Food and Fermentation Industries >

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

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

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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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;

Cite this article

BO Cunmei , LIU Dengyong , WANG Xiaodan , ZHANG Qingyong . Study of pretreatment methods of detecting umami amino acids in braised chicken brine based on film modified sensors[J]. Food and Fermentation Industries, 2020 , 46(15) : 289 -294 . DOI: 10.13995/j.cnki.11-1802/ts.024023

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