乳化型香肠脂肪氧化值TBA测定方法的研究

Study on the TBA measurement of fat oxidation in emulsion sausage

硫代巴比妥酸(TBA)法是测定脂质氧化的一种常用方法,但对不同的样品需要有针对性的方法。本实验以乳化香肠作为研究对象,讨论了TBA反应法中丙二醛与TBA反应的时间、温度等,并对TBA方法中的酸萃取法与水蒸气蒸馏法进行比较。结果表明:水浴温度95℃,水浴时间50min时,反应较充分。蔗糖与亚硝酸盐对酸萃取法与水蒸气蒸馏法的影响不显著(P>0.05)。酸萃取法的回收率显著高于水蒸气蒸馏法(P<0.05),所以选取酸萃取法作为乳化香肠的测定方法,当添加三氯乙酸浓度为10%时,回收率最高。

Thiobarbituric acid （TBA） was a common method determining lipid peroxidation, and different product needed different method. Emulsified sausages were as research subject in this paper. It was discussed that the reaction of TBA with malondialdehyde including reaction time, reaction temperature, etc.,and TBA methods of acid extraction in comparison with water distillation method.The results showed that water bath temperature 95℃,water bath time 50min,the reaction was more fully.There was no significant difference in sucrose and nitrite between acid extraction and water distillation method （P 〉0.05）.There was significant difference in recovery rate,that was,acid extraction higher than water distillation method （ P 〈 0.05）.So the acid extraction method was selected.Adding 10% trichloroacetic acid had the highest recovery rate.