离子色谱法在肉品多聚磷酸盐测定中的应用  

Advance in Application of Ion Chromatography to Determination of Polyphosphates in Meat

作　　者：万可慧[1] 靳红果[1] 张雅玮[1] 田锐花[1] 朱易[1] 高菲菲[1] 

机构地区：[1]南京农业大学食品科技学院,江苏南京210095

出　　处：《肉类研究》2011年第3期43-45,共3页Meat Research

摘　　要：多聚磷酸盐是肉品加工中常用的品质改良剂,然而近年来有关我国出口水产品磷酸盐超标的事件时有发生。离子色谱法可以一次进样同时分离测定肉品中的正磷酸盐、焦磷酸盐、三聚磷酸盐和其他形式的多聚磷酸盐,并且此方法检测限低,灵敏度和重现性高,抗干扰能力强,结果准确。本文介绍国内外应用离子色谱法测定肉中磷酸盐的研究成果,并将几种常用于测定肉中磷酸盐的方法进行比较,对控制食品添加剂多聚磷酸盐的添加量,保证肉品质量安全有一定的现实意义。Polyphosphates have been extensively used as food additives in meat processing, however, the addition of excess polyphosphates in exported aquatic products from China has often happened in recent years. Ion chromatography method applied to the determination of polyphosphates in meat possesses the advantages of low limit of detection, high sensitivity and reproducibility, good anti-jamming ability and accurate results. This paper introduces recent research achievements on ion chromatographic determination of polyphosphates in meat and compares ion chromatography method and several other common methods, which will have some practical significance to control the addition of polyphosphates and ensure meat safety.

关 键 词：离子色谱 多聚磷酸盐 肉制品 水产品 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]