冷藏熟肉糜水提液同步荧光光谱的研究

Study on synchronous fluorescence spectra of aqueous extract of refrigerated cooked ground meat

为测量冷藏熟肉糜水提液的同步荧光光谱,采用单因素法考察了不同狭缝宽度、Δλ和熟肉糜浓度对同步荧光光谱的影响,分析了鲜肉和不同贮藏时间熟肉糜水提液的特征。结果表明,0.5g冷藏熟肉糜样品,加入0.02%VC溶液10mL,超声提取得到提取液,在Δλ70nm、激发狭缝宽度10nm、发射狭缝宽度10nm的条件下扫描,得到其同步荧光光谱。熟肉糜水提液在326、370、453nm处的同步荧光峰强度随着冷藏时间的延长逐渐增强,可用于冷藏熟肉糜氧化状态的评价。

To scan synchronous fluorescence spectra of aqueous extract of refrigerated cooked ground meat, the effect of different slit width, △λ and concentration on synchronous fluorescence spectra of aqueous extract of refrigerated cooked ground meat by single factor method was studied.The results showed that 10mL 0.02% Vc solution was added to 0.5g cooked ground meat, and then extracted by ultrasonic, △λ, was 70nm, excitation slit width was 10nm, emission slit width was 10nm, determined synchronous fluorescence spectra. Synchronous fluorescence intensity at 326,370,453nm was gradually strengthened with prolonged storage time,which could be used as index for oxidation status of refrigerated cooked ground meat.