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Enzymatic-colorimetric process of determining L-carnitine content in milk powder

A technology of colorimetry and carnitine, applied in the direction of color/spectral characteristic measurement, etc., can solve the problems of expensive instruments, difficult colorimetric analysis, cumbersome detection steps, etc., and achieve low detection cost, simple and convenient detection procedures, and accurate detection results reliable effect

Inactive Publication Date: 2002-08-07
SANLU GROUP
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Problems solved by technology

[0002] L-carnitine is a kind of nutrition enhancer, usually added in food in trace form, the main methods for detecting L-carnitine at present include titration, colorimetry and liquid chromatography, and titration and colorimetry are limited to For the detection of pure L-carnitine, although liquid chromatography can be used for the detection of trace components, the instruments used are expensive, the detection steps are cumbersome, and the accuracy and operability need to be further verified.
Although there are records of measuring the content of pure product L-carnitine by enzyme-colorimetry in foreign countries, because the amount of L-carnitine added in dairy products is very small, such as the content in milk powder at PPM level, the content of protein and fat in milk powder Interference brings certain difficulties to colorimetric analysis, but how to measure L-carnitine content in milk powder by enzyme-colorimetric method has not been reported so far

Method used

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Embodiment Construction

[0025] The specific embodiment of the present invention will be described below in conjunction with the example of the present invention's enzyme-colorimetric method for determining the content of L-carnitine in milk powder.

[0026] 1. Sample processing

[0027] 1-1. Accurately weigh 5.0-10.0g of milk powder or formula milk powder sample (determined according to the content of L-carnitine in the sample) into a 100ml volumetric flask, dissolve in 40ml of water,

[0028] 1-2. Add 40ml of 0.1-0.2M perchloric acid solution, mix, and let it stand for 60 minutes to precipitate milk fat and milk protein;

[0029] 1-3. Add water to make up to 100ml, filter (discard the initial filtrate);

[0030] 1-4. Take 2 portions of 25ml filtrate in a beaker for preparing sample solution.

[0031] 2. Preparation of sample solution and standard solution

[0032] 2-1. Sample preparation for determination of free carnitine

[0033] Use 1.0M KOH to adjust the pH value to 5-6. Constant stirring is...

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Abstract

The basic method for determination of free carnitine and total carnitine in milk powder includes the following steps: (1) sample treatment, dissolving milk powder, using perchloric acid to precipitate milk fat and milk protein, adding water for constant volume, filtering and collecting filtrate for preparing sample solution; (2). sample solution and standard solution preparation; (3). determination reagent, including DTNB reagent, acetyl-Co A solution, carnitine transacetylase solution and DTNB working solution; and (4) colorimenation. Its method is simple and its detection result is accurateand reliable.

Description

technical field [0001] The invention relates to a method for measuring L-carnitine content in milk powder by using an enzyme-colorimetric method, and belongs to the technical field of food colorimetric analysis. Background technique [0002] L-carnitine is a kind of nutrition enhancer, usually added in food in trace form, the main methods for detecting L-carnitine at present include titration, colorimetry and liquid chromatography, and titration and colorimetry are limited to For the detection of pure L-carnitine, although liquid chromatography can be used for the detection of trace components, the instruments used are expensive, the detection steps are cumbersome, and the accuracy and operability need to be further verified. Although there are records of measuring the content of pure product L-carnitine by enzyme-colorimetry in foreign countries, because the amount of L-carnitine added in dairy products is very small, such as the content in milk powder at PPM level, the con...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/25
Inventor 生庆海田文华王玉良朱俊平杜宝亭
Owner SANLU GROUP
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