一种检测酱油中L-谷氨酸钠含量的新技术
张金玲1,毕春元2,李敬龙1
(1.齐鲁工业大学食品与生物工程学院,济南一250353;
2.山东省科学院生物研究所,山东省生物传感器重点实验室,济南一250014)
摘要:建立一种新的测定酱油中L-谷氨酸钠含量的方法 固定化谷氨酸氧化酶电极生物传感分析法三谷氨酸氧化酶专一性地与L-谷氨酸(根)反应,产生的过氧化氢在电极表面上发生电子转移,内置电子元件将电信号转变为数字信号,即可准确二快捷二方便地实现L-谷氨酸钠的定量三而且,该方法既不需对酱油脱色亦不需进行衍生化,实际测定酱油中L-谷氨酸钠的含量为4700m g/dL,用氨基酸分析仪检测谷氨酸总含量为6704m g/dL三酶电极测定的线性范围:0~128m g/dL,各点测定偏差均小于0.5%,响应时间:20s三对其进行3次平行测定,实验误差均在?1%之内,另外,酶膜安装在仪器上之后,正常操作能重复测定1000次以上,具有很好的稳定性三
关键词:生物传感器;酶电极;H2O2;固定化;谷氨酸钠测定
中图分类号:TS264.21一一一文献标志码:A一一一doi:10.3969/j.issn.1000-9973.2014.11.030文章编号:1000-9973(2014)11-0120-03
A New Technolo gy for Detectin g L-Glutam ic Acid Sodium in So y Sauce
ZHANG Jin-lin g1,BI Chun-y uan2,LI Jin g-lon g1
(1.School of Food and Bioen g ineerin g,Qilu Universit y of Technolo gy,Ji'nan250353,China;
2.Ke y Laborator y for Biosensors of Shandon g Province,Biolo gy Institute of Shandon g
Provincial Academ y of Sciences,Ji'nan250014,China) Abstract:A new method for the determination of L-g lutamic acid sodium in so y sauce-immobilized g lutamic acid oxidase electrode biolo gy sensin g anal y sis is established.Glutamic acid oxidase s p ecific-all y to react with L-g lutamic acid(root),h y dro g en p eroxide p roduced under g oes electron transfer re-action on the electrode surface,the built-in electronic com p onents turn electrical si g nals into di g ital si g nals,then the q uantitative of L-g lutamic acid sodium can be realized accuratel y,fast and easil y. Moreover,this method neither need the decolorization of so y sauce nor derivatization,in the actual de-termination of L-g lutamic acid sodium in so y sauce,the content of sodium is4700m g/dL,usin g ami-no acid anal y zer to determine the amount of g lutamate content is6704m g/dL.The linear ran g e of en-z y me electrode determination is0~128m g/dL,the measurement deviation of all the p oints is less than0.5%,the res p onse time is20s.Amon g the three p arallel determination,the ex p eriment error is within?1%,in addition,the normal o p eration can re p eat determination of more than one thousand times after installation of the enz y me membrane on the instrument,which has a g ood stabilit y. Ke y words:bio-sensor;enz y me electrode;H2O2;immobilized;determination of sodium g lutamate
一一酱油又叫豉油,是食品二菜品制作过程中非常重要的一种调料三氨基酸是评价酱油质量的一个主要指标,氨基酸含量高,则酱油鲜味浓[1-3]三毛细管电泳法[4]二柱前衍生高效液相色谱法[5,6]二柱后衍生高效阳离子交换色谱法[7]等是目前常用的测定氨基酸的方法,然而上述方法不仅需要衍生化处理而且酱油的颜色会对仪器造成极大甚至不可恢复的损坏;另外衍生试剂的量不好控制加之衍生物不稳定等都会加大实验
收稿日期:2014-05-20
021 分析检测一一
第39卷第11期2014年11月一一一一一一一一一一一一一一一中国调味品
China Condiment