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Method for detecting methanal content in mushroom

A technology for formaldehyde content and shiitake mushrooms, which is applied in measuring devices, instruments, scientific instruments, etc., can solve the problems of high detection value, small increase, and no consideration, and achieve the effect of inhibiting the activity of related enzymes

Inactive Publication Date: 2008-06-11
ZHEJIANG GONGSHANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The formaldehyde content of the homogenate sample of shiitake mushrooms kept at 4°C also increased with time, but the increase was not large
[0008] None of the above methods takes into account the large amount of endogenous formaldehyde in the shiitake mushrooms produced under the action of enzymes during the crushing and pretreatment of shiitake samples, resulting in detection values ​​that are often higher than the actual content

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Weigh 500g of fresh shiitake mushroom samples, pre-cool at 4°C for 30 minutes, put them into a homogenizer, and homogenize in an ice-water bath environment. Weigh 5g of the homogenate and add it into a stoppered Erlenmeyer flask filled with 50ml of pre-cooled water, disperse it with a disperser and place it in ice water.

[0032] Inactivate the dispersed fresh mushroom homogenate in a boiling water bath at 100°C for 5 minutes, take it out and cool it down with ice water.

[0033] The enzyme-inactivated and cooled homogenate was sonicated for 30 minutes at full power (100W) by an ultrasonic instrument, and then taken out and placed at 4°C for 12 hours.

[0034] The samples left for 12 hours were taken out and centrifuged at 6000rpm for 5min. Take 1ml of the supernatant into a stoppered colorimetric tube, add 0.5ml of 0.05% DNPH acetonitrile solution derivatizer, derivatize in a water bath at 60°C for 15min, cool in running water, pass through a membrane, and inject into...

Embodiment 2

[0044] Weigh 50g of dried shiitake mushroom samples and pulverize them to 200 mesh with a pulverizer. Weigh 5g of dried mushroom powder and add it to a stoppered conical flask filled with 50ml of pre-cooled water, and shake well.

[0045] The shaken samples were inactivated in a boiling water bath at 100°C for 5 minutes, and then taken out and cooled with ice water.

[0046] The enzyme-inactivated and cooled homogenate was sonicated for 30 minutes at full power (100W) by an ultrasonic instrument, and then taken out and placed at 4°C for 12 hours.

[0047] The samples after standing for 12 hours were taken out and centrifuged at 6000rpm for 5min. Take 1ml of the supernatant into a stoppered colorimetric tube, add 0.5ml of 0.05% DNPH acetonitrile solution derivatizer, derivatize in a water bath at 60°C for 15min, cool in running water, pass through a membrane, and inject into HPLC for separation and detection.

[0048] HPLC chromatographic conditions:

[0049] Injection volum...

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Abstract

The invention discloses a method for measuring the formaldehyde content of the mushroom, which is applicable to the formaldehyde measuring of the fresh mushroom samples and the dried mushroom products. The invention comprises the following steps: sample processing in the cold water, enzyme killing with high temperature in the boiling water of 100DEG.C, the, HPLC separation and the formaldehyde content measuring. The method makes the whole preprocessing procedure controlled in low-temperature environment to effectively inhibit the activity of related enzymes, thus avoiding the formaldehyde generation due to the enzyme catalysis; the enzyme killing with high temperature in the boiling water can result in full devitalization of the enzyme activity, thus preventing the process of the encarpium cell of the mushroom by ultrasonication and the process of the formaldehyde measuring from being affected by the enzyme; combined with the HPLC separation of the formaldehyde and the testing by ultraviolet detector, the formaldehyde content can be correctly measured.

Description

technical field [0001] The invention relates to the field of food safety detection, in particular to a method for detecting the content of endogenous formaldehyde in shiitake mushrooms. Background technique [0002] Formaldehyde is a highly toxic substance, has been identified as carcinogenic and teratogenic substances by the World Health Organization, is a recognized source of allergies, and is also one of potential strong mutagens. The lot of documents record, formaldehyde affects aspects such as allotriosmia, stimulation, allergy, abnormal pulmonary function, dysfunction of liver and immunologic dysfunction to health effects. Acute formaldehyde poisoning through the mouth can directly damage people's mouth, throat, esophagus and gastric mucosa, and produce poisoning reactions at the same time. In mild cases, dizziness, coughing, vomiting, upper abdominal pain, and in severe cases, coma, shock, pulmonary edema, liver and kidney Dysfunction, leading to death from hemorrhag...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/02G01N30/06
Inventor 励建荣胡子豪
Owner ZHEJIANG GONGSHANG UNIVERSITY