摘要
对高效液相色谱法检测禽肉类辐照食品中邻位酪氨酸的前处理方法进行了研究,考察脂肪、水分及充氮条件对测定结果的影响;在单因素实验的基础上,以盐酸浓度、水解温度、时间及苯酚为因素,进行正交实验。结果表明,测定邻位酪氨酸的最佳样品前处理条件为: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。
The effect of pre-treatment on the detection of o-Tyrosine in irradiated food by HLPC was studied,including water,fat and nitrogen.Based the single-factor test,the hydrochloric acid,hydrolysis temperature,time and phenol were studied by orthogonal test.The results showed that the optimal conditions were as follows：removal of fat and moisture,2mol/L hydrochloric acid,（110±1）℃,24h.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第11期434-436,共3页
Science and Technology of Food Industry
基金
上海市教育委员会重点学科建设项目资助(J50704)
关键词
邻位酪氨酸
辐照食品
前处理
o-Tyrosine
irradiation food
pre-treatment
