紫外分光光度法快速测定原料肉中微量氨方法的建立  

A Method for Rapid Determination of Trace Ammonia in Raw Meat by Ultraviolet Spectrophotometry

作　　者：周纪东[1] 黄伟 ZHOU Ji-dong;HUANG Wei(Department of Biotechnology,Zhejiang Yuying Vocational Technology College,Hangzhou 310018,China;Zhejiang C.straits Food Chain Co.,Ltd.,Hangzhou 310018,China)

机构地区：[1]浙江育英职业技术学院生物技术系,杭州310018 [2]浙江两岸食品连锁有限公司,杭州310018

出　　处：《南通职业大学学报》2023年第1期92-97,共6页Journal of Nantong Vocational University

摘　　要：为判定原料肉的新鲜度,建立一种定量测定原料肉中微量氨的方法。采用紫外分光光度法,以一氯胺为测定对象,探究原料肉氨含量与吸光度的关系。结果表明,在pH值为9的缓冲溶液中,1.0 mL肉浸液与1.0 mL次氯酸钠溶液室温下反应,于243 nm处测定吸光度,在0.00~10.00μg/25 mL时氨浓度与吸光度呈现良好的线性关系,据此建立了一种测定原料肉中微量氨的紫外分光光度法。实际应用表明,该方法不仅精确度较高,且操作简便、测定迅速、成本低廉,适宜在中小型肉类加工企业推广应用。To determine the freshness of raw meat,a method is developed to quantitatively determine trace ammonia in raw meat.Taking mono-chloramine as the determining object,the ultraviolet spectrophotometry is used to investigate the relation between ammonia content and absorbance in the meat.The results show that at the room temperature and in buffer solution with pH9,1.0 m L of raw meat solution reacts with 1.0 m L of sodium hypochlorite solution,with the absorbance being determined at 243 nm.A good linear relation between ammonia concentration and absorbance is shown in the range ration of 0.00~10.00 μg/25 m L.Accordingly,an ultraviolet spectrophotometric method to determine trace ammonia in raw meat is established.The practical applications show that the method not only achieves high accuracy but also is easy to operate at low cost and with rapid determination,which can be widely used in small and medium-sized meat processing enterprises.

关 键 词：紫外分光光度法 原料肉 微量氨测定 一氯胺 

分 类 号：O657.32[理学—分析化学] TS207.3[理学—化学]