保健食品氨基酸水解方法的研究

Study on Amino Acid Hydrolytic Method of Functional Foods

〔目的〕保健食品组方复杂 ,氨基酸分析检测有一定困难 ,样品中蛋白质的水解是整个检验过程中的重要环节 ,国家标准分析方法中使用的水解方法未能全部满足实际工作需要 ,保健食品的氨基酸分析需要一种有效可行的水解新技术。〔方法〕采用大体积试管 ,抽真空充氮气并密封 ,低温烘热盐酸水解法 ,可达到水解率高、安全、样品代表性好、准确度高的目的。〔结果〕经日常工作中 2 60份样品的分析检验证明本法是复杂样品氨基酸水解的较好方法。

Objective Since It existed difficulties for analysis amino acids functional foods with complex component, hydrolysis for protein of samples became an important key step for the whole testing. Nowadays national standard analytical methods were not suitable for all samples,therefore it is necessary to set up an effective method for amino acids assay of functional foods.〔Method〕Big tubes were used for amino acid analysis of functional foods. After tubes were filled with highly pure nitrogen gas, hydrogen chloride (HCL) were added into tubes with the same volume as the samples. Testing tubes were filled with nitrogen gas again and sealed then heated on temperature of 110℃ for 22 hours. After heating, tubes were dissolved with HCL and filtered. Amino acids in samples could be analyzed by HPLC with optimization analysis result under the above conditions.〔Results〕Two hundred and sixty food samples in different functions (n=260) were analyzed with this hydrolytic method and amino acids analysis results were elucidated. It was demonstrated that this modified assay was suitable to detect amino acids of complex component samples.〔Conclusion〕It is suggested that the modified assay should be extensively introduced and used in amino acid detection of functional foods.