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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。
In order to determine the content of lactic acid in chilled meat, a method for determination of lactic acid in chilled meat and enzyme electrode biosensor was established. Chilled pork with 1 mol / L perchloric acid solution homogenate to remove protein and fat, lactate oxidase biosensor detection. The test results show that the method has a linear range of 0 ~ 0.50 mg / mL lactic acid (R = 0.999 7) and a limit of detection of 5.0 × 10-5 mg / mL. The recoveries ranged from 97.5% to 102.3% with relative standard deviations from 2.6% to 3.1%. The coefficient of variation (CV) was 1.08% in the day and 1.26% in the daytime. The method is applied to the determination of lactic acid content in chilled pork to obtain better effect.