食品工业科技2017，Vol.38Issue(22)：263-267,5.DOI:10.13386/j.issn1002-0306.2017.22.051
橄榄果实游离氨基酸测定方法的优化
Optimization of testing method for free amino acid of Chinese olive
摘要
Abstract
The aim of this article was to exploring optimal method of testing the free amino acid of Chinese olive.The conditions of Ninhydrin Colorization method,such as pH,chromogenic agent content,heating temperature and heating time,were selected through single factor experiment,and through the methodology experiment included stability test,exactness test,repeatability test and sample recovery test to verify it.The results showed that the optimal reaction conditions of Ninhydrin Colorization method,such as the maximum absorption wavelength was 568 nm,the optimal pH of phosphate buffer was pH6.6,the optimal content of 2％ chromogenic agent was 0.5 mL,the optimal heating temperature was 100 ℃ and the optimal heating time was 25 min.The methodology validation results showed that the OD was change 0.41％ in 30 minutes,the stability of RSD was equal to 0.34％ (n =9),the exactness of RSD was equal to 0.09％ (n =9),the repeatability test of RSD was equal to 1.71％ (n =6),the sample recovery test of RSD was equal to 2.21％ (n =6)and the recovery rate was 100.34％.It stated that Ninhydrin chromogenic method of testing free amino acids for Chinese olive was feasible,and it performed very well in the area of the stability,the exactness,the repeatability and recovery rate under this condition.Therefore the method was suitable for testing free amino acids for Chinese olive quickly and easily.关键词
茚三酮显色法/橄榄果实/游离氨基酸Key words
ninhydrin colorization method/Chinese olive/free amino acid分类
轻工纺织引用本文复制引用
彭真汾,王威,谢倩,叶清华,陈清西,许长同..橄榄果实游离氨基酸测定方法的优化[J].食品工业科技,2017,38(22):263-267,5.基金项目
农业科技园区花果良种选育及集约化种植技术研究与示范(2013NZ0002-4). （2013NZ0002-4）
