Method for preprocessing meat food sample while detecting formaldehyde

Abstract

The invention discloses a method for preprocessing a meat food sample while detecting formaldehyde. The method comprises the following steps: crushing meat food, adding into water, regulating temperature to 0-4 DEG C and ultrasonically processing; increasing the temperature, keeping the temperature, cooling, standing by, centrifuging and taking supernate; adding hydroxylamine hydrochloride into the supernate and dissolving and then uniformly stirring, thereby acquiring a sample solution. According to the invention, the operation is simple and convenient; the sample needs not be eluted, concentrated and repeatedly diluted; the operation steps are reduced; the error brought by the preprocessing of the sample is greatly reduced; the error brought by the formaldehyde generated by the meat food is reduced; the accuracy of the detection result is increased; the sample solution preprocessed according to the invention is characterized by high detection result repeatability, RSD of 0.63%, recovery rate of 99.1-100.6% and RSD of 0.63%.

Description

Technical field [0001] The invention relates to the technical field of sample pretreatment, in particular to a method for pretreatment of meat food samples when detecting formaldehyde. Background technique [0002] Formaldehyde has an important impact on human health. It has a strong irritating effect on eyes, respiratory tract and skin, and can cause symptoms such as tearing, nausea, vomiting, chest tightness, and general weakness. Long-term exposure to low-dose formaldehyde can cause chronic respiratory diseases, memory loss, and chromosomes. Abnormalities, abnormal immune function, etc. The problem of formaldehyde pollution has caused widespread concern in society. [0003] With the continuous improvement of living standards, various meat foods have become frequent customers on the table. However, during the storage process of meat foods, formaldehyde will be produced by itself under the action of enzymes and microorganisms; some illegal vendors want to prolong the consumption ...

AI Technical Summary

Problems solved by technology

[0003] With the continuous improvement of living standards, all kinds of meat food have become frequent customers on the dining table, but during the storage process of meat food, formaldehyde will be produced by itself under the action of enzymes and microorganisms; The shelf life will add formaldehyde to the food, increase the appearance of the meat food, prolong the shelf life; increase the food safety hazard of the meat food

[0004] At present, there are many methods for detecting formaldehyde, such as colorimetry, electronic detector, ultraviolet spectrophotometry, etc., but the error of colorimetric method is large, the sensitivity is not high, and the specific formaldehyde content cannot be determined; although the electronic detector can display The specific value of formaldehyde content, but the accuracy is low and the sensitivity is not high

[0005] Although the accuracy of ultraviolet spectrophotometry is high, since formaldehyde has no absorption in the wavelength range of 200-400nm, it is necessary to pretreat formaldehyde to convert it into a substance that absorbs in the wavelength range of 200-400nm before detection can be carried out; The current pretreatment method requires many operations, which makes the accuracy of the test results low, and the meat itself will produce formaldehyde under the action of enzymes and microorganisms. Improper sample pretreatment will further reduce the accuracy of the test results. , so that the detection by UV spectrophotometry is meaningless

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