鱼皮明胶的氨基酸组成分析  

Studies on the Amino Acid Composition of Fish Gelatin

作　　者：张怡评[1,2] 孙继鹏[1] 陈晖[1] 陈伟珠[1] 易瑞灶[1] 

机构地区：[1]国家海洋局第三海洋研究所,福建厦门361005 [2]南京中医药大学,江苏南京210046

出　　处：《食品研究与开发》2013年第3期69-72,共4页Food Research and Development

基　　金：海洋三所基本科研业务费(海三科2010014)

摘　　要：采用离子色谱法测定鱼皮明胶的氨基酸组成。建立18种氨基酸的检测方法学,并测定明胶中的各氨基酸含量,结果表明鱼皮明胶中甘氨酸含量达到18.66%,必需氨基酸含量16.40%。该方法操作简便、稳定可行,可为明胶的质量控制提供检测依据,为蛋白类产品的氨基酸检测方法提供参考。The amino acid composition of Fish Gelatin was studied by ion chromatography determination. The ion chromatography detection method of eighteen amino acid was established and the content of amino acid in fish gelatin were detected. The results showed that the content of glycine is 18.66 % and is the most in fish gelatin. The total essential amino acid is 16.40 %. The method is simple and stable, it can be used for the determination of the composition of amino acid in fish gelatin and other protein.

关 键 词：离子色谱法 鱼皮明胶 氨基酸组成 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]