摘要
研究前处理条件对高效液相色谱法检测禽肉类辐照食品中邻位酪氨酸的测定结果的影响。考察脂肪、水分及充氮条件对测定的影响;在单因素试验的基础上以盐酸浓度、水解温度、时间及苯酚为因素对测定影响做了正交试验。结果表明测定邻位酪氨酸的最佳样品前处理条件:去脂肪、去水分,在充氮条件下,以2mol/L盐酸,在110±1℃的恒温干燥箱内,水解24h。
In this paper,HPLC detection of irradiated food for poultry research in the pre-treatment.In the single-factor test based on the water and fat,with nitrogen of pre-treatment,hydrochloric acid,hydrolysis temperature and time and phenol affected class of irradiated poultry by the orthogonal.The results show that the determination of the optimal o-tyrosine pre-treatment conditions recommend the use of aeration nitrogen,the removal of fat and moisture,in 2N hydrochloric acid,110± 1℃,24 hours under the conditions of hydrolysis test.
出处
《上海计量测试》
2011年第1期28-30,32,共4页
Shanghai Measurement and Testing
基金
上海市教育委员会重点学科建设项目(J50704)
关键词
邻位酪氨酸
辐照食品
前处理
o-tyrosine
irradiation food
pre-treatment
