三种TBA方法用于测定腌腊肉制品脂肪氧化程度适用性的研究

本文研究了亚硝酸钠和蔗糖对TBA试验的影响,比较了这两种物质对三种不同的TBA方法(蒸馏法、酸萃取法和样品直接反应法)用于腌腊肉制品脂肪氧化程度测定的适用性。研究发现,亚硝酸钠在酸性或加热条件下与丙二醛反应,导致吸光值降低;此外,TBA在常温下就可以和亚硝酸钠反应生成不可逆产物,利用此反应能够消除亚硝酸钠对吸光值的影响。蔗糖对TBA反应的影响与溶液pH值有关,当反应液的pH值小于2时,蔗糖与TBA反应生成的黄色物质(吸收峰450nm)就会叠加到532nm的吸收峰上,导致吸光值偏高;当反应液的pH值大于2时,蔗糖不会对吸光值产生影响。在三种不同的TBA试验方法中,样品直接反应法受亚硝酸钠和蔗糖的影响不显著(P>0.05)。蒸馏法和酸萃取法试验中TBA值都会随亚硝酸钠含量的增加而降低,随蔗糖含量的增加而升高。

Comparison of three TBA Tests Used for Evaluation of Lipid Oxidation in Cured Meat Products

The effects of cured meats residual nitrite and sucrose on TBA reaction have been researched. We also have tested their influences on TBA value by three TBA methods used for evaluation of cured meats lipid oxidation.We found that nitrite could react with MDA quickly after acidification and heat treatment,which made lower results. However,it also could react with TBA to producea steady compound,which could eliminate the ef- fect of nitrite on absorbance.The reaction of sucrose with TBA depends on pH.Sucrose couldn’t produce yellow substances to disturb the absor- bance at 532nm if pH value was beyond 2. Compared with distillation method and acid extraction, directly testing with the whole sample had no insignificant differenc(eP>0.05)when the samples were added with nitrite and sucrose.