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《China Condiment》 2011-01
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Identification of animal and vegetable condiments in protein hydrolysates with GC/MS

MU Zhi-chun,ZHAO Hua-mei,XU Qin,JIANG Zhi-gang,HAO Peng-fei,ZHENG Shi-xiang(Technical Center,Shandong Entry-Exit Inspection and Quarantine Bureau,Qingdao 266000,China)  
In this paper,GC/MS was applied to the determination of hydrolyzed proteins condiments cholesterol,stigmasterol,sitosterol,and vegetable oil sterols and other sterols.Detection limit(3 S/N) of the method was found to be 0.20 μg/mL.Test for recovery was made by standard addition method,values of recovery were found in the range of 82.1%~92.8%.This set is characterized by cholesterol targets,establish a hydrolyzed proteins determine the existence of condiments methods of animal protein ingredients.The simulation of a large number of samples and samples of the actual measurements,confirm that this method is effective,can be applied to import and export of hydrolyzed proteins condiment test.
【Fund】: 山东出入境检验检疫局科研计划资金资助(SK07-2002)
【CateGory Index】: TS207.3
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