Method for analysis and determination by measuring content of amino acids and proteins in food and feed

A protein content, amino acid technology, applied in the direction of testing food, measuring devices, analysis materials, etc., can solve the problems that are difficult to achieve, the interference of fake proteins cannot be completely identified, and the inability to distinguish fake proteins from inferior ones is used to ensure quality. safe effect

Inactive Publication Date: 2013-04-17
GUANGDONG FOOD IND INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the national standard method for determining the protein content in food and feed is mainly the Kjeldahl method. Nitrogen is measured together with nitrogen in protein and converted to protein. As a result, the measured value of samples containing non-protein nitrogen is significantly higher than the actual content of protein; this method is even more incapable of distinguishing fake proteins that are shoddy or fake.
Although the method of using an amino acid analyzer to determine protein can exclude the influence of non-protein substances, it still cannot fully identify the interference of false proteins
Just because each method has its shortcomings and limitations, it cannot fully measure the real protein content in the product. Some criminals take advantage of this to mix fake protein or protein that is not easy to detect by common methods into food or feed Non-protein substances, and the substances and means of incorporation are becoming more and more complicated, so it is difficult to realize the idea of ​​eliminating the interference of false proteins or non-protein substances and accurately detecting the protein content through a method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] The crude protein of a soybean meal for feed is 47.6% measured by the Kjeldahl method, which meets the "crude protein ≥ 44.0% "Requirement; And the method provided by the specific embodiment of the present invention records 16 kinds of amino acid total amounts after hydrolysis with amino acid analyzer and is 34.0%, the amino acid total amount that will record with amino acid analyzer is divided by Kjeldahl nitrogen determination According to the crude protein content measured by the method, the percentage of the total amino acid content in the crude protein content is 71.4%, and the normal percentage of the total amino acid content in the crude protein obtained through the basic analysis of a large number of soybean meal samples is greater than 85%. The sample percentage is obviously low, indicating that the sample is mixed with nitrogen-containing substances that cannot generate amino acids after hydrolysis, and this part of nitrogen-containing substances will be wrongl...

Embodiment 2

[0018] The protein content of a milk-containing beverage is 1.13g / 100mL measured by the national standard Kjeldahl method, which meets the requirement of "protein ≥ 1.0g / 100mL" stipulated in GB11673-2003 "Hygienic Standards for Milk-Containing Beverages"; The method provided by the specific embodiment of the present invention detects that the free glycine content reaches 0.33g / 100mL, and the total protein content is subtracted from the free glycine content. It can be seen that the actual protein content of the milk-containing beverage does not exceed 0.8g / 100mL, which obviously does not meet the national standard requirements, and the protein in milk-containing beverages comes from milk protein, and almost does not contain free glycine. Using the Kjeldahl method will treat this free glycine as protein and cause misjudgment. Therefore, this system method can be used to determine that the sample is Added exogenous amino acid (glycine).

Embodiment 3

[0020] A certain milk powder has a protein content of 30.8g / 100g as measured by the Kjeldahl method, which meets the requirements of relevant standards; and the method provided by the specific embodiment of the present invention adopts an amino acid analyzer to measure 0.82g / 100g of hydroxyproline

[0021] Hydroxyproline is a characteristic amino acid of animal collagen. Collagen contains a large amount of hydroxyproline, while normal milk powder does not contain hydroxyproline. This milk powder was detected at 0.82g / 100g Hydroxyproline can indicate that collagen is added to the milk powder.

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Abstract

The invention discloses a method for analysis and determination by measuring the content of amino acids and proteins in food and feed. The content of proteins is measured by a kjeldah method and the content of various free and hydrolytic amino acids and the total content of amino acids are measured by an amino acid analyzer; a lot of samples are analyzed fundamentally to form a database and a judgment system; and each measured result is analyzed and compared with system data to judge whether fake proteins are adulterated in the food and the feed. By the method, a precise judgment can be made that components of non-proteins or fake proteins are adulterated in the sample only if one or more of the following measured data is abnormal: content of non-proteins, content of free amino acids, content of characteristic amino acids, percentage between the total content of amino acids and the proteins, the ratio of each component of the amino acids to the total content of the amino acids and the like, so that the quality safety of the food and the feed are ensured.

Description

technical field [0001] The invention relates to the detection field of food and feed industry, in particular to a method for analyzing and judging by measuring the content of amino acid and protein in food and feed. Background technique [0002] At present, the national standard method for determining the protein content in food and feed is mainly the Kjeldahl method. Nitrogen is measured together with nitrogen in protein and converted to protein, resulting in the measured value of samples containing non-protein nitrogen being significantly higher than the actual content of protein; this method is even more incapable of distinguishing shoddy, fake proteins from fake ones. Although the method of using an amino acid analyzer to determine protein can eliminate the influence of non-protein substances, it still cannot fully identify the interference of false proteins. Just because each method has its shortcomings and limitations, it cannot fully measure the real protein content ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N33/00G01N33/02
Inventor 冯志强王定坤文灿罗小宝王洪健周芳梅庄俊钰许佩琴周兴起
Owner GUANGDONG FOOD IND INST
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