离子色谱法研究多聚磷酸盐在肌肉中的动态水解变化

Ion Chromatography Studies of Dynamic Hydrolysis of Added Polyphosphates in Muscle

采用免试剂离子色谱法同时检测焦磷酸四钠(tetrasodium pyrophosphate,TSPP)、三聚磷酸钠(sodium tripolyphosphate,STPP)和混合磷酸盐(m(TSPP)∶m(STPP)∶m(六偏磷酸钠)=3∶4∶3)在猪背最长肌、鱼背侧肌以及鸡胸大肌中的水解情况。结果表明,多聚磷酸盐在肌肉中的水解情况存在着差异。单一的TSPP在鸡胸大肌中的水解速率最快,TSPP在猪背最长肌中水解量比在鱼背侧肌中多。将STPP或混合磷酸盐加入到肌肉中,均在猪背最长肌中的水解速率最快,在鸡胸大肌中次之,在鱼背侧肌中最慢。本研究探索多聚磷酸盐在不同物种肌肉中的动态变化,为调控多聚磷酸盐的水解进程,指导多聚磷酸盐在不同物种肌肉中的合理添加提供了理论依据。

Polyphosphates are commonly used in meat processing as food additives. Once added into meat, they arehydrolyzed continuously by endogenous polyphosphatases present in meat. In this study, ion chromatography was used todetect the hydrolysis process of added tetrasodium pyrophosphate （TSPP）, sodium tripolyphosphate （STPP） and compositepolyphosphate （m （TSPP） ： m （STPP）： m （sodium hexametaphosphate） = 3：4：3） in pork longissimus dorsi, fish dorsal muscleand chicken breast muscle. Inconsistent results were obtained for the hydrolysis of added polyphosphates in muscle fromdifferent animal species. The hydrolysis rate of TSPP in chicken breast muscle was the highest, and TSPP was hydrolyzedcompletely within 0.8 h. More TSPP in pork longissimus dorsi was hydrolyzed than in fish dorsal muscle. In addition, STPPand composite polyphosphate were hydrolyzed fastest upon addition of either of them to pork longissimus dorsi, followedby addition to chicken breast muscle, and the slowest hydrolysis rate was observed upon addition to fish dorsal muscle. Thisstudy can provide the theoretical basis for regulating the hydrolysis process of polyphosphates and accordingly provide aguide to the reasonable addition of polyphosphates into muscle from different species.