Fluid food browning testing method

A detection method and liquid food technology, applied in the field of food analysis, can solve problems such as complicated analysis process, difficult online analysis, time-consuming and labor-intensive, and achieve the effects of short collection time, high sensitivity and wide application range

Inactive Publication Date: 2008-10-01
CHINA AGRI UNIV
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Problems solved by technology

The first method requires sample pretreatment, which is difficult to perform fast and on-line analysis, and its single-wavelength absorbance information is difficult to reflect the changes of various substances in browning; the second method is easily affected by the measurement physical conditions, and its The result is difficult to reflect the true color of the juice; the third method is more accurate, but the analysis process is complicated, time-consuming and laborious, and it is difficult to use for online analysis
[0004] At present, how to quickly and accurately detect the browning of juice has become a common concern of juice processing enterprises and researchers, but there is no better solution

Method used

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Embodiment 1

[0033] This embodiment is a qualitative and quantitative detection method for enzymatic browning of apple juice based on a three-dimensional fluorescence matrix.

[0034] The method mainly includes the following steps:

[0035] Sample preparation: Collect Pinova apples from a local orchard in Potsdam, Germany, squeeze the juice, centrifuge and filter to obtain 30 clarified apple juice samples, divide each sample into two parts, and one part of the sample is used for immediate fluorescence spectroscopy Collect and measure the browning reference value; then store it in a 20°C incubator for 4 days to cause enzymatic browning, and then collect the fluorescence spectrum to measure the browning reference value; the other part is heated in a water bath at 80°C for 10 After rapid cooling in 10 minutes, store in a 20°C incubator for 4 days to cause slight non-enzymatic browning, and then collect fluorescence spectrum to measure the reference value of browning. In this step, the measure...

Embodiment 2

[0046] This embodiment is a method for qualitative classification and quantitative prediction and detection of non-enzymatic browning of apple juice based on fluorescence spectrum.

[0047] The method mainly includes the following steps:

[0048] Sample preparation: Collect Pinova apples from local orchards in Potsdam, Germany, squeeze the juice, centrifuge and filter to obtain 8 clarified apple juice samples. Divide each sample into three parts. The first part of the sample is immediately collected for fluorescence spectrum and measured for browning reference value, which is recorded as "Fresh". The second and third parts are heated in a 95°C water bath for 30 minutes and 60 minutes respectively. Immediately after cooling in an ice-water bath, collect fluorescence spectra and measure browning reference values, which are recorded as "H30" and "H60" respectively. Then the heated two apple juices were stored in a thermostat at 20°C for 6 days, and then measured again, and the r...

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Abstract

The present invention relates to a browning detecting method of the liquid food. The liquid food is provided with fluorescence itself or is provided with fluorescence in browning. The method comprises the following procedures: obtaining a plurality of food samples with different browning degrees; collecting a fluorescence spectrum of the liquid food sample, and measuring the reference value representing the browning degree of the liquid food; establishing a corresponding relationship between the fluorescence spectrum and the browning degree according to the reference value; and collecting the fluorescence spectrum of the liquid food to be measured, and confirming the browning degree according to the corresponding relationship between the fluorescence spectrum and the browning degree. The liquid food browning detecting method of the invention executes browning detection to the liquid food which has fluorescence itself or generates fluorescent material in the browning procedure. The preliminary treatment of the sample is not required and the invention has advantages of high speed, no destruction, high sensitivity and broad application sphere. The on-line and real-time detection to the browning of the liquid food is provided with a supporting technique.

Description

technical field [0001] The invention relates to the technical field of food analysis, in particular to a method for detecting browning of liquid food. Background technique [0002] In the process of fruit juice processing and storage, browning is a key factor affecting the quality of its products. Browning not only affects the color and flavor of the fruit juice, but also causes a serious loss of the nutritional value of the fruit juice, and even produces some harmful substances, which pose a threat to the safety of fruit juice food. The browning of fruit juice is mainly divided into enzymatic browning and non-enzymatic browning. Enzymatic browning is usually an oxidation reaction caused by the catalysis of polyphenolic substrates by polyphenol oxidase and peroxidase in fruits and vegetables. The enzymatic browning of fruit juice begins when the fruit is broken and squeezed. Non-enzymatic browning refers to a type of browning that does not require enzyme catalysis, such as...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/64G01N21/76
Inventor 籍保平朱大洲庆兆珅曼努娜·祖德
Owner CHINA AGRI UNIV
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