CN106290342A - 挥发性盐基氮快速检测方法 - Google Patents

挥发性盐基氮快速检测方法 Download PDF

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CN106290342A
CN106290342A CN201610826065.0A CN201610826065A CN106290342A CN 106290342 A CN106290342 A CN 106290342A CN 201610826065 A CN201610826065 A CN 201610826065A CN 106290342 A CN106290342 A CN 106290342A
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任爽
陈冲
秦志洋
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ZHENGZHOU OU KEQI INSTRUMENT MANUFACTURING Co Ltd
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Abstract

本发明公开了挥发性盐基氮快速检测方法,它涉及挥发性盐基氮的检测技术领域。检测步骤为:试剂的配置,样品的前处理:选择任意的肉制品,将选取的肉制品除去脂肪、骨及腱后,切碎搅匀,置于样品瓶中,加50ml水,不时的振摇,浸渍15分钟后过滤,滤液备用;空白液的配置:于10ml比色管中,加蒸馏水至5ml,加1ml的挥发性盐基氮1号试剂,摇匀后,加2滴挥发性盐基氮2号试剂,摇匀,再加1滴挥发性盐基氮3号试剂,补充蒸馏水至10ml刻线,盖塞,颠倒混匀,静置后测定;选择测试的仪器为病害肉快速检测仪检测。采用比色方法测定,降低对操作人员的技术要求;且缩短了实验时间,国标中至少需要两个小时,此法半小时可以得出结果。

Description

挥发性盐基氮快速检测方法
技术领域:
本发明涉及挥发性盐基氮快速检测方法,属于挥发性盐基氮的检测技术领域。
背景技术:
挥发性盐基氮也称挥发性碱性总氮,是肉制品新鲜度的一个重要指标。它是肉类蛋白腐败过程中,在微生物作用下发生分解产生的氨或胺类等碱性含氮有毒物质,如尸胺、腐胺、组胺和色胺等肉毒胺,可引起食物中毒。这些有毒的含氮物在与腐败过程中同时分解产生的有机酸结合,形成氨基态氮而积聚在肉制品中。
目前测定挥发性盐基氮的主要方法有半微量定氮法以及微量扩散法GB/T5009.44-2003。以上皆为滴定的方法,其中半微量定氮法,虽前处理较为简单,但是需要有蒸馏过程,技术条件要求高,且存在危险,不适宜做快速检测的方法,且此过程较为复杂,蒸馏过程存在危险;扩散法则反映过程较长,且反应条件要求较高,不易实现。容易受到污染导致实验失败,也不适宜快速检测。故不少人尝试使用比色的方法,来测定肉制品中挥发性盐基氮,但是尚未有统一的比色法,以及显色剂来进行测定,因此同样也存在一定的缺陷。
发明内容:
针对上述问题,本发明要解决的技术问题是提供一种能缩短测定时间,且反应条件易于实现的挥发性盐基氮的快速检测方法。
本发明挥发性盐基氮的快速检测方法,具体的检测步骤为:a、试剂的配置:挥发性盐基氮1号试剂的配制:称取10g的水杨酸和10g的柠檬酸钠,溶于约50ml蒸馏水中,再加4.4g的氢氧化钠于溶液中,完全溶解后用蒸馏水定容至200ml;
挥发性盐基氮2号试剂的配制:称取1g的亚硝基铁氰化钠溶于50ml蒸馏水中,用蒸馏水定容100ml;
挥发性盐基氮3号试剂的配制:取一份30%的次氯酸钠溶液,溶于3份蒸馏水中即可;
b、样品的前处理:选择任意的肉制品,将选取的肉制品除去脂肪、骨及腱后,切碎搅匀,称取2.5克,置于样品瓶中,加50ml水,不时的振摇,浸渍15分钟后过滤,滤液备用;
c、实验过程:c1、空白液的配置:于10ml比色管中,加蒸馏水至5ml,加1ml的挥发性盐基氮1号试剂,摇匀后,加2滴挥发性盐基氮2号试剂,摇匀,再加1滴挥发性盐基氮3号试剂,补充蒸馏水至10ml刻线,盖塞,颠倒混匀,静置10分钟后测定;
c2、样品液的配置:取0.2ml的b步骤中滤液于10ml比色管中,补充蒸馏水至5ml,加1ml挥发性盐基氮1号试剂,摇匀,加2滴挥发性盐基氮2号试剂,摇匀,加1滴挥发性盐基氮3号试剂,补充蒸馏水至10ml刻线,盖塞,颠倒混匀,静置10分钟后测定;
c3、选择测试的仪器为病害肉快速检测仪OK-BH12,按照仪器界面提示将装有空白溶液的比色皿放入相应的检测通道,点击“对照/校零”;
c4、仪器界面上显示“校正已完成”后,按照界面上的提示将装有样品液的比色皿放入相应的检测通道,点击“样品/测量”,当检测结果在下方显示时,检测完成,可进行下一个样品检测。
本发明的有益效果:它能克服现有技术的弊端,测定方法简单,采用比色方法测定,降低对操作人员的技术要求;且缩短了实验时间,国标中至少需要两个小时,此法半小时可以得出结果;简化了实验条件,在常温下测定即可;显色较为稳定,干扰较少。
附图说明:
为了易于说明,本发明由下述的具体实施及附图作以详细描述。
图1为本发明实施例中比色法和半微量定氮法检测样品中挥发性盐基氮的检测结果对比示意图。
具体实施方式:
本具体实施方式采用以下技术方案:具体的检测步骤为:a、试剂的配置:挥发性盐基氮1号试剂的配制:称取10g的水杨酸和10g的柠檬酸钠,溶于约50ml蒸馏水中,再加4.4g的氢氧化钠于溶液中,完全溶解后用蒸馏水定容至200ml;
挥发性盐基氮2号试剂的配制:称取1g的亚硝基铁氰化钠溶于50ml蒸馏水中,用蒸馏水定容100ml;
挥发性盐基氮3号试剂的配制:取一份30%的次氯酸钠溶液,溶于3份蒸馏水中即可;
b、样品的前处理:选择任意的肉制品,将选取的肉制品除去脂肪、骨及腱后,切碎搅匀,称取2.5克,置于样品瓶中,加50ml水,不时的振摇,浸渍15分钟后过滤,滤液备用;
c、实验过程:c1、空白液的配置:于10ml比色管中,加蒸馏水至5ml,加1ml的挥发性盐基氮1号试剂,摇匀后,加2滴挥发性盐基氮2号试剂,摇匀,再加1滴挥发性盐基氮3号试剂,补充蒸馏水至10ml刻线,盖塞,颠倒混匀,静置10分钟后测定;
c2、样品液的配置:取0.2ml的b步骤中滤液于10ml比色管中,补充蒸馏水至5ml,加1ml挥发性盐基氮1号试剂,摇匀,加2滴挥发性盐基氮2号试剂,摇匀,加1滴挥发性盐基氮3号试剂,补充蒸馏水至10ml刻线,盖塞,颠倒混匀,静置10分钟后测定;
c3、选择测试的仪器为病害肉快速检测仪OK-BH12,按照仪器界面提示将装有空白溶液的比色皿放入相应的检测通道,点击“对照/校零”;
(4)仪器界面上显示“校正已完成”后,按照界面上的提示将装有样品液的比色皿放入相应的检测通道,点击“样品/测量”,当检测结果在下方显示时,检测完成,可进行下一个样品检测。
实施例1:a、首先配置试剂,挥发性盐基氮1号试剂的配制:称取10g的水杨酸和10g的柠檬酸钠,溶于约50ml蒸馏水中,再加4.4g的氢氧化钠于溶液中,完全溶解后用蒸馏水定容至200ml;挥发性盐基氮2号试剂的配制:称取1g的亚硝基铁氰化钠溶于50ml蒸馏水中,用蒸馏水定容100ml;挥发性盐基氮3号试剂的配制:取一份30%的次氯酸钠溶液,溶于3份蒸馏水中即可;
b、样品的前处理:依次选择猪肉、羊肉、牛肉、鸡肉和鸭肉作为样品检测材料,将选取的猪肉、羊肉、牛肉、鸡肉和鸭肉各种肉制品各两组一共10组除去脂肪、骨及腱后,切碎搅匀,分别称取2.5克,置于样品瓶中,加50ml水,不时的振摇,浸渍15分钟后过滤,滤液备用;
c、实验过程:c1、空白液的配置:于10ml比色管中,加蒸馏水至5ml,加1ml的挥发性盐基氮1号试剂,摇匀后,加2滴挥发性盐基氮2号试剂,摇匀,再加1滴挥发性盐基氮3号试剂,补充蒸馏水至10ml刻线,盖塞,颠倒混匀,静置10分钟后测定;
c2、样品液的配置:分别取0.2ml的b步骤中各种肉类的滤液于10ml比色管中,补充蒸馏水至5ml,加1ml挥发性盐基氮1号试剂,摇匀,加2滴挥发性盐基氮2号试剂,摇匀,加1滴挥发性盐基氮3号试剂,补充蒸馏水至10ml刻线,盖塞,颠倒混匀,静置10分钟后测定;
c3、选择测试的仪器为仪器病害肉快速检测仪OK-BH12,按照仪器界面提示将装有空白溶液的比色皿放入相应的检测通道,点击“对照/校零”;
c4、仪器界面上显示“校正已完成”后,按照界面上的提示将装有样品液的比色皿放入相应的检测通道,点击“样品/测量”,当检测结果在下方显示时,检测完成,行下一个样品检测即可,将10个样品依次进行检测。
将猪肉、羊肉、牛肉、鸡肉和鸭肉作为检测材料分别分成两组共10组通过半微量定氮法进行挥发性盐基氮的检测。
图1为两种方法的检测结果。参照图1所示,采用比色法检测挥发性盐基氮过程中,数据的稳定性较好。
以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人员应该了解,本发明不受上述实施例的限制,上述实施例和说明书中描述的只是说明本发明的原理,在不脱离本发明精神和范围的前提下,本发明还会有各种变化和改进,这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。

Claims (1)

1.挥发性盐基氮快速检测方法,其特征在于:具体的检测步骤为:(a)、试剂的配置:挥发性盐基氮1号试剂的配制:称取10g的水杨酸和10g的柠檬酸钠,溶于约50ml蒸馏水中,再加4.4g的氢氧化钠于溶液中,完全溶解后用蒸馏水定容至200ml;
挥发性盐基氮2号试剂的配制:称取1g的亚硝基铁氰化钠溶于50ml蒸馏水中,用蒸馏水定容100ml;
挥发性盐基氮3号试剂的配制:取一份30%的次氯酸钠溶液,溶于3份蒸馏水中即可;
(b)、样品的前处理:选择任意的肉制品,将选取的肉制品除去脂肪、骨及腱后,切碎搅匀,称取2.5克,置于样品瓶中,加50ml水,不时的振摇,浸渍15分钟后过滤,滤液备用;
(c)、实验过程:(c1)、空白液的配置:于10ml比色管中,加蒸馏水至5ml,加1ml的挥发性盐基氮1号试剂,摇匀后,加2滴挥发性盐基氮2号试剂,摇匀,再加1滴挥发性盐基氮3号试剂,补充蒸馏水至10ml刻线,盖塞,颠倒混匀,静置10分钟后测定;
(c2)、样品液的配置:取0.2ml的b步骤中滤液于10ml比色管中,补充蒸馏水至5ml,加1ml挥发性盐基氮1号试剂,摇匀,加2滴挥发性盐基氮2号试剂,摇匀,加1滴挥发性盐基氮3号试剂,补充蒸馏水至10ml刻线,盖塞,颠倒混匀,静置10分钟后测定;
(c3)、选择测试的仪器为病害肉快速检测仪OK-BH12,按照仪器界面提示将装有空白溶液的比色皿放入相应的检测通道,点击“对照/校零”;
(c4)、仪器界面上显示“校正已完成”后,按照界面上的提示将装有样品液的比色皿放入相应的检测通道,点击“样品/测量”,当检测结果在下方显示时,检测完成,可进行下一个样品检测。
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桑宏庆 等: "水杨酸-次氯酸钠光度法测定肉中的粗氨", 《肉类研究》 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113281333A (zh) * 2021-06-29 2021-08-20 江苏大学 用于猪肉含氮挥发物特异性检测的纳米仿生传感器及方法
CN114636695A (zh) * 2022-05-18 2022-06-17 广东江门中医药职业学院 一种预包装制品使用不合格鱼肉原料的检测方法

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