肉制产品中五种添加剂的测定方法研究  

Study on the Determination Methods of Five Additives in Meat Products

作　　者：郭春雷 GUO Chun-lei(Guangdong Universities Services Association,Guangzhou 510300,China;Logistics Management Office of Dongguan Polytechnic,Dongguan 523808,China)

机构地区：[1]广东省高校后勤协会,广州510300 [2]东莞职业技术学院后勤管理处,广东东莞523808

出　　处：《中国调味品》2022年第3期173-175,共3页China Condiment

基　　金：广东省科学技术厅课题(2018A010106001)。

摘　　要：肉及肉制产品在我们的餐桌上扮演着重要角色。我国作为世界上较大的肉及肉制品生产国和消费国,肉制产品丰富多样。肉制品的加工工艺不同,添加剂的使用程度和国家标准也不同。肉制品易腐败,导致添加剂的滥用和乱用现象时有发生。目前传统检测肉制产品中添加剂的方法存在很多不足,包括检测类型单一、精确度低和周期较长等。肉及肉制产品富含脂肪和蛋白质,在检测的过程中,检测结果极易受到脂肪和蛋白质的影响。该试验基于此,对测定添加剂前期肉制产品的处理进行仔细的研究和优化,得到最优处理方案:超声波时间为15 min,溶剂乙醇∶氨水∶水为7∶2∶1,蛋白沉淀剂为乙酸铅。Meat and meat products play an important role on our dining table.As the world's larger producer and consumer of meat and meat products,China has various and abundant meat products.The processing technology of meat products is different,and the use degree and national standards of additives are also different.Meat products are easy to spoil,leading that the abuse and misuse of additives happen occasionally.Currently,traditional methods for detecting additives in meat products have numerous deficiencies,including single detection type,low accuracy and longer period.Meat and meat products are rich in fat and protein,and the detection results are easily affected by fat and protein in the detection process.Based on this,the treatment of meat products in the early stage of the detection of additives are carefully studied and optimized in this experiment,and the optimal treatment plan is obtained as follows:the ultrasonic time is 15 min,the ratio of solvent ethanol,ammonia water and water is 7∶2∶1 and the protein precipitating agent is lead acetate.

关 键 词：肉制品 添加剂 检测 工艺 

分 类 号：TS202.3[轻工技术与工程—食品科学]