Method for rapidly detecting lipid oxidation in refrigeration process of meat

A technology for lipid oxidation and meat products, which is applied in the direction of using electron paramagnetic resonance for analysis, etc., can solve the problems of influence of by-product detection results, large influence of sample color, long detection time, etc., and achieves short time consumption and low cost. , the effect of reducing work intensity

Active Publication Date: 2017-02-22
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Liquid chromatography, this method is also more cumbersome to operate, and the detection time is longer
The detection methods for secondary oxidation products mainly include acid value, thiobarbituric acid reactant determination me...

Method used

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  • Method for rapidly detecting lipid oxidation in refrigeration process of meat
  • Method for rapidly detecting lipid oxidation in refrigeration process of meat
  • Method for rapidly detecting lipid oxidation in refrigeration process of meat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Take 0.5g of beef refrigerated for 3 days;

[0045]Add 1ml, 80mM POBN (a-(4-pyridyl-1-oxygen)-N-tert-butylnitroketone) solution to the meat and incubate for 20min;

[0046] Add 8ml of chloroform methanol mixed solution to the above system, the volume ratio is 1:1 and 6ml of deionized water;

[0047] Homogenize the above system;

[0048] Add 15ml of chloroform-methanol mixed solution to the above system again, the volume ratio of the two is 1:1;

[0049] Shake the above system on a vortex shaker for 2 minutes;

[0050] Then centrifuge the above system for 8min with 500g centrifugal force;

[0051] The chloroform layer was separated from the system with a separatory funnel:

[0052] Collect the chloroform solution through a sodium sulfate column;

[0053] Collect the above-mentioned chloroform solution after passing through the column and remove chloroform by rotary evaporation, and the rotary evaporation temperature is 50°C;

[0054] Collect the above-mentioned sam...

Embodiment 2

[0058] Take 1g of beef refrigerated for 5 days;

[0059] Add 1.5ml, 70mM POBN solution to the meat and incubate for 40min;

[0060] Add 6ml chloroform methanol mixed solution to the above system, the volume ratio is 4:1 and 5ml deionized water;

[0061] Homogenize the above system;

[0062] Add 18ml of chloroform-methanol mixed solution to the above system again, the volume ratio of the two is 4:1;

[0063] Oscillate the above system on a vortex shaker for 2.5 minutes;

[0064] Then centrifuge the above system for 10min with 800g centrifugal force;

[0065] The chloroform layer was separated from the system with a separatory funnel:

[0066] Collect the chloroform solution through a sodium sulfate column;

[0067] Collect the above-mentioned chloroform solution after passing through the column and remove chloroform by rotary evaporation, and the rotary evaporation temperature is 55 °C;

[0068] Collect the above-mentioned samples after rotary evaporation, and put them in...

Embodiment 3

[0071] Take 1g of pork that has been refrigerated for 5 days;

[0072] Add 2ml, 50mM POBN solution to the meat and incubate for 30min;

[0073] Add 10ml chloroform methanol mixed solution to the above system, the volume ratio is 3:1 and 4ml deionized water;

[0074] Homogenize the above system;

[0075] Add 30ml of chloroform-methanol mixed solution to the above system again, the volume ratio of the two is 3:1;

[0076] Shake the above system on a vortex shaker for 3 minutes;

[0077] Then centrifuge the above system for 15min with 800g centrifugal force;

[0078] The chloroform layer was separated from the system with a separatory funnel:

[0079] Collect the chloroform solution through a sodium sulfate column;

[0080] Collect the above-mentioned chloroform solution after passing through the column and remove chloroform by rotary evaporation, and the rotary evaporation temperature is 45°C;

[0081] Collect the above-mentioned samples after rotary evaporation, and put t...

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Abstract

The invention discloses a method for rapidly detecting lipid oxidation in a refrigeration process of meat. The method comprises the following steps: 1, taking a refrigerated meat sample with a certain weight; 2, adding a POBN solution in the sample and then incubating; 3, adding a chloroform and methanol mixed solution and deionized water in a system of the step 2; 4, homogenizing a system of the step 3; 5, adding the chloroform and methanol mixed solution in a system of the step 4; 6, oscillating a system of the step 5; 7, centrifuging a system of the step 6; 8, separating a chloroform layer from the centrifuged system; 9, collecting a chloroform solution obtained by separation after the chloroform solution passes through a sodium sulfate column; 10, collecting the chloroform solution in the step 9 and carrying out rotary evaporation to remove chloroform; 11, collecting a sample obtained after rotary evaporation in the step 10, and placing the sample in a spin resonance detecting quartz tube; and 12, placing the quartz tube in an electronic spin resonator and detecting. The method has the advantages that each sample is low in detection time, and is convenient and rapid; and a detection result is accurate.

Description

technical field [0001] The invention belongs to the technical field of meat food quality detection, in particular to a method for rapidly detecting lipid oxidation in the cold storage process of meat products. Background technique [0002] Chilled meat is superior to traditional frozen meat and hot fresh meat because of its safety and nutrition, and it has become an inevitable trend of fresh meat consumption. However, in the process of processing, circulation and storage of chilled meat, it is inevitably affected by external environments such as temperature, light, radiation, oxygen, moisture and catalysts. These factors will oxidize the fat of the meat itself and produce aldehydes, alcohols and ketones. Such compounds produce unpleasant smell and bitter taste, reduce the quality and nutritional value of meat, and also cause browning on the surface of meat, and the acceptability is also greatly reduced, thus causing great losses. Severe oxidation will produce some toxic com...

Claims

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Application Information

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IPC IPC(8): G01N24/10
CPCG01N24/10
Inventor 启航纪晓林董秀芳冯丁丁熊欣贺宝玉蒋迪董秀萍姜鹏飞
Owner DALIAN POLYTECHNIC UNIVERSITY
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