食品与发酵科技
食品與髮酵科技
식품여발효과기
SICHUAN FOOD AND FERMENTATION
2014年
3期
79-81,89
,共4页
周虹%毛建霏%罗玲%郭灵安%黄世群%叶先林
週虹%毛建霏%囉玲%郭靈安%黃世群%葉先林
주홍%모건비%라령%곽령안%황세군%협선림
微波碱水解%色氨酸%常规碱水解
微波堿水解%色氨痠%常規堿水解
미파감수해%색안산%상규감수해
microwave alkaline hydrolysis%tryptophane%conventional alkaline hydrolysis
建立了微波碱水解测定农产品样品中色氨酸含量的方法。优化后的微波水解条件为5mol/L NaOH，90℃，水解90min。样品中和后采用氨基酸自动分析仪测定色氨酸含量。样品加标回收率96.3-101.2%， RSD≤10.2%。此方法快捷、准确、高效。
建立瞭微波堿水解測定農產品樣品中色氨痠含量的方法。優化後的微波水解條件為5mol/L NaOH，90℃，水解90min。樣品中和後採用氨基痠自動分析儀測定色氨痠含量。樣品加標迴收率96.3-101.2%， RSD≤10.2%。此方法快捷、準確、高效。
건립료미파감수해측정농산품양품중색안산함량적방법。우화후적미파수해조건위5mol/L NaOH，90℃，수해90min。양품중화후채용안기산자동분석의측정색안산함량。양품가표회수솔96.3-101.2%， RSD≤10.2%。차방법쾌첩、준학、고효。
A method for determination of tryptophane in agro-products via microwave alkaline hydrolysis has been established. The optimal conditions for microwave hydrolysis were listed following: NaOH concentration 5mol/L , hy-drolysis temperature 90℃, hydrolysis time 90min. After neutralization, the sample solution was analyzed with auto-matic amino acid analyzer. The average recoveries were between 96.3-101.2% and all relative standard deviations were less than 10.2%. The proposed method is facile, accurate, and highly efficient.
