樱桃酱中氨基酸和微量元素的测定

Determination of amino acids and trace elements from cherries sauce

采用氨基酸自动分析仪对樱桃酱中的氨基酸进行分析,用微波消解原子吸收光谱法对其所含的微量元素进行测定,测定出樱桃酱中18种氨基酸及10种微量元素的含量。樱桃酱中含量最高的氨基酸是天冬氨酸,占氨基酸总量的27.2%;微量元素中钾的含量最高,占微量元素总量的76.8%。

Amino acid analyzer and atomic absorption photometry assay are used to determine the amino acids and trace elements in the extract of cherries sauce. The cherries sause contains 18 kinds of amino acids and 10 kinds of trace elements. Aspartic acid are the highest levels of amino acids, Accounting for 27.2% of total amino acids. Kalii elements in the potassium content of the highest, accounting for 76.8 percent of total trace elements.