气相色谱-质谱联用法鉴别调味品中动物性和植物性蛋白水解液  

Identification of animal and vegetable condiments in protein hydrolysates with GC/MS

作　　者：牟志春[1] 赵华梅[1] 徐琴[1] 江志刚[1] 郝鹏飞[1] 郑诗翔[1] 

机构地区：[1]山东出入境检验检疫局技术中心,山东青岛266000

出　　处：《中国调味品》2011年第1期116-120,共5页China Condiment

基　　金：山东出入境检验检疫局科研计划资金资助(SK07-2002)

摘　　要：建立了精确测定水解蛋白类调味品中胆固醇、豆固醇、谷固醇和菜油固醇等甾族化合物的气-质联用法,方法最低检测限（3 S/N）为0.20μg/mL,用标准加入法进行回收试验,测得回收率在82.1%-92.8%之间。确定以胆固醇为特征指标,建立起判别水解蛋白类调味品中是否存在动物性蛋白质成分方法。经对大量实际样品和模拟样品的检测,证实本方法行之有效,可应用于进出口水解蛋白类调味品的检验。In this paper,GC/MS was applied to the determination of hydrolyzed proteins condiments cholesterol,stigmasterol,sitosterol,and vegetable oil sterols and other sterols.Detection limit（3 S/N） of the method was found to be 0.20 μg/mL.Test for recovery was made by standard addition method,values of recovery were found in the range of 82.1%-92.8%.This set is characterized by cholesterol targets,establish a hydrolyzed proteins determine the existence of condiments methods of animal protein ingredients.The simulation of a large number of samples and samples of the actual measurements,confirm that this method is effective,can be applied to import and export of hydrolyzed proteins condiment test.

关 键 词：GC/MS 胆固醇 甾族化合物 调味品 

分 类 号：TS207.7[轻工技术与工程—食品科学]