Food freshness quick detecting reagent and detection method

A technology for detecting reagents and freshness, which is applied in the direction of material analysis by observing the influence of chemical indicators, and analysis by chemical reaction of materials, etc. Quality and other issues, to achieve the effect of reasonable design, reasonable composition, and short time consumption

Inactive Publication Date: 2010-10-06
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These indicators reflect the content of certain substances in the freeze-dried royal jelly powder, which can only be used as a criterion for judging whether the freeze-dried royal jelly powder is adulterated, and cannot well reflect the freshness and quality of the freeze-dried royal jelly powder.

Method used

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  • Food freshness quick detecting reagent and detection method
  • Food freshness quick detecting reagent and detection method
  • Food freshness quick detecting reagent and detection method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Provide a reagent for quickly detecting the freshness of royal jelly, the mass percentage is: 10-40% HCl, 0-20% NaCl, 0-10% C 4 h 4 N 2 o 3 (barbituric acid), 0-20% FDNB (1-fluoro-2,4-dinitrobenzene), make up 100% with water.

Embodiment 2

[0034] Provide a reagent composition: HCl, NaCl, C 4 h 4 N 2 o 3 , FDNB, and water are mixed in a mass ratio of 30:1:2:2:65 to achieve better results.

Embodiment 3

[0036] Provide a reagent composition: HCl, NaCl, C 4 h 4 N 2 o 3 , FDNB, and water are mixed in a mass ratio of 35:2:1:1:61 to achieve better results.

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PUM

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Abstract

The invention provides a regent can detect food fresh degree, which is composed of 10-40%HCl, 0-20% NaCl, 0-10%C4H4N2O3, 0-20%FDNB and water. Before detecting, mix lyophilized royal jelly powder or milk product with regent at a mass-volume ratio of 1:10-1:60, then, estimate fresh degree of lyophilized royal jelly powder based on the intermixture color. The regent can detect fresh degree of lyophilized royal jelly powder quickly and can be used to detect fresh degree of milk and milk powder etc. The regent has rational design and convenient operation, needs simple apparatus, has short time consuming, can detect fresh degree of lyophilized royal jelly powder quickly, is suitable for field detecting, can distinguish food quality accurately, perfects current quality standard of lyophilized royal jelly powder, controls quality effectively and regulates the market of lyophilized royal jelly powder.

Description

technical field [0001] The present invention relates to a kind of fast detection method of freshness of food, especially a kind of fast detection method of freshness of royal jelly freeze-dried powder, exactly a kind of freshness used for judging royal jelly freeze-dried powder or making this freeze-dried powder Reagent and method for storage temperature and storage time experienced by raw materials of royal jelly. The invention is also applicable to the freshness determination of foods such as milk and milk powder. Background technique [0002] A variety of foods, especially those that are fresh or rich in active substances, will undergo significant physical and chemical reactions during storage, which will reduce their freshness and thus their quality. [0003] Royal jelly is rich in biologically active substances, which have high nutritional and health effects on the human body, such as regulating immunity, anti-fatigue, anti-aging, anti-tumor, improving sleep, etc. It h...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N21/78
Inventor 胡福良郑火青吴黎明朱威
Owner ZHEJIANG UNIV
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