摘要
建立一种测定肉品中总挥发性盐基氮(Total volatile basic nitrogen,TVB-N)含量的新方法,可用于评价原料肉新鲜度。以尼泊金酸为显色剂,研究原料肉中TVB-N含量与吸光度的关系。结果表明,1.0 m L肉浸液中加入2.5 m L尼泊金酸溶液和1.5 m L次氯酸钠溶液,于38℃水浴加热30min,在683 nm处测定吸光度,在0.00~4.00 mg/100g范围内TVB-N含量与吸光度呈现出良好的线性关系,由此建立一种测定原料肉新鲜度的分光光度法。该测定方法具有较高的精确度与准确度,而且操作简单快速,对仪器要求不高,故可作为国家标准中测定原料肉新鲜度的替代方法,面向中小型肉类加工企业推广与应用。
A new method for the determination of the total volatile basic nitrogen ( TVB - N) content was established and can be used to evaluate the freshness of raw meat. The nipagin acid being chromogenic reagent,the relationship between the TVB - N content and its absorbance was studied. The results showed that 1.0 mL of extraction from raw meat was added nipagin acid solution 2.5 mL and sodium hypochlorite solution 1.5 mL,then heated for 30 minutes in a water bath at 38℃. The relationship between the absorbance which was measured at 683nm and TVB - N content of raw meat was linear. So the spectrophotometry method of raw meat freshness was established, which was fast, easy to operate and with low instrument conditions and high precision and accuracy. This might be the alternative for measuring freshness of raw meat in future national standards and can be promoted and applied in the small and medium meat processing enterprises.
出处
《山东化工》
CAS
2016年第5期53-56,共4页
Shandong Chemical Industry
基金
浙江省高等学校国内访问工程师校企合作项目"面向中小型肉类加工企业的原料肉新鲜度检测方法构建的研究"(No.137)
浙江育英职业技术学院院级课题(YYFW1501)
2016年浙江省大学生科技创新活动计划(新苗人才计划)项目
关键词
原料肉
新鲜度
总挥发性盐基氮
尼泊金酸
分光光度法
raw meat
freshness
total volatile basic nitrogen
nipagin acid
spectrophotometry