E3S Web Conf.
Volume 189, 20202020 International Conference on Agricultural Science and Technology and Food Engineering (ASTFE 2020)
|Number of page(s)||6|
|Section||Food Biochemistry and Food Processing|
|Published online||15 September 2020|
Determination of total free amino acids in Sipunculus nudus by UV spectrophotometry
Laboratory of Aquatic Product Quality, Safety and Processing, East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai, 200090, China
2 Key Laboratory of Control of Safety and Quality for Aquatic Product, Ministry of Agriculture and Rural Affairs, Beijing, 100141, China
3 College of Food Science, Shanghai Ocean University, Shanghai, 201306, China
Here we developed a new, facile method to detect free amino acids (TFAA) in Sipunculus nudus by UV spectrophotometry. The pretreatment conditions of the approach were optimized, such as chromogenic reaction temperature and time, the measurement time after chromogenic reaction, the extraction agent and its concentration, the extraction time. The established method showed a good linearity in the TFAA range 0.0 ~ 40.0 cg/mL (R2= 0.9958) with the limit of detection (LOD) 1.96 g /mL and the precision of 6.14 % (relative standard deviation, RSD). The addition standard recoveries were 95.1 % ~108.6 %. Finally, the method was successfully applied in detection of TFAA in Sipunculus nudus and other aquatic products. The results showed that the content of TFAA in Sipunculus nudus was higher than that in the other aquatic products collected in our paper, and as high as 138.14 g/kg.
© The Authors, published by EDP Sciences, 2020
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