基于凯氏定氮法的杏仁露中蛋白质含量检测条件优化  

Optimization of Detection Conditions for Protein Content in Almond Drink Based on Kjeldahl Nitrogen Determination Method

作　　者：杨甲忠 王然然 高婧 李辉 YANG Jiazhong;WANG Ranran;GAO Jing;LI Hui(Chengde Testing Center for Food and Drug Control,Chengde 067001,China;Market Supervision Administration of Chengde,Chengde 067000,China)

机构地区：[1]承德市食品药品检验检测中心,河北承德067001 [2]承德市市场监督管理局,河北承德067000

出　　处：《现代食品》2023年第9期194-197,共4页Modern Food

基　　金：承德市基础研究项目“凯氏定氮法测定不同基质中蛋白质含量的条件优化研究”(202204A142)。

摘　　要：目的:对检测杏仁露中蛋白质含量的凯氏定氮法条件进行优化。方法:以蛋白质含量测定结果为指标,采用单一变量法优化半自动定氮仪测定杏仁露中蛋白质含量的最佳条件。结果:优化后的条件为取杏仁露5 g,加入硫酸铜0.3 g、硫酸钾2 g、硫酸10 mL,炭化后继续加热消化40 min,蒸馏后加入氢氧化钠溶液50 mL。测定结果均采用3份平行样的平均值,3份平行样的RSD均小于0.5%。结论:优化后条件检测杏仁露中蛋白质含量结果准确可靠,该方法更科学合理。Objective:To optimize the conditions of Kjeldahl nitrogen determination method for the determination of protein content in almond drink.Method:The optimal conditions for the determination of protein content in almond drink by semi-automatic nitrogen tester were optimized by the single variable method using the results of protein content determination as the index.Result:The optimized conditions were as follows:5 g of almond drink was sampled,0.3 g of copper sulfate was added,2 g of potassium sulfate was added,10 mL of sulfuric acid was added,the digestion was continued with heating for 40 min after charring,and 50 mL of sodium hydroxide solution was added after distillation.The average value of three parallel samples was used for all the determination results,and the RSD of the three parallel samples were less than 0.5%.Conclusion:The optimized conditions for the determination of protein content in almond drink gave accurate and reliable results,and the method is more scientific and reasonable.

关 键 词：杏仁露 蛋白质 凯氏定氮法 

分 类 号：TS278[轻工技术与工程—农产品加工及贮藏工程]