生鮮野菜に使用されたリン酸の簡易検査法

概要

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A simple and rapid method for the analysis of inorganic phosphates used for the treatment of vegetables is described. Inorganic phosphates were extracted with water from the vegetable. The extract was mixed with Mo (V)-Mo (VI) color-producing reagent, and the mixture heated at 120-140℃ for 10-15min in order to hydrolyze polyphosphates to orthophosphates. The resultant orthophosphates were allowed to react with the Mo (V)-Mo (VI) reagent to from a heteropoly blue complex. Inorganic phosphates were visually semi-quantitative in comparison with a standard solution. When the method was applied to commercial vegetables, it was found that ginger tuber was treated with phosphate more frequently than the other vegetables. This method was applicable to the quantitative analysis by measurement of absorbance at 820 nm.
公益社団法人日本薬学会の論文
1991-10-31