祁连清泉羊羔肉中肌苷酸含量的测定
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摘要
祁连清泉羊羔肉产自于祁连山下的玉门市清泉乡境内,是甘肃省河西走廊地区有名的特产。本试验以清泉羊肉为研究对象,运用高效液相色谱法(HPLC)测定了其主要风味物质肌苷酸的含量,并与平川、玉门羊羔肉进行比较。结果表明:清泉、玉门和平川羊羔肌肉(鲜肉)中肌苷酸含量分别为4.0925g/kg,3.6424g/kg,3.8701g/kg;黄焖处理的清泉、玉门和平川羊羔肌肉中肌苷酸含量分别为2.3748g/kg,2.1952g/kg,1.6924g/kg;清炖处理的清泉、玉门和平川羊羔肌肉中肌苷酸含量分别为2.9417g/kg,1.2649g/kg,1.1254g/kg;白条处理(手抓)的清泉、玉门和平川羊羔肌肉中肌苷酸含量分别为1.8795g/kg,1.1052g/kg,1.4269g/kg。清泉羊羔肉中的肌苷酸含量要显著高于玉门和平川的羊羔肉中的含量。
Qilian Qingquan lamb meat is produced in Qingquan township of Yumen City under the Qilian Mountains. It's a famous specialty in the Hexi Corridor region of Gansu Province.In this study, high performance liquid chromatography(HPLC) was applied to analyze the content of inosinic acid in Gansu Qilian Qingquan lamb.And compared with Pingchuan, Yumen lamb.The results demonstrated that the inosinic acid content of Qingquan, Yumen and Pingchuan lamb meat(raw meat) was 4.0925 g/kg, 3.62424 g/kg, and 3.8701 g/kg, respectively. The inosinic acid content of Qingquan, Yumen and Pingchuan in fried lamb was 2.3748 g/kg, 2.1952 g/kg and 1.6924 g/kg. The inosinic acid content of Qingquan, Yumen and Pingchuan instewed lamb was 2.9417 g/kg, 1.2649 g/kg, and 1.1254 g/kg.The inosinic acid content of Qingquan, Yumen and Pingchuan in grasped lamb was 1.8795 g/kg, 1.1052 g/kg, and1.4269 g/kg, respectively. The content of inosinic acid in Qingquan lamb meat is significantly higher than in Yumen and Hechuan.
Qilian Qingquan lamb meat is produced in Qingquan township of Yumen City under the Qilian Mountains. It's a famous specialty in the Hexi Corridor region of Gansu Province.In this study, high performance liquid chromatography(HPLC) was applied to analyze the content of inosinic acid in Gansu Qilian Qingquan lamb.And compared with Pingchuan, Yumen lamb.The results demonstrated that the inosinic acid content of Qingquan, Yumen and Pingchuan lamb meat(raw meat) was 4.0925 g/kg, 3.62424 g/kg, and 3.8701 g/kg, respectively. The inosinic acid content of Qingquan, Yumen and Pingchuan in fried lamb was 2.3748 g/kg, 2.1952 g/kg and 1.6924 g/kg. The inosinic acid content of Qingquan, Yumen and Pingchuan instewed lamb was 2.9417 g/kg, 1.2649 g/kg, and 1.1254 g/kg.The inosinic acid content of Qingquan, Yumen and Pingchuan in grasped lamb was 1.8795 g/kg, 1.1052 g/kg, and1.4269 g/kg, respectively. The content of inosinic acid in Qingquan lamb meat is significantly higher than in Yumen and Hechuan.
引文
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[7]徐梦漪,周亮,龚盛昭,等.高效液相色谱法测定护理洗液产品中2,4,4′-三氯-2′-羟基二苯醚含量[J].广东化工,2015(14):224-225.
[8]张明,唐访良,徐建芬,等.固相萃取-高效液相色谱法同时测定地表水中9种微囊藻毒素[J].环境化学,2013(6):1096-1097.
[9]洪蕾洁,石璐,张亚雷,等.固相萃取-高效液相色谱法同时测定水体中的10种磺胺类抗生素[J].环境科学,2012(2):652-657.
[10]陈妙兰.浅谈高效液相色谱在食品检测中的应用[J].科学之友,2012(07):67-68.
[11]严有兵.脂肪酸的生理作用及其对其他营养成分的影响[J].粮食与饲料工业,1999(5):43-44.
[12]沙娇,李涛,任保增.高效液相色谱法在食品分析中的应用进展[J].河南化工,2016(8):15-17.
[13]高媛,刘文惠,星玉秀,等.青海藏系绵羊肉中肌苷酸、肌苷的含量测定[J].食品科学,2009,30(8):238-240.
[14]刘文惠,星玉秀,董琦,等.青海藏系绵羊肉中肌苷酸、肌苷的含量测定[J].食品科学,2009,30(8):238-240.
[15]吴莹莹,李文英,谢明.高效液相色谱法测定肌肉中肌苷酸的含量[J].食品科学,2005(12):191-193.
[16]温泉,吴轶.采用高效液相色谱法测定猪肉中的呈味核苷酸[J].现代食品科技,2010(1):117-119,108.
[17]杨娟宁,杨元昊,李蕾,等.高效液相色谱法测定兰州鲇等鱼类肌苷酸的含量[J].淡水渔业,2013(2):80-83.
[18]王卫,李翔,龚建军,等.HPLC法测定不同选育猪肉中肌苷酸的含量[J].食品工业,2016(5):295-298.
[19]朱琪,师希雄,韩玲,等.祁连清泉清炖羊肉汤挥发性化合物的检测[J].食品与发酵科技,2017,53(4):109-114.
[20]席继锋,邓双义,王香祖.影响羊肉风味的因素研究进展[J].中国畜牧兽医,2016(5):1237-1243.
[21]李石友,徐英,李琦华,等.品种与日粮营养水平对鸡肉肌苷酸含量的影响[J].中国畜牧兽医,2007,34(10):133-135.
[22]周小娟,朱年华,张日俊.品种、日龄及饲养方式对鸡肉肌苷酸和肌内脂肪含量的影响[J].动物营养学报,2010,22(5):1251-1256.
[2]曹振辉,杨林楠,葛长荣,等.畜禽肌肉肌苷酸的研究进展[J].动物科学与动物医学,2003(12):34-35.
[3]罗桂芬,孙世铎,陈继兰,等.肉类风味食品:肌苷酸[J].中国家禽,2004,26(3):41-43.
[4]王晓方,常文环,刘国华,等.畜禽肌肉肌苷酸研究进展[J].中国畜牧兽医,2012(5):221-225.
[5]黄国宏.高效液相色谱技术在食品分析中的应用[J].食品工程,2006(4):47-51.
[6]朱萍萍,岳振峰,郑宗坤,等.分散固相萃取结合高效液相色谱-串联质谱法测定羊肝中19种全氟烷基酸[J].色谱,2015(5):494-500.
[7]徐梦漪,周亮,龚盛昭,等.高效液相色谱法测定护理洗液产品中2,4,4′-三氯-2′-羟基二苯醚含量[J].广东化工,2015(14):224-225.
[8]张明,唐访良,徐建芬,等.固相萃取-高效液相色谱法同时测定地表水中9种微囊藻毒素[J].环境化学,2013(6):1096-1097.
[9]洪蕾洁,石璐,张亚雷,等.固相萃取-高效液相色谱法同时测定水体中的10种磺胺类抗生素[J].环境科学,2012(2):652-657.
[10]陈妙兰.浅谈高效液相色谱在食品检测中的应用[J].科学之友,2012(07):67-68.
[11]严有兵.脂肪酸的生理作用及其对其他营养成分的影响[J].粮食与饲料工业,1999(5):43-44.
[12]沙娇,李涛,任保增.高效液相色谱法在食品分析中的应用进展[J].河南化工,2016(8):15-17.
[13]高媛,刘文惠,星玉秀,等.青海藏系绵羊肉中肌苷酸、肌苷的含量测定[J].食品科学,2009,30(8):238-240.
[14]刘文惠,星玉秀,董琦,等.青海藏系绵羊肉中肌苷酸、肌苷的含量测定[J].食品科学,2009,30(8):238-240.
[15]吴莹莹,李文英,谢明.高效液相色谱法测定肌肉中肌苷酸的含量[J].食品科学,2005(12):191-193.
[16]温泉,吴轶.采用高效液相色谱法测定猪肉中的呈味核苷酸[J].现代食品科技,2010(1):117-119,108.
[17]杨娟宁,杨元昊,李蕾,等.高效液相色谱法测定兰州鲇等鱼类肌苷酸的含量[J].淡水渔业,2013(2):80-83.
[18]王卫,李翔,龚建军,等.HPLC法测定不同选育猪肉中肌苷酸的含量[J].食品工业,2016(5):295-298.
[19]朱琪,师希雄,韩玲,等.祁连清泉清炖羊肉汤挥发性化合物的检测[J].食品与发酵科技,2017,53(4):109-114.
[20]席继锋,邓双义,王香祖.影响羊肉风味的因素研究进展[J].中国畜牧兽医,2016(5):1237-1243.
[21]李石友,徐英,李琦华,等.品种与日粮营养水平对鸡肉肌苷酸含量的影响[J].中国畜牧兽医,2007,34(10):133-135.
[22]周小娟,朱年华,张日俊.品种、日龄及饲养方式对鸡肉肌苷酸和肌内脂肪含量的影响[J].动物营养学报,2010,22(5):1251-1256.