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《Journal of Food Safety & Quality》 2010-03
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Determination of L-hydroxyproline in Gelatin by colorimetry mehod

Zhang xiao~1,Liu jie~(2+),Chen Cuilan~2 (1 Jiangsu Institute for Quality Supervision and Inspection of Products,Nanjin 210029,China; 2 Circulating Food Quality Supervision and Inspection Center of Kunshan,kunshan 215300,China)  
This study aim at developing a method to detect L-hydroxyproline(L-HYP) in Gelatin.The Lhydroxyproline content in Gelatin was determined by colorimetiy mehod in this study.The result shows that detection limit of this method is 0.26 g/100g;the recovery ratios and RSD are 92.59%~101.25%and 1.42%,respectively.The method is suitable for the determination of L-HYP in Gelatin.
【CateGory Index】: TQ431.3;R155
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