Method for identifying true and false beef and mutton

A beef and mutton, genuine and fake technology, applied in the field of identifying genuine and fake beef and mutton, can solve the problems of missed DNA detection, consumer troubles, and the impact of sampling part identification, achieving good repeatability and stability, wide application prospects, Simple and fast effects

Active Publication Date: 2013-11-13
XIAMEN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These fake beef and mutton are difficult to identify in terms of appearance and taste, causing great troubles to consumers and difficulties in supervision
In February 2013, the European Commission formulated a plan requiring all member states to carry out deoxyribonucleic acid (DNA) sampling inspection on processed beef, but the DNA detection method has technical deficiencies in the adu

Method used

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  • Method for identifying true and false beef and mutton
  • Method for identifying true and false beef and mutton
  • Method for identifying true and false beef and mutton

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] 1. Experimental samples

[0036] Beef, Lamb, Pork, Duck

[0037] 2. Experimental equipment and sample preparation

[0038] Bruker AVANCEIII600 Superconducting NMR Spectrometer

[0039] Preparation of test samples: take 500mg meat sample, add 1mL deuterated chloroform, soak and stir for 5-10min, and centrifuge. Add water in anhydrous sodium sulfate drying solvent to the separated deuterated chloroform layer, and shake until the solution becomes clear. Transfer the dried chloroform layer to a 5mm diameter NMR tube, and mix well for testing.

[0040] Treat beef, lamb, pork, duck according to the above method.

[0041] 3. NMR spectrum detection:

[0042] Measuring conditions: temperature 20°C, CDCl3 as internal lock, scanning times 200 times, spectral width 210ppm, sampling time AQ 0.9s; pulse sequence: zgdc30.

[0043] The chloroform solution NMR tubes extracted from different meat samples were put into the NMR spectrometer, and the carbon spectrum data of the sample...

Embodiment 2

[0049] 1. Experimental samples

[0050] Buy mutton 1, mutton 2, mutton 3, mutton 4, mutton 5 in the market.

[0051] Two. Experimental apparatus and test method are with embodiment 1

[0052] 3. Data analysis

[0053] pass Figure 5and Figure 1~4 The contrast of different fingerprint peaks can be observed. according to Figure 5 Comparison of the intensity and peak shape of the fingerprint peaks in the middle, Figures c, d, e and figure 2 The fingerprint spectrum of mutton is consistent, and the peak shape of the carbon spectrum of the fingerprint and the intensity of different peaks are consistent with the figure 2 The mutton map is consistent, and the X value is close to the mutton index, so it can be determined that it is mutton. a with image 3 The fingerprints are consistent, and the X value is close to the pork index, so it can be determined that it is pork. b with Figure 4 The fingerprints are consistent, and the X value is close to the duck meat index, so...

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Abstract

The invention provides a method for identifying true and false beef and mutton. The method comprises the following steps: (1) immersing a meat sample to be detected in a solvent, and extracting; (2) separating the solvent from the meat sample to be detected to form an upper water layer and a lower chloroform layer, adding anhydrous sodium sulfate into the lower chloroform layer, shaking until the solution is clear, and absorbing residual water of the upper water layer by the anhydrous sodium sulfate; (3) transferring the dried chloroform layer to a nuclear magnetic tube for detection; (4) acquiring carbon NMR (nuclear magnetic resonance) data of the sample by a high-field NMR spectrometer, and exporting a nuclear magnetic spectrum diagram; (5) performing operations of the steps (1)-(4) on different types of animal meat, and establishing a carbon NMR fingerprint database of the different animal meat; and (6) determining the type of animal meat according to the data comparison of a characteristic fingerprint peak in a range of 172.0ppm-174.0ppm and a known animal carbon NMR fingerprint data through chemical shift. The method is simple and quick in operation and accurate in measurement, the pretreatment of the sample is simple, the result can be obtained by data fingerprint analysis, and data acquisition can be completed in any high-field NMR spectrometer.

Description

technical field [0001] The invention relates to a method for identifying animal meat, in particular to a method for identifying true and false beef and mutton. Background technique [0002] The issue of food safety is a major issue related to people's livelihood. Recently, the issue of meat adulteration has attracted great public attention. Unscrupulous traders use lower-priced meat as beef and mutton to obtain higher profits. In January 2013, horsemeat and pork were found in some beef hamburgers and other beef-based foods in the United Kingdom and Ireland. Fake beef and mutton made by mixing beef and mutton with other meat and additives (such as "beef extract") have also been found frequently in China. [0003] The frequent incidents of fake beef and mutton at home and abroad have aroused great attention from the regulatory authorities. These fake beef and mutton are difficult to identify in terms of appearance and taste, causing great troubles to consumers and difficult...

Claims

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Application Information

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IPC IPC(8): G01N24/08G01N1/38
Inventor 黄慧英
Owner XIAMEN UNIV
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