茚三酮比色法测定秋葵中氨基酸含量条件的优化  

Optimization of detection conditions of amino acids in Okra by ninhydrin colorimetric method

作　　者：刘长姣[1] 杨越越 王妮[2] 余平[1] 

机构地区：[1]吉林工商学院粮油食品深加工吉林省高校重点实验室,长春130507 [2]长春职业技术学院食品分院,长春130000

出　　处：《中国食品添加剂》2018年第1期187-193,共7页China Food Additives

基　　金：吉林省教育厅"十二五"科学技术研究项目(2014439)

摘　　要：建立超声提取-茚三酮法检测秋葵中氨基酸含量的测定方法。考察不同影响因素对茚三酮法测定秋葵氨基酸含量的影响,得到该方法最佳反应条件;单因素和正交试验确定超声提取氨基酸的前处理条件。得到最佳检测条件:波长为560 nm、2%茚三酮显色剂用量为3 mL、pH为6、水浴温度为100℃、水浴时间为30 min;最佳提取条件为:料液比为1:95、超声时间为10 min、超声温度为40℃,得率为60.52 mg/g。利用此方法测定秋葵氨基酸含量测定结果的RSD值为1.12%,回收率均高于90%。结果证明超声提取-茚三酮法测定秋葵氨基酸含量的方法操作简便、灵敏快速、准确可靠、重复性良好,适用于秋葵中氨基酸的含量测定。Optimization of detection condition of amino acids in Okra by ninhydrin colorimetric method and effect of different influence factors on detection were studied. The optimum extraction conditions of amino acids in Okra were determined by single factor and orthogonal test. The optimum detection conditions were ：wavelength 560 nm,the ninhydrin（2%）volume 3 mL,pH 6,heating temperature 100 ℃ and heating time 30 min. The optimum extraction conditions were ：solid liquid ratio 1 ： 95,extraction time 10 min,ultrasonic temperature 40 ℃,Under the above conditions,the extraction yield was 60.52 mg/g. The RSD of amino acids＇ content in Okra detected by this method was 1.12% and the recovery was higher than 90%. The results showed that ninhydrin colorimetric method was simple,sensitive,rapid,accurate,reliable and reproducible. It was suitable for detection of amino acid content in Okra.

关 键 词：秋葵 氨基酸 茚三酮比色法 

分 类 号：TS202.3[轻工技术与工程—食品科学] O657.7[轻工技术与工程—食品科学与工程]