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本文介绍了粮食经碱水解后,用荧光法测定其色氨酸的一种方法。该方法具有简便、灵敏度高(最低检出限为5ng/ml,平均回收率为96%)、线性范围宽等优点。色氨酸是必需氨基酸中重要的限制氨基酸之一,也是评定食品营养成份的重要因素。常规氨基酸分析中,蛋白质经酸水解而破坏了色氨酸,不能准确测其含量,必须采取其他水解处理。用酶法水解从蛋白质中分离色氨酸,操作复杂,成本较高。本文采用5N 氢氧化钠145℃水解,于Ex280nm,Em330nm 处测定荧光强度。方法简便易行,重现性良好,适于常规分析。
This article describes a method of measuring tryptophan by fluorescence after alkali hydrolysis. The method has the advantages of simple, high sensitivity (minimum detection limit of 5ng / ml, an average recovery of 96%), a wide linear range. Tryptophan is one of the essential amino acids in essential amino acids and is an important factor in assessing the nutritional content of foods. Conventional amino acid analysis, the protein by acid hydrolysis destroyed tryptophan, can not accurately measure its content, you must take other hydrolysis. Isolation of tryptophan from proteins by enzymatic hydrolysis is complicated and costly. In this paper, 5N sodium hydroxide 145 ℃ hydrolysis, measured at Ex280nm, Em330nm fluorescence intensity. The method is simple, reproducible and suitable for routine analysis.