【摘要】 建立了紫外可见分光光度法测定大蒜粉的蒜酶活力,对显色条件进行了优化,并进行了方法学验证。结果表明,最佳显色条件为:2,4-二硝基苯肼溶液浓度为5.0 mmol·L^-1、反应时间为9 min、氢氧化钠溶液浓度为2.5 mol·L^-1、显色时间为5 min。丙酮酸钠浓度在0.01～0.10μmol·mL^-1范围内与吸光度线性关系良好（R²=0.9999）,蒜酶活力的平均加标回收率为98.1%（RSD=1.8%,n=9）。该方法稳定可靠、精密度好、准确度高,可用于大蒜粉蒜酶活力的测定及大蒜冻干工艺的评价。更多还原

【Abstract】 We established a UV-Vis spectrophotometry for the determination of alliinase activity in garlic powder, optimized the coloration conditions, and verified the methodology.The results show that the optimal coloration conditions are determined as follows: the concentration of 2,4-dinitrophenylhydrazine solution is 5.0 mmol·L^-1,the reaction time is 9 min, the concentration of sodium hydroxide solution is 2.5 mol·L^-1,and the coloration time is 5 min.There is a good linear relationship between the concentration of sodium pyruvate and absorbance in the range of 0.01-0.10 μmol·mL^-1（R²=0.9999）,and the average adding standard recovery of alliinase activity is 98.1%（RSD=1.8%,n=9）.The method is stable and reliable with good precision and high accuracy, which can be used for the determination of alliinase activity in garlic powder and the evaluation of garlic freeze-drying process.更多还原