| 酶法水解鲜猪血制备氨基酸的研究 |
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| 引用本文： | 陈珊珊,曹剑虹,余志华,吕建平.酶法水解鲜猪血制备氨基酸的研究[J].氨基酸和生物资源,1995,17(3):47-47,50. |
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| 作者姓名： | 陈珊珊 曹剑虹 余志华 吕建平 |
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| 作者单位： | 福建省医学科学研究所 |
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| 摘 要： | 本文以鲜猪血为主要原料，酶法水解制备氨基酸。其复合氨基酸收得率为１３．０７％·Ｗ／Ｖ），分析测定表明除色氨酸含量含微量外，八种必需氨基酸的含量占复合氨基酸总量的４６．５２％。
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| 关 键 词： | 鲜猪血，酶解氨基酸 |
Ectraction of Amino Acids from Fresh Pig Blood by Enzymolysis |
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| Chen Shanshan,Cao Jianhong,Yu Zhihua,Lu Jianping.Ectraction of Amino Acids from Fresh Pig Blood by Enzymolysis[J].Amino Acids & Biotic Resources,1995,17(3):47-47,50. |
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| Authors: | Chen Shanshan Cao Jianhong Yu Zhihua Lu Jianping |
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| Institution: | ,Chen Shanshan,Cao Jianhong,Yu Zhihua,Lu Jianping(Institute of Medical science of Fujian province,350001) |
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| Abstract: | Mixed amino acids were extracted from fresh pig blood by enzymolysis and the recovery rate was 13. 07%. Essential amino acids in the mixed ones was 46. 52%. |
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| Keywords: | Fresh pig blood Exzymolysis Amino acids |
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