桑椹酒中氨基酸含量分析

Detection of amino acids contents in mulberry wine

建立采用氨基酸分析仪测定桑葚酒中18种氨基酸含量的分析方法。样品经氮吹去除乙醇处理后,采用酸/碱水解将其中的蛋白质和肽类化合物转化成游离氨基酸,采用氨基酸分析仪测定其含量。18种氨基酸在2.5~250.0μmol/L的浓度范围内,峰面积和浓度呈良好的线性关系,相关系数R为0.998 8~0.999 9,检出限均<0.50 mg/L,各化合物的加标回收率为72.8%~104.0%,重复性试验结果相对标准偏差(RSD)均<5.0%。该方法可靠、准确、重现性好,为桑椹酒的营养价值评价提供参考资料。

The determination method for 18 kinds of amino acids in mulberry wine was established by amino acid analyzer. After nitrogen-blow to re- move ethanol, the protein and peptide in mulberry wine were decomposed into free amino acids by hydrolysis with acid or alkali, and then the con- tents were determined by amino acid analyzer. The calibration curves of the 18 amino acids were linear in the range of 2.5-250.0 μmol/L with corre- lation coefficients of 0.998 8-0.999 9, limit of detection （LOD） for the compounds were all less than 0.50 mg/L. The adding standard recovery rate was 72.8%-104.0%, and relative standard deviation （RSD） of the repeatability tests results for the compounds were less than 5.0%. The method was accu- rate, reliable and with good repetition, and it provided reference for the evaluation of the nutritional value of mulberry wine.