricultural University, Shenyang
来源：
Journal of Chinese Institute of Food Science and Technology | 2023年 / 23卷 / 09期
关键词：
allium; HPLC-ESI-MS; iodoplatinate colorimetry; sulfides;
D O I：
10.16429/j.1009-7848.2023.09.036
中图分类号：
学科分类号：
摘要：
At present, the detection methods for allium sulfides have limitations, such as technical difficulty, and single detection target. In this paper, an instantaneous method for the detection of sulfides in Allium spp. was developed using glutathione (GSH) as a standard and based on the principle of reduced sulfur bleaching iodoplatinate. The content of sulfides in six species of Allium spp. was examined using this colorimetric method. The results showed that the method had good linearity (R2>0.9997) in the linear range (0~30 μg/mL), and the lowest detection limit (LOD) was 0.26 μg/mL. The lowest quantification limit (LOQ) was 0.78 μg/mL, and the reproducibility data was 90.4%. The recoveries of GSH ranged from 80%~120%, and the coefficients of variation were 0~5%. This paper also determined that ideal testing environments were neutral or acidic. The content of sulfides in the six species of Allium spp. detected using this method was not significantly different from that measured by the high performance liquid chromatography / electro spraying ionization-mass spectrometry (HPLC-ESI-MS, derivation with dansyl chloride). This colorimetric method was developed to provide a technical reference for the rapid detection of allium sulfides in the field. © 2023 Chinese Institute of Food Science and Technology. All rights reserved.
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页码：339 / 346
页数：7
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