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Method for rapidly determining a plurality of amino acids and sugars in soy sauce at the same time

A technology for rapid determination of amino acids, applied in the field of analysis and detection, can solve the problems of complicated operation process, small number of components in one-time determination, inability to simultaneously determine amino acids and carbohydrates, etc., to achieve efficient technical methods, improve detection efficiency, and determine stable results

Active Publication Date: 2019-05-21
日照海关综合技术服务中心
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, amino acid detection methods mainly include liquid chromatography, capillary electrophoresis, etc., most of which use pre-column or post-column derivatization pretreatment methods, which have the disadvantages of complex operation process, many derivative by-products and interference substances; carbohydrate detection methods mainly include Colorimetric method, gas chromatography, liquid chromatography-differential detection method, etc. These methods have problems such as insufficient quantification or high cost of pretreatment
The common technical problems in the current determination methods of amino acids and sugars are cumbersome pretreatment steps, a small number of components for one-time determination, and the inability to simultaneously determine amino acids and sugars

Method used

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  • Method for rapidly determining a plurality of amino acids and sugars in soy sauce at the same time
  • Method for rapidly determining a plurality of amino acids and sugars in soy sauce at the same time
  • Method for rapidly determining a plurality of amino acids and sugars in soy sauce at the same time

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Experimental program
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Effect test

Embodiment 1

[0045] The determination of embodiment 1 chromatographic conditions

[0046] (1) Selection of flow rate

[0047] Investigated the separation of components at flow rates of 0.20mL / min, 0.25mL / min, 0.275mL / min, and 0.30mL / min. At 0.20mL / min, the initial pressure was 1750psi, and reached the highest pressure at about 50min. 2050psi, due to the lower flow rate and lower pressure, the peak width increases, the peak sensitivity decreases, and the overall resolution is not high. When the flow rate is 0.30mL / min, although the total peak time is reduced, the initial pressure of the chromatographic system is as high as 2790psi. When the system pressure exceeds the upper limit of the instrument pressure of 3000psi in about 35 minutes, the system automatically alarms and stops the pump. When the flow rate is 0.25mL / min and 0.275mL / min, the separation effect of the components is generally good, but the initial pressure is 2150psi at the flow rate of 0.25mL / min, the maximum pressure is 245...

Embodiment 2

[0069] Embodiment 2 methodological verification

[0070] (1) Linear range and detection limit

[0071] Configure the mixed standard working solution of 26 amino acids and sugars according to step (2) in claim 1, and perform calibration curve fitting according to step (3). The detection limit (S / N=3) of the component to be tested was calculated by the chromatographic peak signal-to-noise ratio, and six different concentration levels (0.05, 0.10, 0.05, 0.10, 0.20, 0.50, 1.00, 2.50 μg / mL) detection and linear fitting of standard working solutions. The results (see Table 4) show that the linear correlation coefficients of 26 components are greater than 0.997, and 20 of them have correlation coefficients greater than 0.999, indicating that under the experimental conditions, the linear correlations are good when the 26 components are detected simultaneously. The detection limits of 26 components ranged from 0.0023 to 0.1128 μg / mL, except for glutamine, isoleucine, leucine and meth...

Embodiment 3

[0081] Embodiment 3 Actual sample determination

[0082] Randomly select 5 kinds of soy sauce products (soy sauce 1, soy sauce 2, soy sauce 3, soy sauce 4, soy sauce 5) from the market, according to the ion chromatography conditions of step (1) and the pretreatment step of step (4) in claim 1, carry out the actual sample Detection and analysis of 26 kinds of amino acids and sugar content in Figure 5 Is the ion chromatogram of soy sauce sample determination.

[0083] It can be seen from the number of detected components that all 26 amino acids and sugars were detected in soy sauce 1 and soy sauce 2, with the most types of detected components, followed by soy sauce 4 with 25 detected components, and only sucrose was not detected; 24 components were detected in soy sauce 3, and methionine and tryptophan were not detected; only 18 components were detected in soy sauce 5, and the detected components were the least. Judging from the determination of the component content, the one...

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Abstract

The invention belongs to the technical field of analysis and detection, and particularly relates to a method for rapidly determining a plurality of amino acids and sugars in soy sauce at the same time. The invention utilizes a Dionex ICS5000+ type multifunctional dual-system ion chromatograph, uses a method of combining integrated pulsed amperometric detection and multi-stage gradient elution, andestablishes a method for simultaneous determination of 26 amino acids and sugar in soy sauce by analyzing and researching influence factors on the experiments such as the flow rate, column temperature, mobile phase ratio, solution pH value and settling time, so as to ensure the effective separation of 26 amino acids and sugars and achieve a one-time rapid determination of 26 amino acids and sugarin soy sauce, which can be used to evaluate the quality grade and nutritional value of soy sauce, improve the determining efficiency, improve the production supervision level, and lay a foundation for establishing a "fingerprint feature" authenticity distinguishing method, having important practical significance and practical application value for the whole condiment industry.

Description

technical field [0001] The invention belongs to the technical field of analysis and detection, and in particular relates to a method for simultaneous and rapid determination of multiple amino acids and sugars in soy sauce. Background technique [0002] Soy sauce is a traditional Chinese condiment with a brewing history of more than 3,000 years and is a necessity in people's daily diet. It is brewed from soybeans, wheat, bran, etc. It has a ruddy color, a unique sauce, and a delicious taste, which helps to stimulate appetite. [0003] During the fermentation process of soy sauce, the protein in the raw material will be hydrolyzed to produce rich amino acids. Amino acid is an important life substance required by the human body, the basic substance of protein, and the ingredient that must be taken in the process of life extension. The umami taste and nutritional value of soy sauce depend on the content of amino acid nitrogen (amino acid). The higher the amino acid content, th...

Claims

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Application Information

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IPC IPC(8): G01N30/96
Inventor 宋卫得苏征杜利君张鸟飞尹相英张传杰
Owner 日照海关综合技术服务中心
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