加压水解茚三酮光度法测定牛奶蛋白质  

Determination of protein in milk by spectrophotometry after decomposition under pressurized condition

作　　者：金良正 曹丽军[1] 樊宏[2] 陈夏芳[1] 黄方取 严继东[1] 胡浩军[1] 李韬[1] 

机构地区：[1]浙江省金华市疾病预防控制中心,浙江金华321000 [2]浙江省金华市婺城区疾病预防控制中心,浙江金华321000

出　　处：《中国卫生检验杂志》2009年第12期2795-2796,2839,共3页Chinese Journal of Health Laboratory Technology

摘　　要：目的：建立牛奶蛋白质的光度测定方法。方法：将牛奶稀释液与1＋1硫酸混合置于电压力锅内,于115℃～116℃、0.17～0.18MPa条件下,水解1 h,水解产生的氨基酸用茚三酮显色,分光光度法测定。结果：牛奶稀释液中蛋白质含量在0.10～0.60 mg/ml之间,与吸光度成线性,相关系数r=0.9991,最低检出浓度0.02 mg/ml,方法回收率为91%～101.7%,相对标准偏差为0.84%～2.23%。Objective：To establish a mathod for determination of protein in milk by spectrophotometry.Methods：After the milk was decomposed with H2SO4（1＋1） under pressurized condition（115℃~116℃,0.17~0.18Mpa,1 h）,the amino acids reacted with ninhydrin to form colored products and determined by spectrophotometry.Results：The linear range of the method was 0.10~0.60 mg/ml（r=0.9991）.The detection limit was 0.02 mg/ml with the recoveries of 91%~101.7% and its RSD was 0.84%~2.23%.

关 键 词：牛奶 蛋白质 加压水解 茚三酮 分光光度法 

分 类 号：O657.32[理学—分析化学]