分光光度法测定鸡肉中的羟脯氨酸含量  

Determination of hydroxyproline in chicken by spectrophotometer

作　　者：罗凤莲[1] 夏延斌[1] 欧阳建勋[1] 王燕[1] 夏晓凤[1] 

机构地区：[1]湖南农业大学食品科学技术学院,长沙410128

出　　处：《食品科技》2010年第1期122-124,共3页Food Science and Technology

基　　金：湖南省2008年标准化战略项目

摘　　要：采用分光光度法测定鸡肉中的羟脯氨酸(Hyp)含量。结果表明:鸡肉中的羟脯氨酸的含量以农家饲养的土鸡含量为最高,达0.22%,其次为市场购买后再于农家饲养的鸡肉,达0.15%;对于同一鸡肉样品,鸡腿肉中的羟脯氨酸含量明显高于鸡胸肉中羟脯氨酸含量。该方法测定的标准偏差为0.00443,变异系数为3.50%,平均回收率分别为89.5%。The hydroxyproline content in chicken was determined by spectrophotometer in this study. The results showed that： The highest hydroxyproline content was 0.22% in chicken which was feed in village peasant family, next was 0.15% in chicken which was first bought in market and then feed in village peasant family. The hydroxyproline content in chickens leg was much higher than in chickens chest. The standard deviation of this method was 0.00443, coefficient of variation was 3.50%, average returns-ratio was 89.5%.

关 键 词：鸡肉 羟脯氨酸 分光光度法 胶原蛋白 

分 类 号：TS207.3[轻工技术与工程—食品科学]