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Recovering experimental method for detecting amino acid content in milk and milk products

A recovery experiment, amino acid technology, applied in the recovery experiment of amino acid content detection in milk and dairy products, the detection field of milk and dairy products, can solve problems such as failure, free amino acid damage, loss, etc., to achieve accurate and reliable results, Simple operation and high sensitivity effect

Active Publication Date: 2009-08-19
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For the detection of amino acids in dairy products, the traditional method of standard addition and recovery is used, that is, a certain amount of samples are added with known standard solutions of different concentrations (generally, the amount of standard substances added is 0.5 to 2.0 times the amount of the sample to be tested), The recovery rate is expressed by the ratio of (actually measured spiked value-sample measured value) to the theoretical value (ie standard sample value), which cannot be successful
Because some free amino acids in the standard sample will be destroyed, decomposed and lost under the action of high temperature and acid (alkali).

Method used

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  • Recovering experimental method for detecting amino acid content in milk and milk products
  • Recovering experimental method for detecting amino acid content in milk and milk products
  • Recovering experimental method for detecting amino acid content in milk and milk products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Example 1 Detection and recovery experiment of 17 kinds of amino acids in pure milk.

[0033] 1. Detection of amino acid content in pure milk:

[0034] (1) Prepare amino acid mixed standard solution.

[0035] Take amino acid mixed standard solution 0.4ml (produced by Ajinomoto Co., Ltd. in Japan, various amino acid mixed standard solution in 0.1mol / L HCl solution, its concentration is 2.50 μ mol / ml, wherein proline is 5.0 μ mol / ml), use 0.02mol / L hydrochloric acid solution was dissolved and the volume was adjusted to 10ml, and a 2nmol / 20uL (2 nanomoles per 20 microliters) amino acid mixed standard working solution was prepared, in which proline was 4nmol / 20uL.

[0036] (2) Hydrolysis preparation of samples:

[0037] (2.1) Accurately weigh 1.027g of uniformly mixed pure milk into a hydrolysis tube, add 10-15ml of HCl with a concentration of 6mol / l, mix the sample with a vortex mixer to dissolve it, and freeze it in liquid nitrogen or dry ice for 3 ~5min, then vacuum t...

Embodiment 2

[0066] Example 2 Detection and recovery experiment of 17 kinds of amino acids in milk powder.

[0067] 1. Detection of 17 kinds of amino acids in different milk powders:

[0068] (1) Prepare amino acid mixed standard solution.

[0069] Take amino acid mixed standard solution 0.4ml (produced by Ajinomoto Co., Ltd. in Japan, various amino acid mixed standard solution in 0.1mol / L HCl solution, its concentration is 2.50 μ mol / ml, wherein proline is 5.0 μ mol / ml), use Dissolve 0.02mol / L hydrochloric acid solution and dilute to 10ml to prepare 2nmol / 20uL amino acid mixed standard working solution, in which proline is 4nmol / 20uL.

[0070] (2) Hydrolysis preparation of samples:

[0071] (2.1) Accurately weigh 0.0302g of uniform whole milk powder and 0.0508g of infant formula milk powder into hydrolysis tubes, add 10-15ml of HCl with a concentration of 6mol / l, mix the samples with a vortex mixer to dissolve them, and place Freeze in liquid nitrogen or dry ice for 3 to 5 minutes, the...

Embodiment 3

[0101] Example 3 Traditional standard addition recovery comparison experiment

[0102] Add different amounts of amino acid mixed standard solution (identical to the amino acid mixed standard solution used in Example 1) to the milk sample containing known amino acids respectively, so that the amino acid content added in the milk sample is respectively 0.1n mol / ul, 0.2 Three gradients of n mol / ul and 1n mol / ul (the content of proline is doubled), and the content of amino acids is determined after the sample is hydrolyzed according to the method of Example 1. Each sample is measured in parallel 5 times, and the recovery rate is calculated:

[0103] Recovery rate=(measured value after adding mixed standard solution-measured value of sample) / theoretical value of mixed standard solution.

[0104] The result is as follows:

[0105] various

amino acid Add 0.1n.mol / ul standard solution

(Recovery rate%) Add 0.2n.mol / ul standard solution

(Recovery rate%) Add 1n.m...

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Abstract

The invention provides milk and a recovery testing method for detecting the amino acid content in milk products, wherein, the detection for amino acid comprises the following steps: 1) mixed amino acid standard solutions with multiple concentrations are prepared, an automatic amino acid analyzer is used for detection, and a standard graph is drawn; 2) a sample is detected by using the same method in step 1) after being hydrolyzed so as to obtain a detection result A; and the detection result A is compared with the standard graph to obtain various amino acid contents; the recovery testing method comprises the steps that: pure protein product and standard wheat nutrient powder are hydrolyzed and detected by using the same method in step 2) so as to obtain a detection result B; the detection result B is compared with the standard graph to obtain the measured value of amino acid content in the pure protein product or the standard wheat nutrient powder, and the ratio between the measured value and the standard amino acid content in the pure protein product or the standard wheat nutrient powder is the recovery rate of various amino acid detection. The method solves the difficulty that the traditional labelling recovery method can not verify such amino acid detecting method.

Description

technical field [0001] The invention relates to a detection method of milk and dairy products, in particular to a recovery experimental method for detection of amino acid content in milk and dairy products, and belongs to the field of analysis technology. Background technique [0002] Since the automatic amino acid analysis method appeared in 1958, after more than 40 years of development, the amino acid analysis method has been continuously improved and perfected, from the initial cation exchange chromatography separation - the instability of ninhydrin in the post-column ninhydrin derivatization method , Up to now, the reagents use nitrogen as a protective gas, which prolongs the stability period of ninhydrin solution and ninhydrin buffer solution. Amino acid composition analysis is widely used in biochemistry, food science, microbiology, clinical diagnosis and other fields. [0003] The amino acid composition analysis of protein is a relatively complex analysis process, whi...

Claims

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Application Information

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IPC IPC(8): G01N33/04G01N35/00
Inventor 徐向峰常建军刘卫星
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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