Rapid detection system and detection method for lactogenesis mixing
A detection system and detection method technology, which is applied in the field of raw milk adulteration detection system, can solve the problems of complexity and large sensor structure, and achieve the effects of easy operation, low equipment price and low detection cost
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Embodiment 1
[0036] Example 1. Detection Systems.
[0037] The system described in this embodiment includes: a computer 1-1, an electrochemical workstation 1-2, a temperature control system 1-3, a detachable sensor array combination 1-4, a liftable fixed rod 1-5, and a fixed knob 1 -6, detection pool 1-7. The detachable sensor array combination 1-4 is connected to the computer 1-1 through the electrochemical workstation 1-2, the detachable sensor array combination 1-4 is fixed on the liftable fixed rod 1-5 through the fixing knob 1-6, The temperature control system 1-3 is placed directly under the detachable sensor array combination 1-4, and the detection pool 1-7 is placed in the temperature control system 1-3.
[0038] The detachable sensor array combination 1-4 described in this embodiment consists of three selective sensor groups of pH meter, sodium meter and conductivity sensor; six non-selective sensor arrays of platinum, gold, palladium, rhodium, tungsten and titanium ; Reference...
Embodiment 2
[0042] Example 2. Detection method.
[0043] Fresh raw milk, milk with melamine added, milk with urea added, soured milk, milk with added sodium bicarbonate solution to adjust acidity, aged milk, and pasteurized milk were tested separately.
[0044] Take 50 mL of each of the following samples: fresh raw milk, milk with melamine added, milk with urea added, sourdough milk, milk with sodium bicarbonate solution to adjust acidity, aged milk, pasteurized milk, and perform electrochemical doping recognition with the device of the present invention detection.
[0045] The treatment of the sample in this example is as follows: adding 0.10g / 50mL of melamine (the concentration of the additive is 0.2%), adding 0.50g / 50mL of urea (the concentration of the additive is 1.0%), adding sourdough (pH4.8), adding saturated carbonic acid Sourdough milk with acidity adjusted by sodium hydrogen solution to pH 6.5, aged milk aged at 4°C for one week, pasteurized milk at 75°C for 30 minutes, and f...
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