Chinese yam enzyme liquid preparation method and method for detecting free amino acid in Chinese yam enzyme liquid

A technology of free amino acids and amino acids, applied in measuring devices, material separation, instruments, etc., can solve the problems of high price and long time, and achieve the effect of low cost, short production cycle and increased added value

Inactive Publication Date: 2019-10-22
HENAN UNIV OF URBAN CONSTR
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the post-column derivatization method requires additional devices, which are expensive and take a long time to analyze, so most researchers currently use the pre-column derivatization method

Method used

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  • Chinese yam enzyme liquid preparation method and method for detecting free amino acid in Chinese yam enzyme liquid
  • Chinese yam enzyme liquid preparation method and method for detecting free amino acid in Chinese yam enzyme liquid
  • Chinese yam enzyme liquid preparation method and method for detecting free amino acid in Chinese yam enzyme liquid

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Embodiment 1

[0036]The invention discloses a method for preparing yam enzyme liquid. First, prepare yam juice: 1) select fresh, non-rotten yam, wash and dry, peel and cut into small pieces of about 2 to 3 cm, and perform color protection treatment , add 0.6% citric acid, 0.4% phytic acid, and 1.25% calcium chloride; 2) After weighing the weight of the peeled yam, add pure water according to the ratio of material to liquid 1:4, beat with a beater, beat Finally, bathe in a 70°C water bath for 15 minutes, filter with gauze after cooling to obtain yam juice; secondly, ferment the prepared yam juice, and the fermentation process is as follows: prepare the yam juice, add appropriate amount of sucrose , adjust the sugar concentration to 10%, then add 1.2% peptone (to provide nutrients for the fermentation of the bacteria), stir well, adjust the initial pH of the yam juice to 5.0, and sterilize the obtained culture medium at a temperature of 120 -125°C, pressure 100kpa, sterilize for 20 min, and t...

Embodiment 2

[0038] This embodiment is a method for detecting free amino acids in yam ferment liquid by reverse-phase high-performance liquid chromatography. The standard products glutamic acid, glycine, proline, alanine, leucine, lysine , aspartic acid, and valine are commercially available conventional products produced by Sigma; 2,4-dinitrofluorobenzene was purchased from China Pharmaceutical Shanghai Chemical Reagent Company; acetonitrile, methanol, and glacial acetic acid were purchased from Tianjin Siyou Fine Commercially available conventional product produced by Chemical Co., Ltd.

[0039] The detection method of free amino acid in yam ferment liquid of the present invention, concrete steps are as follows:

[0040] (1) Preparation of yam enzyme solution

[0041] Preparation of yam juice: select fresh, non-rotten yam, wash it with tap water, dry it, peel it with a stainless steel knife, cut it into small pieces of about 2 to 3 cm, perform color protection treatment, add 0.6% citric...

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Abstract

The invention relates to a Chinese yam enzyme product having a healthcare function. The Chinese yam enzyme liquid preparation method comprises the following steps: carrying out fermentation treatmenton prepared Chinese Yam juice, adding sucrose and adjusting the sugar concentration to 8-12%, then adding 1.0-1.4% of peptone, stirring the mixture evenly and then, adjusting the initial pH of the Chinese Yam juice to 5.0; carrying out autoclaved sterilization treatment and cooling; inoculating a 0.1-0.4% of activated yeast solution in a yam fermentation matrix, and carrying out constant-temperature shake cultivation and carrying out shaking fermentation for 22-26 h at a rotation speed of 150r / min; and after finishing fermentation, inoculating 1%-5% of lactic acid bacterias, carrying out constant temperature cultivation and carrying out still fermentation for 32-40 h. The method for detecting the free amino acids in the Chinese yam enzyme liquid through reversed-phase high-performance liquid chromatography is characterized by taking the Chinese yam enzyme liquid carrying out high-speed centrifugal treatment, taking supernatant and sealing the supernatant for next derivation; and with DNFB serving as a pre-column derivatization reagent, by utilizing chromatographic columns, and with a mobile phase A being a sodium acetate solution, of which the pH is 4.8 and the concentration is 0.5 mol / L and a mobile phase B being an acetonitrile aqueous solution with volume ratio of 1:1, carrying out gradient program elution for 50min to detect the content of the amino acids.

Description

technical field [0001] The invention relates to a yam enzyme product with health care function and a method for detecting free amino acids in yam enzyme liquid by using reversed-phase high-performance liquid chromatography. Background technique [0002] Yam, also known as yam, is one of the tonic materials in traditional Chinese medicine. It has the effect of both medicine and food, high quality and low price, good taste and health care function. Among them, the iron stick yam contains more mucus and starch due to the high nutritional value of the ingredients contained in it, and also contains saponins, choline, yam base, amino acids, various enzymes, vitamin C, iodine, etc., and It contains some trace elements necessary for the human body, such as calcium, iron, zinc, copper, manganese, etc., and is the "extreme product" in Chinese yam. [0003] Enzyme is a fermented product containing active bacteria and various enzymes obtained by fermenting one or more substances as raw...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/02G01N30/06
CPCG01N30/02G01N30/06
Inventor 陈东莹王艳红石娇娇谢朝晖
Owner HENAN UNIV OF URBAN CONSTR
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