β葡聚糖-鲁米诺荧光比色片的制备及对猪肉新鲜度的指示效果

Preparation ofβ-glucan-Luminol fluorescence colorimetric tablets and its indication effect on freshness of pork

该研究以β葡聚糖为基材,将鲁米诺共混于β葡聚糖中,使用红外压片机进行压片后制得有氨气响应性的β葡聚糖-鲁米诺荧光比色片,以监测冷鲜猪肉的新鲜度。通过傅里叶变换红外光谱、荧光发射和荧光激发光谱表征该材料的结构及荧光特性。使用4种浓度的氨水模拟冷鲜猪肉腐败过程中产生的氨气,在365 nm紫外线照射下,滴加过氧化氢后荧光比色片出现了荧光猝灭的现象,且在pH 8~14时滴加过氧化氢后荧光逐渐减弱至猝灭。应用到冷鲜猪肉贮藏期间的新鲜度检测上,冷鲜猪肉的挥发性盐基氮含量在贮藏第8天为23.6 mg/100 g,已经超出国家标准,比色片B值显著降低(P<0.05)。比色片的荧光变化与菌落总数、挥发性盐基氮、pH等建立了联系,说明荧光比色片可用于冷鲜猪肉新鲜度的监测。

In this study,Luminol was co-blended intoβ-glucan to prepare an ammonia-responsiveβ-glucan-Luminol fluorescent colorimetric tablet to monitor the freshness of chilled pork by an infrared compression machine.The structure and fluorescence properties of the material were characterized by Fourier transform infrared spectroscopy,fluorescence emission and fluorescence excitation spectroscopy.Four concentrations of ammonia were used to simulate the ammonia produced during the spoilage of chilled pork.Under 365 nm UV irradiation,the fluorescent colorimetric tablets showed a fluorescence quenching after the dropwise addition of hydrogen peroxide,and the fluorescence gradually decreased to quenching after the dropwise addition of hydrogen peroxide at pH 8-14.When it was used as the indicator of the freshness of chilled pork during storage,the volatile salt nitrogen of chilled pork was 23.6 mg/100 g on the 8th day of storage,which exceeded the national standard.Accordingly,the B value of the colorimetric tablets was significantly lower(P<0.05).Furthermore,the fluorescence changes of the colorimetric tablets established a significant link with a total bacterial colony,volatile saline nitrogen and pH,indicating that fluorescent colorimetric tablets could be used for the monitoring of the freshness of chilled pork.