含亚硝酸盐猪肉粉参考物质研制方法的探究

Study on the preparation method of reference material of pork powder containing nitrite

中文关键词:  亚硝酸盐  猪肉粉参考物质  研制方法

英文关键词:nitrite  reference material of pork powder  development method

中文摘要:

      目的 建立一种制备含目标浓度NaNO2猪肉粉参考物质的可行方法。方法 将一定浓度的NaNO2溶液加入生鲜猪肉馅中, 考察不同时间点生鲜猪肉中NaNO2的残留量; 生鲜猪肉加入一定浓度的NaNO2, 常压蒸煮沸后考察不同时间点肉中NaNO2的残留量; 考察烘干法和冷冻干燥法对猪肉粉中NaNO2残留量的影响。结果 通过实验结果和数据分析, 生鲜猪肉常压煮熟粉碎制得肉糜, 放冷后浸泡于一定浓度的NaNO2溶液中, 浸泡后的肉糜装瓶或铺盘后在80 ℃预冻条件下预冻1 h, 冷冻机的操作压力控制在0.06~0.2 Mbar之间, 冷冻干燥的温度设置不超过30 ℃, 解析干燥温度设置在10~30 ℃, 在此条件下进行冷冻干燥, 过筛混匀, 最终制得含目标浓度的NaNO2猪肉粉参考物质。结论 该方法可以快速准确制得含目标浓度NaNO2的猪肉粉参考物质, 对实际食品检测和食品安全的控制起到重要作用。

英文摘要:

      Objective To establish a feasible method for preparation of pork powder reference material with target concentration NaNO2. Methods A certain concentration of NaNO2 solution was added to the raw pork stuffing, and the residual amount of NaNO2 in the raw pork at different time points was examined. Raw pork was added with certain concentration of NaNO2, steamed and boiled at atmospheric pressure to investigate NaNO2 residues in meat at different time points. To investigate the effects of drying and freeze-drying on NaNO2 residue in pork powder. Results Through experimental results and data analysis, fresh pork was cooked and crushed at atmospheric pressure to make meat paste, immersed in a certain concentration of NaNO2 solution after cooling, the meat mince after soaking was bottled or placed on a plate and then pre frozen for 1 h at 80 ℃, the operating pressure of the refrigerator should be controlled between 0.060.2 Mbar, the temperature of freeze-drying should not exceed 30 ℃, the analytical drying temperature should be set between 1030 ℃, and freeze-drying should be carried out under this condition, after screening and mixing. The NaNO2 pork powder reference material containing target concentration was finally obtained. Conclusion The rapid, accurate method plays an important role in food analysis and quality control.