一种测定原料肉中氨含量的分光光度法

A Spectrophotometry to Test Ammonia Content in Meat Used as Raw Materials

为判定原料肉的新鲜度，建立一种测定原料肉中氦含量的分光光度法。分光光度法以对羟基笨甲酸钠（PHB)为显色剂，研究原料肉中氨含量与吸光度的关系。结果表明，l.OmL肉浸液中加入3.0mLPHB溶液和1.5mL次氣酸钠溶液，于37°C水浴加热30min,在695nm处测定吸光度，在0.00?20.00jag/25mL范围内氦含量与吸光度呈现出良好的线性关系。分光光度法具有较高的准确度、精确度和灵敏度，操作简单，对仪器、试剂要求不高，可作为测定原料肉新鲜度的备选方法，面向中小型肉类加工企业推广与应用。

One new spectrophotometry is set up to test ammonia content in meat used as raw materials with the purpose of evaluating the freshness of the meat. By using P-hydroxybenzoic acid monosodium salt (PHB) as chromogenic agent, the relation between ammonia content and absorbance in the meat has been studied. Results show that to heat for 30minutes in water bath at 37°C, the l.OmL of meat extract bouillon added with 3.0mL of PHB solution and 1.5mL of sodium hypochlorite solution will turn out fine linear relation between ammonia content and absorbance within 0.00 ~ 20.00jag/25mL when absorbance is measured 695 nm away. Characterized with its high precision and accuracy, sensitiveness, being easy to operate, and low demand for instruments and reagent, the spectrophotometry can be used as an alternative for testing freshness of meat and can be introduced to small and medium meat processing enterprises and used there.