Method for detecting content of hypoxanthine in fish

A technology of hypoxanthine and detection method, applied in the detection field of hypoxanthine, can solve the problems of difficult implementation, expensive experimental instruments and equipment, immeasurable time and personnel effort, etc., and achieves easy operation, fast completion speed, Accurate effect

Active Publication Date: 2017-06-16
BEIJING WUZI UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0006] In the past, some methods that people used to test the freshness of fish used expensive experimental equipment, and the operation method required professionals to carry out professional operations. The time and personnel expenditure was immeasurable, and the implementation was difficult.

Method used

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  • Method for detecting content of hypoxanthine in fish
  • Method for detecting content of hypoxanthine in fish
  • Method for detecting content of hypoxanthine in fish

Examples

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Embodiment 1

[0021] Embodiment 1: the method for detecting hypoxanthine content in the fish in the present embodiment is carried out according to the following steps:

[0022] Step 1. Put the solid into a small centrifuge tube, add distilled water, put it into a circular tank, and put the same type of fish in its symmetrical position. Treatment: wash the fish, cut off the gills and tail, and cut into small pieces. Take 5g of fish meat, grind it to a muddy state with a mortar, put the centrifuge tube, and add the same amount of distilled water to ensure the weight balance of the symmetrical position, turn on the switch of the low-speed centrifuge, set it to 5000r / min, centrifuge for 10min, and then Use a plastic straw to extract the supernatant into the syringe, cover the filter membrane and squeeze and filter 10 mL into the beaker. If the liquid rate drops during the pressing process, replace the new filter membrane in time. In the filtered liquid, add 0.1 mL of 10% trichloroacetic acid wi...

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Abstract

The invention discloses a method for detecting content of hypoxanthine in fish, and relates to a method for detecting hypoxanthine. The method disclosed by the invention is simple, fast in completion speed, reasonable in design, high in accuracy degree, good in data reference and easy to operate, the detection purpose can be achieved without special testing instruments, that is, by using conventional detection instruments, large-scale popularization and application can be facilitated. The method disclosed by the invention comprises the following steps: preparing a sample liquid from fish meat, performing coupling catalysis on the sample liquid by using horse radish peroxidase and xanthine oxidase, and detecting by using an ultraviolet spectrophotometer, so as to obtain the content of the hypoxanthine. The method is adopted to judge the freshness of fish.

Description

technical field [0001] The invention relates to a method for detecting hypoxanthine. Background technique [0002] Fish meat contains proteins that are easily digested and absorbed by the human body, and there are many of these proteins. Not only is there a lot of protein, but it also contains different kinds of amino acids needed by the human body. Leucine and lysine are two amino acids that are most needed by the human body and are also abundant in fish. Fish is the easiest to digest among all meats, and the conversion rate of digestion and absorption by the human body can reach 90%. The fat content in fish meat is relatively low, compared with livestock meat, the content is only 1%-10%. The fat in fish meat is also easily digested and absorbed by people. It is neutral, and the digestibility of people can be close to 100%. Inorganic salt is also very rich in fish meat, not only because its content is between ten and fifty times more than that in livestock meat, but also...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/33G01N1/34
CPCG01N1/34G01N21/33
Inventor 陈静沈丽王超
Owner BEIJING WUZI UNIVERSITY
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