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Method for rapidly determining protein content of soybean grain

A technology for rapid determination of grain protein content, applied in the field of determination of soybean grain protein content, can solve the problems of high reagent consumption, long time required, and inapplicability, and achieve the effect of improving measurement efficiency and realizing automation

Inactive Publication Date: 2019-08-06
SHANXI UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the pretreatment process of the Kjeldahl method is still complicated, with many operating steps, a lot of reagent consumption, and a long time, which is not suitable for the determination of protein content in large batches of samples.

Method used

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  • Method for rapidly determining protein content of soybean grain
  • Method for rapidly determining protein content of soybean grain
  • Method for rapidly determining protein content of soybean grain

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Embodiment

[0030] A method for quickly determining the protein content of soybean grains, including the following steps:

[0031] a. Select soybean grains for pretreatment: use at least one of Rhizobium fredii sinensis liquid and biostimulant solution to add distilled water to dress soybean grains, and the concentration of rhizobium fredii sinensis liquid is 2.86×10 9 A. mL -1 , The concentration of the biostimulant solution is 40g. L -1 Or 80g﹒ L -1 ;

[0032] b. Collect the pretreated soybean grains, grind, dry, and pass through a 0.5mm sieve, and then weigh 0.1-0.5g of soybean grains;

[0033] c. Place the soybean grains weighed in step b in a 50mL opener bottle, first drip 1mL of distilled water for wetting, then add 5mL of concentrated sulfuric acid, and shake it to form a digestion liquid;

[0034] d. Place the Ketchup bottle with the digestion liquid in step c on the digestion furnace for heating, set the heating temperature to 250°C, and set the heating temperature to 330℃ when the dig...

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Abstract

The invention discloses a method for rapidly determining the protein content of a soybean grain. The method comprises the following steps that the soybean grain is preprocessed; the soybean grain is ground and dried and filtered by a 0.5mm sieve, 0.1-0.5g of the soybean grain is weighed and placed in a Kelvin bottle, distilled water and concentrated sulfuric acid are dropped in successively, a mixture is shaken up and placed on a digestion furnace for heating at the heating temperature of 250 DEG C, and when white smoke comes from a digestion liquid in the Kelvin bottom, the heating temperature is set at 330-380 DEG C; when the digestion liquid is in uniform brown black, the Kelvin bottom taken down, cooled for 3-5 min and then added with 6-8 drops of hydrogen peroxide, the Kelvin bottom is shaken continuously, the above is repeated for 3-5 times, and the liquid is heated for 5-10 min after being colorless and clear, and then taken down and cooled; after cooling, the volume is fixed to1L by means of distilled water, and is filtered by filtered paper into a Erlenmeyer flask to serve as a liquid to be tested; and a flow injection analyzer is used to determine the content of nitrogen. Thus, the protein content in the soybean grain can be determined conveniently, rapidly and accurately in a batch manner.

Description

Technical field [0001] The invention relates to a determination of the protein content of soybean grains, in particular to a method for rapidly determining the protein content of soybean grains. Background technique [0002] Soybean is the main source of plant protein ingested by humans and is of great significance. Its protein content is more than twice that of wheat, rice and other cereal crops, contributing more than half of the plant protein output, and soy protein is close to the ideal human body needs. The proportion of eight essential amino acids, the amino acid score is higher than other food varieties. Soy protein is particularly rich in lysine, which makes up for the lack of lysine in cereals. Soy protein has a low content of sulfur-containing amino acids, which can effectively reduce the workload of the kidneys. Its nutritional value determines the protein content and becomes one of the soybean quality evaluation standards. Based on this, the determination of protei...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N31/00
CPCG01N31/002
Inventor 王俊红王梦亮郝剑霞杨路冰王星琳
Owner SHANXI UNIV
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