【摘要】 为测定冷却肉中乳酸含量,建立了冷却肉中乳酸提取及酶电极生物传感器的测定方法。冷却猪肉用1 mol/L高氯酸水溶液匀浆去除蛋白质及脂肪后,以乳酸氧化酶生物传感器检测。检测结果显示,该测定方法线性范围0～0.50 mg/mL乳酸(R=0.999 7),检测限5.0×10-5mg/mL。回收率为97.5%~102.3%,相对标准偏差为2.6%~3.1%,日内测定变异系数(CV)为1.08%,日间测定变异系数为1.26%。该方法应用于冷却猪肉乳酸含量测定获得较好的效果。更多还原

【Abstract】 A enzyme biosensor method was established to determine lactic acid content in chilled meat.The samples pretreated with the solution of 1 mol/L perchloric acid were detected by lactic acid analyzer.The linear range 0~0.50 mg/mL(R=0.9997).The determined result indicated that the recovery rate was 97.5%-102.3%,and relative standard deviation was 2.6%-3.1%.The coefficient of variance within 2 d and between 2 d was 1.08% and 1.26% respectively.The method was successfully used in the analysis of chilled pork.Compared with the known methods,reaction was controlled more easily,analysis speed was faster and operation was simpler.更多还原