发酵香肠发酵过程中羟脯氨酸含量的变化检测  

The spectrophotometric determination of hydroxyproline in fermented sausage during the fermentation

作　　者：马元婧[1] 李少英[1] 李嘉[1] 贺文英[2] 靳烨[1] 

机构地区：[1]内蒙古农业大学食品科学与工程学院,呼和浩特010018 [2]内蒙古农业大学理学院,呼和浩特010018

出　　处：《食品科技》2013年第10期157-160,共4页Food Science and Technology

基　　金：内蒙古农业科技创新团对项目(NDPYTD2010-4)

摘　　要：采用分光光度法检测发酵香肠在发酵过程中胶原蛋白中羟脯氨酸(Hyp)的含量。结果表明,采用分光光度法测定具有较好的稳定性和较高的回收率,羟脯氨酸的平均回收率达99.63%。香肠在发酵过程中可溶性胶原蛋白中的羟脯氨酸含量由3.138 mg/g上升为5.031 mg/g,表明发酵过程中牛肉中的结缔组织被弱化。The hydroxyproline （Hyp） in fermented sausage was determined by spectrophotometric method during the fermentation. The result shows that the determination method is stable with a high recovery rate. The average recovery rate of Hyp is 99.63%. The content of Hyp in soluble collagen increased during the fermentation. It means that the connective tissue of beef has been weakened during the fermentation.

关 键 词：发酵香肠 羟脯氨酸 胶原蛋白 分光光度法 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]