中国食品添加剂Issue(6)：254-257,4.
磷脂酶反应体系中丝氨酸含量的测定
Contents determination of serine in lecithin enzyme reaction system
朱雄伟 1李卫朋 1苏腾甲 1刑彦君2
作者信息
- 1. 武汉工程大学化工与制药学院,绿色化工过程省部共建教育部重点实验室,武汉430074
- 2. 河南省科学院化学研究所有限公司,郑州450002
- 折叠
摘要
Abstract
Phospholipase is a kind of special ester hydrolase and has a unique property of transphosphatidylation, which can hydrolyze phospholipids into phosphatidic acid and the relevant hydroxy compounds. The reaction of lecithin and serine in water is catalyzed by transphosphatidylation. The conversion rate of serine is determined by the decrement of serine. Contents of serine was detected by ninhydrin - spectrophotometric and the serine maximum absorption wavelength was also determined. The pH value of buffer solutions, dosage of ninhydrin and reaction time were discussed. The result showed that the serine maximum absorption wavelength was 570 nm, determination of serine was more precisely when the pH value of buffer solution was 6. 0, dosage of ninhydrin was 1. 4 mL and the reaction time was 30 min.关键词
磷脂酶反应体系/茚三酮-分光光度法/丝氨酸/含量测定Key words
lecithin enzyme reaction system/ methods of ninhydrin spectrophotometric/ serine/ contents determination分类
医药卫生引用本文复制引用
朱雄伟,李卫朋,苏腾甲,刑彦君..磷脂酶反应体系中丝氨酸含量的测定[J].中国食品添加剂,2012,(6):254-257,4.
