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Method for detecting content of acrylamide in meat product subjected to thermal processing

A technology of acrylamide and detection method, which is applied to measurement devices, instruments, scientific instruments, etc., can solve the problems of complicated operation, time-consuming, unsatisfactory purification effect, etc., and achieve the effect of accurate detection results.

Inactive Publication Date: 2016-05-11
YUNNAN AGRICULTURAL UNIVERSITY
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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 problems of cumbersome operation, time-consuming, low accuracy and high toxicity of the existing detection method for acrylamide in food, especially for the problem of complicated treatment matrix and unsatisfactory purification effect, and to provide a thermally processed meat Rapid detection method for acrylamide content in products

Method used

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  • Method for detecting content of acrylamide in meat product subjected to thermal processing
  • Method for detecting content of acrylamide in meat product subjected to thermal processing
  • Method for detecting content of acrylamide in meat product subjected to thermal processing

Examples

Experimental program
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Effect test

Embodiment 1

[0028] 1) Weigh 2.0000g of the pulverized sample and place it in a 30ml centrifuge tube, add 10ml of methanol solution to homogenize for 3min, take the supernatant and centrifuge for 10min (15000r / min), take 5ml of the supernatant and add Carrez Ⅰ, Ⅱ 100μl each and centrifuge for 5min ( 15000r / min), take 2.5ml of supernatant and add 7.5ml of n-hexane to remove oil, remove n-hexane, blow dry with nitrogen in a water bath at 40°C, add 1ml of distilled water and shake for 2min, pour the sample solution into the activated HLB column ( Add 1ml of methanol and 1ml of distilled water to activate), discard the first 5 drops of the sample solution and collect, pass the sample solution through a 0.45μm water filter membrane and collect it for testing. The sample liquid was determined by liquid chromatography coupled with mass spectrometry.

[0029] 2) On-board detection and calculation of acrylamide content: put the extract to be tested obtained in step 1) into a high-performance liquid...

Embodiment 2

[0059] After frying dried beef at 120, 140, 160, 170, 180, and 190°C for 4 minutes, weigh 2 g of dried beef samples fried at different temperatures in a beaker, and operate according to the above-mentioned experimental procedures to measure the temperature of fried beef at different temperatures. Acrylamide content in dried beef. The content of acrylamide in beef jerky after frying at 120, 140, 160, 170, 180, and 190°C was 10.136 μg / kg, 34.137 μg / kg, 103.5249 μg / kg, 145.676 μg / kg, and 81.6158 μg, respectively. / kg, 8.288μg / kg.

Embodiment 3

[0061] Directly weigh 2 g of the electric grilled chicken sample into a beaker, operate according to the above-mentioned experimental steps, and measure the content of acrylamide in the electric grilled chicken sample. The content of acrylamide in roasted chicken legs was detected to be 158.37 μg / kg.

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Abstract

The invention discloses a method for detecting the content of acrylamide in a meat product subjected to thermal processing. The method comprises the following steps that 1, 1 g to 5 g of a smashed meat product sample subjected to thermal processing is weighed out and placed in a centrifuge tube; 2, an extracting solvent is added to the meat product sample in the step 1, and 3 ml of supernate is taken and added to a hot water bath for centrifugation; 3, supernate is taken and 100 microliters of a first Carrez reagent and 100 microliters of a second Carrez reagent are added to the supernate for centrifugation; 4, supernate is taken, 7.5 ml of normal hexane is added, vibration is carried out for 2 min, and upper-layer normal hexane is removed; 5, a water bath and nitrogen blow-drying are carried out. 1 ml of distilled water is added for vibration for 2 min, column filtering is carried out, sample liquid obtained after filtering is collected, and the sample liquid passes through filter membrane collection equipment for testing; 6, chromatography testing is carried out. Compared with the prior art, the method has the advantages that the interference of impurities in detection is eliminated, so that the detecting result is more accurate and reliable.

Description

technical field [0001] The invention relates to a method for detecting acrylamide, in particular to a method for detecting acrylamide content in thermally processed meat products. Background technique [0002] Acrylamide (AA) is an odorless white crystalline organic solid, which is the raw material for the production of polyacrylamide. At present, in addition to industrial contact and drinking water being polluted by acrylamide, some high-carbohydrate or high-protein foods have been found to produce varying amounts of acrylamide after high-temperature cooking (frying, roasting, frying, etc.), and in a certain Within the range, its content increases with the increase of processing temperature. In 2002, Swedish researchers found neurotoxic acrylamide (Acrylamide, AA) in fried and baked potatoes and cereals for the first time], and the Norwegian National Food Administration also confirmed the findings in June 2002 , which subsequently caused a great sensation. Acrylamide is ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/88
CPCG01N30/88
Inventor 胡永金葛长荣谷大海普岳红和劲松丁晓倩杨立亭王雪峰范江平
Owner YUNNAN AGRICULTURAL UNIVERSITY