A method for detecting fructose in food

Abstract

The invention provides a method for detecting fructose in food. The method comprises the step a of preparation of stock solution, the step b of preparation of a standard solution; the step c of determination of fluorescence spectrums; the step d of drawing of a standard curve, wherein two peaks with wavelengths being 572 nm and 500 nm exist in a fluorogram, and detection of fructose is conducted on the basis of fluorescence intensity ratio of the two wavelengths. Compared with the prior art, the method for detecting fructose in food is characterized in that analysis time is short, operating conditions are mild, and reproducibility is good, and detection limit of fructose is low; meanwhile, the method for detecting fructose in food has the advantages of being quick, simple and convenient, stable and high in sensitivity.

Description

technical field

[0001] The invention relates to a method for detecting fructose in food, belonging to the field of food detection. Background technique

[0002] Fructose is a highly sweet monosaccharide widely used as a sweetener in the food industry. Studies have shown that excessive fructose intake in humans can induce various diseases, such as hypertension, kidney disease, and metabolic syndrome (Clevel. Clin. J. Med. 2006, 73, 1059–1064). Therefore, the detection of food fructose is of great significance for food quality control and human health.

[0003] At present, the methods for detecting fructose in food include gas chromatography, high performance liquid chromatography and resorcinol colorimetry, etc. The instruments and equipment used in gas chromatography and high performance liquid chromatography are expensive, and special analysis and testing personnel are required, so the analysis cost is high; at the same time, the analysis time of these two methods is long...

Examples

Embodiment

[0019] A method for detecting fructose in food, the steps are:

[0020] Mix 0.5 mL of 10-hydroxybenzo[h]quinoline at a concentration of 0.5 mM and 0.5 mL of a stock solution of 3-pyridineboronic acid at a concentration of 0.5 mM with 3.8 mL of a 10 mM phosphate buffer solution at pH = 7.4 in 10 mL After mixing in the centrifuge tube, add 0.2 mL of fructose standard solutions with concentrations of 0, 0.015, 0.060, 0.10, 0.15, 0.20, 0.30, 0.40, 0.50, 1.0, 1.5, 2.0 and 2.5 mM, and then in a 37 °C water bath Incubate for 10 min. Put the prepared standard solution into a fluorescence spectrophotometer to measure the fluorescence spectrum. The parameters set for the fluorescence spectrum are: cuvette: 1.0 cm, excitation wavelength: 380nm, emission wavelength scanning range: 450–675 nm, slit width: 5 / 10nm. Then, the standard curve was drawn with fructose concentration as the abscissa and the ratio of fluorescence intensity at 572 nm to 500 nm as the ordinate.

[0021] Such as f...

experiment example 1

[0023] In response to fructose, glucose, galactose, mannose, sucrose, or maltose, the steps are:

[0024] Mix 0.5 mL of 10-hydroxybenzo[h]quinoline at a concentration of 0.5 mM and 0.5 mL of a stock solution of 3-pyridineboronic acid at a concentration of 0.5 mM with 3.8 mL of a 10 mM phosphate buffer solution at pH = 7.4 in 10 mL After mixing in the centrifuge tube, add 0.2 mL standard solution of fructose, glucose, galactose, mannose, sucrose or maltose with a concentration of 1 mM, and then incubate in a water bath at 37 °C for 10 min. Put the prepared standard solution into a fluorescence spectrophotometer to measure the fluorescence spectrum. The parameters set for the fluorescence spectrum are: cuvette: 1.0 cm, excitation wavelength: 380 nm, emission wavelength scanning range: 450–675 nm, slit width: 5 / 10nm. Then, with the name of the sugar as the abscissa and the increment of the ratio of the fluorescence intensity at 572 nm to 500 nm as the ordinate, draw the response...

experiment example 2

[0027] To detect fructose in honey and beverages, the steps are:

[0028] Honey and beverages were purchased from local supermarkets and diluted with ultrapure water before measurement. Mix 0.5 mL of 10-hydroxybenzo[h]quinoline at a concentration of 0.5 mM and 0.5 mL of a stock solution of 3-pyridineboronic acid at a concentration of 0.5 mM with 3.8 mL of a 10 mM phosphate buffer solution at pH = 7.4 in 10 mL After mixing in the centrifuge tube, add 0.2 mL of the sample and incubate in a 37 °C water bath for 10 min. Put the prepared solution into a fluorescence spectrophotometer to measure the fluorescence spectrum. The parameters set for the fluorescence spectrum are: cuvette: 1.0 cm, excitation wavelength: 380 nm, emission wavelength scanning range: 450–675 nm, slit width: 5 / 10nm. Then, the concentration of fructose in the sample was calculated by combining the measured fluorescence intensity ratio of 572 nm to 500 nm and the linear equation in Example 1.

[0029] Table ...

technical field

[0001] The invention relates to a method for detecting fructose in food, belonging to the field of food detection. Background technique

[0002] Fructose is a highly sweet monosaccharide widely used as a sweetener in the food industry. Studies have shown that excessive fructose intake in humans can induce various diseases, such as hypertension, kidney disease, and metabolic syndrome (Clevel. Clin. J. Med. 2006, 73, 1059–1064). Therefore, the detection of food fructose is of great significance for food quality control and human health.

[0003] At present, the methods for detecting fructose in food include gas chromatography, high performance liquid chromatography and resorcinol colorimetry, etc. The instruments and equipment used in gas chromatography and high performance liquid chromatography are expensive, and special analysis and testing personnel are required, so the analysis cost is high; at the same time, the analysis time of these two methods is long...

Examples

Embodiment

[0019] A method for detecting fructose in food, the steps are:

[0020] Mix 0.5 mL of 10-hydroxybenzo[h]quinoline at a concentration of 0.5 mM and 0.5 mL of a stock solution of 3-pyridineboronic acid at a concentration of 0.5 mM with 3.8 mL of a 10 mM phosphate buffer solution at pH = 7.4 in 10 mL After mixing in the centrifuge tube, add 0.2 mL of fructose standard solutions with concentrations of 0, 0.015, 0.060, 0.10, 0.15, 0.20, 0.30, 0.40, 0.50, 1.0, 1.5, 2.0 and 2.5 mM, and then in a 37 °C water bath Incubate for 10 min. Put the prepared standard solution into a fluorescence spectrophotometer to measure the fluorescence spectrum. The parameters set for the fluorescence spectrum are: cuvette: 1.0 cm, excitation wavelength: 380nm, emission wavelength scanning range: 450–675 nm, slit width: 5 / 10nm. Then, the standard curve was drawn with fructose concentration as the abscissa and the ratio of fluorescence intensity at 572 nm to 500 nm as the ordinate.

[0021] Such as f...

experiment example 1

[0023] In response to fructose, glucose, galactose, mannose, sucrose, or maltose, the steps are:

[0024] Mix 0.5 mL of 10-hydroxybenzo[h]quinoline at a concentration of 0.5 mM and 0.5 mL of a stock solution of 3-pyridineboronic acid at a concentration of 0.5 mM with 3.8 mL of a 10 mM phosphate buffer solution at pH = 7.4 in 10 mL After mixing in the centrifuge tube, add 0.2 mL standard solution of fructose, glucose, galactose, mannose, sucrose or maltose with a concentration of 1 mM, and then incubate in a water bath at 37 °C for 10 min. Put the prepared standard solution into a fluorescence spectrophotometer to measure the fluorescence spectrum. The parameters set for the fluorescence spectrum are: cuvette: 1.0 cm, excitation wavelength: 380 nm, emission wavelength scanning range: 450–675 nm, slit width: 5 / 10nm. Then, with the name of the sugar as the abscissa and the increment of the ratio of the fluorescence intensity at 572 nm to 500 nm as the ordinate, draw the response...

experiment example 2

[0027] To detect fructose in honey and beverages, the steps are:

[0028] Honey and beverages were purchased from local supermarkets and diluted with ultrapure water before measurement. Mix 0.5 mL of 10-hydroxybenzo[h]quinoline at a concentration of 0.5 mM and 0.5 mL of a stock solution of 3-pyridineboronic acid at a concentration of 0.5 mM with 3.8 mL of a 10 mM phosphate buffer solution at pH = 7.4 in 10 mL After mixing in the centrifuge tube, add 0.2 mL of the sample and incubate in a 37 °C water bath for 10 min. Put the prepared solution into a fluorescence spectrophotometer to measure the fluorescence spectrum. The parameters set for the fluorescence spectrum are: cuvette: 1.0 cm, excitation wavelength: 380 nm, emission wavelength scanning range: 450–675 nm, slit width: 5 / 10nm. Then, the concentration of fructose in the sample was calculated by combining the measured fluorescence intensity ratio of 572 nm to 500 nm and the linear equation in Example 1.

[0029] Table ...

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