摘要
本文对肉食品脂类氧化过程中醛类物质形成的化学机理及利用硫代巴比妥酸(TBA)试验对其检测进行了综述,详细探讨了TBA试验在脂类氧化检测中的特异性问题以及醛类物质在TBA试验体系中的反应性。TBA试验应该作为肉类中脂肪氧化测定的常规方法而被广泛推广。
A comprehensive review was made on the chemical mechanism of aldehyde production during lipid oxidation inmeat and its assay by 2-thiobarbituric acid (TBA) test. The specificity of the TBA test as well as the reaction activity ofaldehydes in TBA test was discussed in detail. The usage of TBA test as a general procedure to assay lipid oxidation in meatsystem was of special interest.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2002年第8期331-334,共4页
Food Science
