食品の鮮度測定法に関する研究-XVI : 微量拡散法による揮発性還元物質(VRS)の定量

概要

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A method which was developed in this study is as following. Place to the outer chamber of CONWAY unit a 2-cc. aliquot of sample flesh extract which can be prepared by mixing a 25-cc. aliquot of 7% trichloracetic acid solution with a mixture of 3.8g. of ground flesh and 10cc. of distilled water. Place to the inner chamber exactly 1cc.-aliquot of alkaline solution of 0.05 N KMnO4. Then, add 1cc. of saturated K2CO3 solution to the sample extract in the outer chamber, followed by immediately sealing the unit with a cover, and leave the unit stand for two hours at room temperature. Remove the cover, and 0.5 cc. of 20% KI to the inner chamber, and further add few drops of sulfuric acid (2:5), followed by immediate addition of 0.05 N Na2S2O3 while being stirred with a magnetic stirrer. Titrate the excess thiosulfate by 0.05 N KHI2O6, using a KIRK-type capillary micro-burette and a starch solution as indicator. The VRS value can be calculated by equation (1). VRS obtained by the present method was about one-half as much as that by the distillation method4a). It is to be noted that VRS value of canned flesh obtained by the present method could not be employed for the estimate of the freshness of its material.
公益社団法人日本水産学会の論文