氨基酸（Amino acid）.doc

氨基酸（Amino acid） The cystine in food was determined. The method of determination of tryptophan using formic acid oxidation amino acid automatic analyzer was determined by fluorescence spectrophotometry. Other amino acids were determined by amino acid automatic analyzer. Amino acid automatic analyzer 1. principle The protein of food was hydrolyzed by hydrochloric acid into free amino acids. After the separation of the ion exchange column with amino acid analyzer, the color reaction of the protein with the three keto solution was carried out, and the amino acid content was measured by spectrophotometer. Simultaneous determination of aspartame, a hydrolysate of Su, silk, grain, meat, sweet, C, valerian, egg, isoleucine, light, casein, Phe, lysine and arginine group, and other 16 kinds of amino acids, the lowest detection limit is 10pmol. 2. scope of application GB/T14965-1994 determination of amino acids in foods. This method is applicable to the determination of 16 kinds of amino acids in foods. The minimum detection limit is 10pmol. This method is not suitable for the determination of low protein content in fruits, vegetables, beverages and starchy foods 3. instruments and equipment 3.1 vacuum pump 3.2 constant temperature drying box 3.3 hydrolysis tube: pressure screw cap glass tube or hard glass tube, the volume of 20 ~ 30ml. Rinse and dry with deionized water. 3.4 vacuum dryer (temperature adjustable) 3.5 amino acid automatic analyzer. 4. reagent All the reagents, except for those indicated, are analytical pure, and the experimental water is deionized water. 4.1 hydrochloric acid: gr 4.26mol/L hydrochloric acid: concentrated hydrochloric acid is mixed with water 1:1. 4.3 phenol: heavy distillation is required. 4.4 mixed amino acid standard solution (manufactured by instrument manufacturer):0.0025mol/L 4.5 buffer: 4.5.1pH2.2 sodium citrate buffer: take 19.6g sodium citrate (Na3C6H5O7.2H2O) and 16.5ml concentrated hydrochloric acid into water with 1000ml, and use con