薄层色谱画像解析法快速判定鱼肉的脂质氧化度
发布时间：2018-12-16 19:41
【摘要】：为了快速判定鱼肉的脂质氧化度,建立薄层色谱画像(thin layer chromatography image,TLC-i)解析法快速测定鱼类氧化生成的极性化合物含量。取黄鳍金枪鱼油0.5μL点样于硅胶板上,用正己烷-乙醚-醋酸(30∶70∶1,V/V)的混合液展开12 min后,3%醋酸铜磷酸溶液喷雾显色,150℃加热15 min后,将氧化生成的极性化合物通过面积分析软件进行半定量分析。结果表明,此方法测得的极性化合物含量与常用的过氧化值(peroxide value,POV)、羰基值(carbonyl value,CV)相比,具有较好的相关性,相关系数分别为0.993 8和0.972 5。将此方法用于判定远东多线咸鱼在4℃贮藏期间的脂质氧化情况,发现极性化合物含量与POV具有较好的正相关性(R~2=0.962 5)。将此方法用于判定盐渍红鲑在-5℃贮藏期间的脂质氧化情况,发现极性化合物含量与a*值具有较好的负相关性(R~2=-0.822 9)。结果表明,该方法具有简单化、快速化、微量化、可视化的优点,且不需要昂贵的设备,适合鱼肉脂质氧化度的快速评价。
[Abstract]:In order to determine the degree of lipid oxidation of fish, a thin-layer chromatographic (thin layer chromatography image,TLC-i) analytical method was established for the rapid determination of polar compounds produced by fish oxidation. A 0.5 渭 L sample of yellowfin tuna oil was prepared on a silica gel plate. After 12 min of the mixture of n-hexane, ether and acetic acid (30: 701V / V), 3% copper acetate phosphoric acid solution was sprayed and colored, and heated at 150 鈩，
本文编号：2382942
[Abstract]:In order to determine the degree of lipid oxidation of fish, a thin-layer chromatographic (thin layer chromatography image,TLC-i) analytical method was established for the rapid determination of polar compounds produced by fish oxidation. A 0.5 渭 L sample of yellowfin tuna oil was prepared on a silica gel plate. After 12 min of the mixture of n-hexane, ether and acetic acid (30: 701V / V), 3% copper acetate phosphoric acid solution was sprayed and colored, and heated at 150 鈩，
本文编号：2382942
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