摘要
色氨酸与重氮化的对苯二胺二盐酸盐在硫酸介质中生成粉红色化合物,该化合物最大吸光值为522nm;摩尔吸光系数为0.89×104L/mol·cm;偶合产物至少稳定存在1h;色氨酸浓度在0.30～12μg/ml范围内遵循朗伯比尔定律。该方法可简便、快速、准确地测定蛋白酶解物中的色氨酸,其它大部分氨基酸不干扰色氨酸的测定。
A novel spectrophotometric methed for the determination of ttyptophan in protein hydrolysates has been proposed. In the sensitive and simple method, the p-phenylenediamine dihydrochloride was oxided to diazotized products with the reaction of NaNO2 in H2SO4 medium. Then a pink color was developed for the product on coupling to trptophan that was stable for at least lh. The absorption maximum is observed at 522nm and the apparent molar absorptivity is 0.89× 10^4L/mol·cm. Beer＇s law is obeyed over the range of 0.30～12μ g/ml. Other materials in protein hydrolysates are free of interference on the determination of trptophan.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第12期591-593,共3页
Food Science
基金
广东省"十五"农业重大攻关项目(A20302)
广东省重大攻关项目(社会发展计划)(2004A30505001)
关键词
分光光度法
对苯二胺二盐酸盐
色氨酸
蛋白水解物
spectrophotometry
p-phenylenediamine dihydrochloride
tryptophan
protein hydrolysates
