Determination of 17 Amino Acids and Protein Coefficients in Fish Maw
A study was conducted on the determination of 17 amino acids and protein coefficients in fish maw.A amino acid analyzer method was established for determination of 17 amino acids in fish maw.After heating and hydrolysis with hydrochloric acid,the samples were separated by sulfonic acid type sodium ion column,and 17 amino acids were subjected to post column online derivatization with ninhydrin.About 17 amino acids were quantitatively analyzed using the single point method with the average recovery rate ranged from 80.2％to 88.2％,the spiked level was 15,30 and 75 mg/kg,while the relative standard deviations(SRSD,n=6)of 6.78％to 8.67％.The limit of detection(LOD)for 17 amino acids was 1.0 mg/kg to 4.9 mg/kg,and the limit of quantitation(LOQ)was 3.2 mg/kg to 14.9 mg/kg.According to results of the proportion of each amino acid content and combined with the mass ratio of nitrogen elements,the protein coefficient in the fish maw was calculated to be 6.02,which was close to the theoretical value.This method was fast and efficient to conduct with high recovery rate and good reproducibility,and could be used for the determination of amino acid and protein coefficients in different foods.
万方数据
维普
