半自动凯氏定氮仪法测定挥发性盐基氮含量
|
摘要
挥发性盐基氮是判断肉类新鲜程度的一个重要指标。实验对半自动凯氏定氮仪法测定猪肉中挥发性盐基氮含量的方法进行研究,结果表明,半自动凯氏定氮仪法与国标第一法半微量定氮法对同一样品的测定结果具有一致性,且方法重现性更好。相比之下半自动凯氏定氮仪法更加便捷,省时省力。并运用本方法测定新鲜猪肉在不同贮存温度下,随着时间变化猪肉中挥发性盐基氮的含量。
Volatile base nitrogen is an important indicator for judging the freshness of meat. The determination of volatile base nitrogen in pork by semi-automatic Kjeldahl method was studied. The results showed that the semi-automatic Kjeldahl method and semi-micro-quantitative method,which were the national standard first methods,had the same results for the same sample,and the semi-automatic Kjeldahl method was more reproducible and convenient. The changes of volatile base nitrogen value with time at different storage temperatures of pork were compared with the method applied.
Volatile base nitrogen is an important indicator for judging the freshness of meat. The determination of volatile base nitrogen in pork by semi-automatic Kjeldahl method was studied. The results showed that the semi-automatic Kjeldahl method and semi-micro-quantitative method,which were the national standard first methods,had the same results for the same sample,and the semi-automatic Kjeldahl method was more reproducible and convenient. The changes of volatile base nitrogen value with time at different storage temperatures of pork were compared with the method applied.
引文
[1] GB5009. 228-2016食品安全国家标准食品中挥发性盐基氮的测定[S].北京:中国标准出版社,2016.
[2] GB2707-2016食品安全国家标准鲜(冻)畜、禽产品[S].北京:中国标准出版社,2016.
[3]郝治华,李颖鲜.冻畜禽肉及水产品中挥发性盐基氮含量比较分析[J].西藏科技,2018(7):28-29.
[4] GB/T 27404-2008实验室质量控制规范食品理化检测[S].北京:中国标准出版社,2008.
[5]齐娟,徐志方.猪肉、猪肝挥发性盐基氮与其感官性状的差异研究[J].肉类工业,2015(10):32-34.
[6]王天佑,王玉娟,秦文.猪肉挥发性盐基氮值指标与其感官指标的差异研究[J].食品工业科技,2007,28(12):124-126.
[7]刘婷婷,方忠意,范念亭,等.冷鲜猪肉贮藏期间微生物污染对其品质的影响[J].中国动物检疫,2018,35(8):29-31.
[8]杨春婷,赵晓娟,陈国梅,等.冷鲜猪肉挥发性盐基氮值与感官品质的差异研究[J].食品工业,2018,39(3):197-199.
[2] GB2707-2016食品安全国家标准鲜(冻)畜、禽产品[S].北京:中国标准出版社,2016.
[3]郝治华,李颖鲜.冻畜禽肉及水产品中挥发性盐基氮含量比较分析[J].西藏科技,2018(7):28-29.
[4] GB/T 27404-2008实验室质量控制规范食品理化检测[S].北京:中国标准出版社,2008.
[5]齐娟,徐志方.猪肉、猪肝挥发性盐基氮与其感官性状的差异研究[J].肉类工业,2015(10):32-34.
[6]王天佑,王玉娟,秦文.猪肉挥发性盐基氮值指标与其感官指标的差异研究[J].食品工业科技,2007,28(12):124-126.
[7]刘婷婷,方忠意,范念亭,等.冷鲜猪肉贮藏期间微生物污染对其品质的影响[J].中国动物检疫,2018,35(8):29-31.
[8]杨春婷,赵晓娟,陈国梅,等.冷鲜猪肉挥发性盐基氮值与感官品质的差异研究[J].食品工业,2018,39(3):197-199.