摘要
挥发性盐基氮(TVB-N)含量是猪肉新鲜度检测中的一项重要指标。为了检测猪肉变质过程中挥发出的硫化氢气体(H2S)浓度,设计了一套基于激光气体检测技术(TDLAS)的气体检测系统,同时利用国标方法测量了相同环境下TVB-N的含量,并探究了新鲜猪肉在25℃,70%相对湿度(RH)的环境下腐败过程中TVB-N与H2S气体浓度的变化规律以及两者间的数量关系。结果表明,新鲜猪肉在变质过程中,TVB-N含量和H2S浓度都逐渐增加,且不同时间点所测得H2S浓度与TVB-N含量呈直线正相关(p<0.02)。因此,在猪肉变质过程中可以用TDLAS检测H2S的方法来间接测量TVB-N含量,从而可以快速、无损、精准得到TVB-N含量,提高了肉质检测的效率。
Total volatile basic nitrogen（ TVB-N） content is an important indicator for pork freshness detection. In order to detect the concentration of hydrogen sulfide gas during the deterioration of pork,tunable diode laser absorption spectroscopy（ TDLAS） was designed. Meanwhile,the content of TVB-N in the same environment was measured using the GB method. And the relationship between the concentrations of TVB-N and H2 S in the corruption process of fresh pork at 25 ℃ and 70% relative humidity（ RH） was explored. The results showed the contents of TVB-N and H2 S in the fresh pork gradually increased,and the H2 S concentration was positively correlated with the TVB-N content at different time points（ p〈0. 02）. Therefore,it is possible to measure the TVB-N content indirectly by TDLAS detection in the process of pork degeneration. The TVB-N content can be obtained quickly with high accuracy and the efficiency of meat detection is improved.
作者
赵广华
苏维均
谢涛
ZHAO Guangh ua;SU Weijun;XIE Tao(School of Computer and Information Engineering/Beijing Key Laboratory of Big Data Technology for Food Safety, Beijing Technology and Business University,Beijing 100048, China)
出处
《食品科学技术学报》
CAS
北大核心
2018年第1期83-88,共6页
Journal of Food Science and Technology
基金
北京市自然科学基金资助项目(4142012)
土壤植物机器系统技术国家重点实验室开放课题(2014-SKL-05)
北京工商大学两科基金培育项目(LKJJ2015-22)
