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本文报告用氰离子激活木瓜蛋白酶水解玉米、大米、小米、小麦、大豆、代乳粉、浓缩鱼蛋白及酪蛋白8种食物样品的蛋白质,测定了色氨酸含量。根据色氨醛反应原理用含27mg％FeCl_3·6H_2O和2％乙酸酐的冰醋酸溶液与等量30N硫酸混合作显色剂,将样品水解液与色氨酸标准液分别加显色剂后,在545nm波长下比色。在光径1cm时,灵敏度为0.2μg。选用30种不同品种玉米作对照测定,加氰离子的色氨酸平均测定值比不加氰离子的平均值增高18.6mg％,差异非常显著(P<0.001)。
This paper reports the determination of tryptophan content by measuring the protein content of eight food samples hydrolyzed by ionized papain, such as corn, rice, millet, wheat, soybean, milk replacer, fish protein concentrate and casein. According to the principle of tryptophan reaction with 27mg% FeCl_3 · 6H_2O and 2% acetic anhydride in glacial acetic acid solution with the same amount of 30N sulfuric acid as a developer, the sample hydrolyzate and tryptophan standard solution were added color agent, Colorimetric at 545nm wavelength. At a light path of 1 cm, the sensitivity is 0.2 μg. 30 different varieties of maize were selected as control. The average value of tryptophan in cyanide ion was 18.6mg% higher than that of non-cyanide ion, the difference was significant (P <0.001).