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XRF (X-ray fluorescence spectrometry) method for rapidly detecting aluminum content in fried foods

A technology for fried food and aluminum content, which is used in measuring devices, instruments, scientific instruments, etc., to achieve the effects of short time, wide application prospects, and simple pretreatment process.

Inactive Publication Date: 2015-02-25
SHANGHAI JIAO TONG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the complexity of the food matrix, there are few reports on the application of XRF to the determination of food elements. At present, there is no report on the use of XRF to quickly screen the aluminum content in fried foods.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] The first step is to use the organic standard substance to make the standard curve of aluminum element: the standard substances used to establish the standard curve are as follows: milk powder GC GBW10017 (GSB-8), cabbage GC GBW10014 (GSB-5), green tea GC GBW10052 (GSB- 30). After being tested by Shimadzu XRF-1800 in Japan, a linear standard curve was made according to the standard value of aluminum element of the standard product and the corresponding measured intensity: y=48.153x-0.1453.

[0035] The detection conditions of the Shimadzu XRF-1800 in Japan are as follows: vacuum state, X-ray tube: 4kW thin window, Rh target, voltage: 40kV, current: 95mA, detector: FPC detector, crystal: PET, detection time: 3min.

[0036] In the second step, the sample is pretreated, and then the fried sample is cut into smaller pieces, and the specific method of grinding into fine powder using a freezer grinder is as follows:

[0037] (1) Use a knife to cut the fritter sample into a ...

Embodiment 2

[0045] An XRF method for rapid detection of aluminum content in fried food, the method includes the following steps:

[0046] Step 1: Use organic standard to make standard curve of aluminum element:

[0047] (1) Select the biological component analysis standard material milk powder GC GBW10017 (GSB-8), Chinese cabbage GC GBW10014 (GSB-5) and green tea GC GBW10052 (GSB-30) as the standard substances used for establishing the standard curve;

[0048] (2) Use XRF to detect the spectral line intensity of aluminum in the standard product;

[0049] (3) Make a linear standard curve with the standard value of aluminum element in the standard product and the corresponding spectral line intensity.

[0050] The XRF detection conditions are as follows: vacuum state, X-ray tube: 4kW thin window, Rh target, voltage: 40kV, current: 95mA, detector: FPC detector, crystal: PET, detection time: 3min.

[0051] Step 2: The sample to be tested is pretreated and ground into fine powder after freez...

Embodiment 3

[0059] An XRF method for rapid detection of aluminum content in fried food, the method includes the following steps:

[0060] Step 1: Use organic standard to make standard curve of aluminum element:

[0061] (1) Select the biological component analysis standard material milk powder GC GBW10017 (GSB-8), Chinese cabbage GC GBW10014 (GSB-5) and green tea GC GBW10052 (GSB-30) as the standard substances used for establishing the standard curve;

[0062] (2) Use XRF to detect the spectral line intensity of aluminum in the standard product;

[0063] (3) Make a linear standard curve with the standard value of aluminum element in the standard product and the corresponding spectral line intensity.

[0064] The XRF detection conditions are as follows: vacuum state, X-ray tube: 4kW thin window, Rh target, voltage: 40kV, current: 95mA, detector: FPC detector, crystal: PET, detection time: 3min.

[0065] Step 2: The sample to be tested is pretreated and ground into fine powder after freez...

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Abstract

The invention relates to an XRF (X-ray fluorescence spectrometry) method for rapidly detecting aluminum content in fried foods. The method comprises the following steps: step 1. preparing an aluminum element standard curve by utilizing an organic standard substance; step 2. pretreating a to-be-detected sample, freezing and grinding the pretreated to-be-detected sample into fine powder; step 3. drying the ground powder sample; step 4. pressing the powder sample by utilizing an insert process; and step 5. detecting the pressed sample by using the XRF, and preparing the made standard curve by reference, thereby obtaining the aluminum content in the to-be-detected sample. Compared with the prior art, the method disclosed by the invention has the advantages that the pretreatment process is simple, the time is short, an organic reagent is not used, and the environmental pollution is avoided. According to the method disclosed by the invention, the detection requirement that whether the aluminum content in the fried foods such as representative fried bread sticks exceeds the standard can be met. The method has wide application prospects in the aspect of rapid and preliminary screening of standard exceeding of the content of aluminum in the fried foods.

Description

technical field [0001] The invention relates to a detection method for aluminum content, in particular to an XRF method for rapidly detecting the aluminum content in fried food, and belongs to the field of food safety. Background technique [0002] Deep frying is a traditional cooking method in which youtiao is the representative of fried food. The leavening agents used in traditional fritters are mainly ammonium alum (ammonium aluminum sulfate) and potassium alum (potassium aluminum sulfate), but the use of alum often leads to food safety problems, that is, the content of metal aluminum exceeds the standard. Aluminum is a trace metal element that is not necessary for human body and has weak toxicity. Long-term consumption of foods with excessive aluminum content will not only cause damage to the human nervous system, memory loss, thinking disorders, etc., but also affect the immune system, inhibit bone development, and cause diabetes, hypertension and other diseases. Alum...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N23/223
Inventor 吴时敏华宏英
Owner SHANGHAI JIAO TONG UNIV
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