响应面法优化BCA法测定冷鲜滩羊肉中蛋白变化  

Optimization of BCA Method Conditions by Response Surface Methodology for Determination of Protein Content Changes in Chilled Tan Sheep Meat

作　　者：苏春霞[1] 张同刚[1] 罗瑞明[1] 孔丰[1] 张丽文[1] 

机构地区：[1]宁夏大学农学院,银川750021

出　　处：《食品工业》2016年第10期40-45,共6页The Food Industry

基　　金：国家自然科学基金项目(项目编号:31460431)

摘　　要：以冷鲜滩羊肉为原料,通过响应面分析优化二喹啉甲酸（BCA）法测定滩羊肉蛋白质含量的最佳条件,并确定滩羊肉中蛋白质含量、pH与菌落总数三者之间的内在联系。结果表明：二喹啉甲酸（BCA）法测定滩羊肉蛋白质含量最佳参数为：温度37℃、反应时间30 min、pH 11.0、BCA溶液用量2.0 mL、样品4倍稀释和样品去脂。BCA法的加样回收率为95%~96%,精密性RSD为0.16%,表明该方法具有较高的准确性。滩羊肉冷鲜贮藏期间蛋白质含量随着贮藏时间的延长而降低,菌落总数随着时间的延长而增加,滩羊肉pH在冷鲜贮藏期间先降低后升高。The protein content for raw materials of chilled Tan sheep meat was determined by response surface analysis to optimize bicinchoninic acid method in order to determine optimal conditions and the intrinsic link between protein content, pH value and the aerobic plate count. The results had shown that the optimum reaction conditions were as followings： reaction temperature was 37 ℃, reaction time was 30 min, pH was 11.0, BCA solution dosage was 2.0 mL, and sample dilution was 4-fold and the sample need to remove fat. Spike recoveries of protein determined by BCA method which was within the range of 95%~96%. The relative standard deviation was 0.16%, indicating this method had higher accuracy. Gradually with storage time, protein content reduced, the aerobic plate count increased and p H first rose up and then moved down.

关 键 词：冷鲜滩羊肉 二喹啉甲酸法 响应面分析 蛋白质含量 

分 类 号：TS251.53[轻工技术与工程—农产品加工及贮藏工程]