摘要
对膜修饰传感器检测工业化加工扒鸡煮制老汤中鲜味氨基酸的样品前处理方法进行探索。以工业化加工扒鸡煮制老汤为研究对象,以液相色谱仪检测的鲜味氨基酸浓度为标准,研究适用于N,N′-二苯基硫脲膜修饰的传感器快速、准确检测鲜味氨基酸含量的样品前处理方式。结果表明:实际生产车间的扒鸡煮制老汤,经过13000×g、20 min的离心处理并稀释20倍以后,鲜味氨基酸含量的膜修饰传感器检测结果与液相色谱检测结果最为接近。说明应用N,N′-二苯基硫脲膜修饰的传感器检测老汤中鲜味氨基酸含量的方法准确、简便,可以用于生产实际。
Pretreatment method for the detection of umami amino acids in braised chicken brine by film modified sensors was studied.Braised chicken brine was selected as material,and the umami amino acid content detected by liquid chromatography was used as a standard.Then the best pretreatment method for quickly and accurately detecting the umami amino acid content that suitable for N,N′-diphenyl thiourea film modified sensors was investigated.The results showed that the value of umami amino acid content of braised chicken brine in actual production workshop by film modified sensors with the dilution ratio of 20 and centrifuge at 13000×g for 20 were closest to those of liquid chromatography.It showed that the method of applying film modified sensors to detect the umami amino acid content in brine is accurate and simple,and it is suitable for braised chicken brine detection.
作者
薄存美
刘登勇
王笑丹
张庆永
BO Cunmei;LIU Dengyong;WANG Xiaodan;ZHANG Qingyong((College of Food Science and Technology,Bohai University,National&Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,Jinzhou 121013,China;Jiangsu Collaborative Innovation Center of Meat Production and Processing,Quality and Safety Control,Nanjing 210095,China;College of Food Science and Engineering,Jilin University,Changchun 130062,China;Shandong Dezhou Braised Chicken Co.,Ltd,Dezhou 253003,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2020年第15期289-294,共6页
Food and Fermentation Industries
基金
辽宁省自然科学基金面上项目(2019-MS-006)
辽宁省“兴辽英才计划”项目(XLYC1807100)。
