食品科学
• 成分分析 • 上一篇 下一篇
乐 薇,刘 乐
出版日期:
发布日期:
YUE Wei, LIU Le
Online:
Published:
摘要:
考马斯亮蓝可与蛋白质生成蓝色复合物,经数码成像后,显色溶液的灰度差值和蛋白质质量浓度呈正比例,据此建立了数码成像比色法测定牛乳中蛋白质含量的方法,并对成像条件、显色条件、干扰物质进行了探讨。结果显示,用于牛乳中蛋白质含量测定时,该法的相对标准偏差小于2%,回收率在97.5%~102.6%之间,结果与考马斯亮蓝分光光度法一致,但更简便、快速。
关键词: 数码成像比色法, 蛋白质, 考马斯亮蓝
Abstract:
The grey value obtained by digital imaging for the blue complex formed from the binding interaction of Coomassie brilliant blue with proteins is positively linearly related to the concentration of proteins. Thus, a method was established for the determination of the protein content of milk by digital imaging colorimetry. The imaging conditions, color development conditions and interfering substances were investigated. The recovery rates for spiked milk samples were between 97.5% and 102.6% with a relative standard deviation (RSD) less than 2%. Consistent results were obtained using digital imaging colorimetry and spectrophotometry, but digital imaging colorimetry was more convenient and faster.
Key words: digital imaging colorimetry, protein, Coomassie brilliant blue
中图分类号:
TS207.3
乐 薇,刘 乐. 数码成像比色法测定牛乳中蛋白质的含量[J]. 食品科学, doi: 10.7506/spkx1002-6630-201604027.
YUE Wei, LIU Le. Determination of the Protein Content of Milk by Digital Imaging Colorimetry[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201604027.
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链接本文: https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-201604027
https://www.spkx.net.cn/CN/Y2016/V37/I4/154