啤酒中α-氨基酸含量的分析  

Analysis of α-amino acid Content in Beer

作　　者：张丽萍[1] 李伟辉[1] 马晓贝[1] 

机构地区：[1]四川理工学院材料与化学工程系,四川自贡643000

出　　处：《酿酒科技》2007年第7期134-135,共2页Liquor-Making Science & Technology

摘　　要：采用茚三酮吸光光度法测定啤酒中的α-氨基酸含量。结果表明,在一定条件下,α-氨基酸含量(以氨基态氮表示)在0～0.32μg/mL范围内遵守朗伯比耳定律,方法的精密度(RSD)在1.2%～2.6%之间时,回收率在95%～108%之内,检出限为2.9μg/L,表观摩尔吸光系数为1.1×104L/mol·cm。本方法经用于啤酒样品分析,结果符合要求。The content of α-amino acid in beer was determined by ninhydrin absorptometry. The results suggested that α- amino acid content in the range of 0～0.32 μg/mL followed Beefs law under certain conditions. RSD of such method was 1.2 %～2.6 %, the recovery was within 95 %～108 %, the detection limit was 2.9 μg/L, and the apparent molar absorption coefficient was 1.1×10^4 L/mol·cm. Such method was applied in beer sample analysis and the results was in accord with the requirements.

关 键 词：分析检测 茚三酮 啤酒 吸光光度法 Α-氨基酸 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]