| 新型琼脂扩散法检测食品中天然防腐剂ε-聚赖氨酸含量 |
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| 引用本文： | 刘友华.新型琼脂扩散法检测食品中天然防腐剂ε-聚赖氨酸含量[J].食品科学,2015,36(8):225-230. |
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| 作者姓名： | 刘友华 |
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| 作者单位： | 福建省产品质量检验研究院，福建 福州 350002 |
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| 基金项目： | 福建省科技计划重点项目(2014Y0015) |
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| 摘 要： | 为分析食品中ε-聚赖氨酸（ε-poly-L-lysine，ε-PL）含量，建立一种新型琼脂扩散法，并对分析条件进行优化，验证在检测食品中ε-PL含量时的有效性。结果表明，质量分数0.002%亚甲基蓝、0.75%琼脂、ε-PL溶液pH值为2.0、牛津杯加液量750 μL时检测结果最佳。本方法允许检测橙汁中ε-PL最低含量为2 mg/kg、糕点和猪肉火腿中最低为10 mg/kg。这种新型琼脂扩散法具有操作简便、使用成本低、专一性高等优点，可以广泛应用于ε-PL生产企业和食品工业。
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| 关 键 词： | &epsilon -聚赖氨酸 检测 琼脂扩散法 亚甲基蓝 牛津杯 食品 |
A Novel Agar Diffusion Assay for Qualitative and Quantitative Estimation of ε-Polylysine in Foods |
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| LIU Youhua.A Novel Agar Diffusion Assay for Qualitative and Quantitative Estimation of ε-Polylysine in Foods[J].Food Science,2015,36(8):225-230. |
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| Authors: | LIU Youhua |
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| Affiliation: | Fujian Inspection and Research Institute for Product Quality, Fuzhou 350002, China |
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| Abstract: | A novel agar diffusion assay was developed, optimized, and validated for the analysis of ε-polylysine (ε-PL) in
foods. Results showed that the optimum assay conditions were 0.75% agar, 0.002% methylene blue, pH of ε-PL solution
adjusted to 2.0 and 750 μL of ε-PL solution allowed to diffuse on agar plate. This method allowed detection of ε-PL at levels
as low as 2 mg/kg in orange-juice, and 10 mg/kg in cake and pork ham. This proposed agar diffusion assay can be widely
used in ε-PL-production and food industry because of its simplicity, cost-effectiveness, and high specificity. |
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| Keywords: | ε-polylysine determination agar diffusion assay methylene blue Oxford cup food |
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