Rapid sensitive method for detection of freshness of meat

A meat and sensitive technology, applied in the field of rapid detection of meat freshness, can solve the problems of large error, time-consuming analysis, weak alkalinity, etc., and achieve the effect of high accuracy, fast detection speed and high cost performance

Inactive Publication Date: 2015-03-25
DALIAN INST OF CHEM PHYSICS CHINESE ACAD OF SCI
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  • Abstract
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  • Application Information

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Problems solved by technology

[0003] The standard methods for measuring the freshness of meat in my country are semi-micro-quantity nitrogen determination and micro-diffusion method, but both methods have defects. One is that the alkalinity of ammonia and amines in meat is very weak, and the error of titration analysis is relatively large. Time-consuming analysis
Second, it must be completed by professionals in the laboratory

Method used

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  • Rapid sensitive method for detection of freshness of meat
  • Rapid sensitive method for detection of freshness of meat
  • Rapid sensitive method for detection of freshness of meat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Put 10g of fresh pork in a 1L air bag of a closed constant volume container, use a 100 microliter sampler to extract the gas in the 1L air bag, and send the collected gas sample into the ion mobility spectrometry thermal desorption sampler. The mobility spectrum adopts the positive ion mode to detect the presence of sulfur-containing compounds, benzene compounds and amine compounds in the gas, as well as the content of these compounds at regular intervals within a week. The test results are as follows Figure 4 shown. The data in the figure is the interval sampling analysis every 24 hours at 8:00 a.m. for 1 day. It can be seen that the sample signal peaks at 3.4ms, 4.8ms, and 5.6ms all increase with time, indicating that pork corruption is intensifying.

Embodiment 2

[0037] Put 10g of fresh shrimp meat in a 1L air bag of a sealed constant volume container, take a 100 microliter sampler to extract the gas in the 1L air bag, and send the collected gas sample into the ion mobility spectrometry thermal desorption sampler. The ion mobility spectrometer adopts the positive ion mode to detect the presence of sulfur compounds, benzene compounds and amine compounds in the gas, as well as the content of the above-mentioned compounds at regular intervals within a week; the test results are as follows Figure 5 shown. The data in the figure is the interval sampling analysis every 24 hours at 8:00 a.m. for 1 day. It can be seen that the signal peaks of the samples with migration times of 3.4ms, 4.8ms, 5.6ms and 8ms all increase with time, indicating that the corruption of shrimp meat is intensifying.

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Abstract

The invention discloses a rapid sensitive method for detection of the freshness of meat. The method uses an ion mobility spectrometry detection technology as the basic technology, and employs positive and / or negative ion mode for the establishment of an ion mobility spectrometry method for the rapid detection of the freshness of meat. Under the experimental conditions, the changes of released components and content variation of the same component in the spoilage process of meat can be monitored continuously. A detection device provided by the invention has the advanategs of high sensitivity, easy assembly, low cost, easy popularization, and suitability for on-site rapid detection and mass screening. The method can rapidly and sensitively detect freshness of meat and increase the efficiency and accuracy of food inspection and quarantine.

Description

technical field [0001] The invention relates to a method for quickly detecting the freshness of meat. The method is based on the ion mobility spectrometry technology, using the ion mobility spectrometer fast detector as the analysis means, and the detection limit of the corrupt components can reach below 10ppb concentration. The measurement method is simple, fast and efficient. The method has fast analysis speed, simple test operation, and does not require personnel with special professional background to operate. Background technique [0002] After the food animals are slaughtered, due to their own factors and the influence of the surrounding environment in the process of transportation, storage and sales, the freshness of the meat will gradually decrease, and even spoilage. Therefore, it is of great significance to understand the decomposition products of meat food and to study simple, fast and accurate meat freshness detection technology for maintaining and improving th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N27/62G01N27/622
Inventor 王新谢园园鞠帮玉李海洋
Owner DALIAN INST OF CHEM PHYSICS CHINESE ACAD OF SCI
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