彭碧宁 曾川 钟艺园 潘亮 蔡德玲

摘要 [目的]建立一种利用氨基酸分析仪分析鉴定酱油中皮革水解蛋白标志物羟脯氨酸的方法。[方法]选用 4-羟基-α-吡咯甲酸为参考物质，利用氨基酸自动分析仪法和紫外分光光度计法对酱油中L-羟脯氨酸的含量进行测定，比较这2种检测方法测定羟脯氨酸的优劣点。[结果]紫外分光光度法在羟脯氨酸的质量浓度为1～6 mg/L与吸光度之间线性关系良好（R2=0.998 0），RSD为0.91%，分别添加 0.5、2.0、6.0 mg/L羟脯氨酸标准溶液的加标回收率为90.0%～93.8%。氨基酸分析仪法在羟脯氨酸质量浓度为0.5～30.0 mg/L与峰面积之间线性关系良好（R2=0.999 3），RSD为 0.75%，分别添加 0.5、10.0、20.0 mg/L羟脯氨酸标准溶液的加标回收率为96.8%～99.7%。[结论]氨基酸分析仪法自动化程度好，重现性和准确度较好，适用于酱油中是否添加动物皮革水解蛋白的鉴定和检测，为食品安全监管提供可靠的技术支持。

关键词 氨基酸分析仪法;皮革水解蛋白标志物;羟脯氨酸;酱油掺假;紫外分光光度法

中图分类号 TS 264.2+1  文献标识码 A  文章编号 0517-6611（2021）21-0202-05

doi：10.3969/j.issn.0517-6611.2021.21.052

开放科学（资源服务）标识码（OSID）：

Identification of Hydrolyzed Protein Reagent Protein-Hydroxyproline in Soy Sauce Using Amino Acid Analyzer

PENG Bi-ning  ZENG Chuan  ZHONG Yi-yuan2 et al

（1. Technical Center of Gongbei Customs District P.R. China， Zhuhai，Guangdong  519000;2.Lishui Branch of Nanhai Market Supervision Administration， Foshan，Guangdong 528200）

Abstract [Objective]To set a method for the identification of the hydrolyzed protein marker-hydroxyproline in soy sauce using an amino acid analyzer. [Method]Using 4-hydroxy-α-pyrrolecarboxylic acid as the reference substance，the content of L-hydroxyproline in soy sauce was determined by the automatic amino acid analyzer method and the ultraviolet spectrophotometer method，and the advantages and disadvantages of the two detection methods for the determination of hydroxyproline were compared.[Result]The UV spectrophotometry showed a good linear relationship between the mass concentration of hydroxyproline 1-6 mg/L and the absorbance （R2=0.998 0）， the RSD was 0.91%，and the recoveries of standard addition of 0.5， 2.0， 6.0 mg/L hydroxyproline standard solution were 90.0%-93.8%.Amino acid analyzer method had a good linear relationship between the mass concentration of hydroxyproline 0.5-30.0 mg/L and the peak area （R2=0.999 3）， the RSD was 0.75%，the spiked recovery rates of 0.5， 10.0， and 20.0 mg/L hydroxyproline standard solutions were 96.8%-99.7%.[Conclusion] The amino acid analyzer method has good automation， good reproducibility and accuracy. It is suitable for the identification and detection of whether to add animal leather hydrolyzed protein in soy sauce， and provides reliable technical support for food safety supervision.

Key words Amino acid analyzer method;Leather hydrolyzed protein marker;Hydroxyproline;Soy sauce adulteration;UV spectrophotometry

作者簡介 彭碧宁（1983—），女，广东佛山人，工程师，在读硕士，从事食品安全研究。

收稿日期 2021-01-11

酱油是我国传统的调味品，因其用途广泛，营养成分丰富，广受人们的喜爱。酱油调味品出现方兴未艾的增长势头，市场竞争也日趋激烈。酱油的主要原料经过曲霉、酵母和氨基酸多种微生物的降解作用，产生一系列的生化反应，构成了营养丰富、风味独特的酱油制品，这种便称为酿造酱油。而配制酱油是以酿造酱油为主体，允许在一定的范围内添加酸水解植物蛋白的液体调味品。……