用于评估鸡胸肉新鲜度的荧光 pH 探针。

A fluorescent pH probe for evaluating the freshness of chicken breast meat.

机构信息

State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Scientific Observing and Experiment Station of Animal Genetic Resources and Nutrition in North China of Ministry of Agriculture and Rural Affairs, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Laboratory of Grass Product Safety Risk Assessment of Ministry of Agriculture and Rural Affairs, Institute of Grassland Research, Chinese Academy of Agricultural Sciences, Hohhot 010010, China.

出版信息

Food Chem. 2022 Aug 1;384:132554. doi: 10.1016/j.foodchem.2022.132554. Epub 2022 Feb 25.

DOI:10.1016/j.foodchem.2022.132554

PMID:35245748

Abstract

A fluorescent probe, Nap-MOR, based on the naphthalimide fluorophore, was designed and developed for pH measurement in aqueous solutions. Nap-MOR had a close linear relationship between fluorescence intensity and pH, in the range 4.5-8, which covers the full range of pH found in normal fresh, defective and spoiled meat. pH measurement with Nap-MOR was free from interference by a wide range of ions and biochemicals found in meat and the results were not significantly different in comparison with a pH meter. Therefore, Nap-MOR is a robust and convenient way to evaluate the freshness of chicken breast meat by measuring its pH.

摘要

一种基于萘酰亚胺荧光团的荧光探针 Nap-MOR 被设计和开发用于测量水溶液中的 pH 值。Nap-MOR 的荧光强度与 pH 值在 4.5-8 范围内呈紧密的线性关系，涵盖了正常新鲜、缺陷和变质肉中发现的整个 pH 值范围。使用 Nap-MOR 进行 pH 值测量不受肉中存在的广泛离子和生物化学物质的干扰，并且与 pH 计相比，结果没有显著差异。因此，通过测量 pH 值，Nap-MOR 是一种可靠且方便的评估鸡胸肉新鲜度的方法。