STUDY OF RAPID HYDROLYSIS METHOD USING MICROWAVE AND NaOH SOLUTION TO DETERMINE TRYPTOPHAN IN FOOD
- VernacularTitle:微波—NaOH快速水解法测定食品中色氨酸含量的研究
- Author:
Jianxin ZHAO
;
Yuqun LIU
;
Guangming WANG
- Publication Type:Journal Article
- Keywords:
tryptophanh hydrolysis microwave food
- From:
Acta Nutrimenta Sinica
1956;0(02):-
- CountryChina
- Language:Chinese
-
Abstract:
This paper reported a rapid hydrolysis method of food protein using microwave oven and high pressure vessel technique. Tryptophan in hydroly-zate was determined by fluorimetric spectroscopy method. The hydrolytic agent was 5 M NaOH solution. Under the operative condition of the microwave oven (microwave output power 650W, 2 minutes 15 seconds and 65W 2 minutes) the highest tryptophan contents of the pure protein lysozymum and food SRM liver, cabbage and wheat flour were obtained. The results of the t-test showed that there was no significant difference between the tryptophan contents determined by using the operative condition of the microwave oven mentioned above and 145℃ 4h hydrolysis method. The recovery of the method was 93.3%-107%, and the coefficient of variation obtained by parallel determination of 10 lysozymum sample was 4.2%.
