摘要
传统的氨基酸测定方法有液相色谱法和比色法.前者仪器与试剂都较贵,后者便宜,应用更为广泛.但比色法操作都在毫升级别上进行,所需液体体积较大,操作不方便,实验条件控制不精确,结果误差较大,也无法实现自动化,不利于食品安全抽查等工作.本研究将传统比色法的操作体积减少到微升级别,并且在PCR仪中实现了反应条件的自动化控制,结果精度大大提高,成本大为降低,也有助于实现自动化.利用改良的方法,对10个筛选红小豆品系的氨基酸含量进行了检测,发现所筛选的10个红小豆的氨基酸含量平均值在222.95 ～ 191.53 μg/g之间,且存在显著变异,为红小豆氨基酸含量育种改良奠定了良好基础.
The traditional amino acid content determination methods are liquid chromatography and colorimetry. The instruments and reagents of the former are expensive while those of the latter are much cheaper and thus, is more widely applied. However, the colorimetric method has several disadvantages, including inconvenient operation on milliliter level, not easy control on experimental conditions and experimental errors, difficulties of automation, going against food safety sampling,etc. The traditional colorimetric method was improved, including reducing operation volume on microlitre level, automation control of reaction conditions in the PCR instrument, it greatly improved precision, greatly reduced cost and had potential contribution to automation. With this improved method, detected amino acid content of 10 wild Adzuki bean strains, which derived from the breeding selections. The average amino acid contents of the 10 strains were between 222. 95 μg/g and 191.53μg/g with a significant variation. This study laid a good foundation for the breeding improvement of the amino acid contents in Adzuki bean.
出处
《江汉大学学报（自然科学版）》
2013年第3期74-77,共4页
Journal of Jianghan University：Natural Science Edition
基金
武汉市科技攻关项目(2013021001010465)
湖北省豆类中心项目(2012-02)
关键词
氨基酸测定
比色法
红小豆
改良
contents of amino acid
colorimetry
Adzuki bean
improvement
