离子色谱法测定肉及肉制品中多聚磷酸盐的研究进展

多聚磷酸盐是肉及肉制品中常用的品质改良剂,但摄入过量的磷酸盐也会危害人体健康。离子色谱由于具有可对不同形态的多聚磷酸盐同时进行分离测定的优点,目前研究较多,然而多聚磷酸盐在肉制品中的分解给多聚磷酸盐的准确测定带来困扰。本文主要介绍了近年来国内应用离子色谱法测定肉及肉制品中多聚磷酸盐的研究成果,对于准确、快速选择适于实际样品测定的方法具有一定意义。

Research Development on determination of polyphosphates in meat and meat products by ion chromatography

Polyphosphates are commonly used as food additives in meat and meat products, but excessive intake of phosphate may do harm to human health. Different forms of polyphosphates can be determined by ion chromatography method simultaneously. However, due to the rapid decomposition of polyphosphates in meat products, it is hard to detect the amount of polyphosphates in meat products. This paper introduces recent research achievements on ion chromatographic determination of polyphosphates in meat and meat products, which will have some practical significance to choose suitable method for the determination of actual samples.