茚三酮柱后衍生法测定软香酥糕点中氨基酸含量及其营养评价  

Determination of Amino Acids by Ninhydrin Post-column Derivatization in Soft Crisp Pastry and Its Nutritional Evaluation

作　　者：赵晶晶[1] 李宏梁[1] 

机构地区：[1]陕西科技大学生命科学与工程学院,陕西西安710021

出　　处：《食品科学》2011年第9期295-298,共4页Food Science

摘　　要：采用酸水解除去脂肪的软香酥糕点样品,以茚三酮为衍生试剂,采用柱后衍生高效阳离子交换色谱法,分析其氨基酸的种类与比例,并对其营养成分进行评价。软香酥糕点蛋白质的水解液中共检测出17种氨基酸,总量为7.96g/100g;其中7种为人体必需氨基酸,总含量为3.55g/100g,占氨基酸总量的44.54%;软香酥糕点蛋白质的氨基酸评分(AAS)、化学评分(CS)、必需氨基酸指数(EAAI)分别为0.930、0.474、88.54。In order to evaluate the nutritional quality of Baiyunsu soft crisp cake pasty,its amino acid composition was determined by postcolumn derivatization with ninhydrin coupled to high performance cation exchange chromatography after the sample preparation involving Soxhlet extraction and subsequent acid hydrolysis.The amino acid composition of the pastry consisted of 17 common amino acids with a total content of 7.96 g/100 g,including 7 essential ones having a total content of 3.55 g/100 g and accounting for 44.54 % of the total amino acids.Moreover,its amino acid score（AAS）,chemical score（CS） and essential amino acid index（EAAI） of protein were 0.930,0.474 and 88.54,respectively.

关 键 词：茚三酮 柱后衍生 软香酥糕点 氨基酸 营养评价 

分 类 号：TS201.4[轻工技术与工程—食品科学]