Carpenter K J, Steinke F H, Catignani G L, Swaisgood H E, Allred M C, MacDonald J L, Schelstraete M
Ralston Purina Co., St. Louis, MO 63164.
Plant Foods Hum Nutr. 1989;39(1):129-35. doi: 10.1007/BF01092409.
Seventeen test foods were each analyzed by four methods. Total lysine was measured by conventional amino acid analysis. Reactive lysine was measured with either fluorodinitrobenzene, o-phthalaldehyde or a differential dye-binding procedure. The results were then compared with another group's results from rat growth assays of the same samples for availably lysine. A sample of deliberately heat-damaged milk powder gave a rat assay value corresponding to 64% of its total lysine content; other values were all higher and on average 99% for 7 animal products, and 87% for 9 vegetable products. The correlation coefficient between the two sets of values was 0.95. The 'reactive lysine' procedures failed to give a better prediction of the rat values.
17种测试食品分别采用四种方法进行分析。总赖氨酸通过常规氨基酸分析测定。活性赖氨酸采用氟二硝基苯、邻苯二甲醛或差示染料结合法进行测定。然后将结果与另一组对相同样品进行大鼠生长试验得出的可利用赖氨酸结果进行比较。一份故意加热受损的奶粉样品，其大鼠试验值相当于其总赖氨酸含量的64%；其他值均较高，7种动物产品平均为99%，9种植物产品平均为87%。两组值之间的相关系数为0.95。“活性赖氨酸”方法未能更好地预测大鼠试验值。
