| 肉制品中亚硝酸盐国标检测法的改进研究 |
| |
| 引用本文： | 项锦欣,胡凌宇,张晓姝,张晓凤,付钰洁,马练琼.肉制品中亚硝酸盐国标检测法的改进研究[J].食品科学,2009,30(4):254-256. |
| |
| 作者姓名： | 项锦欣 胡凌宇 张晓姝 张晓凤 付钰洁 马练琼 |
| |
| 作者单位： | 重庆工学院生物工程学院 |
| |
| 基金项目： | 重庆市自然科技基金项目(Cstc，2007bb1393) |
| |
| 摘 要： | 针对GB/T5009.33 - 2003 食品中硝酸盐与亚硝酸盐检测方法的样品预处理过程复杂、耗时长等问题，改用天然高分子絮凝剂W-3 取代原有蛋白质沉淀剂--亚铁氰化钾和乙酸锌，不但节省试剂，且显著缩短处理时间。用改进后的方法测定肉制品中亚硝酸盐含量，检出限较低，回收率高，与国标法对比，相对误差低于3%。
|
| 关 键 词： | 亚硝酸盐 预处理 天然高分子絮凝剂W-3 蛋白质沉淀剂 |
| 收稿时间： | 2008-06-26 |
Improvement of National Standard Determination Method of Nitrite Content in Meat Products |
| |
| XIANG Jin-xin,HU Ling-yu,ZHANG Xiao-shu,ZHANG Xiao-feng,FU Yu-jie,MA Lian-qiong.Improvement of National Standard Determination Method of Nitrite Content in Meat Products[J].Food Science,2009,30(4):254-256. |
| |
| Authors: | XIANG Jin-xin HU Ling-yu ZHANG Xiao-shu ZHANG Xiao-feng FU Yu-jie MA Lian-qiong |
| |
| Affiliation: | School of Bioengineering, Chongqing Institute of Technology, Chongqing 400050, China |
| |
| Abstract: | At present, the pretreatment of GB/T5009.33-2003 determination method of nitrite in food is complex and takes long time. This study aimed to improve the pretreatment method by using natural macromolecule flocculent W-3 instead of potassium ferro cyanide and zinc acetate. By this improvement, operation time and labour force can be saved. Meat product samples were determined using this improved method. The obtained results are accurate with low detection limit, high recovery and the relative error of less than 3% compared with the national standard method. |
| |
| Keywords: | nitrite pretreatment natural macromolecule flocculent w-3 protein precipitator |
|
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
