微流芯片分离技术检测烘烤鸡肉源食品热处理终点温度

Study on detecting the heating endpoint temperature of the denatured protein in roasted chicken by microfluidic technology

为开发简捷实用的热加工100℃以上的烘烤类鸡肉源食品的热处理终点温度(Heating Endpoint Temperature,EPT)的检测方法,本文选取了新鲜鸡肉和青岛口岸出口的烘烤类鸡肉源食品为实验对象,应用微流芯片分离技术全自动电泳方法,针对样品中的可溶性蛋白进行了EPT检测的初步研究。本文对新鲜鸡肉样品进行了EPT为100～142℃的梯度烘烤和相同EPT重复烘烤对照实验,并在此基础上实现了对实际出口样品的检测。实验结果表明,随着EPT的升高,梯度烘烤样品的电泳图谱有渐进式的变化,没有明显的分界点,多数条带随着温度的升高浓度降低,某些条带在温度升高过程中消失;同EPT重复烘烤电泳图谱不发生变化;本文对实际样品检测成功。

In order to develop an appropriate method for the heating endpoint temperature（EPT） detection of roasted chicken, both the temperature range of roasted thermal denatured protein （ 100- 142℃） and repeating roasted thermal denatured protein of the same EPT on chicken were studied by the microfluidic technology.Fresh chicken meat and roasted chicken product from Qingdao port were chosen for the test.A test on actual export roasted chicken was also tried in this study.The results showed that the differences in temperature ranges were gradually changed.No evident dividing temperature could be found in the graph.The protein bands became lighter as the temperature was raised and certain bands even disappeared during the heating process. Furthermore, repeating the roasting procedure wouldn＇t change the electrophoresis bands. In this study, a success in EPT detection of the actual export roasted chicken was achieved.