提取液酸碱度对烟草中蛋白质测定结果的影响  

Effect of Different pH of Extract on Determination of Proteins in Tobacco

作　　者：段姚俊 李维莉[2] 侯英 潘纯祥 和玉凤 

机构地区：[1]云南瑞升烟草技术(集团)有限公司,昆明650106 [2]昆明学院化学科学与技术系,昆明650214

出　　处：《湖北农业科学》2012年第13期2837-2838,2878,共3页Hubei Agricultural Sciences

摘　　要：为了考察在连续流动分析仪测定烟草中蛋白质时提取液酸碱度对测定结果的影响,分别采用不同浓度的醋酸和氢氧化钠溶液提取烤烟、白肋烟和香料烟中的蛋白质,将提取物消解后采用连续流动分析法测定样品中的蛋白质含量。结果表明,提取液酸碱度范围对烟草中蛋白质测定结果有较大的影响,中性和碱性的提取液不宜用于对烤烟、香料烟和白肋烟的提取。选择0.5%～1.5%的醋酸提取液提取烤烟,0.5%～3.0%的醋酸提取液提取香料烟和白肋烟可以得到较好的测定结果。进行样品提取液的考察可以为测定烟草中蛋白质提供参考。In order to investigate the different pH of extract on the determination of tobacco protein by continuous flow ana- lyzer, different concentrations of acetic acid and sodium hydroxide solution were used to extract the protein in flue-cured, burley and oriental tobacco, respectively. Then, the extract was digested and the protein content in sample was determined by the continuous flow method. The result showed that the pH of extract had a great impact on the determination of protein. Neutral and alkaline extract should not be used for flue-cured, burley and oriental tobacco extract. 0.5%-1.5% acetic acid extraction was selected for oriental tobacco, 0.5%-3.0% acetic acid selected for flue-cured and burley tobacco. The study of the effect of different pH of extract on determination of the proteins in tobacco could provide a reference for determination of protein in tobacco.

关 键 词：烟草 蛋白质 提取液 酸碱度 

分 类 号：O657.7[理学—分析化学]