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A method for detecting fructose in food

A fructose and food technology, applied in the field of food testing, can solve the problems of unstable colored products, harsh operating conditions, expensive instruments and equipment, and achieve the effects of low detection limit, simple instruments and equipment, and low reagent cost

Active Publication Date: 2018-11-13
广西泛博科技有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The instruments and equipment used by 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
The resorcinol colorimetric method overcomes the shortcomings of gas chromatography and high performance liquid chromatography. The equipment used is simple, the analysis time is short, and it has the advantages of being cheap and fast; but its operating conditions are harsh, requiring high temperature and strong acid, and simultaneously generating The colored product is unstable, resulting in poor reproducibility

Method used

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  • A method for detecting fructose in food
  • A method for detecting fructose in food
  • A method for detecting fructose in food

Examples

Experimental program
Comparison scheme
Effect test

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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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...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N21/64
CPCG01N21/6428G01N2021/6421
Inventor 张海霞李慧慧
Owner 广西泛博科技有限公司
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