微波高压罐水解法在氨基酸分析中的应用简报

本文报导了采用微波高压罐水解技术快速水解食物蛋白质，并测定其１７种氨基酸含量的方法。研制的高压罐具有密闭性、微波穿透性好，耐热、耐压、耐腐蚀等特点。采用该高压罐研究了微波强度及作用时间等条件对氨基酸稳定性的影响，在微波输出功率１００Ｗ３５～４５分钟水解了３份食品样品，其氨基酸含量测定结果与传统的１１０℃２２左水解基本相符，１７种氨基酸５次平行测定结果ＣＶ值均＜１０％。

Amino Acid Analysis by Microwave High Pressure Vessel Hydrolysis

This paper reported a rapid hydrolysis method using microwave high pressure vessel technique to determine 17 kinds of amino acids of food protein. The improved high pressure vessel has good properties of airtightness and penetration. In addition it is resistant to heat, pressure and corrosion. The stability of amino acids affected by microwave intensity and action time were discussed output of 100w and action time of 35～ 45 minutes, the determined result of amino acid contents was similar to that of conventional hydrolysis by 110℃ 22h. The coefficent of variation of parallel 5times of 17 kinds of amino acids were all<10%.