Ruiz-Capillas Claudia, Jimenez-Colmenero Francisco
Department of Meat and Fish Science and Technology, Instituto del Frío (CSIC), Ciudad Universitaria, 28040 Madrid, Spain.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2008 Oct;25(10):1167-78. doi: 10.1080/02652030802036214.
Various preservatives are added to meat products to extend shelf-life and enhance food safety; thus, their determination is essential for legislative purposes and consumer health. Analytical methodologies based on flow injection analysis (FIA) offer attractive advantages compared with other procedures, such as versatility, precision, low cost, speed and ease of automation. This review considers the status of published FIA methodologies for the determination of preservatives in meat products. The techniques are described regarding their application to different preservatives (nitrates and nitrites, sulfites, sorbates, benzoates and p-hydroxybenzoate esters), with emphasis on extraction, separation, detection and quantification procedures in meat matrices.
各种防腐剂被添加到肉制品中以延长保质期并提高食品安全；因此，对它们的测定对于立法目的和消费者健康至关重要。与其他方法相比，基于流动注射分析（FIA）的分析方法具有诸多吸引人的优势，如多功能性、精密度、低成本、速度快以及易于自动化。本综述探讨了已发表的用于测定肉制品中防腐剂的流动注射分析方法的现状。介绍了这些技术在不同防腐剂（硝酸盐和亚硝酸盐、亚硫酸盐、山梨酸盐、苯甲酸盐和对羟基苯甲酸酯）测定中的应用，重点阐述了在肉类基质中的提取、分离、检测和定量程序。
