大豆制品中胰蛋白酶抑制物活性测定方法的改进——多因素正交试验的应用尝试  

Improved Determination of Trypsin Inhibitor Activity in Soybean Products: A try to apply orthogonal test of multiple factors

作　　者：王朝旭[1] 秦慧生[1] 朱晓东 刘志诚[1] 

机构地区：[1]哈尔滨医科大学公卫学院营养与食品卫生学教研室

出　　处：《哈尔滨医科大学学报》1990年第5期412-415,共4页Journal of Harbin Medical University

摘　　要：本文对胰蛋白酶抑制物活性的测定方法进行了改进。应用多因素正交试验获得了最佳实验条件。最佳实验条件为样品提取液1ml(相当原样品1mg),胰蛋白酶用量4mg,保温时间为37℃15分钟。本文也探讨了胰蛋白酶与光密度的关系,并应用本文的条件和改进的方法对生豆粉和烘烤过的豆粉(150℃30分钟)中胰蛋白酶抑制物的活性进行了测定。A more sensitive and simple method is described for determination of trypsin inhibitor activity in soybean products. Orthogonal test of multiple factors can obtain the best experiment condition. That is 1ml(1mg sample)sample extract with 4mg trypsin at 37℃ for 15 min. The concentration of trypsin and its absorbance have a high positive correlation(γ=0.9997). Trypsin inhibitor activity of raw and toasted soy flour were determined by the improved method at 150℃ for 30 min and the result were 63.5 TIU/mg and 42.0 TIU/mg repectively.

关 键 词：大豆 胰蛋白酶 抑制物 正交试验 

分 类 号：R151.2[医药卫生—营养与食品卫生学]