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A rapid detection method for calcium peroxide content in wheat flour

A calcium peroxide and detection method technology, which is applied in material analysis through observation of the influence of chemical indicators, analysis through chemical reaction of materials, color/spectral characteristic measurement, etc., can solve cumbersome operation and detection sensitivity Low, unable to achieve rapid detection of calcium peroxide in wheat flour, etc., to achieve the effect of simple operation, high sensitivity and accuracy

Inactive Publication Date: 2018-04-06
HENAN UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no national standard recommended method for the detection of calcium peroxide in wheat flour. The detection methods reported in the literature include combined analysis, colorimetry, and chemiluminescence detection. However, these methods are cumbersome to operate and require large-scale instruments. The sensitivity is low, and the rapid detection of calcium peroxide in wheat flour cannot be realized

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Preparation of standard curve:

[0021] Calcium peroxide standard solutions with concentrations of 0, 0.5, 1, 1.5, 2.0, 3.0, 4.0, 5.0, 6.0, 7.0, 8.0, 9.0 mg / L were prepared using calcium peroxide standard products, and 5 mL colorimetric tubes were taken, respectively Add different concentrations of calcium peroxide standard solution, then add 20 mL of 0.1 mol / L dilute sulfuric acid to react for 5 min, then add pH regulator to adjust the pH to 6.0, then add 50 μL sensitizer and 1 mL chromogenic solution, After 4 minutes in a constant temperature water bath at 40°C, set the volume to a constant temperature, take the calcium peroxide content of 0 mg / L as a blank, measure its absorbance at 460 nm, draw the standard with the calcium peroxide content as the abscissa and the absorbance as the ordinate curve, where the standard curve formula is: A=0.107C+0.1052, R 2 =0.9994, C is the concentration of calcium peroxide in mg / L, and A is the absorbance.

Embodiment 2

[0023] Using the standard curve made in Example 1, a certain brand of steamed bread powder is tested, and the specific steps are:

[0024] (1) Weigh 2.0 g sample of steamed bun powder of a certain brand in a conical flask, add 20 mL of absolute ethanol, shake well for 5 minutes, then suction filter, discard the filtrate;

[0025] (2) Add 20 mL of 0.1 mol / L dilute sulfuric acid to the wheat flour sample after discarding the filtrate, react for 5 minutes, centrifuge at 4500 r / min for 5 minutes, and take 2 mL of the supernatant in a colorimetric tube;

[0026] (3) Add a pH regulator to adjust the pH to 6.0;

[0027] (4) Add 50 μL of sensitizer and 1 mL of chromogenic solution, after 4 min in a constant temperature water bath at 40°C, constant volume, measure its absorbance at 460 nm, compare with the standard curve in Example 1, and get The calcium peroxide content of the steamed bread powder is 80.6 mg / kg.

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PUM

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Abstract

The invention discloses a quick detection method for calcium peroxide content in wheat flour, which is characterized in that the detection method comprises the following steps: taking a wheat flour sample in a triangular flask, adding an organic solvent, fully shaking and shaking, and then suction filtering, discarding Remove the filtrate, then add dilute acid solution to react for a certain period of time, after centrifugation, take the supernatant in a colorimetric tube, add a pH regulator to adjust the pH to 6.0, then add a sensitizer and a chromogenic solution, and after a certain period of reaction, keep to volume. Measure its absorbance at 460 nm, and compare it with the standard curve to calculate the content of calcium peroxide in wheat flour.

Description

technical field [0001] The invention belongs to the field of rapid detection of food additives, and in particular relates to a rapid detection method for calcium peroxide in wheat flour. Background technique [0002] The molecular formula of calcium peroxide is CaO 2 , generally used as preservatives, fungicides, bleaching agents, etc. Adding calcium peroxide to wheat flour can bleach wheat flour to a higher degree and improve gluten strength and dough toughness. In the past, calcium peroxide was widely used as a wheat flour treatment agent in China and the maximum addition amount was stipulated at 50 mg / Kg. However, recent studies have shown that eating wheat flour containing excessive calcium peroxide can stimulate the gastrointestinal tract and cause stomach discomfort. Long-term consumption can increase the metabolic burden of the liver and lead to chronic diseases. In February 2011, 7 departments including the Ministry of Health jointly issued the "Announcement on the...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N21/31G01N21/78
Inventor 张玉荣张德伟周显青孙静
Owner HENAN UNIVERSITY OF TECHNOLOGY