食品科学2016，Vol.37Issue(19)：36-41,6.DOI:10.7506/spkx1002-6630-201619006
离子色谱法研究多聚磷酸盐在肌肉中的动态水解变化
Ion Chromatography Studies of Dynamic Hydrolysis of Added Polyphosphates in Muscle
摘要
Abstract
Polyphosphates are commonly used in meat processing as food additives. Once added into meat, they are hydrolyzed continuously by endogenous polyphosphatases present in meat. In this study, ion chromatography was used to detect the hydrolysis process of added tetrasodium pyrophosphate (TSPP), sodium tripolyphosphate (STPP) and composite polyphosphate (m (TSPP) :m(STPP):m (sodium hexametaphosphate) = 3:4:3) in porklongissimus dorsi, fish dorsal muscle and chicken breast muscle. Inconsistent results were obtained for the hydrolysis of added polyphosphates in muscle from different animal species. The hydrolysis rate of TSPP in chicken breast muscle was the highest, and TSPP was hydrolyzed completely within 0.8 h. More TSPP in pork longissimus dorsi was hydrolyzed than in fish dorsal muscle. In addition, STPP and composite polyphosphate were hydrolyzed fastest upon addition of either of them to porklongissimus dorsi, followed by addition to chicken breast muscle, and the slowest hydrolysis rate was observed upon addition to fish dorsal muscle. This study can provide the theoretical basis for regulating the hydrolysis process of polyphosphates and accordingly provide a guide to the reasonable addition of polyphosphates into muscle from different species.关键词
多聚磷酸盐/离子色谱/肌肉/水解/不同物种Key words
polyphosphate/ion chromatography/muscle/hydrolysis/different species分类
轻工纺织引用本文复制引用
徐萌,刘玮,周黎,马志方,彭增起..离子色谱法研究多聚磷酸盐在肌肉中的动态水解变化[J].食品科学,2016,37(19):36-41,6.基金项目
国家自然科学基金面上项目 （）
