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目的:在不同反应温度、酸度条件下,探讨氨基酸分析仪对测定不同前处理条件下对氨基酸测定的影响。方法:消化温度为100~130℃,反应酸度为1.0~4.0 ml浓盐酸,氨基酸测定按(GB/T 5009.124-2003)食品中氨基酸的测定方法进行。结果:反应温度在90~130℃时,样品回收率82.1%~106.1%(P<0.01),最佳反应温度为110℃;浓盐酸加入量为0.5~2.5 ml时,样品回收率为86.9%~103.6%(P<0.05),最佳反应酸度为1.5 ml。结论:氨基酸分析仪测定牛奶中氨基酸时,体系中反应温度和酸度对测定有较大影响,必须加以控制,才能确保测定结果有理想的精密度和足够的准确度。
OBJECTIVE: To investigate the effect of amino acid analyzer on determination of amino acids under different pretreatment conditions under different reaction temperature and acidity conditions. Methods: The digestion temperature was 100 ~ 130 ℃ and the reaction acidity was 1.0 ~ 4.0 ml concentrated hydrochloric acid. The determination of amino acids was carried out according to the method of determination of amino acids in food (GB / T 5009.124-2003). Results: The recoveries of the samples ranged from 82.1% to 106.1% at 90-130 ℃ (P <0.01), and the optimum reaction temperature was 110 ℃. When the concentration of hydrochloric acid was 0.5-2.5 ml, the sample recovery was 86.9% ~ 103.6% (P <0.05), the best reaction acidity was 1.5 ml. Conclusion: Amino acid analyzer for the determination of amino acids in milk, the reaction temperature and acidity of the system have a greater impact on the determination and must be controlled in order to ensure that the determination of the results of an ideal precision and sufficient accuracy.