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Method for detecting amino acid contained in table vinegar

A technology of amino acid and vinegar, which is applied in the direction of measuring devices, instruments, scientific instruments, etc., can solve the problems that amino acids cannot be detected, the test operation is complicated, and food supervision is difficult, so as to promote the protection of consumers' interests, accurate test results and low cost. low effect

Inactive Publication Date: 2013-07-10
SHANXI INST OF FOOD QUALITY SUPERVISION INSPECTION & RES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Make counterfeiters dilute with glacial acetic acid and add a small amount of brewed vinegar, caramel pigment, additives, etc. to meet the physical and chemical index standards of brewed vinegar, and put on a "qualified" coat for sales, which brings difficulties to food supervision
[0006] Existing detection methods generally derivatize amino acids before or after the column and then use high-performance liquid chromatography for determination. This method has high cost of derivatization reagents, complicated test operations, and poor stability.
Determination of amino acids by ion chromatography is generally carried out through a large number of diluted samples, the sensitivity is low, and some trace amino acids cannot be detected

Method used

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  • Method for detecting amino acid contained in table vinegar
  • Method for detecting amino acid contained in table vinegar
  • Method for detecting amino acid contained in table vinegar

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Example 1: A method for detecting amino acids contained in vinegar, comprising the steps of:

[0030] (1), the vinegar sample to be tested purchased in the market is distilled and extracted with water steam, the volatile acid in the sample to be tested is removed, and the amino acid is concentrated and enriched; the specific steps are: draw 2mL of the vinegar to be tested sample to carry out water vapor Distillation, when the receiving liquid reaches 180ml, end the distillation, and dilute to 10mL with ultrapure water to obtain the extract;

[0031] (2) Extract and purify the extract of step (1) with a solid-phase extraction column, the specific steps are: take 1-2 mL of the extract of step (1) and put it into a solid-phase extraction column, use 15-20 mL of 0.02 % formic acid solution to rinse the small column, remove the sugar alcohol compound in the sample, discard the washing solution; elute the small column with 10mL1mol / L ammonia solution, and the flow rate of t...

Embodiment 2

[0037] Example 2: Verification of the reliability of the detection method of embodiment 1:

[0038] For the detection method of embodiment 1, below by doing standard curve, precision and method recovery rate test, illustrate that this method has higher sensitivity, has better accuracy, verify the detection step of the present invention by this evaluation reliability.

[0039] (1), standard curve:

[0040] This method is to use the amino acid standard solution of each concentration point prepared to draw a standard curve through chromatographic analysis; the specific process is as follows:

[0041] Weigh 18 kinds of amino acid single standard samples (0.1g) and prepare 1000μmol / L standard stock solution with ultrapure water; respectively measure 5.0mL of 18 kinds of amino acid standard stock solutions, dilute to 100mL with ultrapure water, shake well for later use , prepared into 18 kinds of amino acid standard intermediate solutions (50μmol / L); measure 18 kinds of amino ac...

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Abstract

The invention discloses a method for detecting amino acid contained in table vinegar. The method for detecting amino acid contained in table vinegar comprises the steps of: (1) distilling and extracting steam for a to-be-detected sample of table vinegar; (2) extracting and purifying an extractive in the step (1) by using a solid phase extraction column; (3) detecting a purified product of the step (2) by utilizing an ion chromatography-electrochemical detector, thereby obtaining the chromatogram map of the amino acid contained in the test sample of the table vinegar; (4) preparing 18 amino acid standard solutions, and carrying out ion chromatography analysis to obtain a chromatogram map of the 18 amino acid standard solutions; and (5) comparing the chromatogram maps respectively obtained in the step (3) and the step (4), thereby obtaining the types of amino acid contained in the test sample of table vinegar. The method for detecting amino acid contained in table vinegar provided by the invention has the advantages that an efficient, accurate and flexible analysis method for detecting 18 amino acid in the table vinegar by combining extraction with a distillation method, purification with a strong cation solid phase extraction column (SCX, strong cation exchanger) and an ion chromatography-electrochemical detector is established.

Description

technical field [0001] The invention belongs to the technical field of food detection, and in particular relates to a method for detecting amino acids contained in vinegar, and more specifically relates to the detection of amino acids contained in vinegar by distillation, solid-phase extraction column extraction and purification, and ion chromatography-electrochemical detector combination technology. Method for Amino Acid Content. Background technique [0002] Vinegar, as a condiment, is necessary for people in daily life; with the prominent health effects of vinegar, such as eliminating fatigue, anti-aging, softening blood vessels, lowering blood fat, and lowering cholesterol, vinegar is used in daily life. It is also becoming more and more important. Vinegar contains 0.05%-3% protein and contains 18 kinds of amino acids, including 8 kinds of amino acids necessary for human body. The taste of vinegar is delicious, and the taste of vinegar is mellow and soft, all of which ...

Claims

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Application Information

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IPC IPC(8): G01N30/88G01N30/06G01N30/34
Inventor 梁宝爱张素娟姚春孝武向勇刘玉玲孙丽萍贾策赵海霞
Owner SHANXI INST OF FOOD QUALITY SUPERVISION INSPECTION & RES
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