茚三酮比色法测定秋葵中氨基酸含量条件的优化.pdf

分析试
中国食品添加剂
.China hood Additives
茚三酮比色法测定秋葵中氨基酸含量条件的优化
刘长姣,杨越越1,王妮2,余平
(1.吉林商学院粮油食品深加吉林省高校重点实验室,长春130507;
2.长春职业技术学院食品分院,长春130000
摘要:建立超声提取茚三法检测秋葵中氨基酸含量的测定方法。考察不同影响因素对茚三法测定
秋葵氨基酸含最的影响,得到该方法最佳反成条件;単因素和正交试验确定超声提収氨基酸的前处興条件。得
到最佳检測条件:波长为560m、2%茚三酮显色剂用量为3mL、pH为6、水浴温度为100℃、水浴时问为
30min;最佧提取条件为:料液比为1:95、超市时间为10min、超声温度为40C,得率为60.52mgg。利
用此方法测定秋葵氨基酸含量测定结果的RSD值为1.12%,?收率均高于90%。结果证明超声提取茚
法测定秋氨基酸含量的方法操作简便、灵敏快速、准确可、重复性良好,适川于秋葵中氨基酸的含量
测定
关键词:秋;氨基酸;茚一酮比色法
中图分类号:TS202.30657.7文献标识码:A文章编号:1006-2513(2018)01-0187-07
Optimization of detection conditions of amino acids
in Okra by ninhydrin colorimetric method
LIU Chang-jia0 YANG Yue-yue, WANG Ni?, YU Ping
(1. Jilin Province Key Laboratory of Grain and Oil Processing of Jilin Business and Technology
College, Changchun 130507; 2. Changchun Vocational Institute of Technology Branch of Food
Changchun 13000)
Abstract: Optimization of detection condition of amino acids in Okra by ninhydrin colorimetric method and effect of
different inlluence factors on detection were studied. The oplimum extraction conditions of amino acids in Okra were
determined by single factor and orthogonal test. The optimum detection conditions were: wavelength 560 nm, the
ninhydrin(2%)volume 3ml, PH 6, heating temperature 100 C and heating time 30 min. The optimum extraction
conditions were: solid liquid ratio 1 95, extraction time 10 min, ultrasonic temperature 40 C, Under the above
conditions, the extraction yield was 60.52 mg/g. The RSD of amino acids content in Okra detected by this method
was 1.12% and the recovery was higher than 90%. The results showed that ninhydrin colorimetric method was simple
sensitive, rapid, aceurate, reliable and reproducible. It was suilable for detection of amino acid content in Okra
Key words: Okra; amino acids; ninhydrin colorimetric method
收稿日期
通讯作者
基金项目:吉林省教育厅“1二れ”科学技术研究项口(201439)
作者简介:刘长姣(1981-),女,讲师,博十,研究方向:天然产物有效成分提取与分离。
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2018年第1期
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