Rapid detection method of umami substance inosinic acid in fresh chicken based on Raman spectroscopy

A technology of Raman spectroscopy and inosinic acid, applied in the field of rapid detection of inosinic acid in fresh chicken based on Raman spectroscopy, can solve the problem of difficult evaluation of chicken flavor quality and difficult rapid large-scale detection of inosinic acid, etc. problems, to achieve the effect of improving detection speed and efficiency

Inactive Publication Date: 2017-09-15
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problem of difficult evaluation of the flavor quality of chicken, and the difficulty of rapid and large-scale detection of inosinic acid content in the detection process based on traditional chemical detection methods, and to provide a method based on Raman spectroscopy. Rapid detection method for nucleotides

Method used

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  • Rapid detection method of umami substance inosinic acid in fresh chicken based on Raman spectroscopy
  • Rapid detection method of umami substance inosinic acid in fresh chicken based on Raman spectroscopy
  • Rapid detection method of umami substance inosinic acid in fresh chicken based on Raman spectroscopy

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] 1. Example 1: Detection of inosinic acid content in a certain local chicken sold in the market

[0044] A. Determination of Raman Spectrum of Inosinic Acid Standard

[0045] The Raman spectrogram of standard inosinic acid was detected by the InVia confocal microscopic Raman spectrometer of Renishaw Company, the laser wavelength was 633nm, the laser power was 17mW, the exposure time was 10s, 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 ;

[0046] B. Obtain the Raman spectrum of fresh local chicken samples sold in the market on the same day

[0047] Take chicken leg meat and chicken breast meat, use a slicer to cut a 1mm thick and uniform chicken slice sample according to the chicken texture, place the sample on a glass slide and place it on the stage of the micro-Raman spectrometer, and select the automatic adjustment of the focal length to adjust the micro-Raman las...

Embodiment 2

[0060] 2. Example 2: Detection of commercially available white feather chicken inosinic acid content

[0061] a. Determination of Raman Spectrum of Inosinic Acid Standard

[0062] The Raman spectrogram of standard inosinic acid was detected by the InVia confocal microscopic Raman spectrometer of Renishaw Company, the laser wavelength was 633nm, the laser power was 17mW, the exposure time was 10s, 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 ;

[0063] b. Obtain the Raman spectrum of the chicken sample

[0064] After the live poultry is slaughtered and cleaned, take the chicken thigh and chicken breast, use a slicer to cut a 1mm thick and uniform chicken slice sample according to the chicken texture, put the sample on a glass slide and place it on the stage of the micro-Raman spectrometer, and choose to automatically adjust the focus Adjust the micro-Raman laser ...

Embodiment 3

[0077] 3. Example 3: Detection of inosinic acid content in commercially available local native chickens and white-feathered broilers

[0078] A. Determination of Raman Spectrum of Inosinic Acid Standard

[0079] The Raman spectrogram of standard inosinic acid was detected by the InVia confocal microscopic Raman spectrometer of Renishaw Company, the laser wavelength was 633nm, the laser power was 17mW, the exposure time was 10s, 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 ;

[0080] B. Obtain the Raman spectrum of the chicken sample

[0081] After the live poultry is slaughtered and cleaned, take the chicken thigh and chicken breast, use a slicer to cut a 1mm thick and uniform chicken slice sample according to the chicken texture, put the sample on a glass slide and place it on the stage of the micro-Raman spectrometer, and choose to automatically adjust the focu...

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Abstract

The invention discloses a rapid detection method based on Raman spectrum inosinic acid, an umami substance in fresh chicken, and relates to the technical field of poultry meat quality and safety detection. The method is as follows: ① Determining the Raman spectrum of a standard inosinic acid; ② Obtaining the Raman spectrum of a fresh chicken sample; ③ Determining the content of inosinic acid by a chemical method; ④ Correcting the Raman spectrum; ⑤ Optimizing the characteristic peak of inosinic acid; ⑥Calculate the characteristic Raman peak area; ⑦Establish the detection model of inosinic acid content. The present invention quickly detects the umami substance inosinic acid in fresh chicken through the microscopic confocal Raman spectroscopy technology, and finds an effective, simple operation, less cost and time-consuming chicken umami substance inosinic acid rapid detection method. Detection method; the detection method is simple, safe and efficient, can meet the needs of industrial production and consumers' requirements for product quality, and meet the needs of evaluating the flavor quality of chicken products in the actual production and processing process.

Description

technical field [0001] The invention relates to the technical field of poultry meat quality and safety detection, in particular to a rapid detection method for the umami substance inosinic acid in fresh chicken based on Raman spectroscopy. Background technique [0002] With the continuous improvement of people's living standards and changes in consumption awareness, consumers have higher and higher requirements for chicken quality and higher demand for high-end chicken products. People are also paying more attention to the flavor, texture and nutrition of meat products. , security and other factors. Chicken quality mainly includes the color, flavor, water holding capacity, pH value and tenderness of chicken. Among them, chicken flavor quality evaluation has always been a hot and difficult point in related industry research, mainly limited by subjective perception and objective technology. Inosinic acid, also known as inosine monophosphate (IMP), is an important flavor subs...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N21/65
Inventor 介邓飞魏萱
Owner HUAZHONG AGRI UNIV
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