Method for quickly detecting whether nitrite content of processing meat product exceeds standard or not

A technology of nitrite and detection method, which is applied in the direction of material analysis by observing the influence of chemical indicators, and analysis by chemical reaction of materials, etc., can solve problems such as being unsuitable for on-site screening, and achieve short time consumption. Effect

Active Publication Date: 2017-02-01
广东省药品检验所
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  • Abstract
  • Description
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  • Application Information

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Problems solved by technology

The test process takes one to two days to get the test results, and the running time of the sample is longer, so these standard methods are not suitable for on-site screening

Method used

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  • Method for quickly detecting whether nitrite content of processing meat product exceeds standard or not
  • Method for quickly detecting whether nitrite content of processing meat product exceeds standard or not
  • Method for quickly detecting whether nitrite content of processing meat product exceeds standard or not

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] The nitrite quick screening kit of the present invention comprises the following components:

[0053] Reagent A (20% hydrochloric acid solution), reagent B (naphthalene ethylenediamine hydrochloride), reagent C (p-aminobenzenesulfonic acid), disposable cup, plastic dropper, syringe, filter device (including filter membrane) and electronic balance . See figure 1 .

Embodiment 2

[0055] A method for detecting whether the nitrite content in processed meat products exceeds the standard, comprising the following steps:

[0056] 1) Pour reagent C (0.2 g of p-aminobenzenesulfonic acid) into reagent A (50 mL of 20% hydrochloric acid solution), and shake vigorously for 1 min;

[0057] 2) Add reagent B (0.1 g of naphthalene ethylenediamine hydrochloride) to 50 mL of water, and shake vigorously for 1 min;

[0058] 3) Mince the sample, take 1g in a disposable cup, add 60°C water to make up to 10mL, stir with a dropper for 3 minutes, then draw 2mL of the upper liquid with a syringe, and use a filter membrane with a pore size of 0.22μm or 0.45μm Filter to obtain the sample solution to be tested in the sample tube;

[0059] 4) Use a dropper to drop 3 drops of the mixed solution (A+C) obtained in step 1) into the sample solution to be tested; then add 3 drops of the solution (B) obtained in step 2), shake well, and observe after 1 minute color.

[0060] Judgment ...

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Abstract

The invention discloses a method for quickly detecting whether the nitrite content of a processing meat product exceeds the standard or not. The method comprises the following steps: 1) weighing 0.1 to 0.5 g of aminobenzene sulfonic acid, adding 50 mL of hydrochloric acid at the concentration of 15% to 25% v / v and mixing uniformly; 2) weighing 0.05 to 0.15 g of naphthodiamide hydrochlorid, adding 50 mL of water and mixing uniformly; 3) cutting up a to-be-detected sample, adding a proper amount of water, absorbing liquid on the upper layer and filtering to obtain to-be-detected sample liquid; 4) adding a few drops of the solution obtained in the step 1) into the to-be-detected sample liquid in the step 3), adding a few drops of the solution obtained in the step 2), shaking up and observing the color after 1 minute. The method for quickly detecting whether the nitrite content of the processing meat product exceeds the standard or not, provided by the invention, is summarized by performing a large number of experiments on the national standard detection method. Large-scale equipment is not needed in the method provided by the invention; furthermore, short time is taken and the experimental result can be obtained within 5 minutes, so that the method is very suitable for on-site operation.

Description

technical field [0001] The invention belongs to the field of food detection, and in particular relates to a rapid detection method for detecting whether the nitrite content in processed meat products exceeds the standard. Background technique [0002] On October 26, 2015, the International Agency for Research on Cancer (IARC) released a survey report listing red meat and processed meat as carcinogenic foods. The report also listed processed meat as a category 1 "carcinogenic to humans". Processed meat products: Refers to meat that has been salted, air-dried, fermented, smoked or otherwise processed to enhance the taste or prolong the storage time. Including: cured bacon products (such as bacon, bacon, salted duck, Chinese ham, sausage), stewed meat products, smoked, roasted, grilled meat, fried meat, Western-style ham (smoked, smoked, steamed ham ), meat enemas, fermented meat products, and canned meat. The reason why processed meat products cause cancer is because proces...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/78
CPCG01N21/78
Inventor 刘敏敏陈俏欧国灯陈余杰黄淑霞谭杰
Owner 广东省药品检验所
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