奶粉和豆粉混合食物中蛋白质计算分离测定──偏最小二乘－高效液相色谱法

Computative and Separative Determination of Proteins in the Mixture of Milk Powder and Soya Powder ──Partial Least Squares(PLS)-High Performance Liquid Chromatography(HPLC) Method

应用高效液相色谱与偏最小二乘法相结合研究了奶粉和豆粉混合食物中蛋白质同时分离测定的方法。在酸性介质中蛋白质水解为氨基酸，用衍生试剂衍生水解产物，并且用高效液相色谱分离及定量氨基酸。各种蛋白质水解的１７种主要氨基酸的比例不同，用偏最小二乘法（ＰＬＳ）预测混合食物中奶粉和豆粉蛋白质的含量。另外还讨论了偏最小二乘法中各参数的取值对未知样品预报结果准确度的影响。将该法用于模拟混合食物中奶粉和豆粉的分离预测相对误差为６．６５％和２．５８％，标准偏差为２．４％和４．７％。

The proteins in the mixed food protein of milk Powder and soya powder areseparative determined simultaneously by the combinative method of high performace liquidchromatograpy (HPLC) and the partial least squares (PLS). In acid medium the hydrolyticprotein is amino acid, the derivative agent is used to derive the hydrolysate, it is separated andquantified for amino acid by HPLC. The proportions of the seventeen kinds of the main aminoacids forming by hydrolysis of various proteins are different, the partial least Squares methodcan be used to predict the contents of proteins in the mixed fall proteins of milk POwder andsoya powder, the effects of the taking value of parameters in PLS to the predictive degree of accuracy of the unkown samples are discussed as well. This method is used to separate and topredicate the mixed food proteins of milk powder and soya powder, the mean relative errors are6.55% and 2. 5% respectively, the relative standard deviations are 2. 4% and 4. 7%respectively.