冷却肉中乳酸含量的酶电极生物传感器测定  被引量:1

Determination of Lactic Acid Content in Chilled Meat by Enzyme Electrode Biosensor

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作  者:冯东[1,2] 李雪梅[1,2] 王丙莲[1,2] 李大海[1,2] 刘仲汇[1,2] 

机构地区:[1]山东省科学院生物研究所,济南250014 [2]山东省生物传感器重点实验室,济南250014

出  处:《食品工业》2012年第3期125-127,共3页The Food Industry

基  金:山东省科技攻关项目(S2007GG10002004);山东省自然科学基金(Y2007D54);济南市青年科技明星计划(20080121);山东省博士后专项创新基金

摘  要:为测定冷却肉中乳酸含量,建立了冷却肉中乳酸提取及酶电极生物传感器的测定方法。冷却猪肉用1 mol/L高氯酸水溶液匀浆去除蛋白质及脂肪后,以乳酸氧化酶生物传感器检测。检测结果显示,该测定方法线性范围0~0.50 mg/mL乳酸(R=0.999 7),检测限5.0×10^-5mg/mL。回收率为97.5%-102.3%,相对标准偏差为2.6%-3.1%,日内测定变异系数(CV)为1.08%,日间测定变异系数为1.26%。该方法应用于冷却猪肉乳酸含量测定获得较好的效果。A enzyme biosensor method was established to determine lactic acid content in chilled meat. The samples pretreated with the solution of 1 mol/L perchloric acid were detected by lactic acid analyzer. The linear range 0-0.50 mg/mL (R=0.9997). The determined result indicated that the recovery rate was 97.5%-102.3%, and relative standard deviation was 2.6%-3.1%. The coefficient of variance within 2 d and between 2 d was 1.08% and 1.26% respectively. The method was successfully used in the analysis of chilled pork. Compared with the known methods, reaction was controlled more easily, analysis speed was faster and operation was simpler.

关 键 词:冷却肉 乳酸 乳酸氧化酶 生物传感器 

分 类 号:TP212.3[自动化与计算机技术—检测技术与自动化装置]

 

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