| 高效液相色谱法测定骨髓蛋白粉的蛋白质系数 |
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| 引用本文： | 陈俊,万红梅,潘志明,周路明. 高效液相色谱法测定骨髓蛋白粉的蛋白质系数[J]. 肉类研究, 2010, 0(7): 54-56 |
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| 作者姓名： | 陈俊 万红梅 潘志明 周路明 |
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| 作者单位： | 四川省德阳市产品质量监督检验所,四川,德阳,618000 |
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| 摘 要： | 建立了高效液相色谱法测定骨髓蛋白粉总蛋白质系数。采用酸水解法分解骨髓蛋白粉中的蛋白质,以保留时间定性,氨基酸面积百分比定量,求得骨髓蛋白粉中的蛋白质系数为5.65。
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| 关 键 词： | 蛋白质系数 骨髓蛋白粉 液相色谱法 |
Determination of Protein Factor in Bone Marrow Protein Powder by HPLC |
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| CHEN Jun,WAN Hongmei,PAN Zhiming,ZHOU Luming. Determination of Protein Factor in Bone Marrow Protein Powder by HPLC[J]. Meat Research, 2010, 0(7): 54-56 |
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| Authors: | CHEN Jun WAN Hongmei PAN Zhiming ZHOU Luming |
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| Affiliation: | ( Deyang Product Quality Supervision and Inspection Institute, Deyang 618000, China) |
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| Abstract: | To developed the method of the determination for total protein factor in bone marrow protein powder by HPLC. Decomposition by acid hydrolysis of proteins in bone marrow protein powder, characterized by retention time, quantitatived by the percentage area of amino acid, obtained to the protein factor in bone marrow protein powder is 5.65. |
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| Keywords: | protein factor bone marrow protein powder HPLC |
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