摘要
为测定烟熏肉制品中的甲醛含量,比较室温浸泡法和水蒸气蒸馏法预处理方法,并对不同产地和种类烟熏腊肉中的甲醛含量进行测定。结果表明,综合考虑加标回收率、相对标准偏差以及方法检出限,采用水蒸气蒸馏预处理方法要优于采用室温浸泡法。而对烟熏肉制品甲醛含量的测定结果表明,传统烟熏肉制品中甲醛含量较高,其中表层的甲醛含量21～124mg/kg,内部的甲醛含量8～22mg/kg。
Two pretreatment methods including soaking at room temperature and steam distillation were comparatively evaluated for their effectiveness in determining formaldehyde content in different types of smoked meat products from different producing areas. The results showed that steam distillation was superior to soaking at room temperature in terms of spike recovery, relative standard deviation and limit of detection.In addition, high formaldehyde content in traditionally smoked meat products was detected. The content of formaldehyde was 21 -- 124 mg/kg in the surface and 8 -- 22 mg/kg in the inner part of smoked meat products.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第14期171-174,共4页
Food Science
基金
现代农业产业技术体系建设专项(nycytx-38)
关键词
烟熏肉制品
甲醛
方法
回收率
检出限
smoked meat products
formaldehyde
methodology
recovery rate
detection limit
