An Enzymatic Time-Temperature Indicating System

Abstract

The invention discloses an enzyme-type time-temperature indicator system. The enzyme-type time-temperature indicator system is composed of two kinds of enzymes and two kinds of substrates; (1) the two kinds of enzymes are glucose oxidase and horseradish For peroxidase, the concentrations of the two enzymes range from 1 to 5 μg / ml and 0.05 to 0.2 μg / ml respectively, and the two enzymes are added to the system at a volume ratio of 1:1 to 5:1; (2) The two substrates are glucose and 3,3′,5,5′-tetramethylbenzidine, the concentration of which is 0.1~0.4mg / ml and 0.05~0.2mg / ml; (3) double-enzyme double-bottom The order in which the substances were added to the system was as follows: glucose, 3,3′,5,5′-tetramethylbenzidine, horseradish peroxidase and glucose oxidase; React at different temperatures, and measure the absorbance of the system after a period of reaction. The invention is a novel and safe chromogen reagent, which is often used as a chromogen for ELISA and other immunodetection, has the advantages of high detection sensitivity, good stability, etc., and is safe to use.

Description

technical field [0001] The invention relates to an enzyme-type time-temperature indicating system, which belongs to the technical field of food. Background technique [0002] In the process of food circulation, food has gone through stages such as raw material collection, processing, logistics, storage, and shelf sales. In these processes, the temperature and humidity of the food can affect its quality. Among them, for perishable food, the monitoring of its temperature is particularly important. This is because the temperature is difficult to control during the food circulation process. If the temperature is higher than the set temperature for a certain period of time, it will easily cause perishable food to deteriorate, and the expiration date on the traditional food packaging has lost its indication of the effective shelf life of the food at this time. The role of food safety measures cannot be used to warn sellers or consumers, which will easily cause food safety proble...

AI Technical Summary

Problems solved by technology

[0005] In practical applications, the above-mentioned enzyme-type time-temperature indicators will have the following problems: (1) Most enzyme-type time-temperature indicators need to add additional indicators. , and then add a pH indicator to produce a color change. For example, in 2009, Ning Peng [1] et al. used the hydrolysis reaction of alkaline lipase and glycerol triacetate to reduce the pH value of the system, and mixed phenol red-phenolphthalein-thymolphthalein The solution is used as an indicator to reflect the cumulative change of time-temperature through the color change of the reaction system

What they have in common is that the addition of indicators leads to more complex systems, increasing

And some indicators are toxic, unsafe and not suitable for use in food indicators (2) Because they are all single-enzyme catalytic systems, the stability of the reaction is poor, and the color change of the system is not obvious; for example, in 2013, Ge Lei [6] Research on the time and temperature indicating system based on the principle of enzymatic browning, and develop a new type of time and temperature indicating system based on the enzymatic browning of tyrosinase

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