摘要
为了得出骆驼源性标准物质研制工艺的最佳组合,通过对经真实性鉴定的骆驼肉的切肉形状(片状、条状和块状)、蒸制时间(0、20、30、40 min)与干燥工艺(冷冻干燥、烘干(40、50、60℃))这3个关键标准物质研制工艺参数进行优化,以成粉率为考核指标,并以《常见畜禽动物源性成分检测方法实时荧光PCR法》(GB/T 38164-2019)中骆驼源性成分实时荧光多聚核苷酸链式反应(Real-time Polymerase Chain Reaction,PCR)鉴定方法进行脱氧核糖核酸(Deoxyribo Nucleic Acid,DNA)测试,检验标准物质的稳定性与均匀性,确定了条状(4 cm×0.5 cm×0.5 cm),隔水蒸制30 min后在50℃下烘干后成粉率最高,达到了93.72%,且研制的骆驼源性标准物质均一性和稳定性均经F检验,均无显著差异。该研究所建立的骆驼源性标准物质研制工艺,成粉率高且均一,为高脂肪类样品成粉的研究提供借鉴,为动物源性标准物质提供了研制工艺和技术参数,且研制的骆驼源性成分定性标准样品达到国家标准样品的技术要求,可用于对食品中骆驼源性成分检测过程的方法验证与质量控制等活动。
In order to find out the best combination of the development process of camel-derived reference materials,three key parameters of the development process of reference materials are optimized:the cutting shape(flake shape,strip shape and block shape),cooking time(0,20,30 and 40 min)and drying process(freeze-drying,40,50 and 60℃)of camel meat with authenticity identification.The powdered rate is taken as the evaluation index,and the real-time polymerase chain reaction(PCR)identification of camel-derived components in"Identification of Animal Ingredient from Common Livestock and Poultry—Real-time PCR"(GB/T 38164-2019)is used to test deoxyribo nucleic acid(DNA),and determine the stability and homogeneity of reference materials.The strip shape(4 cm×0.5 cm×0.5 cm)is determined,the powdered rate is the highest after being steamed under water for 30 minutes and drying at 50℃,reaching 93.72%,and the homogeneity and stability of developed camel-derived reference materials are tested by F and have no significant differences.The development process of camel-derived reference materials established by this study has a high and uniform powdered rate,which provides reference for the research on the powdering of high-fat samples,and provides the research process and technical parameters for animal-derived reference materials.And the developed qualitative standard samples of camel-derived components meet the technical requirements of national standard samples,and they can be used for the activities of method verification and quality control in the detection process of camel-derived components in food.
作者
汪星宇
邢圆莹
徐香富
伍志强
李娟
郭俊利
马荥
施蕊
何霞红
季超
郑文杰
WANG Xingyu;XING Yuanying;XU Xiangfu;WU Zhiqiang;LI Juan;GUO Junli;MA Ying;SHI Rui;HE Xiahong;JI Chao;ZHENG Wenjie(Tianjin Key Laboratory of Conservation and Utilization of Animal Diversity,Tianjin Normal University,Tianjin,300387 China;Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China,Ministry of Education,Southwest Forestry University,Kunming,Yunnan Province,650224 China)
出处
《科技资讯》
2023年第12期17-23,共7页
Science & Technology Information
基金
青海省重大科技专项(项目编号:2019-NK-A2)。
关键词
标准物质
骆驼肉
研制工艺
响应面
性能评价
Reference materials
Camel meat
Development process
Response surface
Performance evaluation
