Method for rapidly detecting content of basic group in food

Abstract

The invention provides a method for rapidly detecting the content of a basic group in food. An integrated device is adopted, and all processes such as digestion and degradation, interfering substance precipitation, target constituent isolation and detection and analysis can be completed. Compared with the existing multi-device and multi-link treatment technologies, the method for rapidly detecting the content of the basic group in the food is obviously improved with respect to detection precision, operational convenience, detection efficiency and the like and has the advantages that work intensity is alleviated, and the space occupied by devices is saved; when the method is used for detecting a great number of detection articles, higher rapidness and convenience are achieved. By means of the rapid and accurate detection method, on one hand, enterprises and consumers can know about information of the purine content in the food, the situation that diseases such as gout and hyperuricemia are induced due to excessive intake of the human body is avoided, and the national health level is raised; on the other hand, nucleotide and basic group type products serve as important raw materials of food and pharmaceutical industries, as a result of improvement of the detection technology, the food manufacturing level and food safety guarantee level can be pushed to be raised, and it is helpful to promote economic development and social harmony at the same time.

Description

technical field [0001] The invention relates to the technical field of chemical analysis, in particular to a method for quickly detecting the content of bases (various purines and pyrimidines) in food, which is suitable for operations such as sample digestion, extraction, separation, and detection in the base content analysis process. Background technique [0002] Nucleic acids, nucleotides, and decomposed bases are rich in purines. Excessive intake by humans will induce diseases such as gout and hyperuricemia, and seriously affect the health of human kidneys, limbs, and joints. However, at present, with the development and popularization of fresh-enhancing technology, some food companies randomly add guanylic acid and inosinic acid (I+G), yeast extract, seafood extract, etc. to food in order to improve the taste and umami taste. High purine substances, and are not marked in detail on food labels. Therefore, providing a rapid and accurate technology for detecting purine con...

AI Technical Summary

Problems solved by technology

These conventional utensils have single functions. When dealing with a large number of samples or complicated steps, a large number of utensils need to be used and cleaned after use, the utensils occupy the working space, the operation is cumbersome, and residual liquid loss or improper sample dilution occurs during the transfer process. and many other problems, resulting in defects or deficiencies such as high intensity of detection work, low efficiency, and large detection errors.

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