摘要
根据日立８３５－５０型氨基酸自动分析仪共用柱（４．０ｍｍｘ１５０ｍｍ）６０ｍｉｎ程序蛋白水解液分析法以及牛磺酸的特性建立了测定食物中牛磺酸的２５ｍｉｎ短程序法。经过精密度和准确度试验，重现性好，变异系数小。在牛磺酸浓度０．２ｍｏｌ／Ｌ时，峰位置和峰面积的变异系数（ＣＶ值）分别为０．１６％和１．８５％（ｎ＝１０），明显低于规定技术指标（１．０％和２．５％）。对０．１、０．２、０．３、０．４ｍｏｌ／Ｌ浓度的牛磺酸加标回收试验，回收范围为９５％～１０８％（ｎ＝１２）。用本法与原法同时测定１６种不同食品的牛磺酸含量，结果基本一致。表明本方法准确、可靠、快速、简便、经济，适于对海产食品、谷类、豆类、蔬菜、水果以及坚果类等食物样品的牛磺酸测定。通过样品前处理方法（提取法和水解法）的比较，两法结果接近，相关系数ｒ＝０．９９９２，呈高度相关，因此可应用于食物分析．
25-min short procedure for determination of taurine content
infoods was developed ou the basis of the properties of taurine and theanalytical method of
protein hydrolyzate(Model 835-50 Amino Acide Ana-lyser,common column 4.0 x 150nim,60 min
procedure).The precisionof the modified method showed that the vdriation coefficients of
peakseat and peakarea of ten replicated determinations of taurine standard(0.2mol/L)were
0.16% and 1,85% respectively,which were obviously lo-wer than the criteria(1.0%and 2.5%).The
recovery tests were performed by adding0.1,0.2,0.3 and 0.4mol/L taurine to samples,and the
recoveryrate was found to be 95%-108%,The parallel determinations of 16 varietiesof food with
the original and the modified method indicated that the re-sults by present extract procedure
were in good agreeinent with that bythe original vdrolysis method.It was suggested that the
present procedure was simple,rapid,accurate,economic and can be applied to the
determination of taurine in variousfoods.
出处
《营养学报》
CAS
CSCD
北大核心
1994年第4期406-411,共6页
Acta Nutrimenta Sinica
