摘要
大豆分离蛋白在肉制品、乳制品和面制品等食品中都具有广泛的应用,是一类重要的食品配料,因此其安全问题十分重要。而亚硝酸盐含量是食品安全控制的重要内容,作为配料的大豆分离蛋白是否含有亚硝酸盐以及亚硝酸盐的含量水平应该得到重视。实验发现,使用国标法中的分光光度法测定大豆分离蛋白中亚硝酸盐的含量,回收率较低,不到80%,这样会造成测定的不准确,不利于亚硝酸盐的含量监控。因此本研究利用超声波400W辅助提取,省去了样品于沸水浴中加热15min的步骤,对大豆分离蛋白中亚硝酸盐含量进行测定。实验结果表明,改进后的大豆分离蛋白亚硝酸盐超声波辅助提取方法回收率高(97.2%)、精密度好(相对标准偏差为2.5%),适合大豆分离蛋白中亚硝酸盐的测定。
Since soy protein isolate is a food ingredient and widely used in food,such as processed meat,dairy products and flour product,the safety becomes more important.Nitrite content is an important safety control.It is found that the national standard method of spectrophotometry is not suitable for determining nitrite in soy isolate protein because the recovery rate is lower than 80% and not efficient in supervising the nitrite content.For this reason,we improved the method by using ultrasonic-assisted extraction at 400W,skipped the step of sample heating in boiling water for 15 min.The results show that the recovery rate of the method is high（97.2%）and the precision is good（RSD=2.5%）.The improved method is suitable for the determination of nitrite in soy isolate protein.
出处
《中国食品添加剂》
CAS
北大核心
2012年第1期92-96,共5页
China Food Additives
关键词
大豆分离蛋白
亚硝酸盐
分光光度
盐酸萘乙二胺
重氮化
soy isolate protein
nitrite
spectrophotometric
N-1-Naphthylethylenediamine Dihydrochloride Monomethanolate
diazotization
