Method for quickly detecting delicious substance inosinic acid in raw and fresh pork based on Raman spectrum
A technology of Raman spectroscopy and inosinic acid, which is applied in the field of quality and safety detection of livestock meat products, can solve the problems of difficult evaluation of pork flavor quality and difficult rapid and large-scale detection of inosinic acid, and achieve the effect of improving detection speed and efficiency
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Embodiment 1
[0044] 1. Example 1: Detection of the content of inosinic acid in fresh pork on the day of commercial sale
[0045] A. Determination of Raman Spectrum of Inosinic Acid Standard
[0046] The Raman spectrogram of standard inosinic acid was detected by the InVia micro confocal Raman spectrometer of Renishaw Company. The laser wavelength was 633nm, the laser power was 17mW, the exposure time was 5s, and the average value of scanning times was 3 times, and the standard inosinic acid was collected. Man spectrum, Raman spectrum range 1000-4000cm -1 ;
[0047] B. Obtain the Raman spectrum of fresh pork samples sold in the market on the same day
[0048] Take the longest muscle of the pork back, use a slicer to cut a 1mm thin and uniform pork slice sample according to the pork texture, place the sample on a glass slide and place it on the stage of the micro-Raman spectrometer, and select the automatic focus adjustment to adjust the micro-Raman laser Probe, so that the sample is loca...
Embodiment 2
[0061] 2. Example 2: Detection of inosinic acid content in pork placed at different times after live pigs were slaughtered
[0062] a. Determination of Raman Spectrum of Inosinic Acid Standard
[0063] The Raman spectrogram of standard inosinic acid was detected by the InVia micro confocal Raman spectrometer of Renishaw Company. The laser wavelength was 633nm, the laser power was 17mW, the exposure time was 5s, and the average value of scanning times was 3 times, and the standard inosinic acid was collected. Man spectrum, Raman spectrum frequency range 1000-4000cm -1 ;
[0064] b. Obtain the Raman spectrum of the pork sample
[0065] Live pigs were slaughtered and cleaned at room temperature (20±1°C), and the IMP content was measured at 0, 1, 2, 3, 4, 6, 12, and 24 hours respectively, and a slicer was used to cut out 1 mm thick and uniform meat according to the pork texture. For the pork slice sample, place the sample on a glass slide and place it on the stage of the micro-...
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