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
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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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