微波消解技术在氨基酸分析中的应用研究  

Application of microwave digestion method in analysis of amino acid

作　　者：吴英婷[1] 付文卓[1] 郑美青[1] 赵淑锐[1] 薛冰[1] 

机构地区：[1]首都医科大学医学与测试中心,北京100069

出　　处：《食品科技》2016年第8期260-264,共5页Food Science and Technology

摘　　要：目的:建立微波消解法应用于氨基酸分析的水解蛋白方法。方法:以米粉、面粉、燕麦粉、油条粉作为研究对象,分别比较了常规酸水解和微波消解法对4种样品前处理后氨基酸测定结果的影响。实验结果表明,微波消解水解蛋白的最佳条件是150℃,15 min;该微波消解法与常规酸水解法无显著性差异。4种样品采用微波消解法水解蛋白质,氨基酸测定结果RSD值均小于5%。结论:微波消解法的稳定性好、用时短,可替代现有的常规酸水解方法,便于快速检测批量样品。Objective： To establish the microwave digestion method to hydrolysis protein in analysis of amino acids. Methods： Rice, flour, oatmeal and twisted dough-strips powder were research objects. Respectively compared with the results of routine acid hydrolysis and microwave digestion methods in four samples.The results showed that the best condition of microwave digestion was 150 ℃, 15 min. the microwave digestion method and routine method were not significant difference. The results showed that the relative standard errors for analysis of each of the four samples were less than 5%. Conclusion： Microwave digestion method have good stability, shorten the analysis time, and can be used an alternative to replace the routine acid hydrolysis, for analysis mass samples rapidly.

关 键 词：常规水解 微波水解 稳定性 

分 类 号：TS207.3[轻工技术与工程—食品科学]