优化盐酸浓度、水解时间和氢氧化钠量改善糖原含量鉴定效果

Opitimizing the Concentrations of Hydrochloride,the Time of Hydrolysis and the Amount of Sodium Hydroxide to Improve the Identification Effect of Glycogen

目的优化盐酸浓度、水解时间和氢氧化钠量,改善糖原含量鉴定效果。方法用不同浓度的盐酸水解糖原5min、终浓度2mol/L盐酸水解糖原不同时间的产物分别与碘液反应,通过红褐色深浅探索最佳盐酸浓度和糖原完全水解所需时间;用不同量的氢氧化钠中和糖原水解液中的盐酸,比较中和后的水解产物与班氏试剂反应的氧化亚铜颜色深浅,探索最佳氢氧化钠量。结果随着盐酸浓度升高,糖原水解加快;终浓度2mol/L的盐酸水解糖原3.5min可将糖原完全水解;中和盐酸的氢氧化钠少于340μL时,水解液与班氏试剂反应无沉淀生成,氢氧化钠大于380μL时,氧化亚铜逐渐增加;氢氧化钠量达420μL时,氧化亚铜量达最大值。结论适当增加盐酸浓度和中和盐酸的氢氧化钠用量,能明显改善糖原鉴定效果。

Objective To optimize the concentration of hydrochloric acid,hydrolysis time and sodium hydroxide to improve the identification effect of glycogen content.Methods The hydrolysis products of glycogen with different concentrations of hydrochloric acid for 5 min,or with 2 mol/L hydrochloric acid for different time were reacted with iodine solution,the optimal concentration of hydrochloric acid and the time required for complete hydrolysis of glycogen were explored through the shade of reddish brown.Hydrochloric acid in glycogen hydrolysate was neutralized with different amounts of sodium hydroxide,and the color of cuprous oxide reacted with Benedict reagent was compared to explore the best amount of sodium hydroxide.Results The hydrolysis of glycogen was accelerated with the increase of hydrochloric acid concentration.Twenty microgram of glycogen could be completely hydrolyzed with hydrochloric acid at a final concentration of 2 mol/L for 3.5 min.With the increase of the amount of sodium hydroxide used for neutralization,cuprous oxide gradually increases.When the amount of sodium hydroxide reaches 420μL,the amount of cuprous oxide reaches its maximum value.Conclusion An increase in the concentration of hydrochloric acid and the dosage of sodium hydroxide used to neutralize hydrochloric acid can obviously improve the identification effect of glycogen.