肉中微量氨的纳氏试剂光度法测定  

Determination of Microamouts of Ammonia in Meat by Nessler's Reagent Spectrophotometry

作　　者：章丽燕[1] 王强[2] 余彬彬[2] 庄目德[2] 

机构地区：[1]福建龙岩学院化学与材料工程系,福建龙岩364000 [2]厦门大学化学化工学院化学系现代分析科学教育部重点实验室,福建厦门361005

出　　处：《食品科学》2007年第2期241-243,共3页Food Science

基　　金：福建省科技计划重点项目(2004Y012)

摘　　要：本文提出了一种测定肉中粗氨的方法,可用于肉品新鲜度的检验。在常温下,纳氏试剂与肉中粗氨反应生成淡红棕色胶态化合物,最大吸收波长为400nm,表观摩尔吸光系数为1.404×104L/mol·cm,线性方程为y=0.52x+0.0001,r=0.9997,线性范围为0～1.0μg/ml,回收率在97.8%～104.8%之间。A method for the determination of the crude ammonia in meat was presented in this paper. The method based on the color reaction of ammonia-Nessler＇s Reagent in room temperature. The results showed that the apparent molar absorptivity is 1.404 × 10^4 L/mol · cm at the wavelength of 400nm. Beefs law is obeyed for the ammonia in the range of 0- 1.01μ g/ml. The correlation coefficient is 0.9995. The recovery rate is 97.8%- 104.8%. The method has been applied satisfactorily to crude ammonia in meat.

关 键 词：纳氏试剂 粗氨 肉 光度法 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]