仁东大蒜蛋白质的测定

Determination of Protein in Rendong Garlic

采用碱提酸沉法提取分离大蒜蛋白,最佳提取条件为浸提碱液pH=7.2,浸提最佳时间为30m in,沉淀的最佳pH=4.2。采用考马斯亮蓝G-250法测定大蒜中蛋白质的含量,结果表明蛋白质-色素结合物在590nm波长下的吸光度与蛋白质含量呈正比,线性范围为1.67—16.67μg/mL。标准溶液和试样的RSD分别为0.35%、1.6%,加标回收率在96.5%—103.2%之间。实验方法已经成功用于玉林仁东镇9个村大蒜中蛋白质含量的测定。

The protein in garlic was extracted and separated by alkali-extraction and acid-precipitation method.The optimal extraction conditions were given：pH of 7.2 for extract,extraction time of 30 min,pH of 4.2 for precipitation.Coomassie brilliant blue G-250（CBB） was employed to determine protein in garlic,and the conditions for determination,such as,wavelengh,the dosage of colour reagents and stable time of reaction were optimized.The content of protein was in direct ratio with the absorbance of CBB-protein complex at 590nm,linear range was 1.67—16.67μg/mL.The RSD of standard solution and sample solution were 0.35% and 1.6%,respectively.The recovery was between 96.5% and 103.2%.The method was successfully applied to determine protein in garlic of nine country in Rendong town of Yulin.