分光光度法测定肉与肉制品中挥发性盐基氮

目的建立鲜（冻）肉类样品中挥发性盐基氮的分光光度法测定方法。方法鲜（冻）肉类样品通过浸提处理提取挥发性盐基氮，与纳氏试剂在碱性条件下生成黄至棕色的化合物，比色定量。结果挥发性盐基氮的浓度在0．2μg／ml～2．8μg／ml之间线形关系良好，相关系数r=0．9999，回归方程y=0．4305x＋0．0836。样品经7次重复测定，RSD为0．66％；加标回收率在95．5％～102．0％。结论该方法简单，操作方便，可用于肉与肉制品中挥发性盐基氮测定。

Spectrophotometric Method to Determine Volatile Basic Nitrogen in Meat and Meat Products

Objective To establish a spectrophotometric method to determine the volatile basic nitrogen in fresh/ frozen meat. Method After extracted from fresh/ frozen meat, volatile basic nitrogen reacted with Nessler＇s reagent in alkaline conditions and produced yellow to brown compounds. The volatile basic nitrogen was quantified by spectrophotometry. Results The regression equation （y = 0. 430 5 x ＋ 0. 083 6） showed favorable linear relationship with the concentration of volatile basic nitrogen of 0. 2 μg/ml -2. 8 μg/ml with the relation coefficient r =0. 999 9. With the samples tested repeatedly for 7 times, the RSD was 0. 66% and the recovery rate was between 95.5% and 102. 0%. Conclusion The method is simple, convenient and can be used for the determination of volatile basic nitrogen in meat and meat products.