Pretreatment conditions on the determination of sulfur-containing amino acid in food
YE Yinghui1*, BIE Zhi2, TANG Lingxuan3, TIAN Yan2
1(Chinese Academy of Inspection and Quarantine,Beijing 100123, China) 2(CAIQTEST(Beijing)Co., Ltd,Beijing 100123, China) 3(Chinese Academy of Inspection and Quarantine Comprehension Test Center,Beijing 100123, China)
Abstract: To establish the pretreatment conditions for the determination of sulfur-containing amino acids in food, five kinds of food which were corn flour, soybeans, fish, infant formula milk powder and whole egg powder were selected, and the effects of different oxidant preparation ratios, oxidation time and oxidation temperature were compared by determining sulfur-containing amino acids content. The results showed that the proportion of oxidant, oxidation time, and oxidation temperature affect the determination results of sulfur-containing amino acids in food. Besides, the influence of the determination results was different in food samples. In conclusion, a good oxidation condition for the five food samples was the proportion of oxidant at 1∶9 with oxidation for 16 h at 0 ℃ . Moreover, for corn flour, fish and infant formula milk powder, the proportion of oxidant at 1∶9 and oxidation for 16 h at 50 ℃ was also acceptable.
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YE Yinghui,BIE Zhi,TANG Lingxuan,et al. Pretreatment conditions on the determination of sulfur-containing amino acid in food[J]. Food and Fermentation Industries, 2021, 47(8): 236-242.
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2021, Vol. 47 
