食用酵素中肽含量的测定  

Determination of protein peptide content in edible Jiaosu

作　　者：刘泽亚 赵冉 李敏霞 张洪臣 康晓静 戴军 LIU Zeya;ZHAO Ran;LI Minxia;ZHANG Hongchen;KANG Xiaojing;DAI Jun(Shandong Tianheng Testing Co.,Ltd.,Heze,Shandong 274000,China;Shandong Tianxin Biotechnology Co.,Ltd.,Heze,Shandong 274000,China;Heze City Ecological Environment Bureau Dingtao District Branch,Heze,Shandong 274000,China;Jiangnan University State Key Laboratory of Food Science and Resources,Wuxi,Jiangsu 214122,China)

机构地区：[1]山东天衡检测有限公司,山东菏泽274000 [2]山东天欣生物科技有限公司,山东菏泽274000 [3]菏泽市生态环境局定陶区分局,山东菏泽274000 [4]江南大学食品科学与资源挖掘全国重点实验室,江苏无锡214122

出　　处：《食品与机械》2024年第9期56-60,共5页Food and Machinery

基　　金：国家十四五重点研发计划项目(编号:2022YFD2101504)。

摘　　要：[目的]准确测定食用酵素中的肽含量。[方法]将样品首先用一定浓度的三氯乙酸(TCA)沉淀去除蛋白质大分子后,再参考GB 5009.124—2016和GB/T 30987—2020关于氨基酸测定的方法,应用氨基酸分析仪分别测定样品中总的水解氨基酸含量和游离氨基酸含量,由两者之差计得肽的含量。对于原料中含有胶原蛋白的阿胶松花粉酵素复合饮料样品,参考GB/T 30987—2020第一法,即以磺酸型阳离子交换锂柱和相应的流动相梯度洗脱等色谱条件,测定样品中包括羟脯氨酸的17种水解氨基酸含量和游离氨基酸含量。[结果]在0.005~0.250μmol/mL范围内,17种氨基酸的峰面积与其相应氨基酸浓度的线性相关系数(r)均大于0.999,所有水解氨基酸和游离氨基酸含量测定的加标回收率均在95.1%~102.2%范围内,相对标准偏差(RSD)均小于5.39%。[结论]该方法较简便且准确、重复性好,可以克服现有方法易受基质影响的问题,适用于食用酵素中肽含量的测定。[Objective]This study aimed to establish a method to determine the content of peptides in edible Jiaosu accurately.[Methods]After the sample was precipitated with a certain concentration of trichloroacetic acid(TCA)to remove protein macromolecules,the total hydrolyzed amino acid content and free amino acid content in the sample were determined by amino acid analyzer according to the two national standards GB 5009.124—2016 and GB/T 30987—2020 respectively.The peptide content is calculated by the difference between the two.For samples containing collagen protein in raw materials,refer to the first method of GB/T 30987,that is,the sulfonic acid type cation exchange lithium column and the corresponding mobile phase gradient and other chromatological conditions,to determine the 17 hydrolyzed amino acid content and free amino acid content including hydroxyproline and their total content in the sample.[Results]In the range of 0.005~0.250μmol/mL,the linear correlation coefficients(r)between the peak areas of 17 amino acids and their corresponding amino acid concentrations were greater than 0.999.The recoveries of all hydrolyzed amino acids and free amino acids were in the range of 95.1%~102.2%,and the relative standard deviations(RSD)were less than 5.39%.[Conclusion]The method is simple,accurate and reproducible,and is suitable for the determination of peptide content in edible Jiaosu samples.

关 键 词：食用酵素 肽含量 游离氨基酸 水解氨基酸 羟脯氨酸 

分 类 号：TS207.3[轻工技术与工程—食品科学]