| 茚三酮比色法测定牛肉中游离氨基酸的试验研究 |
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| 引用本文： | 刘慧燕,德力格尔桑,方海田.茚三酮比色法测定牛肉中游离氨基酸的试验研究[J].保鲜与加工,2006,6(2):23-25. |
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| 作者姓名： | 刘慧燕 德力格尔桑 方海田 |
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| 作者单位： | 内蒙古农业大学食品科学与工程学院,呼和浩特;宁夏大学农学院食品系,银川,750021 |
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| 摘 要： | 制用茚三酮比色法测定出牛肉中游离氨基酸含量.对游离氨基酸的提取方法及测定体系的pH、最大吸收波长、反应时间、显色剂用量等进行了研究,并提出了最佳提取方法为蒸馏水煮制提取法,得出最佳的测定条件为pH值为6.8,沸水浴加热15 min并冷却15 min后加入KIO3稀释液,在最大吸收波长为568 nm处进行测定.
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| 关 键 词： | 牛肉 游离氨基酸 茚三酮比色法 试验方法 |
| 文章编号： | 1009-6221(2006)02-0023-03 |
| 收稿时间： | 11 18 2005 12:00AM |
| 修稿时间： | 2005年11月18日 |
Studied on Determinating Free-Amino Acid Level of Bovine Meat by Ninhydrin Colorimetric Method |
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| LIU Hui-yan,Deligeersang,FANG Hai-tian.Studied on Determinating Free-Amino Acid Level of Bovine Meat by Ninhydrin Colorimetric Method[J].Storage & Process,2006,6(2):23-25. |
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| Authors: | LIU Hui-yan Deligeersang FANG Hai-tian |
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| Institution: | 1. Inner Mongolia Agrcultural University Food Science and Engineering College, Huhbot 010018, China; 2. Ningxia University Agricultural Collge, Yinchuan 750021, China |
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| Abstract: | An approach to determinating the free-amino acid level of bovine meat with Ninhydrin colorimetric method has been studied in this paper. The extraction method of free-amino acid and experimental condition of Ninhydrin colorimetriy such as pH,maximum absorption wave-length,reaction time,color reagent have been discussed on bovine meat. The optimal extraction method was poached in distilled water and optimal experimental condition was pH=6.8,heated 10min in boil water,then cooled 15min and added KIO3 diluent and finally determined at 568 nm. |
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| Keywords: | bovine meat free-amino acid ninhydrin colorimentric method experimental condition |
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