Detection method for formaldehyde in food

A detection method, formaldehyde technology, applied in the field of food detection, can solve the problems of poor sensitivity, long test time, poor specificity, etc., and achieve the effect of improving real reliability, simple detection method, and short detection time

Inactive Publication Date: 2015-01-28
中山鼎晟生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many methods for the determination of formaldehyde, such as spectrophotometry, gas chromatography, liquid chromatography, polarography, etc., but these methods have certain limitations, such as spectrophotometry, although it has the advantages of easy operation and easy promotion. , but poor specificity and poor sensitivity; chromatography has high selectivity and sensitivity, but complicated sample handling and long test time
Existing detection methods cannot quickly detect formaldehyde in beverages

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A method for detecting formaldehyde in food, comprising the following steps:

[0026] (1) Preparation of the sample solution to be tested: Weigh 2 g of the solid sample, pulverize it with a pulverizer, add ethanol to stir and ultrasonically mix for 5 minutes, after filtration, take the filtrate and add zinc acetate and ethanol with a volume ratio of 20:80, and filter again. The filtrate is taken as the sample solution to be tested;

[0027] (2) Preparation of detection solution: Weigh 5g of anhydrous sodium sulfite, add 50ml of distilled water to dissolve and mix well, add 10ml of liquid to 3 colorimetric tubes for later use;

[0028] (3) Add the sample solution to be tested prepared in step (1) and 10ug / ml formaldehyde solution to the two colorimetric tubes in step (3), and the third colorimetric tube as a blank control tube. Add 2 drops of phenolphthalein to each test tube, and observe the color change of the solution to judge whether the sample still contains formal...

Embodiment 2

[0034] A method for detecting formaldehyde in food, comprising the following steps:

[0035] (1) Preparation of the sample solution to be tested: Weigh 5g of the solid sample, pulverize it with a pulverizer, add ethanol to stir and ultrasonically mix for 10min, after filtration, take the filtrate and add a mixture of zinc acetate and ethanol with a volume ratio of 40:60, Filter again, and the filtrate is the sample solution to be tested;

[0036] (2) Preparation of detection solution: Weigh 10g of anhydrous sodium sulfite, add 100ml of distilled water to dissolve and mix well, add 15ml of liquid to 3 colorimetric tubes for later use;

[0037] (3) Add the sample solution to be tested prepared in step (1) and 200ug / ml formaldehyde solution to the two colorimetric tubes in step (3), and the third colorimetric tube as a blank control tube. Add 3 drops of phenolphthalein dropwise to each test tube, observe the color change of the solution, so as to judge whether the sample still c...

Embodiment 3

[0043] A method for detecting formaldehyde in food, comprising the following steps:

[0044] (1) Prepare the sample solution to be tested: Measure 10ml of the liquid sample, add ethanol and stir and ultrasonically mix for 10min. It is the sample solution to be tested;

[0045] (2) Preparation of detection solution: Weigh 8g of anhydrous sodium sulfite, add 80ml of distilled water to dissolve and mix well, add 12ml of liquid to 3 colorimetric tubes for later use;

[0046] (3) Add the sample solution to be tested prepared in step (1) and 100ug / ml formaldehyde solution to the two colorimetric tubes in step (3), and the third colorimetric tube as a blank control tube. Add 2 drops of phenolphthalein to each test tube, and observe the color change of the solution to judge whether the sample still contains formaldehyde.

[0047] When adding B in step (1) and stirring and mixing, the weight ratio of the sample to ethanol is 1:2.

[0048] The concentration of described zinc acetate ...

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PUM

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Abstract

The invention relates to a detection method for formaldehyde in food. The detection method comprises the following steps: taking an appropriate amount of sample, adding ethyl alcohol, stirring, uniformly mixing through ultrasound manner, filtering, taking a filtrate, dropwise adding a precipitator into the filtrate, filtering, thus obtaining the filtrate which is the to-be-tested sample solution; weighting anhydrous sodium sulfite, adding distilled water, respectively placing into three colorimetric tubes for later use; adding the prepared to-be-tested sample solution and formaldehyde solution respectively into two of the thee colorimetric tubes, wherein the third colorimetric tube is taken as a blank comparison tube; dropwise adding 2-3 drops of phenolphthalein in the three test tubes, observing color change of the solutions, thus judging that whether the sample contains formaldehyde or the prepared to-be-tested sample solution, if the solution changes into amaranth, the sample contains formaldehyde. The detection method is simple and convenient, the detection time is short, the sample is pretreated before detection, and thus the reliability of the detection result is improved.

Description

technical field [0001] The invention belongs to the field of food detection, and is specifically related to. Background technique [0002] Formaldehyde is a colorless gas with a strong pungent odor. It is easily soluble in water and alcohol ethers. It has a low boiling point and can be volatilized at room temperature. Formaldehyde is one of the highly toxic substances. WHO has identified it as a carcinogenic and teratogenic substance. In addition, formaldehyde can cause harm to the human respiratory system, immune system and endocrine system, and can cause chronic respiratory diseases, colon cancer, menstrual irregularities, etc. It can also lead to the decline of memory and intelligence of teenagers. Formaldehyde also has a coagulation effect. It is not easy to metabolize and excrete after being combined with proteins in the human body. It can cause leukemia after long-term accumulation in the body. [0003] "Hygienic Standards for the Use of Food Additives" GB2760-2007 A...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/78
Inventor 郭狄
Owner 中山鼎晟生物科技有限公司
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