摘要
目的:建立离子色谱法测定肉制品中葡萄糖、果糖、蔗糖、乳糖、麦芽糖含量的方法。方法:研究不同的净化柱、离子色谱柱、柱温、流速等对5种糖类物质测定的影响,最终确定试样经水溶解,乙酸沉淀蛋白质,超声提取定容后经过RP小柱净化,采用Dionex CarboPac PA1(250 mm×4 mm,10μm)进行分离,离子色谱-脉冲安培检测器同时进行测定。结果:葡萄糖、果糖、蔗糖、乳糖和麦芽糖在各自质量浓度范围内线性关系良好,相关系数均大于0.999,回收率在86%~106%,相对标准偏差均小于10%。结论:该方法实验步骤操作简单、准确度高、稳定性好,可用于肉制品中的5种糖类成分定量分析。
Objective:To establish a method for the determination of glucose,fructose,sucrose,lactose and maltose contents in meat products by ion chromatography.Method:The effects of different purification columns,ion chromatography columns,column temperatures,flow rates,etc.on the determination of five carbohydrate substances were studied.Finally,it was determined that the samples were dissolved in water,proteins were precipitated with acetic acid,and after ultrasonic extraction and volume determination,they were purified by RP small columns and separated by Dionex CarboPac PA1(250 mm×4 mm,10μm).Ion chromatography and pulsed amperometric detector are simultaneously used for determination.Result:Glucose,fructose,sucrose,lactose and maltose have good linear relationships within their respective mass concentration ranges,and the correlation coefficients were all greater than 0.999.The recovery rates were 86%to 106%,and the relative standard deviations were all less than 10%.Conclusion:This method features simple experimental steps,high accuracy and good stability.It can be used for quantitative analysis of five sugar components in meat products.
作者
李循媛
凌育昕
陈嘉渝
LI Xunyuan;LING Yuxin;CHEN Jiayu(Guangdong Food Industry Research Institute Co.,Ltd.,Guangzhou 511442,China;Guangdong Food Quality Supervision and Inspection Station,Guangzhou 511442,China;Guangdong Province Public Laboratory of Food Industry,Guangzhou 511442,China)
出处
《食品安全导刊》
2025年第33期113-117,共5页
Food Safety Guide Magazine
关键词
离子色谱法
肉制品
糖类
ion chromatography
meat products
saccharides
