A kind of reagent for detecting hair water and soy sauce and preparation method thereof

A technology for hair water and soy sauce, applied in biological testing, material inspection products, etc., can solve problems such as difficulty in distinguishing hair water and soy sauce, and achieve the effects of short detection time, obvious effect and simple use.

Inactive Publication Date: 2016-06-29
HUBEI INSPECTION & QUARANTINE TECH CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The soy sauce prepared with this amino acid waste liquid not only does not need to use soybeans and other raw materials for fermentation, but the nitrogen content can fully meet the national standard for amino acids in soy sauce, and it is difficult to distinguish hair water soy sauce

Method used

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  • A kind of reagent for detecting hair water and soy sauce and preparation method thereof
  • A kind of reagent for detecting hair water and soy sauce and preparation method thereof
  • A kind of reagent for detecting hair water and soy sauce and preparation method thereof

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Embodiment Construction

[0037] Combine below figure 1 with 2 As shown, the synthesis process of the reagent for the detection of hair water and soy sauce in this embodiment is introduced in detail.

[0038] In this example, by first synthesizing 1,3,5,7-tetramethyl-8-phenyl-(2-nitro)-boron difluoride dipyrromethane (TMPB-o-N), and then synthesizing 1, 3,5,7-Tetramethyl-8-phenyl-(2-amino)-borondifluoride dipyrromethane (TMPB-o-A), and finally the test reagent of the present invention was obtained.

[0039] Specifically, first, accurately weigh 1.06 g (7.0 mmol) of o-nitrobenzaldehyde, dissolve it in 500 mL of dry CH 2 Cl 2 .

[0040] Next, under nitrogen protection, 1.44 mL (14.0 mmol) of 2,4-dimethylpyrrole was slowly added dropwise to the obtained solution while stirring. Afterwards, 1 drop of trifluoroacetic acid was added dropwise, the resulting solution was sealed, and kept stirring overnight at 25° C. until the substance spots of o-nitrobenzaldehyde had disappeared by detection by thin-laye...

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Abstract

The invention provides a reagent for hair water soy sauce detection and a preparation method thereof. According to the method disclosed by the invention, firstly 1,3,5,7-tetramethyl-8-phenyl-(2-nitryl)-boron difluoride dipyrrylmethane (TMPB-o-N) is synthesized, then the 1,3,5,7-tetramethyl-8-phenyl-(2-amino)-boron difluoride dipyrrylmethane (TMPB-o-A) is synthesized, and finally the testing reagent disclosed by the invention is obtained. The testing reagent prepared by the method disclosed by the invention for the hair water soy sauce detection is added dropwise or put into to-be-tested soy sauce, then the content of cysteine in the into to-be-tested soy sauce can be determined by judgment of a fluorescence reaction, and thus a technicist can judge whether the to-be-tested soy sauce is hair water soy sauce or suspected hair water soy sauce by the judgment of the fluorescence reaction by eyes; the reagent is simple and convenient to use, obvious in effect and short in detection time. By using the testing reagent disclosed by the invention, a quality supervising officer can effectively supervise soy sauce markets and prevents introduction of the hair water soy sauce as far as possible, so a beneficial tool is provided for guaranteeing food safety.

Description

technical field [0001] The invention relates to the field of product detection, in particular to a reagent preparation method and corresponding reagents for detecting hair water soy sauce Background technique [0002] Food safety is not only related to the health and life safety of the people, but also to the harmony and stability of the society. In recent years, with the continuous progress of the economy and society, food hygiene and safety has become a hot topic of concern. All of them affect the hearts of the general public, and successive vicious food safety accidents, such as the "Sudan Red Incident" and "Sanlu Milk Powder Incident", have aroused people's high attention to food safety. [0003] Soy sauce refers to a liquid umami condiment brewed by microorganisms using soybeans or defatted soybeans, wheat or bran, salt, and water as raw materials, which is clearly stipulated in the national standard. Soy sauce has rich nutritional value and contains a variety of nutr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N33/52
CPCG01N33/52
Inventor 王鹏郭小峰陈浩罗静赵晖付晓芳尚吟竹叶诚
Owner HUBEI INSPECTION & QUARANTINE TECH CENT
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