Study on the effect of naphthalic acetic acid on the vitamin c of mungbean sprouts and its residues
CHEN Gongxuan1,2，WANG Xing1，ZHANG Hongquan1,2， DENG Yinghua1,2
1.Department of Chemistry and Life Science， Hubei University of Education， Wuhan， 430205， China；2.Hubei Key Laboratory of Purification and Application of Plant Anti-cancer Active Ingredients，Hubei University of Education， Wuhan， 430205， China
Abstract：In this paper， the effects of naphthalene acetic acid (NAA) on vitamin c metabolism of mungbean sprouts were studied by using control culture. After mungbean sprouts were extracted using 80% methanol， the method for the determination of NAA residues in mungbean sprouts was established by high performance liquid chromatography with ultraviolet detection. The NAA was separated with C18 column. The methanol and phosphoric acid-sodium hydroxide buffer solution (0.01 mol·L－1， pH＝3.0) (70∶30， V/V) was used as mobile phase. The column temperature was 40 ℃， and UV detection wave length was 220 nm. The results showed vitamin c content was the highest when NAA concentration was 0.19 μg·mL－1. The linear relationship of NAA was good in the range of 0.5～30 μg·mL－1， and the correlation coefficient (R2) was 0.9997. The limit of detection of the method was 0.01 μg·mL－1， and the recovery range was between 100.2%～110.6%. The method is simple， rapid and can be used for the determination of NAA residues.
陈功轩,王 杏,张洪权,邓樱花,. 萘乙酸对绿豆芽维生素C的影响及其残留量的研究[J]. 华中师范大学学报(自然科学版), 2020, 54(2): 224-229.
CHEN Gongxuan,WANG Xing,ZHANG Hongquan,DENG Yinghua,. Study on the effect of naphthalic acetic acid on the vitamin c of mungbean sprouts and its residues. journal1, 2020, 54(2): 224-229.
2020, Vol. 54 
