不同鸡组织经次氯酸钠处理后氨基脲生成量 差异研究
目的 研究次氯酸钠处理鸡的不同组织形成氨基脲含量的差异。方法 选取鸡肉、鸡肝、鸡爪等样品, 用不同浓度的次氯酸钠处理样品, 经乙酸乙酯萃取净化后, 结合液相色谱-串联质谱技术(LC-MS/MS)和同位素内标定量法对样品中的氨基脲进行检测, 并比较不同组织样品氨基脲生成量的差异。分别对不同组织样品中的蛋白质含量及氨基酸含量进行测定, 比较其差异及其与氨基脲生成量之间的关联。结果 不同鸡组织样品经次氯酸钠处理后氨基脲的生成量存在着明显差异, 其中鸡爪的生成量最高; 进一步的蛋白质和氨基酸分析表明, 氨基脲的产生和样品的蛋白质含量及氨基酸含量与组成密切相关。结论 精氨酸含量的差异是导致氨基脲生成量差异的主要原因。
Objective To investigate the different amount of semicarbazide in different chicken tissues after sodium hypochlorite treatment. Methods Samples such as chicken, chicken livers, and chicken claw were selected and treated by different concentration of sodium hypochlorite solution. The samples were then extracted with ethyl acetate, and measured by liquid chromatography-tandem mass spectrometry (LC-MS/MS) with isotope internal standard method. The difference of semicarbazide generated in different tissues was compared. The different samples were measured and compared by the difference of protein and amino acid content, and the relation between protein or amino acid content and the semicarbazide content generated were study. Results The results showed that the amount of semicarbazide was distinctly different between different samples treated by sodium hypochlorite, and chicken claw was the highest among them. Further analysis showed that semicarbazide generation is closely related with protein and amino acid content and their composition. Conclusion Different arginine content is the main contribution to the differences of semicarbazide generated.
标题：不同鸡组织经次氯酸钠处理后氨基脲生成量 差异研究
英文标题：Study on semicarbazide content difference from different organizations chicken generated by sodium hypochlorite
作者：
谢冬冬 深圳大学化学与化工学院
万志刚 深圳出入境检验检疫局食品检验检疫技术中心深圳市食品安全检测技术研发重点实验室
沈金灿 深圳出入境检验检疫局食品检验检疫技术中心深圳市食品安全检测技术研发重点实验室
郑宗坤 深圳大学化学与化工学院
王之维 深圳大学化学与化工学院
肖陈贵 深圳出入境检验检疫局食品检验检疫技术中心深圳市食品安全检测技术研发重点实验室
康海宁 深圳出入境检验检疫局食品检验检疫技术中心深圳市食品安全检测技术研发重点实验室
中文关键词:次氯酸钠,氨基脲,蛋白质,氨基酸,精氨酸,
英文关键词:sodium hypochlorite,semicarbazide,protein,amino acid,arginine,
发表日期：2014-10-08
- 文件大小:
- 987.41 KB
- 下载次数:
- 60
-
高速下载
|
|
