Study On The Amino Acid Solubilization And Steady Technology

The branched chain amino acid includes three kinds of amino acid.It is leucine, isoleucine and valine. They all have branched carbon skeleton.we can not synthesis by ourselves and have to get it from the food. These amino acids can help the body strong impedance muscle,decomposition, nutrient loss and increase muscle compression capability. It can Promote the recovery period after exercise on protein metabolism, accelerate muscle synthesis and reduced muscle tissue breakdown, contribute to the increased muscle mass. But the branched-chain amino acids dissolved in water is vrey slow, generally in more than15minutes, and taste very bitter, hard to bear. This paper mainly studies on the product development of instant branched-chain amino acid, and to improve the taste, enlarges the application range of the product. In addition,We did a study on the branched chain amino acids application stability,and provide an accurate basis for the product application in different fields. At the same time,I also established the method of detecting the content of the branched chain amino acid by HPLC. This paper adopts the wet granulation technique for preparation of instant branched-chain amino acids microcapsule powder. By selecting the proper wetting agent, adhesive, disintegrating agent and defoaming agent to determine the best solution. The main results are as follows:1. The best formula of the instant branched-chain amino acids is wetting agent0.5%, arabia gum0.5%, sodium carboxymethyl starch0.1%, silicone antifoam agent0.005%, sucralose0.1%, citric acid0.4%. The product dissolved time is less than3min, taste good, no bubble.2. In the application stability test of the instant branched-chain amino acid, the products in the20-60℃in aqueous solution can be quickly dissolved, and the product is not affected by the change of pH value of solution. Product solid powder become yellow under the condition of40℃after3months the product, instant decline; It can be preserved for a long time at4℃and-18℃. Product solution can be preserved for a long time at4℃and40℃, but it will be precipitation.at-18℃. 3. The method of detectiing the content of the branched chain amino acids in the solid beverage.First we should detect the amino acids content of amino nitrogen by using perchloric acid titra,and then separate each branched chain amino acids by using high-performance liquid chromatography, at last we receive the contents of the amino acid in the sample.The chromatographic conditions:chromatographic column:Hypersil ODS2(250mm×4.6mm×5μm); detection wavelength:254nm; flow velocity,1.0mL/min; sample size:20L; mobile phase A:acetonitrile:water=80:20; the mobile phase B:sodium acetate solution (50mmol/L); elution conditions:the mobile phase (A:B)=24:76keep30min, mobile phase A100%keep30min.Solvent absorption peak and amino acid absorption peaks can be completely separated, the detection range is1.8-0.3mg/ml, leucine R2=0.9996, isoleucine R2=0.9998, valine R2=0.9992, linearity, precision test of the amino acids of the RSD values:leucine1.15%, isoleucine1.24%, valine1.46%, stability test of amino acid of RSD value:leucine1.23%isoleucine0.98%, valine1.35%, repeatability test RSD value:leucine1.39%, isoleucine1.58%, valine0.87%, The average rate of recovery is97.29%in the recovery rate experiment. This method is simple and feasible and suitable for detecting the content of branched chain amino acids in the solid beverage.