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.
引文
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