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Determination method of protein powder freshness

A determination method and technology of protein powder, which can be used in measurement devices, instruments, scientific instruments, etc., can solve the problems of complex composition, large interference in determination, large precision, accuracy and detection limit error, etc., and achieve repeatability. Good results

Inactive Publication Date: 2015-01-21
XUZHOU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But protein powder is different, the main reason is that its ingredients are more complex and not pure enough. Some protein powders also add other substances to supplement the needs of the human body, which becomes a mixture of various organic and inorganic substances. The protein content is high. If the above detection method is simply used, the measurement interference will be large, resulting in the inability to accurately analyze the fururine in the protein, and the precision, accuracy and detection limit will have large errors.

Method used

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  • Determination method of protein powder freshness
  • Determination method of protein powder freshness
  • Determination method of protein powder freshness

Examples

Experimental program
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Effect test

Embodiment 1

[0018] Precision experiment

[0019] Step 1, preparation of furosine standard solution: Weigh 2.5mg of furosine standard sample, dissolve it in a 25mL volumetric flask with 0.1mol / L hydrochloric acid, and its concentration is 100mg / L, as a standard stock solution, place in- Store in a refrigerator at 20°C. Pipette 2.0, 4.0, 6.0, 8.0ml fururine standard stock solution into a 10ml volumetric flask, dilute to the mark with 0.1mol / L hydrochloric acid and shake well.

[0020] Step 2, sample pretreatment: add 0.35g protein powder sample to 6mL hydrochloric acid solution and oxalic acid solution mixed solution, mix evenly, pass high-purity nitrogen gas into the solution, put it in an oven at 110°C for 24 hours, take it out and cool it down To room temperature, filter, get filtrate and make need testing solution, wherein the volume ratio of hydrochloric acid solution, oxalic acid solution is 8:1, the concentration of hydrochloric acid solution is 10.2mol / L, the concentration of oxali...

Embodiment 2

[0025] A method for measuring the freshness of protein powder, comprising the following steps:

[0026] Step 1, preparation of furosine standard solution: Weigh 2.5mg of furosine standard sample, dissolve it in a 25mL volumetric flask with 0.1mol / L hydrochloric acid, and its concentration is 100mg / L, as a standard stock solution, place in- Store in a refrigerator at 20°C. Pipette 2.0, 4.0, 6.0, 8.0ml fururine standard stock solution into a 10ml volumetric flask, dilute to the mark with 0.1mol / L hydrochloric acid and shake well.

[0027] Step 2, sample pretreatment: add 0.35g protein powder sample to 6mL hydrochloric acid solution and oxalic acid solution mixed solution, mix evenly, pass high-purity nitrogen gas into the solution, put it in an oven at 110°C for 24 hours, take it out and cool it down To room temperature, filter, get filtrate and make need testing solution, wherein the volume ratio of hydrochloric acid solution, oxalic acid solution is 8:1, the concentration of ...

Embodiment 3

[0035] A method for measuring the freshness of protein powder, comprising the following steps:

[0036] Step 1, preparation of furosine standard solution: Weigh 2.5mg of furosine standard sample, dissolve it in a 25mL volumetric flask with 0.1mol / L hydrochloric acid, and its concentration is 100mg / L, as a standard stock solution, place in- Store in a refrigerator at 20°C. Pipette 2.0, 4.0, 6.0, 8.0ml fururine standard stock solution into a 10ml volumetric flask, dilute to the mark with 0.1mol / L hydrochloric acid and shake well.

[0037] Step 2, sample pretreatment: add 0.35g protein powder sample to 6mL hydrochloric acid solution and oxalic acid solution mixed solution, mix evenly, pass high-purity nitrogen gas into the solution, put it in an oven at 110°C for 24 hours, take it out and cool it down To room temperature, filter, get filtrate and make need testing solution, wherein the volume ratio of hydrochloric acid solution, oxalic acid solution is 8:1, the concentration of ...

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Abstract

The invention discloses a determination method for protein powder freshness. The method comprises the following steps: firstly adding a protein powder sample into a mixed solution of a hydrochloric acid solution and an oxalic acid solution, evenly mixing, then heating the solution in a nitrogen atmosphere, cooling to room temperature, and filtering to obtain a filtrate taken as a test solution; and respectively injecting a furosine standard solution and the test solution into a high performance liquid chromatograph and carrying out detection so as to obtain the content of furosine in the test solution, wherein the content of furosine in the test solution is taken as an evaluation index of the protein powder freshness. The method based on innovative combination of earlier stage treatment in a chemical method and reversed phase ion-pair chromatography is utilized to determine the content of furosine in protein powder. The method for determining the product quality and the freshness of the protein powder has the characteristics of accuracy, rapidness, simplicity and good repeatability. Thus, the method is suitable for quantitative analysis of furosine in the protein powder and can also be used for judging the freshness and the quality of the protein powder.

Description

technical field [0001] The invention belongs to the technical field of content measurement, and in particular relates to a method for measuring the freshness of protein powder. Background technique [0002] Protein powder is made of purified soybean protein or whey protein, which is processed into powder to supplement protein for people who lack protein. It has the health care function of improving the body's immunity and relieving physical fatigue, and is widely used in health food and food additives. . Protein powder is divided into whey protein powder and soybean protein powder, the protein content of which is in the range of 2.6g / 100kJ to 8.5g / 100kJ, with an average of 4.4g / 100kJ to 5.4g / 100kJ. , Flour processing, packaging and storage, due to improper conditions, will reduce its nutritional value and grade, directly affecting its economic value. Therefore, to seek and establish indicators that can faithfully reflect the freshness and quality of protein powder, and eff...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/89
Inventor 梁峙梁骁马捷梁瑛
Owner XUZHOU UNIV OF TECH
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