A method for detecting hypoxanthine content in fish

A hypoxanthine and detection method technology, applied in the detection field of hypoxanthine, can solve the problems of difficulty in implementation, immeasurable effort of time and personnel, expensive experimental equipment and other problems, and achieve easy operation, fast completion speed, The effect of high accuracy

Active Publication Date: 2020-01-14
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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  • A method for detecting hypoxanthine content in fish
  • A method for detecting hypoxanthine content in fish
  • A method for detecting hypoxanthine content in fish

Examples

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Embodiment 1

[0021] Example 1: The method for detecting the content of hypoxanthine in fish in this example 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 the round trough, and put the same type of fish in its symmetrical position. Treatment: Wash the fish, cut off the gills and tails, and cut them into small pieces. Take 5g of fish meat and grind it thoroughly with a mortar until it is muddy. Then, add the same amount of distilled water to the centrifuge tube. Under the premise of ensuring the weight balance in the symmetrical position, turn on the switch of the low-speed centrifuge and set it to 5000r / min. Use a plastic pipette to extract the supernatant into the syringe, cover the filter membrane and squeeze to filter 10 mL into the beaker. If the liquid rate drops during the pressing process, replace with a new filter membrane in time. In the filtered liquid, add 0.1 mL of 10% trichloroacetic a...

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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 the field of meat freshness detection, in particular 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 a lot of these proteins. Protein is not only rich in content, but also contains different kinds of amino acids required by the human body. Leucine and lysine are the two amino acids that are most in demand and rich in fish. Fish meat is the most digestible of all meats, and the conversion rate of digestion and subsequent absorption by the 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 is also easily digested and absorbed by people. It is neutral, and people's digestibility can approach 100%. Inorganic salt is also very rich in fish meat, not only that its content is between ten to fifty times more than that of animal m...

Claims

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Application Information

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Patent Type & Authority Patents(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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