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以高效液相色谱法测定选育品种猪肉中肌苷酸的含量,以期建立一种评价选育品种猪肉风味前体物质的评定方法。采用DIONEX-HPLC仪,Alltech Apollo C_18(4.6 mm×250 mm,Φ5μm)色谱柱,甲醇-磷酸三乙醇胺(5:95)为流动相,柱温25℃,检测波长254 nm,方法的检测限分别为0.004μg/m L,方法精密度RSD值在4.65%~0.55%,平均回收率101.24%,线性范围0.4~20μg/m L。测定了培育的CH和S05品种猪肉中的肌苷酸的含量,CH猪样肌苷酸含量为1.642 g/kg,S05猪肉中肌苷酸含量为1.428 g/kg。优选品种CH猪肉中肌苷酸含量高于的对照品种猪S05的肌苷酸含量。通过对肌苷酸的含量对比分析,建立猪肉中鲜味物质的测定方法,为不同风味猪的选育建立评价体系。
The contents of inosinic acid in the pork of the breeding breed were determined by high performance liquid chromatography in order to establish a method to evaluate the pork flavor precursors of the breed. The detection limits were determined by DIONEX-HPLC, Alltech Apollo C_18 (4.6 mm × 250 mm, Φ5 μm) column and methanol-phosphoric acid triethanolamine (5:95) The precision of the method was 4.65% ~ 0.55%. The average recovery was 101.24%. The linear range was 0.4 ~ 20μg / m L. The inosinic acid content in pork of cultivated CH and S05 varieties was determined. The content of CH in swine was 1.642 g / kg, and the content of inosinic acid in S05 was 1.428 g / kg. The inosinic acid content of pig S05, a control breed with a higher inosinic acid content in the preferred breed CH pork. Through the comparative analysis of the content of inosinic acid, the method of determination of umami material in pork was established, and the evaluation system was established for the breeding of different flavor pigs.