Pretreatment method for fresh food materials and method for determining amino acid content

A method of determination and amino acid technology, which is applied in the field of pretreatment of fresh food materials, can solve the problems of long amino acid determination time, cumbersome and complicated steps, and increased detection cost, and achieve the effects of shortening pretreatment time, fast heating, and improving efficiency

Inactive Publication Date: 2019-07-23
广东省中鼎检测技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

The steps are relatively cumbersome and complicated, and the pretreatment process takes a long time, resulting in a

Method used

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  • Pretreatment method for fresh food materials and method for determining amino acid content
  • Pretreatment method for fresh food materials and method for determining amino acid content
  • Pretreatment method for fresh food materials and method for determining amino acid content

Examples

Experimental program
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Effect test

Embodiment 1

[0065] The samples in this embodiment are taken from frozen beef in fresh meat ingredients.

[0066] A pretreatment method for fresh ingredients, comprising the following steps:

[0067] (a) Sample extraction: Weigh 0.1 g of the ground frozen beef sample, place it in a microwave digestion tank, add 5 ml of 50% hydrochloric acid aqueous solution, then add 30 mg of phenol protective agent, and mix well;

[0068] (b) Microwave hydrolysis: quickly install the microwave digestion tank on the microwave digestion instrument for microwave hydrolysis, set the microwave hydrolysis power to 800W, set the microwave heating program of the microwave digestion instrument, gradually increase from room temperature to 50°C within 4 minutes, and keep at 50°C Continue to heat at ℃ for 10 minutes, adjust the temperature of the microwave digestion instrument so that the temperature rises from 50 to 140 in 3 minutes, keep at 140 and continue heating for 25 minutes for microwave hydrolysis, stop heat...

Embodiment 2

[0110] The samples in this embodiment are taken from turbot in fresh aquatic food materials.

[0111] A pretreatment method for fresh ingredients, comprising the following steps:

[0112] (a) Sample extraction: Weigh 1 g of the ground turbot sample, place it in a microwave digestion tank, add 10 ml of 50% hydrochloric acid aqueous solution, then add 40 mg of phenol protective agent, and mix well;

[0113] (b) Microwave hydrolysis: quickly install the microwave digestion tank on the microwave digestion instrument for microwave hydrolysis, set the microwave hydrolysis power to 1000W, set the microwave heating program of the microwave digestion instrument, gradually increase from room temperature to 60°C within 5 minutes, and keep at 60°C Continue to heat at ℃ for 6 minutes, adjust the temperature of the microwave digestion instrument so that the temperature rises from 60 to 150 in 4 minutes, keep at 150 and continue heating for 20 minutes for microwave hydrolysis, stop heating, ...

Embodiment 3

[0158] The samples in this embodiment are taken from eggs in raw egg ingredients.

[0159] A pretreatment method for fresh ingredients, comprising the following steps:

[0160] (a) Sample extraction: take 2 g of stirred egg samples, place them in a microwave digestion tank, add 15 ml of 50% hydrochloric acid aqueous solution, then add 50 mg of phenol protective agent, and mix well;

[0161] (b) Microwave hydrolysis: quickly install the microwave digestion tank on the microwave digestion instrument for microwave hydrolysis, set the microwave hydrolysis power to 1200W, set the microwave heating program of the microwave digestion instrument, gradually increase from room temperature to 70°C within 6 minutes, and keep at 70°C Continue heating at ℃ for 3 minutes, adjust the temperature of the microwave digestion instrument so that the temperature rises from 70°C to 160°C within 5 minutes, keep at 160°C and continue microwave hydrolysis heating for 15 minutes, stop heating, and when ...

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Abstract

The invention discloses a pretreatment method for fresh food materials and a method for determining amino acid content. The pretreatment method for the fresh food materials uses microwave digestion for acid hydrolysis of the fresh food materials and comprises the following steps that (a) a sample is extracted; (b) microwave-hydrolysis is conducted; (c) hydrolysate concentration is roughly measured; and (d) adetermining solution is prepared. The invention further discloses the method for determining the amino acid content of the fresh food materials.The method for determining the amino acid content of the fresh food materialsis derived from the determining solution prepared in the pretreatment methodfor the fresh food materials, usesan full-automatic amino acid analyzer for measuring the amino acid content, and comprises the following steps that (1) standard machinefluidis configured; (2) standard machine fluid is determined; (3) the amino acid content in fresh food materials is determined. According to the pretreatment method for the fresh food materials and the method for determining the amino acid content, the pretreatment process is simple, the hydrolysis speed of the sample ishigh, and the advantages of safe operation and pollution-free are obtained.

Description

technical field [0001] The invention relates to the technical field of pretreatment of fresh food materials, in particular to a method for pretreatment of fresh food materials and a method for measuring amino acid content. Background technique [0002] An amino acid is a compound in which the hydrogen atom on the carbon atom of a carboxylic acid is replaced by an amino group. The amino acid molecule contains two functional groups, an amino group and a carboxyl group. Similar to hydroxy acids, amino acids can be divided into α~, β~, γ~...w~ amino acids according to the different positions of the amino group on the carbon chain, but the amino acids obtained after protein hydrolysis are all α~ amino acids, and There are only twenty kinds, and they are the basic unit of protein and the basic substance of protein required for animal nutrition. [0003] Amino acids are divided into essential amino acids and non-essential amino acids. Essential amino acids refer to the amino acid...

Claims

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Application Information

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IPC IPC(8): G01N30/06G01N30/74
CPCG01N30/06G01N30/74
Inventor 黄同珍
Owner 广东省中鼎检测技术有限公司
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