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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

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

“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.
- Experimental teaching reform,
- Fluorescence,
- Vitamin B₂,
- Spinach,
- Extended experiment
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Fluorescent Detection of Vitamin B₂ Loss from Spinach during Blanching Treatment: Extended Experiment of Vitamin B₂ Detection by Fluorescence