Quantitative Determination of Phosphate in Meat Products by <sup>31</sup>P-Nuclear Magnetic Resonance

Zhi HAN; Feng JIANG; Mi ZHOU; Yazhen ZHANG; Lei GONG; Huixia WANG

doi:10.13386/j.issn1002-0306.2020060360

Volume 42 Issue 9

Apr. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(9): 275-280. > DOI: 10.13386/j.issn1002-0306.2020060360

HAN Zhi, JIANG Feng, ZHOU Mi, et al. Quantitative Determination of Phosphate in Meat Products by ³¹P-Nuclear Magnetic Resonance[J]. Science and Technology of Food Industry, 2021, 42(9): 275−280. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306. 2020060360.

Citation:

PDF (759 KB)

Quantitative Determination of Phosphate in Meat Products by ³¹P-Nuclear Magnetic Resonance

Hubei Provincial Institute for Food Supervision and Test, Hubei Provincial Engineering and Technology Research Center for Food Quality and Safety Test, Wuhan 430075, China

More Information

Received Date: July 01, 2020
Available Online: March 15, 2021

Graphical Abstract

Abstract

Abstract

A ³¹P-quantitative nuclear magnetic resonance (³¹P-qNMR) technique was established for determination of content of various phosphates in meat products. The samples were extracted twice with alkaline buffer salts, after shaking and centrifugation through the membrane, the target compounds quantified analysis by NMR using hexamethyl phosphoramide as internal standard. The results showed that: The recovery rates of phosphates were 97.0%～112.0%, and the RSDs were 0.87%～3.15%, the intra-day and inter-day precisions were 0.68%～3.55%, 1.12%～4.51%, respectively. The phosphates in commercial meat products were detected, and the qNMR measurement results were accurate. This method simplified sample pretreatment, saved time, quantified accurately, and had wider applicability for quantitative detection of phosphates in foods. It provides a new method for the quantitative determination of phosphates in meat products.
- quantitative nuclear magnetic resonance (qNMR),
- ³¹P-nuclear magnetic resonance (³¹P-NMR),
- meat products,
- phosphates

FullText(HTML)

References (24)

References

[1]	闫家荫, 刘瑞英, 康明丽. 复合磷酸盐在肉制品中的应用及研究进展[J]. 农产品加工,2020(2):82−84.
[2]	Jin H, Xu C X, Lim H T, et al. High dietary inorganic phosphate increases lung tumorigenesis and alters Akt signaling[J]. American journal of respiratory and critical care medicine,2009,179(1):59−68. doi: 10.1164/rccm.200802-306OC
[3]	国家卫生和计划生育委员会. GB 2760-2014食品安全国家标准食品添加剂使用标准[S]. 北京: 中国标准出版社, 2014.
[4]	刘佳, 沈娟, 詹玮, 等. 采用离子色谱检测肉及肉制品中多聚磷酸盐[J]. 食品与发酵工业,2017,43(9):215−218.
[5]	国家标准化管理委员会, 国家质量监督检验检疫总局. GB/T 9695.9-2009 肉与肉制品聚磷酸盐测定[S]. 中国标准出版社, 2009.
[6]	国家卫生和计划生育委员会, 国家食品药品监督管理总局. GB 5009.87-2016 食品安全国家标准食品中磷的测定[S]. 中国标准出版社, 2016.
[7]	国家质量监督检验检疫总局. SN/T 4590-2016出口水产品中焦磷酸盐、三聚磷酸盐、三偏磷酸盐含量的测定离子色谱法[S]. 中国标准出版社, 2017.
[8]	国家卫生和计划生育委员会. GB 5009.256-2016食品安全国家标准食品中多种磷酸盐的测定[S]. 中国标准出版社, 2016.
[9]	Gimbert L J, Haygarth P M, Worsfold P J. Determination of nanomolar concentrations of phosphate in natural waters using flow injection with a long path length liquid waveguide capillary cell and solid-state spectrophotometric detection[J]. Talanta,2007,71(4):1624−1628. doi: 10.1016/j.talanta.2006.07.044
[10]	Jastrzębska A, Hol A, Szłyk E. Simultaneous and rapid determination of added phosphorus (V) compounds in meat samples by capillary isotachophoresis[J]. LWT-Food Science and Technology,2008,41(10):2097−2103. doi: 10.1016/j.lwt.2007.11.015
[11]	Wijnker J J, Tjeerdsma-van Bokhoven J L M, Veldhuizen E J A. Phosphate analysis of natural sausage casings preserved in brines with phosphate additives as inactivating agent-Method validation[J]. Meat Science,2009,81(1):245−248. doi: 10.1016/j.meatsci.2008.07.027
[12]	周霞云. 分散液相微萃取-定量核磁共振 ³¹P谱测定农田土壤中有机磷农药残留[D]. 南京: 南京农业大学, 2017.
[13]	罗敬. 利用核磁共振法分析几种含磷物质中磷的形态与含量[D]. 长沙: 湖南师范大学, 2015.
[14]	严伟. 果蔬中多农残¹⁹F和³¹P NMR定量检测方法的研究[D]. 北京: 北京化工大学, 2013.
[15]	Spyros A, Dais P. ³¹P NMR spectroscopy in food analysis[J]. Progress in Nuclear Magnetic Resonance Spectroscopy,2009,54(3-4):195−207. doi: 10.1016/j.pnmrs.2008.09.002
[16]	Rigger R, Rück A, Hellriegel C, et al. Certified reference material for use in ¹H, ³¹P, and ¹⁹F quantitative NMR, ensuring traceability to the International System of Units[J]. Journal of AOAC International,2017,100(5):1365−1375. doi: 10.5740/jaoacint.17-0093
[17]	Stücker A, Podschun J, Saake B, et al. A novel quantitative ³¹P NMR spectroscopic analysis of hydroxyl groups in lignosulfonic acids[J]. Analytical Methods,2018,10(28):3481−3488. doi: 10.1039/C8AY01272E
[18]	周凝, 刘宝林, 王欣. 核磁共振技术在食品分析检测中的应用[J]. 食品工业科技,2011,32(1):325−329.
[19]	Sojka S A, Wolfe R A. Analysis of commercial sodium tripolyphosphates by phosphorus-31 Fourier transform nuclear magnetic resonance spectrometry[J]. Analytical Chemistry,1978,50(4):585−587. doi: 10.1021/ac50026a011
[20]	Stanislawski D A, Van Wazer J R. Determination of phosphorus compounds by phosphorus-31 Fourier transform nuclear magnetic resonance spectrometry[J]. Analytical Chemistry,1980,52(1):96−101. doi: 10.1021/ac50051a023
[21]	Hrynczyszyn P, Jastrzębska A, Szłyk E. Determination of phosphate compounds in meat products by 31-phosphorus nuclear magnetic resonance spectroscopy with methylenediphosphonic acid after alkaline extraction[J]. Analytica Chimica Acta,2010,673(1):73−78.
[22]	Szłyk E, Hrynczyszyn P. Phosphate additives determination in meat products by 31-phosphorus nuclear magnetic resonance using new internal reference standard: Hexamethylphosphoroamide[J]. Talanta,2011,84(1):199−203. doi: 10.1016/j.talanta.2010.12.046
[23]	吉鑫, 樊双喜, 杨彤晖, 等. 核磁共振法测定食品中水苏糖的含量[J]. 食品与发酵工业,2019,45(19):251−257.
[24]	肖坤, 龚灿, 郭强胜, 等. 定量核磁共振碳谱同时测定食用油中甘油三酯的sn-1, 3和sn-2脂肪酸含量[J]. 分析化学,2020,48(6):802−812.

Supplements (0)

Cited By

Cited by

Periodical cited type(27)

1.	戴明云，李斌，张朝阳，白富瑾，肖伟. 螺旋藻生长影响因素及功能特性应用研究进展. 现代农业科技. 2025(01): 161-165+179 .
2.	李雪贤，刘洋，皮杰，桂雨婷，陆娟娟. 螺旋藻的主要成分及生理功能研究进展. 水产养殖. 2025(02): 37-42 .
3.	韩佩，夏嵩，闫冰，姜钦亮，王一雯. 极大螺旋藻对四氧嘧啶性糖尿病小鼠的降血糖作用. 食品研究与开发. 2025(09): 44-51 .
4.	吴朋徽，刘耀，张磊，肖芃颖，张玥. 微藻两阶段培养技术研究进展. 微生物学通报. 2024(01): 1-16 .
5.	姜梦云，刘旭，衣然. 4种前处理方法-原子荧光光谱法测定螺旋藻中总砷含量. 食品安全导刊. 2024(03): 56-58 .
6.	孙博，武晋海，李金凤，赵佳敏，刘金桃，黄凤丽. 螺旋藻口服液制备的工艺优化. 食品安全导刊. 2024(08): 127-131+135 .
7.	唐魁延，龚艺松，田冬青，张晓宇，聂远洋，李波. 螺旋藻豆腐的研制开发. 河南科技学院学报(自然科学版). 2024(04): 15-27 .
8.	薛宪辉，李思雨，郭睿，崔文凯，纪蓓. 螺旋藻风味酱的发酵工艺研究. 中国调味品. 2024(08): 69-73 .
9.	王丽梅，西妮，穆文静，苏小军，张永明. 基于Cite Space对螺旋藻藻蓝蛋白的研究进展与热点分析. 食品与发酵工业. 2024(16): 313-323 .
10.	宋盈萱，尹馨一，刘盈萱. 螺旋藻营养成分及生物活性研究进展. 食品安全导刊. 2024(27): 178-182 .
11.	曾巧辉，余杏同，林妙銮. 螺旋藻蛋白-原花青素稳定亚麻籽油品质的研究. 佛山科学技术学院学报(自然科学版). 2024(05): 54-68 .
12.	杨正磊，冯鑫，尹淑涛. 微藻资源概述及微藻多糖的生物活性研究进展. 中国食物与营养. 2024(09): 58-66 .
13.	陈慧桢，吕莹果，陈洁，李雪琴. 螺旋藻方便面片制备工艺优化. 粮食与油脂. 2024(11): 135-142+162 .
14.	柯善文，习向玉，陈翊可，张官鹏，宋富艳，韩栋敏，苏蓉，李晓雪，牛鑫，单华佳，梁倩倩. PDA培养基中添加不同有机氮源物质对黑木耳退化菌种复壮效果的影响. 山东农业科学. 2024(11): 121-126 .
15.	袁泽文，高旭芳，田益玲. 响应面法优化乙酸锌对螺旋藻护色的研究. 粮食与油脂. 2023(04): 137-140 .
16.	米顺利，竹烨，张艺，黄晓菊，蒋心怡，易湘茜. 螺旋藻复配代餐粉的研制. 保鲜与加工. 2023(07): 43-49 .
17.	李平，吕莹果，李雪琴，陈洁. 螺旋藻粉对面团流变性质及面筋结构的影响. 食品科学. 2023(14): 63-71 .
18.	王志忠，穆洁，巩东辉，郭彩凤，王志国，宝俊刚. 钝顶螺旋藻与五种常见食物营养成分对比分析. 食品与发酵科技. 2023(04): 111-115+121 .
19.	郭旭，魏登枭，钟彩荣，兰英，何勇锦，陈必链. 正己烷与氯化钙介导法联产提取未破壁螺旋藻的藻蓝蛋白和油脂. 食品与发酵工业. 2023(17): 202-208 .
20.	魏登，李美善，刘艳霞，金永燮，佟立爽. 精酿绿啤加工工艺优化及其挥发性风味鉴定分析. 中国食品添加剂. 2023(10): 217-225 .
21.	魏登，刘艳霞，金永燮，佟立爽. 菠菜螺旋藻复合精酿小麦绿啤挥发性香气表征研究. 食品安全导刊. 2023(30): 88-91 .
22.	吴慧. 螺旋藻曲奇饼干制作工艺的研究. 食品安全导刊. 2022(04): 128-131+135 .
23.	付雨，姜雨，王进博，张铂瑾，宋宸，孙明霞. 螺旋藻类保健食品批准情况及问题. 食品与机械. 2022(08): 1-6+13 .
24.	李青卓，张楠，梅兴国，吴基良. 新鲜螺旋藻中β-胡萝卜素提取与测定. 湖北科技学院学报(医学版). 2022(04): 287-291 .
25.	刘璐璐，陈玟璇，刘小慧，李世乐，许志浩，陈洪彬，郑宗平，王宝贝. 雨生红球藻对戚风蛋糕品质的影响及其虾青素稳定性. 食品工业科技. 2022(19): 76-83 . 本站查看
26.	佟立爽，王晏驰，周娜，李美善，魏登. 不同温度条件下精酿绿啤二次发酵的挥发性风味差异分析. 中国食品添加剂. 2022(11): 9-17 .
27.	张春艳，张震，仇钧仪，初宇轩，彭磊磊，罗鹏，陈成勋. 饲料添加复合氨基酸对锦鲤生长和生理生化指标的影响. 经济动物学报. 2022(04): 261-267 .