Saeed T, Ali S G, Rahman H A, Sawaya W N
Kuwait Institute for Scientific Research, Safat.
J Assoc Off Anal Chem. 1989 Nov-Dec;72(6):921-5.
A new method is described for detection of pork and lard as adulterants in processed beef and mutton mixtures. The unsaturated triglycerides in the fat are ozonized and then derivatized. The mixture of derivatized and saturated triglycerides is analyzed by liquid chromatography using a reverse-phase column and a UV detector. Pork fat has larger amounts of triglyceride containing saturated fatty acid at the C-2 position than does the fat of other meat. The ratio of triglyceride containing saturated fatty acid vs triglyceride containing unsaturated fatty acid at the same (C-2) position (SSU/SUS) in a sample is compared with those of pure meats. The presence of pork in the sample causes the ratio to increase compared with ratios for pure beef or mutton. The increase in the SSU/SUS ratio is significant for the addition of 1% pork in beef. In the case of mutton, the addition of 3% pork causes a noticeable change. The method is reliable and is also applicable to samples containing only fat. Processing (heating or cooking) does not affect the ratios.
描述了一种检测加工牛肉和羊肉混合物中作为掺假物的猪肉和猪油的新方法。脂肪中的不饱和甘油三酯被臭氧氧化，然后进行衍生化。衍生化后的甘油三酯与饱和甘油三酯的混合物通过使用反相柱和紫外检测器的液相色谱法进行分析。猪肉脂肪在C-2位置含饱和脂肪酸的甘油三酯含量比其他肉类的脂肪多。将样品中同一（C-2）位置含饱和脂肪酸的甘油三酯与含不饱和脂肪酸的甘油三酯的比例（SSU/SUS）与纯肉类的比例进行比较。样品中猪肉的存在会导致该比例相对于纯牛肉或羊肉的比例增加。对于在牛肉中添加1%的猪肉，SSU/SUS比例的增加是显著的。在羊肉的情况下，添加3%的猪肉会引起明显变化。该方法可靠，也适用于仅含脂肪的样品。加工（加热或烹饪）不影响比例。
