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| 食品及生物样品中L-羟脯氨酸检测技术研究进展 | |
| 引用本文： | 朱爱玲,彭涛,邹大维,胡婷,周玥宁,江海洋,王金花.食品及生物样品中L-羟脯氨酸检测技术研究进展[J].中国食品卫生杂志,2012,24(5):493-499. |
| 作者姓名： | 朱爱玲 彭涛 邹大维 胡婷 周玥宁 江海洋 王金花 |
| 作者单位： | 1. 中国农业大学动物医学院,北京100193;中国检验检疫科学研究院,北京100123 2. 中国检验检疫科学研究院,北京,100123 3. 贵州省黔东南州质量技术监督检测所,贵州凯里,556000 4. 中国农业大学动物医学院,北京,100193 5. 山西大学化学化工学院,山西太原,030006 6. 北京市检验检疫科学技术研究院,北京,100026 |
| 基金项目： | 国家“十二五”科技支撑计划项目(2011BAD23B05,2012BAD33B02);国家质检公益性行业科研(201210016) |
| 摘 要： | L-羟脯氨酸(L-hydroxyproline,Hyp)是动物水解蛋白的特征物质,而动物水解蛋白是可能被违法添加于食品中尤其是乳与乳制品中的非食用物质之一,Hyp可作为判定食品中是否掺入动物水解蛋白的重要指标.建立快速、高效地Hyp检测方法,提高其检测灵敏度和回收率,是食品质量安全监控的重要任务.本文就食品及生物样品中L-羟脯氨酸的提取净化、衍生化及测定方法研究进展进行了综述. |
| 关 键 词： | L-羟脯氨酸 动物水解蛋白 检测 食品安全 生物样品 |
| 收稿时间： | 2012/3/31 11:53:11 |
| 修稿时间： | 2012/5/11 10:46:20 |
Development of analytical methods for L-hydroxyproline in foods and biological samples |
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| Zhu Ailing,Peng Tao,Zou Dawei,Hu Ting,Zhou Yuening,Jiang Haiyang and Wang Jinhua.Development of analytical methods for L-hydroxyproline in foods and biological samples[J].Chinese Journal of Food Hygiene,2012,24(5):493-499. | |
| Authors: | Zhu Ailing Peng Tao Zou Dawei Hu Ting Zhou Yuening Jiang Haiyang and Wang Jinhua |
| Affiliation: | (College of Veterinary Medicine of China Agricutural University,Beijing 100193,China) |
| Abstract: | L-Hydroxyproline(Hyp) is a typical amino acid in hydrolyzed animal protein,which is a non-edible substance illegally added in food especially in milk and milk products.Therefore,Hyp could be used as an important indicator for food adulteration of animal protein hydrolysates.It is important for food safety and quality monitoring to develop a fast,efficient and sensitive method for hydroxyproline detection.This article reviewed the extraction,cleanup,derivation and determination methods of L-hydroxyproline in foods and biological samples. |
| Keywords: | L-Hydroxyproline hydrolyzed animal protein determination food safety biological samples |
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