食品与发酵工业 >

2020 , Vol. 46 >Issue 15: 289 - 294

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024023

分析与检测

膜修饰传感器检测扒鸡煮制老汤中鲜味氨基酸的样品处理

  • 薄存美 ,
  • 刘登勇 ,
  • 王笑丹 ,
  • 张庆永
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  • 1(渤海大学 食品科学与工程学院,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁 锦州, 121013)
    2(江苏省肉类生产与加工质量安全控制协同创新中心,江苏 南京, 210095)
    3(吉林大学 食品科学与工程学院,吉林 长春, 130062)
    4(山东德州扒鸡股份有限公司,山东 德州, 253003)
硕士研究生(刘登勇教授和王笑丹副教授为共同通讯作者,E-mail：jz_dyliu@126.com;jxd@jlu.edu.cn)

收稿日期: 2020-03-21

  修回日期: 2020-04-22

  网络出版日期: 2020-08-15

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Study of pretreatment methods of detecting umami amino acids in braised chicken brine based on film modified sensors

  • BO Cunmei ,
  • LIU Dengyong ,
  • WANG Xiaodan ,
  • ZHANG Qingyong
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  • 1(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)
    2(Jiangsu Collaborative Innovation Center of Meat Production and Processing,Quality and Safety Control,Nanjing 210095,China)
    3(College of Food Science and Engineering,Jilin University,Changchun 130062,China)
    4(Shandong Dezhou Braised Chicken Co.,Ltd,Dezhou 253003,China)

Received date: 2020-03-21

  Revised date: 2020-04-22

  Online published: 2020-08-15

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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13 000×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。

关键词： 老汤; 鲜味氨基酸; 膜修饰传感器; N; N′-二苯基硫脲;

本文引用格式

薄存美 , 刘登勇 , 王笑丹 , 张庆永 . 膜修饰传感器检测扒鸡煮制老汤中鲜味氨基酸的样品处理[J]. 食品与发酵工业, 2020 , 46(15) : 289 -294 . DOI: 10.13995/j.cnki.11-1802/ts.024023

Abstract

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 13 000×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.

Key words： brine; umami amino acids; film modified sensors; N; N′- diphenyl thiourea;

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