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Application of LHJ solubilizer for quantitative determination for various additive agents in indissoluble foodstuff

A technology for quantitative determination and solubilizer, applied in the field of food hygiene physical and chemical inspection, which can solve the problems of low recovery rate, inability to strictly control the inflow of excess food into the market, and unhealthy health.

Inactive Publication Date: 2009-07-29
邢玉伟
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0002] In the process of engaging in high performance liquid chromatography, it was found that "National Standards of the People's Republic of China-Food Hygiene Inspection Methods (1) P 1-709 , (2)P 1-596 》Many test methods are only suitable for the quantitative determination of physical and chemical indicators in easily soluble water or ethanol foods. For some insoluble foods, such as jelly, tangerine peel, soy sauce, preservatives in jelly, sweeteners, pigments, and flour whitening in flour The recovery rate of quantitative determination is very low (the recovery rate of some is only 30%). It is impossible to accurately quantitatively determine the real content of the tested components, and it is impossible to strictly control the flow of food exceeding the standard into the market, which is very harmful to people's health, especially carcinogens. It is more harmful to people. For this reason, long-term research work has been carried out. It has been found in the research that there are many glue blocks and sediments when dissolving insoluble foods with water and ethanol. Check the information. Some materials mention these glue blocks and sediments. The determined components have a strong adsorption and encapsulation effect. Over the years, we have been developing a solubilizer, trying to dissolve these glue blocks and precipitates completely, or pull out the measured ingredients in the glue blocks or precipitates, and dissolve them to In water or ethanol, I haven’t found a suitable solubilizer for a long time. Later, when my son was eating jelly, he added a plant extract to the jelly, and the result was dissolved. This reminded me, and I started a long time for this For several years, the research work on the quantitative determination methods of various additives in foods containing thickeners and vegetable gums that are difficult to dissolve, some of them were written into papers and won achievement awards, such as "LHJ Solubilizer Used in Benzoic Acid and Sorbic Acid in Jelly Research on Quantitative Determination", this paper was published in "Chinese Journal of Health Inspection" 2004.12.14 Volume 6, P713-714, and won the second prize of Handan Science and Technology Progress Award

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  • Application of LHJ solubilizer for quantitative determination for various additive agents in indissoluble foodstuff
  • Application of LHJ solubilizer for quantitative determination for various additive agents in indissoluble foodstuff

Examples

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Embodiment 1

[0004] Embodiment 1, the application of LHJ solubilizing agent in the quantitative determination of preservatives in the refractory food containing vegetable gum and thickener: (Description of drawings: attached figure 1 It is water and solubilizer to compare the quantitative determination results of benzoic acid and sorbic acid in jelly respectively) There are 28 kinds of food preservatives, for all foods containing vegetable gum and thickener (such as jelly, tangerine peel, soy sauce, sauce, candied fruit, Preservatives (such as benzoic acid, sorbic acid, etc.) The instrument needs to be dissolved in water or ethanol, but the preservative can not be completely dissolved in water, resulting in a very low recovery rate, only 30% for jelly, about 60% for soy sauce, and zero recovery rate for tangerine peel.

[0005] When the LHJ solubilizing agent preservative is used to completely dissolve in water, and then quantitatively measure the content of benzoic acid and sorbic acid in...

Embodiment 2

[0006] Example 2, the application of LHJ solubilizer in the quantitative determination of sweeteners in insoluble foods containing vegetable gum and thickener: GB 2760-1996, there are 13 kinds of sweeteners, the most commonly used are sodium saccharin, cyclamate, and Ansai Honey, alitame, aspartame, neotame, etc. are all organic molecules. Before being determined by high performance liquid chromatography, they should be dissolved in water first. Foods containing vegetable gum and thickeners (such as candied fruit, ice cream, ice cream, popsicles, , cakes, biscuits, bread, plums, orange peels, melon seeds, gummies, seasonings, dried bayberries, canned meat, jams, etc.) are insoluble in water, and there are many gums and precipitates that are harmful to saccharin sodium, sweetener, Acesulfame potassium, alitame, aspartame, and neotame have adsorption and encapsulation effects, resulting in a quantitative determination recovery rate of only about 40%; the use of LHJ solubilizer gr...

Embodiment 3

[0007] Embodiment 3, the application of LHJ solubilizing agent in the quantitative determination of flour treatment agent: (illustration of drawings: attached figure 2 It is the comparison of benzoyl peroxide quantitative determination results in flour with water and solubilizing agent) There are six kinds of wheat flour treatment agents, the most commonly used is benzoyl peroxide, there are data reports, it is dissolved with ethanol and then reacted with potassium iodide to generate benzoic acid , if the amount of ethanol and potassium iodide added is too large, the extra-broad solvent peak is inseparable from the peak of benzoic acid, the product of benzoyl peroxide, and the true content of benzoic acid cannot be accurately and quantitatively determined, so the true value of benzoyl peroxide cannot be determined , The amount of ethanol and potassium iodide added is too little for benzoic acid to dissolve completely, and the baseline does not return to zero. Several factors c...

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Abstract

The invention relates to application of LHJ solubilizer on quantitatively determining the various additives in insoluble food, and discloses a new LHJ solubilizer, which can completely dissolve insoluble food containing thickening agent and vegetable gum and is mainly used in the food hygiene physical and chemical inspection field; the LHJ solubilizer can solve the existing problem that the original national standard Food Hygiene Inspection Methods, Physical and Chemical Section can not achieve accurate quantitative determination on additives in insoluble food; without the LHJ solubilizer, the quantitative determination recovery rate of the additives in food is only 30%; after the LHJ solubilizer is invented, a series of methods for quantitatively determining the additives in insoluble food are established, so that the recovery rate can reach between 90 percent and 110 percent; and the technical proposal is to completely dissolve the additives in food by water and the LHJ solutibilizer and to take quantitative determination by various high-grade instruments. The LHJ solutibilizer can dissolve both inorganics and organics, and can be used as an eluant for the high-performance liquid chromatography column, so as to shorten the time for washing the chromatography column and save manpower and materials. The concentration for use is 40g / kg.

Description

Technical field: [0001] The invention relates to the field of physical and chemical inspection of food sanitation; to be precise, LHJ is used as a solubilizing agent to solve the problem that various additives in insoluble foods cannot be accurately quantitatively measured by the original national standard method. Background technique: [0002] In the process of engaging in high performance liquid chromatography, it was found that "National Standards of the People's Republic of China-Food Hygiene Inspection Methods (1) P 1-709 , (2)P 1-596 》Many test methods are only suitable for the quantitative determination of physical and chemical indicators in foods that are easily soluble in water or ethanol. The recovery rate of quantitative determination is very low (the recovery rate of some is only 30%). It is impossible to accurately quantitatively determine the true content of the tested components, and it is impossible to strictly control the flow of food exceeding the standard...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/02G01N30/06G01N33/02
Inventor 邢玉伟
Owner 邢玉伟