多聚磷酸盐在鸡腿肉中水解的^(31)P核磁共振研究

^(31)P NMR Study on the Hydrolysis of Polyphosphate in Chicken Leg Meat

利用31P核磁共振(NMR)对添加到鸡腿肉中的焦磷酸四钠(TSPP)和三聚磷酸钠(STPP)所发生的水解进行了研究。三组新鲜鸡腿肉样品,按照200ml腌制液/kg的比例分别注入新配制的腌制液5%NaCl、5%NaCl+6%TSPP、5%NaCl+6%STPP。结果表明,TSPP和STPP在肉中均发生水解。TSPP水解成正磷酸钠,STPP水解成焦磷酸钠和正磷酸钠,生成的焦磷酸钠随即水解成正磷酸钠。STPP水解速率大于TSPP。

The hydrolysis of Tripolyphophate and pyrophophate was studied in chicken leg meat by 31P NMR.There werethree groups fresh chicken leg meat. One was treated with 5% NaCl solution as the control. The other was treated with 5%NaCl+6%TSPP solution and another was treated with 5%NaCl +6%STPP solution. The injection rate of marinate into chicken legmeat was 200ml/kg.TSPP and STPP were found to be hydrolyzed in chicken leg meat. TSPP was hydrolyzed to monophosphate.STPP was hydrolyzed to orthphosphate and pyrophosphate, whereas pyrophosphate was hydrolyzed to monophosphate. Thespeed of the hydrolysis of STPP was higher than the speed of TSPP.