豆制品中胰蛋白酶抑制剂活性测定方法的改进  

Improvement method of determination trypsin inhibitor activity in soybean products

作　　者：李越佳 LI Yuejia(Liaoning Food Inspection and Testing Institute,Shenyang 110170)

机构地区：[1]辽宁省食品检验检测院,沈阳110170

出　　处：《中国食品添加剂》2022年第7期212-218,共7页China Food Additives

基　　金：辽宁省检验检测认证中心第一批青年人才创新创业项目(SC20190114)。

摘　　要：为优化大豆胰蛋白酶抑制剂的检测条件,以中黄13号大豆为原料,在GB 5009.224—2016的基础上,以吸光值为指标,进行单因素实验,探究L-BAPA用量,反应温度和反应时间对豆制品中胰蛋白酶抑制剂活性检测的影响。通过正交试验得到最佳反应条件为:L-BAPA用量40mg,反应温度38℃,反应时间12min。此时吸光值为0.3952,符合标准要求。在此条件下测得自制生豆浆胰蛋白酶抑制剂活性为1.973mg/g。三个因素均对结果有显著影响,其顺序为:反应时间>L-BAPA用量>反应温度,其中反应时间具有极显著影响。该方法操作简洁,成本较低,重复性好,回收率高。该方法同样适用于市售豆制品的胰蛋白酶抑制剂活性检测。In order to optimize the detection conditions of soybean trypsin inhibitor,a single factor experiment was conducted to explore effects of l-BAPA dosage,reaction temperature and reaction time on detection of trypsin inhibitor activity of soybean products.Zhonghuang No.13 soybean was used as raw material.Based on GB 5009.224—2016,light absorption value was selected as an indicator.The optimum reaction conditions were:L-BAPA 40mg,reaction temperature 38℃,reaction time 12min.With the above conditions,the absorbance value was 0.3952,which met the standard requirements.The trypsin inhibitor activity of homemade raw soybean milk was 1.973mg/g.The three factors all had significant effects on the results,and the order was:reaction time>L-BAPA amount>reaction temperature.The reaction time is the most significant effect.This method has the advantages of simple operation,low cost,good repeatability and high recovery rate.This method can also be used to detect trypsin inhibitor activity of commercial soybean products.

关 键 词：豆制品 胰蛋白酶抑制剂 正交试验 测定 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS214.9[轻工技术与工程—食品科学与工程]