方竹笋中氨基酸总量测定方法的研究  

Determination of total amino acids in square bamboo shoots

作　　者：龙昭航 陈美 邓雪薇 王海 孙姣 LONG Zhaohang;CHEN Mei;DENG Xuewei;WANG Hai;SUN Jiao(Guizhou Testing Technology Research and Application Center,Guiyang 550000,China)

机构地区：[1]贵州省检测技术研究应用中心,贵州贵阳550000

出　　处：《贵州科学》2022年第4期15-19,共5页Guizhou Science

基　　金：贵州科学院青年基金(黔科院J字[2021]34号)。

摘　　要：对茚三酮分光光度法测定方竹笋中氨基酸总量的方法进行探讨,建立一种方竹笋中氨基酸总量的测定方法,为方竹笋品质研究提供有效手段。方法:以方竹笋为原料,L-谷氨酸为对照品,酸水解法获取方竹笋中的氨基酸,采用茚三酮分光光度法测定方竹笋氨基酸总量,并与液相色谱法的结果进行比对。结果:在浓度0.1~0.60 mg范围内,相关系数为0.9998,平均加标回收率为98.73%,RSD=0.38%(n=6)。结论:茚三酮分光光度法测定方竹笋氨基酸总量,方法简便,重复性好,准确度高。In this paper,the method for the determination of the total amino acids in square bamboo shoots by ninhydrin spectrophotometry was established,which provided an effective means for the quality control of square bamboo shoots.Taking the square bamboo shoots as the raw materials and L-glutamic acid as the reference material,the amino acids in the bamboo shoots were obtained by acid hydrolysis method.The total amino acids in the bamboo shoots were determined by ninhydrin spectrophotometry,and the results were compared with the results by liquid chromatography.The results showed that in the range of 0.1 mg to 0.60 mg,the correlation coefficient was 0.9998,the average recovery rate was 98.73%,and the RSD was 0.38%(n=6).In conclusion,the method is simple,reproducible and accurate.

关 键 词：方竹笋 氨基酸总量 茚三酮分光光度法 

分 类 号：TS207.3[轻工技术与工程—食品科学]