Auxiliary identification method of geographical origin of beef

A beef and origin technology, applied in the direction of measuring devices, instruments, scientific instruments, etc., can solve the problem of lack of beef origin fatty acid fingerprint analysis technology and other problems, and achieve the effect of simple method

Inactive Publication Date: 2012-06-27
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

In terms of meat products, the literature reports mainly use fatty acid composition and content analysis to study t

Method used

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  • Auxiliary identification method of geographical origin of beef
  • Auxiliary identification method of geographical origin of beef
  • Auxiliary identification method of geographical origin of beef

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1, the identification of the place of origin of beef

[0025] (1) Beef sample collection, mincing, drying, crushing, fat extraction

[0026] Beef samples from 27 cows were collected from Anshun City, Guizhou Province, and Tongxin County, Ningxia Province. The beef samples were ground into meat paste by a meat grinder, dried at a constant temperature of 70°C for 48 hours, and crushed into a powder with a particle size of 100 mesh by a grinder. ;Put beef powder in a beaker and add petroleum ether with a boiling range of 30-60°C for leaching, centrifugation and filtration for three times, the first leaching for 6 hours, the second leaching overnight (about 12h), and the third leaching After 8 hours, the supernatant was placed in a rotary evaporator, and petroleum ether was recovered at 35° C. under a vacuum of 0.08 MPa to obtain a crude fat sample for later use.

[0027] (2) Fatty acid methylation

[0028] Weigh 50 mg of crude fat sample, place it in a 25 mL s...

Embodiment 2

[0041] Embodiment 2, the identification of beef origin

[0042] (1) Beef sample collection, mincing, drying, crushing, fat extraction

[0043]Beef samples from 34 cows were collected from Yushu City, Jilin Province, and Zhangbei County, Hebei Province. The beef samples were ground by a meat grinder, dried at a constant temperature of 60°C for 36 hours, and crushed into a powder with a particle size of 200 mesh by a pulverizer. Put beef powder in a beaker and add petroleum ether with a boiling range of 30-60°C to extract, centrifuge, and filter three times. The first extraction is 3 hours, the second extraction is overnight (about 12 hours), and the third extraction is 3 hours. , the supernatant was placed in a rotary evaporator, and petroleum ether was recovered under the condition of a vacuum of 0.08 MPa at 35° C. to obtain a crude fat sample for later use.

[0044] (2) Fatty acid methylation

[0045] Weigh 50 mg of crude fat sample, place it in a 25 mL stoppered test tube,...

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Abstract

The invention discloses an auxiliary identification method of geographical origin of beef, comprising the following steps: (1) collecting a beef sample from any one region of Jilin, Nixia, Guizhou and Hebei; (2) carrying out fat extraction on the beef sample to obtain a crude fat sample; (3) carrying out methyl-esterification reaction on the crude fat sample to obtain a fatty acid methyl ester sample; (4) measuring the percentage contents of alpha-linolenic acid, myristic acid, heptadecanoic acide, saturated fatty acid, and monounsaturated fatty acid in the fatty acid methyl ester sample, and respectively marking as X-(alpha-C18:3), X(C14:0), X(C17:0), X(SFA) and X(MUFA), wherein Y Jilin, Y Ningxia, Y Guilin and Y Hebei can be obtained according to discrimination modes (1)-(4), and the largest value of the Y Jilin, Y Ningxia, Y Guilin and Y Hebei represents where the beef sample comes from. According to the invention, the method is simple and practical, the whole accurate identification rate of the geographical origin of beef can reach more than 92 %, and the invention provides a scientific method for establishing and improving a beef quality safety traceability system.

Description

technical field [0001] The invention relates to a method for assisting in identifying the origin of beef, in particular to a method for identifying the origin of beef based on a fatty acid analysis method. Background technique [0002] In order to reduce the serious losses caused by some epidemics such as "mad cow disease" and ensure food safety, developed countries in the world have implemented food safety traceability systems. EU Regulation No.178 (2002) requires that from January 1, 2005, all food sold within the EU can be tracked and traced, otherwise it is not allowed to be marketed. The U.S. Food and Drug Administration (FDA) requires that food departments engaged in food production, processing, packaging, or controlling human or animal consumption in the United States and foreign countries must register with FDA before December 12, 2003, so as to conduct food safety tracking and monitoring. backtracking. In addition, the traceability label of food has also become th...

Claims

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Application Information

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IPC IPC(8): G01N30/88G01N30/06
Inventor 魏益民程碧君郭波莉魏帅
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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