大豆多肽不良风味的紫外分光光度法检测

建立紫外分光光度法测定大豆多肽的不良风味。优化的实验条件为将样品pH 值调至6.0，NaCl 添加量为4g/60mL，于100mL 的生理盐水瓶中装60mL 的样品液并密封，50℃恒温水浴1h，然后吸取20mL 气体用5mL 0.2mol/L 的NaOH 溶液吸收，检测217nm 处的吸光度(A217nm)。该方法简便、快速，可用于大豆多肽不良风味的脱除工艺中的测定。

UV Spectrophotometric Detection of Undesirable Flavor in Soybean Peptide

A UV spectrophotometric method was established to determine the undesirable flavor in soybean peptide. Totally 60 mL of soybean peptide solution in 100 mL saline bottle was adjusted to pH 6.0 with NaCl concentration 4 g/60 mL, sealed with a rubber plug and heated at 50 ℃ for 1 hour. In the following, totally 20 mL headspace gas in the bottle was collected with a syringe and absorbed in 5 mL of 0.2 mol/L NaOH, then the absorbance of the NaOH solution at 217 nm was used to express the relative content of undesirable flavor in soybean peptide. This method is simple and quick, which can be applied to detect undesirable flavor in soybean peptide.