Fast detection method of free amino acids in beverage

A free amino acid and detection method technology, which is applied in the field of rapid detection of free amino acids in beverages, can solve problems such as the inability to determine the individual content of various amino acid components, high technical requirements for testing personnel, and threats to the health of testing personnel, so as to achieve human health and safety Guarantee, good repeatability of test results, low requirement effect

Inactive Publication Date: 2015-12-09
齐国良
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  • Abstract
  • Description
  • Claims
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Problems solved by technology

[0004] The disadvantages of the above-mentioned detection method are: 1. This method is not suitable for beverages containing protein, because under the same experimental conditions, protein can react with ninhydrin equally, which has a greater impact on the detection experiment; 2. It can only detect The total amount of amino acids in the sample cannot determine the individual content of various amino acid components; 3. The operation steps are cumbersome, and the technical requirements for the testing personnel are relatively high. During the testing process, the testing personnel need to directly contact the highly toxic ninhydrin solution, and The detection process requires a boiling water bath, which poses a certain threat to the health of the detection personnel

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A rapid detection method for free amino acids in beer, the steps are as follows:

[0014] (1) Protein denaturation: take 2g of beer sample, place it in a 25mL volumetric flask, add 3wt% trichloroacetic acid solution to the volumetric flask, set the volume to the mark, shake well and let stand for 10min to denature the protein in the beer precipitation;

[0015] (2) Extraction: Pour the above solution into a centrifuge tube, centrifuge at 6000r / min for 10min, take the supernatant and pass it through a 0.22μm water filter membrane, put it in a sample bottle, and wait for detection;

[0016] (3) Detection: use the liquid to be tested in step (2) for detection by an automatic amino acid analyzer.

[0017] The experimental level was repeated 4 times, and the average recoveries and relative standard deviations (RSD) of various amino acid contents in the obtained beer are shown in Table 1.

Embodiment 2

[0019] A rapid detection method for free amino acids in probiotic beverages, the steps are as follows:

[0020] (1) Protein denaturation: take 6g of beverage sample, place it in a 25mL volumetric flask, add 5wt% trichloroacetic acid solution to the volumetric flask, dilute to the mark, shake well and let stand for 10min to denature the protein in the beverage precipitation;

[0021] (2) Extraction: Pour the above solution into a centrifuge tube, centrifuge at 6500r / min for 10min, take the supernatant and pass it through a 0.22μm water filter membrane, put it in a sample bottle, and wait for detection;

[0022] (3) Detection: use the liquid to be tested in step (2) for detection by an automatic amino acid analyzer.

[0023] The experimental level was repeated 4 times, and the average recovery rate and relative standard deviation RSD of various amino acid contents in the obtained probiotic beverage are shown in Table 1.

Embodiment 3

[0025] A rapid detection method for free amino acids in walnut milk, the steps are as follows:

[0026] (1) Protein denaturation: take 10g of beverage sample, place it in a 25mL volumetric flask, add 5wt% trichloroacetic acid solution to the volumetric flask, set the volume to the mark, shake well and let stand for 10min to denature the protein in the beverage precipitation;

[0027] (2) Extraction: Pour the above solution into a centrifuge tube, centrifuge at 6500r / min for 10min, take the supernatant and pass it through a 0.22μm water filter membrane, put it in a sample bottle, and wait for detection;

[0028] (3) Detection: use the liquid to be tested in step (2) for detection by an automatic amino acid analyzer.

[0029] The experiment level was repeated 4 times, and the average recovery rate and relative standard deviation RSD of various amino acid contents in the obtained walnut milk are shown in Table 1.

[0030] Table 1

[0031]

[0032]

[0033] It can be seen...

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Abstract

The invention belongs to the technical field of food detection methods and relates to a fast detection method of free amino acids in a beverage. The fast detection method realizes synchronous qualitative and quantitative determination of 16 amino acids in a beverage sample and acquires the total amino acid amount by calculation. The fast detection method has a simple sample pretreatment process, low requirements on surveyors and good detection result repeatability. The fast detection method is free of contact with high temperature and high toxicity articles and guarantees surveyor health and safety.

Description

technical field [0001] The invention belongs to the technical field of food detection methods, in particular to a rapid detection method for free amino acids in beverages. Background technique [0002] As the first nutrient element in the body, protein plays an obvious role in food nutrition, but it cannot be directly utilized in the human body, but can only be absorbed after being transformed into small molecules of amino acids. Free amino acids in food can be directly absorbed and utilized by the human body, so the amount of free amino acids in protein drinks largely represents the quality of the drink. [0003] For the content of amino acids in beverages, the existing detection method is to mix the beverage sample with ninhydrin (2wt%) solution in a phosphate buffer (pH=8.0) environment and boil it in a water bath for 15 minutes. to 25mL, after standing for 10min, detect the absorbance at 570nm. [0004] The disadvantages of the above-mentioned detection method are: 1. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N33/14
Inventor 齐国良
Owner 齐国良
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