Method for detecting prohibited additive acid orange II in food

An acid orange and additive technology, which is applied in the field of quantitative detection of banned additives in food, acid orange II, can solve the problems of high cost and harsh experimental operating conditions.

Inactive Publication Date: 2012-12-12
CHANGZHOU UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to provide a simple, fast and accurate detection method for non-edible foods in foodstuffs, aiming at the shortcomings of existing detectio...

Method used

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  • Method for detecting prohibited additive acid orange II in food
  • Method for detecting prohibited additive acid orange II in food
  • Method for detecting prohibited additive acid orange II in food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] (1) Preparation of expanded graphite electrodes:

[0027] Put the expanded graphite prepared by chemical oxidation method and solid paraffin in a beaker with a mass ratio of 99:1, stir continuously to mix the two evenly, heat slightly until the paraffin is completely melted, and after cooling to room temperature, fill the above mixture into the electrode, Then the surface of the expanded graphite electrode is polished and rinsed with deionized water for subsequent use;

[0028] (2) Draw the standard curve:

[0029] Set the concentration to 1.0 x 10 -8 mol L -1 , 4.0×10 -8 mol L -1 , 7.0×10 -8 mol L -1 , 1.0×10 -7 mol L -1 , 3.0×10 -7 mol L -1 , 7.0×10 -7 mol L -1 , 1.0×10 -6 mol L -1 , 3.0×10 -6 mol L -1 , 4.0×10 -6 mol L -1 , 5.0×10 -6 mol L -1 , 7.0×10 -6 mol L -1 , 9.0×10 -6 mol L -1 and 1.0×10 -5mol L -1 Take 20mL of the standard stock solution in a beaker, insert the electrode obtained in step (1), and after 9 minutes of open-circuit enric...

Embodiment 2

[0037] Sample source: bean curd skin sold in a supermarket

[0038] Weigh 5.0 g of a commercially available bean curd skin sample into a 100 mL beaker, add 50 mL of ethanol solution, and ultrasonically extract at room temperature for 30 min. Centrifuge at 5000rpm for 10min, collect the supernatant, and dilute to 100mL with ethanol solution. Take 2.0mL of the sample solution to be tested after extraction, in 0.1mol L of pH5.5 -1 In the supporting electrolyte of BR buffer solution, the electrochemical test was carried out according to the method and steps of Example 1, and the concentration of Acid Orange II in the tested sample was calculated according to the current value obtained by scanning and the linear regression equation corresponding to the standard curve. The measurement results show that the measured oxidation peak current value is zero, that is, the tested sample does not contain the prohibited food additive Acid Orange II. In the above sample solution to be tested...

Embodiment 3

[0042] Sample source: a brand of fresh fruit orange

[0043] Pipette 10.0 mL of fresh fruit orange into a 100 mL beaker and filter through a 0.45 μm filter membrane. Centrifuge at 5000rpm for 10min, collect the supernatant, and dilute to 100mL with deionized water. Take 2.0mL of the sample solution to be tested after extraction, in 0.1mol L of pH5.5 -1 In the supporting electrolyte of BR buffer solution, the electrochemical test was carried out according to the method and steps of Example 1, and the concentration of Acid Orange II in the tested sample was calculated according to the current value obtained by scanning and the linear regression equation corresponding to the standard curve. The measurement results show that the measured oxidation peak current value is zero, that is, the tested sample does not contain the prohibited food additive Acid Orange II. In the above sample solution to be tested, add 1.0mL of 1.0×10 -4 mol L -1 Acid Orange II standard solution, so that...

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Abstract

The invention relates to a method for detecting a prohibited additive acid orange II in food, comprising the following steps of: preparing a series of different concentrations of acid orange II standard storing solutions, carrying out electrochemical detection on them by a square wave voltammetry method to obtain a current value of an anodic peak, making a standard curve by using the concentration of the standard storing solutions as a horizontal ordinate and the mean current value of the anodic peak as a vertical coordinate so as to obtain a corresponding equation of linear regression, carrying out pretreatment on different samples to be measured by processes of ultrasonic extraction, centrifugation and the like, and calculating the content of acid orange II in the samples to be measured by introducing the obtained current value into the equation of linear regression corresponding to the standard curve. The method provided by the invention has advantages of low detection limit, no requirement of complex equipment, low detection cost and high sensitivity, is simple to operate, overcomes insufficiencies in the prior art, and can be widely applied in the field of food detection.

Description

technical field [0001] The invention relates to a testing method in the field of food testing, in particular to a method for quantitatively testing acid orange II, a banned additive in food, using an expanded graphite electrode as a working electrode. Background technique [0002] Acid Orange II, commonly known as golden powder, is a commonly used orange-red industrial dye, mainly used for dyeing silk, wool and other textiles, paper, leather, etc. It is a water-soluble azo series artificial synthetic dyeing agent. It is currently known that Acid Orange II is not only irritating to the eyes, skin, and respiratory system, but also potentially carcinogenic and pathogenic, and may even affect fertility, such as infertility or deformed children. Based on the above hazards, the relevant departments stipulate that the use of Acid Orange II as a food additive is prohibited. At the same time, Acid Orange II was also included in the first batch of "List of Non-edible Substances and F...

Claims

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Application Information

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IPC IPC(8): G01N27/26G01N27/30
Inventor 陈智栋姜欢张静王文昌
Owner CHANGZHOU UNIV
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