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Method for detecting hair hydrolyzed soybean sauce

A technology for hair water and soy sauce, which is applied in chemical instruments and methods, luminescent materials, material excitation analysis, etc., can solve problems such as difficulty in distinguishing hair water and soy sauce, and achieves short detection time, low cost, and food safety. Effect

Inactive Publication Date: 2015-05-06
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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  • Method for detecting hair hydrolyzed soybean sauce
  • Method for detecting hair hydrolyzed soybean sauce
  • Method for detecting hair hydrolyzed soybean sauce

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Embodiment Construction

[0033] The present invention will be further described in detail below in conjunction with the accompanying drawings and specific embodiments.

[0034] like figure 1 As shown, in this embodiment, the method for detecting hairy soy sauce includes seven main steps, and each step will be described in detail below.

[0035] 1. Preparation of 1,3,5,7-tetramethyl-8-phenyl-(2-maleimide)-boron difluoride dipyrromethane (TMPAB-o-M)

[0036] The synthetic route map of TMPAB-o-M is as follows image 3 As shown, the following combination image 3 The synthesis process of TMPAB-o-M is further described.

[0037] (1) First, 1,3,5,7-tetramethyl-8-phenyl-(2-nitro)-borondifluoride dipyrromethane (TMPB-o-N) was synthesized.

[0038] Accurately weigh 1.06g (7.0mmol) o-nitrobenzaldehyde, dissolve in 500mL dry CH 2 Cl 2 , under nitrogen protection, slowly drop 1.44mL (14.0mmol) 2,4-dimethylpyrrole while stirring, drop 1 drop of trifluoroacetic acid, seal, keep stirring overnight at 25°C unti...

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Abstract

The invention provides a method for detecting hair hydrolyzed soybean sauce. The method comprises the following steps: (1) preparing 1,3,5,7-tetramethyl-8-phenyl-(2-maleimide)-boron difluoride dipyrrylmethane, and preparing a solution of preset concentration to serve as a test reagent; (2) pretreating a soybean sauce sample, and reducing cystine therein; and (3) dripping the test reagent into the soybean sauce sample, observing or detecting fluorescence of the soybean sauce sample after the test reagent is dripped, and judging whether the soybean sauce sample is hair hydrolyzed soybean sauce based on the intensity of the fluorescence. According to the test method disclosed by the invention, the hair hydrolyzed soybean sauce can be effectively detected. Moreover, according to the test method, judgment can be performed by virtue of naked eyes only, and the method is simple and feasible. If the cystine in the hair hydrolyzed soybean sauce needs to be quantitatively detected, only the intensity of a fluorescence spectrum needs to be subjected to quantitative analysis.

Description

technical field [0001] The invention relates to the field of food safety detection, in particular to a method for detecting hairy soy sauce. Background technique [0002] 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 nutrients. According to research, soy sauce contains carbohydrates, proteins, amino acids, fats, enzymes, vitamin B1, vitamin B2, niacin and sulfate, phosphate, calcium, phosphorus, Aroma components and other essential nutrients for human body. According to the amino acid nitrogen content of soy sauce, soy sauce is also divided into four grades, namely special grade, first grade, second grade and third grade. In terms of the classification of soy sauce, the country has a strict standard, which stipulates that the content of amino acid ni...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/64C07F5/02C09K11/06
Inventor 王鹏陈浩罗静赵晖赵晓亚李晶郭小峰
Owner HUBEI INSPECTION & QUARANTINE TECH CENT
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