活性炭纸脱色分光光度法测定食醋中的氨基酸  

Determination of amino acid in vinegar by spectrophotometry after decolored by activated carbon paper

作　　者：邱然[1] 邱林友[2] 李秋宇[1] 

机构地区：[1]北京大学化学与分子工程学院,北京100871 [2]昆明理工大学测试中心,昆明650093

出　　处：《中国调味品》2010年第8期93-95,共3页China Condiment

摘　　要：样品经水稀释后用活性炭纸过滤脱色,然后在pH 4.8的乙酸-乙酸钠缓冲溶液中,氨基酸与乙酰丙酮和甲醛显色,于400 nm处测定食醋中的氨基酸态氮。In a medium of acetic acid and sodium acetate buffer with pH 4.8,it is coloured with amino acid,acetyl acetone and formaldehyde.The amino acid in vinegar is determination by spectrophotometry at 400 nm after sample is diluted by water and decoloured with active car paper（ACP）.

关 键 词：食醋 分光光度法 氨基酸 活性炭纸脱色 

分 类 号：TS264.2[轻工技术与工程—发酵工程]