流动注射-化学发光法快速评价冷却猪肉新鲜度  

Study on the Flow Injection Analysis-Chemiluminescence rapidly Evaluating the Chilled Meat Quality

作　　者：彭勇[1] 娄飞[1] 陈尚武[1] 任发政[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《肉类研究》2005年第6期32-35,共4页Meat Research

摘　　要：本文采用流动注射-化学发光法,检测不同新鲜度冷却肉生物胺含量,同时与挥发性盐基氮含量、细菌总数、以及高效液相色谱法所测腐氨与尸胺的含量比较;流动注射-化学发光法与高效液相色谱法的回归方程为y=115.24x+10.744,相关系数r=0.966(p<0.05)。实验表明,可以使用流动注射-化学发光法快速评价冷却猪肉新鲜度。The biogenic amines produced by bacteria in the chilled pork were degraded by an immobilized diamin oxidasec olumna nd theg eneratedh ydrogenp eroxide wasd eterminedb y luminol chemiluminescence system. The results of bacterial counts and HPLC and FIA-CL were compared. the regression equation between the HPLC and FIA-CL was y =115.24x + 10.744 and the correlation coefficient (r) was 0.966. The FIA-CL system could be useful to evaluate the chilled meat quality.

关 键 词：化学发光法 流动注射 冷却猪肉 新鲜度 评价 高效液相色谱法 细菌总数 含量比较 回归方程 相关系数 生物胺 冷却肉 氮含量 挥发性 盐 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]