Ellman’s试剂测定脱脂豆粕中巯基含量  

Sulphydryl Content of Defatted Soy Flour Determinated by Ellman's Reagent

作　　者：田其英[1] 谌卉[1] 华欲飞[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品与生物技术学报》2008年第6期107-110,共4页Journal of Food Science and Biotechnology

基　　金：长江学者和创新团队发展计划项目(TRT0532)

摘　　要：采用3种不同方法对干热处理后的脱脂豆粕进行处理,再加入Ellman’s试剂来测定脱脂豆粕中的巯基含量。通过理论和数据分析得到,方法二即脱脂豆粕、尿素-SDS溶液和Ellman’s试剂相混合反应可用于测定脱脂豆粕中的巯基含量。The dry heated defatted soy flour was treated with three different methods respectively. then the sulphydryl content of defatted soy flour was determinated with Ellman＇s reagent. Through analyzing of the theory and the results, we concluded that method 2, namely mixed reaction of defatted soy flour, Urea-SDS solution and Ellman＇s reagent, can determined exactly sulphydryl content of defatted soy flour.

关 键 词：脱脂豆粕 Ellman’s试剂 巯基含量 方差分析 

分 类 号：TS201.21[轻工技术与工程—食品科学]