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Method for detecting freshness of pork by using FAIMS (Field Asymmetric Ion Mobility Spectrometry)

A technology of freshness and pork, applied in the direction of measuring devices, material analysis by electromagnetic means, instruments, etc., can solve the problems of complex structure, high detection cost, high operation requirements, etc., and achieve high sensitivity and resolution, good response signal , high-accuracy effect

Active Publication Date: 2013-10-09
SUZHOU WEIMU INTELLIGENT SYST CO LTD
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  • Abstract
  • Description
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  • Application Information

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Problems solved by technology

[0005] The technical problem to be solved by the present invention is the intelligent detection device used to detect the freshness of pork in the prior art, which has complex structure, high operation requirements and high detection cost, and then provides a method for detecting the freshness of pork using FAIMS

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  • Method for detecting freshness of pork by using FAIMS (Field Asymmetric Ion Mobility Spectrometry)
  • Method for detecting freshness of pork by using FAIMS (Field Asymmetric Ion Mobility Spectrometry)
  • Method for detecting freshness of pork by using FAIMS (Field Asymmetric Ion Mobility Spectrometry)

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Embodiment Construction

[0041] 1. The parameters of the FAIMS detector are:

[0042] Ionization source: 63Ni radioactive source;

[0043] Chip migration channel of FAIMS detector: width 35 μm, depth 300 μm;

[0044] Chip migration area of ​​FAIMS detector: length 3.25mm, width 2.5mm;

[0045] The voltage parameters of the FAIMS detector: the radio frequency electric field intensity is 0-60000V / cm, the frequency is 25MHz, the duty ratio of the high field voltage is 0.25, and the DC compensation voltage scanning range is -6-+6V.

[0046] 2. Make the standard curve of trimethylamine:

[0047] Accurately weigh the standard product of trimethylamine hydrochloride (also referred to as "standard product of trimethylamine" directly, Aladdin reagent, its CAS number is 593-81-7), and prepare concentrations of 2, 4, 6. 8ug / mL trimethylamine standard solution, use FAIMS to detect the trimethylamine standard solution of different concentrations, and take the concentration (ug / mL) as the abscissa, and the ion c...

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Abstract

The invention provides a method for detecting the freshness of pork by using FAIMS (Field Asymmetric Ion Mobility Spectrometry). The method comprises the following steps of: (1) preparing a pork sample solution from a pork sample; (2) carrying out FAIMS detection, namely adding the pork sample solution into a sample injector, and controlling the temperature of the sample injector to be between 20 DEG C and 90 DEG C, so that the pork sample solution evaporates and forms trimethylamine balance gas; then introducing carrier gas with the flow rate being 500mL / min to 3500mL / min into the trimethylamine balance gas to form mixed gas, introducing the mixed gas to an FAIMS detector for detection, and controlling the pressure of the FAIMS detector to be between 0.5bar and 2.5bar. According to the method for detecting the freshness of the pork by using the FAIMS, the ion current value of a trimethylamine characteristic peak of the pork sample in the freshness change process is detected, so that a standard for evaluating the freshness of the pork is obtained, the accuracy is high, the operation is simple and convenient, and the detection cost is low.

Description

technical field [0001] The invention relates to a method for detecting the freshness of pork by using high-field asymmetric waveform ion mobility spectrometry (FAIMS), and belongs to the technical field of food detection. Background technique [0002] Pork consumption has always been an important part of meat food consumption. From the perspective of meat food consumption structure, by 2010, pork accounted for 64% of the total domestic meat production, followed by poultry meat accounted for 20%, beef and mutton production accounted for 10% and 6% respectively, this consumption structure There will be no changes in the short term. In recent years, people's concept of life has changed, health awareness has been continuously enhanced, and the quality and hygiene conditions of meat products have become more and more stringent. Controlling the quality of meat products has become more and more important in our daily life. The freshness of meat The temperature reflects the qualit...

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Application Information

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IPC IPC(8): G01N27/64
Inventor 李灵锋王琦李鑫汪小知李鹏
Owner SUZHOU WEIMU INTELLIGENT SYST CO LTD
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