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Method for quickly determining content of additive of plurality of types in food

A rapid determination and additive technology, applied in the field of food analysis, can solve the problems of kidney and liver damage, low work efficiency, time-consuming, etc., and achieve the effect of high sensitivity, good precision and simple method

Inactive Publication Date: 2012-09-12
LIAONING PROVINCE INST FOR FOOD & DRUG CONTROL
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Synthetic pigments can be used in limited amounts in some foods. However, adding them beyond the scope or excessive use will endanger human health, and may cause symptoms such as allergies and diarrhea. They will accumulate in the body and cause certain damage to the kidneys and liver, resulting in decreased fertility. Teratogenic and even carcinogenic
①For example, benzoic acid and sorbic acid belong to preservatives, adding a small amount can inhibit the growth of bacteria in food and slow down the speed of food spoilage. However, some food manufacturers regard preservatives as panacea, and use antiseptic and antibacterial agents when processing food. , Disinfection and other processes are combined into one, resulting in excessive use of preservatives, preservatives in food have certain side effects, and even contain trace amounts of toxins
The problem with the existing method is that the single-wavelength gradient elution ultraviolet detection method is used for separation and detection in the detection, the sample pretreatment is complicated and time-consuming, and different control solutions need to be configured for different additives, and then the detection is performed separately, which is not only time-consuming and laborious , expensive reagents and drugs, low detection efficiency, and the work intensity of the staff is high, the work efficiency is low, and more importantly, it cannot detect multiple additives at the same time, so it is not suitable for large-scale sample detection

Method used

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  • Method for quickly determining content of additive of plurality of types in food
  • Method for quickly determining content of additive of plurality of types in food
  • Method for quickly determining content of additive of plurality of types in food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Example 1 The rapid determination method of the content of multiple additives in food

[0028] (1) The steps are as follows:

[0029] 1) Preparation of control solution: Take the commercially available standard substances Tartrazine, Carmine, Sunset Yellow, Benzoic Acid, Sorbic Acid and Sodium Saccharin in an appropriate amount in a 50ml measuring bottle, add water to make up to the mark. The concentration of the control solution is:

[0030] Control Solution 1: Lemon Yellow 1μg / ml, Carmine 1μg / ml, Sunset Yellow 1μg / ml, Allura Red 1μg / ml,

[0031] Benzoic acid 1μg / ml, sorbic acid 1μg / ml, sodium saccharin 2μg / ml;

[0032] Control Solution 2: Lemon Yellow 2μg / ml, Carmine 2μg / ml, Sunset Yellow 2μg / ml, Allura Red 2μg / ml,

[0033] Benzoic acid 2μg / ml, sorbic acid 2μg / ml, sodium saccharin 4μg / ml;

[0034] Control Solution 3: Lemon Yellow 5μg / ml, Carmine 5μg / ml, Sunset Yellow 5μg / ml, Allura Red 5μg / ml,

[0035] Benzoic acid 5μg / ml, sorbic acid 5μg / ml, sodium sacch...

Embodiment 2

[0061] Example 2 Determination of Additive Content in Market-bought Cooked Food Product Sauce Duck Wing

[0062] (1) The steps are as follows:

[0063] 1) Preparation of contrast solution: same as Example 1;

[0064] 2) Treatment of the test sample: Grind the market-bought cooked food products sauced duck wings, accurately weigh 5.00g of the sample into a 50mL centrifuge tube, add 20mL of petroleum ether with a boiling range of 30-60 to homogenate, and centrifuge the homogenate in a centrifuge for 5min , discard the supernatant, repeat the operation 2 to 5 times until the fat contained in the sample is removed, and the residue is combined; the residue evaporates petroleum ether, and adds 15ml of ethanol:ammonia:water=7: 2: 1 (v:v:v ) mixed solvent, ultrasonically extract for 10 minutes, centrifuge, take the supernatant, repeat the operation 2 to 5 times, combine the supernatant, as the sample solution, and set aside;

[0065] 3) Preparation of sample solution: Take the sam...

Embodiment 3

[0075] Example 3 Determination of Additive Content in Market-bought Sauce Chicken Bone Stick Food

[0076] Method is the same as embodiment 2, records liquid phase spectrogram as Figure 5 According to the test, the content of additives in chicken bone stick food purchased in the market is: carmine 0.55mg / kg, sunset yellow 1.38mg / kg, allura red 2.22mg / kg, benzoic acid 4.24mg / kg.

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Abstract

The invention relates to a method for quickly determining the content of additive of a plurality of types in food. An adopted technical scheme is as follows: a solid sample is accurately weighed into a centrifuge tube, petroleum ether or n-hexane is additionally arranged to become homogenate, and supernatant fluid is removed by centrifugation; after the petroleum ether or the n-hexane in the residue are volatilized, the mixed solvent of ethanol, ammonia and water is additionally arranged, ultrasonic extraction is carried out, and the supernatant fluid is obtained by centrifugation as sample liquid for testing; the sample liquid for testing is adopted, potassium ferrocyanide solution and zinc acetate solution are additionally arranged, the mixture is mixed uniformly and centrifuged; the supernatant fluid is concentrated in water bath at 60DEG C to 100DEG C; concentrated solution is transferred to a measuring flask with water; the pH value is regulated to 5 to 7, water is additionally arranged to fix the capacity to a scale; the mixture is mixed uniformly, is filtered by a 0.45mum microfiltration membrane and arranged in a sample bottle as sample liquid; and the sample liquid is tested in a liquid chromatograph by gradient elution under variable wavelengths. According to the invention, the method for quickly determining the content of additive of a plurality of types in food is simple and easy, has high precision, high accuracy, high sensitivity, has the recovery rate being above 80 percent, and is used for determining the content of additive of a plurality of types in food at the same time.

Description

technical field [0001] The invention belongs to the field of food analysis, in particular to a rapid determination method for simultaneous determination of the contents of multiple additives in food. Background technique [0002] Synthetic pigments refer to organic pigments prepared by chemical synthesis methods, mainly made of aniline dyes separated from coal tar as raw materials. It cannot provide nutrients to the human body, but its addition can modify the color of food, making it more colorful and attractive, and increasing appetite. Synthetic pigments can be used in limited amounts in some foods. However, adding them beyond the scope or using them in excess will endanger human health and may cause symptoms such as allergies and diarrhea. They will accumulate in the body and cause certain damage to the kidneys and liver, resulting in decreased fertility, Teratogenic and even carcinogenic. ①For example, benzoic acid and sorbic acid belong to preservatives, adding a smal...

Claims

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Application Information

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IPC IPC(8): G01N30/02
Inventor 吴琼赵飞王晓黎
Owner LIAONING PROVINCE INST FOR FOOD & DRUG CONTROL
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