茚三酮比色法测定聚谷氨酸含量的研究  

Research of Determination of Polyglutamic Acid by Ninhydrin Colorimetry

作　　者：王进[1,2,3] 王刚 罗丽娟[1,2,3] 万玉军 李南臻 庹有朋[1,2,3] 岳晓敏 WANG Jin;WANG Gang;LUO Li-juan;WAN Yu-jun(Sichuan Food Fermentation Industry Research & Design Institute,Wenjiang Chengdu 611130,China;Sichuan Engineering Laboratory of Food Preservative Agent by Microbial Fermentation Technology,Wenjiang Chengdu 611130,China;Sichuan Food and Fermentation Engineering Technology Center,Wenjiang Chengdu 611130,China)

机构地区：[1]四川省食品发酵工业研究设计院,成都温江611130 [2]四川省食品防腐保鲜剂微生物发酵技术工程实验室,成都温江611130 [3]四川食品发酵工程技术中心,成都温江611130

出　　处：《食品与发酵科技》2019年第2期98-101,共4页Food and Fermentation Science & Technology

基　　金：微生物发酵制取γ-聚谷氨酸高产菌株选育及发酵条件研究(四川省科技计划项目2018JY0122)

摘　　要：采用茚三酮比色法对聚谷氨酸含量进行测定。最佳的试验条件为:溶液pH 8.0,显色剂用量为1.0 mL,100℃水浴加热20 min,冷却10 min后在570 nm处测定。本方法准确、灵敏、方便、重复性好。The content of polyglutamic acid was determined by ninhydrin colorimetric method. The optimum conditions were as follows: the pH value was 8.0,and the ninhydrin was added 1.0 mL,heated 20 minutes in boil water and cooled 10 minutes,finally determined at 570 nm. The method is accurate,sensitive,convenient and reproducible.

关 键 词：聚谷氨酸 茚三酮 比色法 含量测定 

分 类 号：TS207.3[轻工技术与工程—食品科学] TQ922.1[轻工技术与工程—食品科学与工程]