驴皮腌制效果快速评价方法  

Evaluation Method for the Curing Effect of Donkey Hide

作　　者：汪徽 王梦园 余跃[1,2] 段小波 周建飞 嵇传良[3] 王亚楠 WANG Hui;WANG Mengyuan;YU Yue;DUAN Xiaobo;ZHOU Jianfei;JI Chuanliang;WANG Yanan(National Engineering Laboratory for Clean Technology of Leather Manufacture,Sichuan University,Chengdu 610065,China;Key Laboratory of Leather Chemistry and Engineering(Sichuan University),Ministry of Education,Sichuan University,Chengdu 610065,China;Dong'e Ejiao Co.,Ltd.,Shandong Engineering Research Center of Gelatin-based Traditional Chinese Medicine Technological Innovation and Application.,Liaocheng 252201,China)

机构地区：[1]四川大学制革清洁技术国家工程实验室,四川成都610065 [2]四川大学皮革化学与工程教育部重点实验室,四川成都610065 [3]东阿阿胶股份有限公司,胶类中药技术创新与应用山东省工程研究中心,山东聊城252201

出　　处：《皮革科学与工程》2025年第3期17-24,共8页Leather Science and Engineering

基　　金：中央高校基本科研业务费专项资金资助;中央引导地方科技发展资金项目(YDZX2023090)。

摘　　要：基于驴皮萃取液的电导率和波美度分析,构建了快速评价驴皮腌制效果的方法。实验结果表明,电导率和波美度可以准确反映腌制驴皮中的盐含量,并预测其水分含量及活度、微生物生长情况和蛋白质变质情况。腌制驴皮萃取液的电导率和波美度与驴皮中的盐含量呈正相关(R^(2)>0.95),而与水分含量及活度、微生物生长和蛋白质变质程度呈负相关(R^(2)>0.81)。当萃取液的电导率大于40.7 mS/cm、波美度大于2.6°Bé时,腌制驴皮的水分活度维持在0.75以下,微生物生长得到抑制,存储4个月后驴皮的菌落总数小于1×10^(5)CFU/g、蛋白质保存良好,这说明在该条件下驴皮的腌制效果良好。This study developed rapid method for evaluating the curing effect of donkey hide based on conductivity and Baumédegree analysis of the extract liquor from salted donkey hide.The experiment results demonstrated that conductivity and Baumédegree accurately reflected salt content and served as reliable predictors of moisture content and water activity,microbial growth,and protein deterioration in salted donkey hide.A strong positive correlation(R^(2)>0.95)was observed between the conductivity and Baumédegree in the extract liquor and the salt content in salted donkey hide,while a negative correlation(R^(2)>0.81)was found with moisture content and water activity,microbial growth,and protein deterioration.When the conductivity in the extract liquor exceeded 40.7 mS/cm and the Baumédegree surpassed 2.6°Bé,water activities below 0.75 were achieved during storage,effectively inhibiting microbial growth and maintaining a total bacterial colony count below 1×10^(5)CFU/g.Consequently,proteins were well-preserved after 4 months of storage,indicating efficient curing of the donkey hide.

关 键 词：驴皮 腌制 电导率 波美度 水分活度 菌落总数 

分 类 号：TS07[轻工技术与工程]