用^(31)P核磁共振研究鸡腿肉中4种多聚磷酸钠的水解  

Study on hydrolysis of polyphosphates added in chicken thigh meat by ^(31)P NMR

作　　者：彭增起[1] 周光宏[1] 徐幸莲[1] 姚蕊[1] 吉艳峰[1] 

机构地区：[1]南京农业大学食品科学技术学院,江苏南京210095

出　　处：《南京农业大学学报》2005年第4期130-134,共5页Journal of Nanjing Agricultural University

基　　金：江苏省科技厅项目(BS2002051)

摘　　要：用31P核磁共振技术(NMR)研究了添加到鸡腿肉(CT)中的焦磷酸四钠(TSPP)、焦磷酸二氢二钠(DSPP)、三聚磷酸钠(STPP)和六偏磷酸钠(HMP)的水解变化。按200 mL.kg-1的比例分别将5种腌制液(50 g.kg-1NaC l、50 g.kg-1NaC l+60 g.kg-1TSPP、50 g.kg-1NaC l+60 g.kg-1DSPP、50 g.kg-1NaC l+60 g.kg-1STPP、50 g.kg-1NaC l+60 g.kg-1HMP)均匀注入鸡腿肉样品中3。1P核磁共振技术分析结果表明,TSPP、DSPP和STPP在鸡腿肉中均发生水解。TSPP和DSPP水解成正磷酸钠,STPP水解成焦磷酸钠和正磷酸钠,生成的焦磷酸钠又被水解成正磷酸钠。DSPP的水解速度比TSPP慢得多,10 h时DSPP相对含量仍然为0.62,TSPP相对含量仅为0.21。STPP在10 h时水解完全,而此时水解产生的焦磷酸钠的相对含量高达0.49。HMP在鸡腿肉中比较稳定,没有水解产生焦磷酸盐。The hydrolysis of four phosphates added in chicken thigh meat was studied by ^31 p nuclear magnetic resonance （NMR）. Four kinds of polyphosphates, namely tetrasodium pyrophosphate （TSPP）, disodium pyrophosphate （DSPP）, sodium tripolyphophate （TSPP） and sodium hexametaphosphate （HMP）, 60 g ·kg^-1 in 200 mL solution was injected into the thigh meat respectively. The control group were treated with NaCl （50 g· kg^-1） instead. The results showed that TSPP, DSPP and STPP were hydrolyzed, but not HMP. TSPP and DSPP were fully hydrolyzed to orthophosphate （ Pi ）. STPP was hydrolyzed to orthophosphate （Pi） and pyrophosphate （PP）, and the derived PP hydrolyzed to Pi at about the same time. It was also found that hydrolysis of DSPP was much slower than that of TSPP, the relative amount of DSPP and TSPP was 0. 62 and 0. 21 at 10 h respectively. STPP was fully hydrolyzed at 10 h when the relative amount of the derived pyrophosphate reached 0.49.

关 键 词：鸡腿肉 多聚磷酸盐 水解 ^31P核磁共振 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]