基于金枪鱼K值变化的MTT快速传感器的研究及响应面设计  

Study on MTT rapid sensor and response surface design based on changes of K value of Tuna

作　　者：奚春蕊[1] 包海蓉[1] 刘琴[1] 缪函霖[1] 

机构地区：[1]上海海洋大学食品学院,上海201306

出　　处：《食品工业科技》2013年第12期131-136,共6页Science and Technology of Food Industry

基　　金：国家高技术研究发展计划"863"计划(2012AA092302)

摘　　要：基于金枪鱼在低温贮藏过程中K值变化,以MTT噻唑蓝、Hx黄嘌呤、XOD黄嘌呤氧化酶建立化学传感器。通过传感器的吸光度变化与K值变化建立相关性,来实现快速检测金枪鱼鲜度品质的研究。实验分析MTT传感器在冷藏条件下吸光度的变化,与相同条件下金枪鱼K值的变化具有很大的相关性,相关系数均在0.9以上,因此该传感器可以运用于对于金枪鱼品质鲜度的快速检测。同时根据响应面实验设计实验优化,以MTT传感器吸光度和K值变化相关性为响应值,MTT含量、Hx含量、XOD的添加量为因素进行实验。实验结果表明二次响应面模型拟合度较高,适合于对MTT传感器条件的优化,使其与K值变化的相关性提高。得到的优化结果为:XOD添加量为0.5U,Hx的含量为2.4mg,MTT的含量为2.77mg。The rapid chemical sensors by thiazolyl blue,xanthine,xanthine oxidase were proposed based on the changes of K value of tuna during the low-temperature storage. By establishing the correlation between K Value and absorbance of the sensor,the tuna freshness could be inspected quickly. The results indicated that the changes of absorbance of MTT sensor was well correlated with K Value of tuna during the same refrigeration process and correlation coefficients were above 0.9. Therefore ,the sensor could be applied to the rapid detection of the freshness of the tuna. Reponses Surface approach including MTT content,Hx content,the added XOD was applied to study the correlation between absorbance of MTT sensor and K value. The results showed that the quadratic response surface model had a very high fitting precision and could be used to the optimization of MTT sensor. The optimal condition was 0.5U XOD,2.4mg Hx and 2.77mg MTT.

关 键 词：金枪鱼 K值 传感器 噻唑蓝 黄嘌呤氧化酶 

分 类 号：TS205[轻工技术与工程—食品科学]