Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/13509
標題: 以高效能液相層析結合電化學偵測區分鴕鳥肉與常見肉品之研究
Differentiation of ostrich meats from common meat species by liquid chromatography with electrochemical detection
作者: 洪奇正
Hung, Chi-Jang
關鍵字: Ostrich meat;鴕鳥肉;meat species;HPLC;electrochemical;肉品種別區別;液相層析;電化學
出版社: 獸醫學系暨研究所
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摘要: 
肉品種別鑑定在公共衛生以及消費者權益上,具有相當重要的角色,不僅有利於政府對肉品衛生安全的管理,也保障了消費者的需求。因此,一個可適用於快速常規檢驗且可信之分析方法用於檢驗肉類食品之來源是必須的。鴕鳥肉由於具有高蛋白、高鐵、高鋅以及低膽固醇、低熱量、低脂肪的三高三低特性,成為符合健康飲食觀念的理想肉類。不肖商人常藉機以其他較便宜品種之肉類取代或參雜於鴕鳥肉中以降低成本、提高利潤。本論文之目標為利用高效能液相層析搭配電化學偵測系統將鴕鳥肉與雞肉、牛肉以及豬肉進行區別。結果顯示利用簡單的前處理步驟萃取肉汁後,便可於9分鐘內將四種肉成功區分,其中鴕鳥肉與雞肉具有牛肉及豬肉所缺乏之特異性波峰。此外,本方法並可以以極佳之敏感度及特異性區別不同口感及價位之鴕鳥肉等級。在室溫下存放之肉品,其主要波峰面積下降速率為在冷藏時之3倍。100 ℃隔水加熱5分鐘後所得之層析圖譜與加熱前僅有波峰面積上之差異,而無數量之改變,顯示本方法在肉品分級及熟肉樣品應用上之潛力。以酸性溶液、蛋白質沉澱溶液以及消化酵素等做樣品之前處理,可破壞、消化分析物,達到選擇性樣品純化之目的,可提供主要波峰性質探討之進一步資訊。未來,再進一步利用質譜儀鑑定層析圖譜中主要波峰之結構以及利用不同的樣品前處理方式,純化出具種別特異性之波峰,確認可區分肉品種別之標記之成分。

Identification of the origin of meat species is relevant to consumers for several reasons, either economical or religious. Thus, reliable and sensitive analytical tools are required for routine detection and identification of food from animal origin. Ostrich meat presents characteristic nutritional properties such as high protein content, rich in iron, zinc, and low in calorie, fat and cholesterol. The high unit-price and insufficient supply has made ostrich meat a target for adulteration and replacement by other cheap meat species. The purpose of the study was to validate high performance liquid chromatography method with electrochemical detection (HPLC-EC) for ostrich meat differentiation. 5 gram of meat mixed with 5 ml of 40 mM phosphate buffer, pH7.8, were homogenized for 1 min, and filtered before HPLC-EC analysis using copper nanoparticle plated electrodes. Ostrich meat could be differentiated from chicken, pork, and beef in 9 minutes by 4 major chromatographic peaks. An avian-specific peak at 3.5 minutes was identified for differentiation from mammal species. Storage of meat at various temperature and time could change the chromatographic pattern with the main peak reduction 3 times faster in room temperature (25 ℃) than in the refrigerator (4 ℃). Different parts of ostrich meat showed distinct peak ratio that are characteristic for different meat grades. Acid and enzyme hydrolysis could uncover species-specific peaks and characteristic chromatographic pattern to facilitate the power of species differentiation. In conclusion, this HPLC-EC method appeared to be simple and suitable for rapid differentiation of ostrich meat from other three meats. The possibility of producing species-specific peaks by different chemical treatments warrant further study.
URI: http://hdl.handle.net/11455/13509
其他識別: U0005-0707200817272400
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