摘要
将N,N'-二苯基硫脲膜修饰传感器应用于扒鸡煮制老汤鲜味氨基酸检测,对基于鲜味氨基酸的老汤的标准化与稳定性进行研究。随机选取10锅工业化加工的扒鸡老汤,使用膜修饰传感器检测鲜味氨基酸,将检测结果与液相色谱检测结果进行比较。间隔10 d取样1次分别进行膜修饰传感器和液相色谱检测。结果表明,不同煮锅间和同一煮锅不同取样批次的鲜味氨基酸差异均不显著(P> 0.05),且电化学传感器检测结果与液相色谱检测结果接近,说明老汤经过多年煮制后已达到标准化与稳定性的要求,应用膜修饰传感器检测扒鸡老汤中鲜味氨基酸含量的方法准确、可靠,相较于常规方法更为快速。
In this paper,the N,N′-diphenyl thiourea film modified sensors were used for the detection of umami amino acids in braised chicken brine so as to study the standardization and stability of the brine based on umami amino acids.Ten pots of industrially-processed braised chicken brine were randomly selected for the detection of umami amino acids with film modified sensors,and the results were compared with liquid chromatography.And then the test was continued every ten days using both detection methods.The results showed that there was no significant(P>0.05)different between different boilers,and no significant(P>0.05)difference was found between different sampling batches.Therefore,the brine complied with the requirement of standardization and stability even for years of cooking,and the method of using the film modified sensors to detect the umami amino acid content in braised chicken brine is accurate,reliable and faster than the conventional methods.
作者
薄存美
刘登勇
王笑丹
张庆永
BO Cunmei;LIU Dengyong;WANG Xiaodan;ZHANG Qingyong(College of Food Science and Technology,Bohai University,National&Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,Jinzhou 121013,China;Jiangsu Collaborative Innovation Center of Meat Production and Processing,Quality and Safety Control,Nanjing 210095,China;College of Food Science and Engineering,Jilin University,Changchun 130062,China;Shandong Dezhou Braised Chicken Co.,Ltd.,Dezhou 253003,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2020年第19期167-172,共6页
Food and Fermentation Industries
基金
辽宁省自然科学基金面上项目(2019-MS-006)
辽宁省“兴辽英才计划”项目(XLYC1807100)。
关键词
老汤
鲜味氨基酸
标准化
稳定性
膜修饰传感器
brine
umami amino acids
standardization
stability
film modified sensors
