微波—NaOH快速水解法测定食品中色氨酸含量的研究

本文报导了微波高压罐技术快速水解食物蛋白质,荧光分光光度法测定色氨酸含量的方法。用5M NaOH溶液作水解剂,纯蛋白溶菌酶以及食品标样猪肝、甘蓝、小麦粉在微波输出功率650W水解2分15秒,65W保持2分钟时,色氨酸含量都达到高峰。t检验表明,用该条件测得的4份样品的色氨酸含量与145℃ 4小时水解法测得的色氨酸含量均无显著性差别。本方法的回收率为93.3～107％,10份溶菌酶平行测定结果的CV值为4.2％。

STUDY OF RAPID HYDROLYSIS METHOD USING MICROWAVE AND NaOH SOLUTION TO DETERMINE TRYPTOPHAN IN FOOD

This paper reported a rapid hydrolysis method of food protein using microwave oven and high pressure vessel technique. Tryptophan in hydroly-zate was determined by fluorimetric spectroscopy method. The hydrolytic agent was 5 M NaOH solution. Under the operative condition of the microwave oven (microwave output power 650W, 2 minutes 15 seconds and 65W 2 minutes) the highest tryptophan contents of the pure protein lysozymum and food SRM liver, cabbage and wheat flour were obtained. The results of the t-test showed that there was no significant difference between the tryptophan contents determined by using the operative condition of the microwave oven mentioned above and 145℃ 4h hydrolysis method. The recovery of the method was 93.3%-107%, and the coefficient of variation obtained by parallel determination of 10 lysozymum sample was 4.2%.