摘要
目的通过分析张杂谷10号的氨基酸含量,对后期张杂谷10号进行蛋白质评价,提高其营养价值具有非常重要的意义,并为张杂谷10号的合理食用和改良育种提供理论依据。方法以张杂谷10号为研究对象,进行常规酸水解和微波水解两种实验,通过微波水解条件的实验确定微波水解张杂谷10号的条件:水解温度160℃,保温时间40min,升温时间15min。结果常规酸水解和微波水解两种方法得到的样品进行氨基酸含量测定,结果表明,微波水解样品的样品氨基酸含量相对高一些。结论利用微波水解对张杂谷10号进行氨基酸含量测定的方法,快捷方便、节能、准确。
Objective The analysis of the amino acid content of Zhangza Gu 10 had important significance to improve its nutritional value and evaluate the protein in late stage,and it also provided a theoretical basis for the reasonable consumption and the breeding of Zhangza Gu 10.Methods The experiment was carried out by using two methods of conventional acid hydrolysis and microwave hydrolysis in the study of Zhangza Gu 10.The condition for microwave hydrolysis of Zhangza Gu 10 amino acid was obtained from condition tests：hydrolysis temperature 160 ℃,holding time 40 min,and heating up time 15 min.Results The contents of amino acid in the samples were compared by two methods of conventional acid hydrolysis and microwave hydrolysis,and the amino acid levels of the samples by microwave hydrolysis were relatively high.Conclusion The microwave hydrolysis method is convenient,energy saving,accurate and suitable for the content determination of amino acid of Zhangza Gu 10.
出处
《河北北方学院学报（自然科学版）》
2018年第1期13-16,共4页
Journal of Hebei North University:Natural Science Edition
关键词
微波水解
氨基酸
含量测定
microwave hydrolysis
amino acid
determination
