食品中含硫氨基酸含量测定前处理条件的研究

为了建立食品中含硫氨基酸含量测定的前处理条件,该文选取了玉米粉、黄豆、鱼肉、婴幼儿配方乳粉、全蛋粉5种食品作为样品,对比了氧化剂不同配制比例、氧化时间和氧化温度对不同食品中含硫氨基酸测定结果的影响。结果发现,由于食品基质的不同,氧化剂配制比例、氧化时间和氧化温度对这5种食品中含硫氨基酸含量的测定结果产生了不同的影响。根据结果数据分析,在氧化剂配制比例为1∶9(体积比),氧化温度为0℃,氧化时间为16 h条件下,该文中提到5种食品都可以得到较好的实验结果。对于玉米粉、鱼肉和婴幼儿配方食品也可以选取氧化剂配制比例为1∶9(体积比),50℃下氧化5 min作为氧化条件。

Pretreatment conditions on the determination of sulfur-containing amino acid in food

To establish the pretreatment conditions for the determination of sulfur-containing amino acids in food,five kinds of food which were corn flour,soybeans,fish,infant formula milk powder and whole egg powder were selected,and the effects of different oxidant preparation ratios,oxidation time and oxidation temperature were compared by determining sulfur-containing amino acids content.The results showed that the proportion of oxidant,oxidation time,and oxidation temperature affect the determination results of sulfur-containing amino acids in food.Besides,the influence of the determination results was different in food samples.In conclusion,a good oxidation condition for the five food samples was the proportion of oxidant at 1∶9 with oxidation for 16 h at 0℃.Moreover,for corn flour,fish and infant formula milk powder,the proportion of oxidant at 1∶9 and oxidation for 16 h at 50℃was also acceptable.