Method and reagent for detecting nutrition ingredient in food

Abstract

The invention belongs to the field of food detection, and relates to a method and a reagent for detecting a nutrition ingredient in food. The reagent for detecting the nutrition ingredient in the food is prepared from the following components: 100mmol/L of a solvent, 300-50000U/L of endopeptidase, 2000-80000U/L of exopeptidase, 200-1000U/L of subtilisin from bacillus subtilis, 4000-30000 U/L of amino acid dehydrogenase, 0.2-0.5mol/L of ammonium sulfate and 0.2-0.5mol/L of glycerin. The reagent for detecting the nutrition ingredient in the food, provided by the invention, is long in storage time and convenient to use, is capable of effectively detecting the content of true protein, and prevents a nonprotein nitrogen-containing compound from interfering the measurement of the content of the protein, thereby avoiding the result deviation caused in detection of the content of the protein by a Kjeldahl method, and being more accurate in testing.

Description

technical field [0001] The invention belongs to the field of food detection, and relates to a detection method and a detection reagent of food nutritional components. Background technique [0002] Food is the most basic necessity of people's life, and the amount of protein in food is closely related to people's health. The content of protein in food not only indicates the quality of food, but also relates to the health of human body. Therefore, the determination of protein content in food is not only an important measure to test the quality of food, but also an important means to ensure people's health. At present, the national food hygiene standards also clearly stipulate the protein content in some foods, especially animal milk and animal milk products. Because protein determination is relatively difficult, and protein in food is the only source of nitrogen in the human body, therefore, traditional methods mostly use nitrogen content to indirectly measure protein content....

AI Technical Summary

Problems solved by technology

At present, the Kjeldahl method is mostly used for the determination of protein. This method is also the standard method for the determination of protein content in my country. It has strong applicability and good repeatability. However, the biggest defect of this method is that the measured results not only include protein, but also contains nitrogen-containing compounds such as urea nitrogen and inorganic amine salts, which has led to many criminals or companies illegally making huge profits, such as adding cheap nitrogen-containing compounds such as melamine and urea Into food, in order to pretend to be protein, which seriously endangers people's health, especially infants and young children who eat dairy products. Therefore, it is very important to provide a protein detection method with convenient detection and accurate results.