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Detection method for element content in egg yolk powder, and sample pre-treatment method thereof

A technology for sample pretreatment and element content, applied in the preparation of test samples, etc., can solve problems such as low recovery rate and inaccurate detection, achieve high recovery rate, simple and fast operation, and avoid equipment damage.

Inactive Publication Date: 2015-11-25
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the above problems of low recovery rate and inaccurate detection, the purpose of the present invention is to provide a sample pretreatment method for element content detection in egg yolk powder, which has less element loss in the operation process, simple and quick steps, and can ensure personnel and equipment safety

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Sample pretreatment:

[0019] 1. Weigh 0.5822g of egg yolk powder to be tested in a digestion tank, add 5mL of concentrated nitric acid with a volume percentage concentration of 65%, to obtain an acidified sample solution;

[0020] 2. Let the acidified sample solution stand for 8 minutes to obtain the acidified solution after standing;

[0021] 3. Add 3 mL of 36% hydrogen peroxide aqueous solution to the acidified solution after standing, and mix well to obtain the oxidized sample mixture;

[0022] 4. Transfer the oxidized sample mixture into the microwave digestion equipment for normal pressure digestion; the maximum power of the microwave digestion equipment is 1600W, and the heating program is set as: first heat for 8 minutes, then raise the oxidized sample mixture from room temperature to 120°C, keep 2 minutes; heat for another 5 minutes, raise the oxidized sample mixture from 120°C to 150°C, and keep for 5 minutes; finally heat for 8 minutes, raise the oxidized sa...

Embodiment 2

[0027] Sample pretreatment:

[0028] 1. Weigh 0.7021g of the egg yolk powder to be tested in a digestion tank, add 6mL of concentrated nitric acid with a concentration of 65% by volume to obtain an acidified sample solution;

[0029] 2. Let the acidified sample solution stand for 5 minutes to obtain the acidified solution after standing;

[0030] 3. Add 3 mL of 38% hydrogen peroxide aqueous solution to the acidified solution after standing, and mix well to obtain the oxidized sample mixture;

[0031] 4. Transfer the oxidized sample mixture into the microwave digestion equipment for normal pressure digestion; the maximum power of the microwave digestion equipment is 1600W, and the heating program is set as: first heat for 8 minutes, then raise the oxidized sample mixture from room temperature to 120°C, keep 2 minutes; heat for another 5 minutes, raise the oxidized sample mixture from 120°C to 150°C, and keep for 5 minutes; finally heat for 8 minutes, raise the oxidized sample ...

Embodiment 3

[0036] Sample pretreatment:

[0037] 1. Weigh 0.6534g of egg yolk powder to be tested into a digestion tank, add 5.5mL of concentrated nitric acid with a concentration of 65% by volume to obtain an acidified sample solution;

[0038] 2. Let the acidified sample solution stand for 5 minutes to obtain the acidified solution after standing;

[0039] 3. Add 2.5 mL of 37% hydrogen peroxide aqueous solution to the acidified solution after standing, and mix well to obtain the oxidized sample mixture;

[0040] 4. Transfer the oxidized sample mixture into the microwave digestion equipment for normal pressure digestion; the maximum power of the microwave digestion equipment is 1600W, and the heating program is set as: first heat for 8 minutes, then raise the oxidized sample mixture from room temperature to 120°C, keep 2 minutes; heat for another 5 minutes, raise the oxidized sample mixture from 120°C to 150°C, and keep for 5 minutes; finally heat for 8 minutes, raise the oxidized sampl...

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Abstract

The present invention provides a sample pre-treatment method for detecting the element content in egg yolk powder. The sample pre-treatment method comprises: weighing 0.5-0.7 g of egg yolk powder to be detected, and adding 5-6 mL of concentrated nitric acid with a volume percentage concentration of 65-68% to obtain an acidified sample solution; standing the acidified sample solution for 5-8 min to obtain a stood acidified solution; adding 2-3 mL of a hydrogen peroxide aqueous solution with a volume percentage concentration of 36-38% to the stood acidified solution, and uniformly mixing to obtain an oxidized sample mixing solution; transferring the oxidized sample mixing solution into a microwave digestion apparatus to carry out normal pressure digestion, and cooling to obtain a digested sample solution; carrying out acid rushing on the digested sample solution for 30-35 min at a temperature of 140-145 DEG C to obtain an acid rushed sample solution; and transferring the acid rushed sample solution to a volumetric flask to be subjected to volume metering so as to obtain the sample solution to be detected. With the applications of the sample pre-treatment method, the recovery rate is high, the analysis is rapid, the safety is high, and the energy source is saved.

Description

technical field [0001] The invention relates to a method for detecting element content in food samples and a sample pretreatment method, and is especially suitable for detecting element content in egg yolk powder. Background technique [0002] Egg yolk powder is a powder made from fresh eggs through multiple processes. It is the most ideal substitute for fresh eggs. It has good emulsifying properties and is an ideal raw material for food, high-grade feed and other products. It is more effective than eggs. More premium features. The main components of egg yolk powder are 30.5% protein, 64.5% fat, 2% minerals, and multivitamins. [0003] To detect the elemental content of the sample, sample digestion is the premise of the analysis work, and it often has a decisive impact on the entire analysis work. Because egg yolk powder has the characteristics of high protein and oil content, the sample of egg yolk powder cannot be completely ashed by dry ashing method, and a good ashing ...

Claims

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Application Information

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IPC IPC(8): G01N1/28G01N1/44
Inventor 其其格乌尼尔高娃满都呼常建军宋晓东
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD