Detection method for food quality

A detection method and technology for food quality, applied in the field of detection, can solve problems such as complex chemical components, and achieve the effect of high sensitivity

Inactive Publication Date: 2015-02-04
HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many kinds of pesticides and complex chemical components, and there are many kinds of vegetables on the m

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Take four portions of 10g green vegetables sprayed with different concentrations of pesticides, cut them into shreds, and mark them as D1, D2, D3, and D4. Put D1, D2, D3, and D4 green vegetables in an organic solvent of turpentine derivatives. Vegetables and organic The solvent is mixed according to the solid-liquid ratio of 0.2g / ml, and the ultrasonic extraction time is 4min, which is carried out twice. After the ultrasonic extraction is completed, activated carbon and anhydrous sodium sulfate are added for centrifugal purification. After microfiltration of vinyl fluoride microfiltration membrane and nanofiltration of NF90-4040 nanofiltration membrane, blow off the extractant in the eluent; add a chelating agent to the four extracts obtained above after blowing off the solvent for mixing, and then add Reduced glutathione and glutathione transferase catalyze a mixed reaction, and the content of reduced glutathione in the mixture is 5×10 -5 mol / L, glutathione transferase...

Embodiment 2

[0035] Take four 10g loofahs sprayed with different concentrations of pesticides, cut them into pieces, and label them as H1, H2, H3, and H4. Put the loofahs in groups H1, H2, H3, and H4 in organic solvents of turpentine derivatives. Vegetables and organic solvents The mixture was mixed according to the solid-liquid ratio of 0.5g / ml, and the ultrasonic extraction time was 4min, which was carried out twice. After the ultrasonic extraction was completed, activated carbon and anhydrous sodium sulfate were added for centrifugal purification. After ethylene microfiltration membrane microfiltration and NF90-4040 nanofiltration membrane nanofiltration, blow off the extractant in the eluent; add a chelating agent to the four extracts obtained above after blowing off the solvent for mixing, and then add Prototype glutathione and glutathione transferase catalyze a mixed reaction, and the content of reduced glutathione in the mixture is 1×10 -5mol / L, glutathione transferase content is 0....

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PUM

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Abstract

The invention discloses a detection method for food quality. The detection method comprises the following steps of preparing a detection reagent, detection enzyme, contrast test sample liquid and a set control unit according to food to be detected; smashing the food to be detected, uniformly mixing the smashed food to be detected and a plant organic solvent, performing stirring and extraction twice under an ultrasonic extraction condition, then adding an adsorbent for centrifugal treatment, and recycling an extracting solution on the upper layer after centrifugal treatment is finished; performing microfiltration and nanofiltration in sequence on the solution, and removing the plant organic solvent in the extracting solution in a blowing manner; adding a chelating agent into the extracting solution without the solvent for mixing, adding reduced glutathione and glutathione transferase for catalytic mixing reaction, and after reaction is completed, adding a buffering solution to prepare a test sample solution to be detected. The food quality can be obtained by analyzing and processing a large quantity of test results; additives in food or pesticide in vegetables can be quickly and easily detected, and the detection sensitivity is high.

Description

technical field [0001] The invention relates to the detection field, in particular to a food quality detection method. Background technique [0002] Food additives are chemically synthesized or natural substances added to food to improve food quality, color, aroma, taste, antisepsis and processing technology, and are an important part of the food industry. However, most of the food additives currently used are synthetics, and excessive use will cause varying degrees of harm to the human body. my country established the Food Additives Standardization Committee in 1980, and made corresponding regulations on the application scope and usage amount of some additives. However, since the development of additive residue detection technology is far behind the development of the food additive industry, the phenomenon of illegal and excessive use of additives in the food production process is still very serious. Therefore, the research on food additive detection methods is strengthene...

Claims

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Application Information

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IPC IPC(8): G01N21/78
Inventor 张丽媛魏春红
Owner HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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