荧光法测定菠菜焯水过程中维生素B<sub>2</sub>的流失——荧光法测定维生素B<sub>2</sub>的实验拓展

引用本文: 黄洋祺, 李誉, 李常耕, 朱颜, 孙维嘉, 范春涵, 李琰, 丁飞, 张晓光, 孔德明. 荧光法测定菠菜焯水过程中维生素B₂的流失——荧光法测定维生素B₂的实验拓展[J]. 大学化学, 2023, 38(10): 274-279. doi: 10.3866/PKU.DXHX202302036 shu

Citation: Yangqi Huang, Yu Li, Changgeng Li, Yan Zhu, Weijia Sun, Chunhan Fan, Yan Li, Fei Ding, Xiaoguang Zhang, Deming Kong. Fluorescent Detection of Vitamin B₂ Loss from Spinach during Blanching Treatment: Extended Experiment of Vitamin B₂ Detection by Fluorescence[J]. University Chemistry, 2023, 38(10): 274-279. doi: 10.3866/PKU.DXHX202302036 shu

荧光法测定菠菜焯水过程中维生素B₂的流失——荧光法测定维生素B₂的实验拓展

南开大学化学学院, 南开大学实验教学中心, 天津 300071

通讯作者: 孔德明,Email:kongdem@nankai.edu.cn

摘要: “荧光法测定维生素B₂ (VB₂)的含量”是本科生仪器分析教学中一个常用实验，但存在实验内容偏少、学生锻炼不足等问题。菠菜是一种VB₂含量较高的绿色蔬菜，但食用前焯水去除草酸的过程不可避免地造成VB₂的部分流失。本实验在证明荧光法可用于测定菠菜焯水过程中VB₂析出量的基础上，提出将不同焯水时间下VB₂流失率的测定丰富到本科实验的教改思路。该思路不仅极大地丰富了原有的实验内容，而且新颖有趣、贴近生活，既可提升学生的学习兴趣，又有助于帮助学生培养学以致用的能力。

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English

Fluorescent Detection of Vitamin B₂ Loss from Spinach during Blanching Treatment: Extended Experiment of Vitamin B₂ Detection by Fluorescence

Experimental Teaching Center, College of Chemistry, Nankai University, Tianjin 300071, China

Corresponding author: Deming Kong, kongdem@nankai.edu.cn

Received Date: 16 February 2023
Revised Date: 17 March 2023

Abstract: “Fluorescent detection of vitamin B₂ (VB₂)” is a commonly used experiment in undergraduate students’ instrumental analysis course; however, it provides limited experimental content and inadequate training for students. Spinach is a green vegetable with relatively high VB₂ content, but the blanching treatment, which is used to remove oxalic acid, inevitably results in the partial loss of VB₂. Herein, we demonstrate that fluorescent analysis can be used to determine the amount of VB₂ released from spinach during blanching treatment. Based on this, we propose a teaching reform idea of adding measurement of the time-dependent VB₂loss rate during blanching to undergraduate experimental education. This would not only greatly enrich the original experimental content, but also make the experiment more interesting and relevant to human life, and improve students’ ability to apply what they have learned to practical problems.

Key words:

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  孙吉峻, 陈前, 俞继榕, 赵全芹. 大学化学, 2023, 38 (7), 183.
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  李文友, 丁飞. 仪器分析实验. 第2版. 北京:科学出版社, 2021:63-64.
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荧光法测定菠菜焯水过程中维生素B₂的流失——荧光法测定维生素B₂的实验拓展

通讯作者: 孔德明,Email:kongdem@nankai.edu.cn

English

Fluorescent Detection of Vitamin B₂ Loss from Spinach during Blanching Treatment: Extended Experiment of Vitamin B₂ Detection by Fluorescence

Corresponding author: Deming Kong, kongdem@nankai.edu.cn

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荧光法测定菠菜焯水过程中维生素B2的流失——荧光法测定维生素B2的实验拓展

通讯作者: 孔德明,Email:kongdem@nankai.edu.cn

English

Fluorescent Detection of Vitamin B2 Loss from Spinach during Blanching Treatment: Extended Experiment of Vitamin B2 Detection by Fluorescence

Corresponding author: Deming Kong, kongdem@nankai.edu.cn

CCS Chemistry：嵌段共聚物自组装成 “三明治”二维有机材料，实现纳米级压力传感功能

CCS Chemistry：颜徐州、鲍哲南： 你的皮肤可能是一片SPMs

CCS Chemistry：工作高效不疲劳，只须让催化剂动起来

CCS Chemistry：静电组装导向聚合- 聚电解质纳米凝胶量化制备新策略

CCS Chemistry：金黄色葡萄球菌醛基脱氢酶是如何识别特异性底物的？

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通讯作者: 陈斌, bchen63@163.com

中国化学会秘书处

荧光法测定菠菜焯水过程中维生素B₂的流失——荧光法测定维生素B₂的实验拓展

Fluorescent Detection of Vitamin B₂ Loss from Spinach during Blanching Treatment: Extended Experiment of Vitamin B₂ Detection by Fluorescence

CCS Chemistry：颜徐州、鲍哲南：你的皮肤可能是一片SPMs