二喹啉甲酸校正系数法测定食品中肽含量

Bicinchoninic Acid Calibration Coefficient Method for Determination of Peptide Content in Food

肽具有多种功能特性,已逐渐成为当前医学界、食品界及功能食品研发等领域研究的一大热点。快速准确地确定肽的浓度对研究肽的性能及作用机制十分重要。因此,研究开发更加精确、便捷、高效的食品中肽含量测定方法对促进食品肽产业健康持续发展具有重要意义。文章通过混标标准肽的选择、降低标准肽之间的差异性,研究了单个及混合干扰体系对肽测定结果的影响,并建立了校正系数法测定食品中肽含量的方法。在实际样品测定中,校正系数法测定结果的相对误差均降低至10%左右,且测量结果与凯氏定氮法测定结果差异不显著(P>0.05)。这为食品研究、蛋白质组学及肽组学研究中肽浓度的定量提供新的测定方法与理论依据。

Peptides have multiple functional characteristics and have gradually become a hot research topic in the fields of medicine and food industry and functional food development.It is important to quickly and accurately determine the concentration of peptides for studying their performance and mechanism of action.Therefore,researching and developing more accurate,convenient,and efficient methods for measuring peptide content in food is of great significance for promoting the healthy and sustainable development of the food peptide industry.This study investigated the influence of single and mixed interference systems on peptide determination results by selecting mixed standard peptides and reducing the differences between standard peptides.A calibration coefficient method was established to determine peptide content in food.In actual sample determination,the relative error of the calibration coefficient method measurement results is reduced to about 10%,and the difference between the measurement results and the Kjeldahl nitrogen determination method measurement results is not significant(P>0.05).This provides a new measurement method and theoretical basis for the quantification of peptide concentration in food research,proteomics,and peptide omics research.