[在肉制品中酸盐分析中酸盐的储存稳定性]
Sumiyo Yamamoto1, Shoichi Tahara1, Etsuko Ishii1
1Tokyo Metropolitan Institute of Public Health.
概括
酸盐标准溶液在一年内保持稳定. 然而,肉制品中的亚酸盐在冷藏下迅速降解,但在冷时可保持长达14天的稳定性.
科学领域:
- 食品化学 食品化学 食品化学
- 分析化学是一种分析化学.
背景情况:
- 酸盐离子在食品分析中至关重要,但易发生氧化和还原.
- 精确量化酸盐需要了解其在标准溶液和食品矩阵中的稳定性.
研究的目的:
- 为了评估标准溶液和肉制品中酸盐离子的稳定性.
- 为了确定最佳的储存条件,以保持酸盐的完整性,以便进行准确的食品分析.
主要方法:
- 使用校准曲线,在5°C下一年评估酸盐标准溶液 (0.025和0.4μg/ml) 的储存稳定性.
- 在冷藏 (5°C) 和冷条件下 (-20°C和-40°C) 监测了切碎肉制品中酸盐降解的时间进程.
- 在一周内分析了提取样本溶液中酸盐的稳定性.
主要成果:
- 酸盐标准溶液在5°C保存一年的时间内没有显示出度变化.
- 在5°C保存的切碎肉中,酸盐显著减少.
- 肉类中酸盐的稳定性在-20°C下维持1天,在-40°C下维持14天.
- 在样本溶液中提取的亚酸盐在一周内保持稳定.
结论:
- 在建议的储存条件下,酸盐标准溶液在最多一年内保持稳定.
- 冷储存对于保存分析肉制品中酸盐的完整性至关重要.
- 适当的样本处理和储存对于食品分析中可靠的酸盐量化至关重要.
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