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利用中空纤维支撑液膜萃取结合气相色谱测定肉中的挥发性脂肪酸,并建立和验证此方法。中空纤维支撑液膜能够对已酸化的肉浆上清液进行选择性富集。中空纤维管中的萃取物,经盐酸酸化后可直接进行气相色谱分析。此方法线性相关好(r≥0.9261),检测限较低(0.03～0.16μmol/L),回收率可接受(71.0%～123.1%),日内精密度(7.82%～10.28%)和日间精密度(10.01%～15.96%)良好。畜肉中的挥发性脂肪酸含量(725.30～845.23mg/kg)明显高于禽肉中(192.82～282.39mg/kg)。猪肉中总挥发性脂肪酸含量与其pH值呈负相关(r=0.7592),与挥发性盐基氮负相关良好(r=0.7890),此结果表明总的挥发性脂肪酸有可能作为肉新鲜度的检测指标。
Volatile fatty acids in meat were determined by hollow fiber supported liquid membrane extraction coupled with gas chromatography. The method was established and validated. The hollow fiber-supporting liquid membrane enables selective enrichment of the acidified meat serum supernatant. Hollow fiber tube extract, acidified by hydrochloric acid gas chromatographic analysis. The method has good linearity (r≥0.9261), low detection limit (0.03 ~ 0.16μmol / L), acceptable recovery (71.0% ~ 123.1%), intraday precision (7.82% -10.28%) and daytime precision Degree (10.01% ~ 15.96%) is good. The content of volatile fatty acids in meat (725.30 ~ 845.23mg / kg) was significantly higher than that in poultry meat (192.82 ~ 282.39mg / kg). The total volatile fatty acid content in pork was negatively correlated with its pH value (r = 0.7592), negatively correlated with volatile basic nitrogen (r = 0.7890), indicating that the total volatile fatty acids may be used as the detection of meat freshness index.