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Method for rapidly testing freshness of rice

A testing method and technology of freshness, applied in the direction of color/spectral characteristic measurement, analysis through chemical reaction of materials, material analysis through observation of the impact on chemical indicators, etc. Food hazards and other issues, to achieve high detection accuracy, easy production and application, and low detection cost

Inactive Publication Date: 2017-11-28
COFCO CHENGDU GRAIN & OIL IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] During the storage process, rice will deteriorate due to aging, especially in a humid and warm environment. When the deterioration is serious, changes in appearance will occur, such as discoloration, which can be distinguished by the naked eye, but the deterioration The rice in the process is difficult to distinguish directly because of its inconspicuous changes in appearance. These rices are very likely to deteriorate completely under certain environmental conditions, or to further develop mildew during transportation, which is not only extremely harmful to their own quality. Unfavorable, it will affect other products in contact with it at the same time, and bring harm to consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Use the following reagents of Group A and B to detect the freshness of rice, wherein:

[0021] Group A reagents include: sodium methoxide, sodium chloride, bromothymol blue, methyl red, potassium dihydrogen phosphate and dipotassium hydrogen phosphate dissolved in deionized water buffer, the pH of the buffer is 5.5, except for buffer Other components outside the liquid are all dissolved in the buffer solution, wherein the mass ratio of methyl red to bromothymol blue is 1:2, and the total concentration of the solute potassium dihydrogen phosphate and dipotassium hydrogen phosphate in the buffer solution is 0.08mol / L, the mass ratio of sodium methoxide to sodium chloride is 1:1:1;

[0022] Group B reagents include: octaethylporphyrin, protoporphyrin dimethyl ester, Nile red, chloroform, and other components are all dissolved in chloroform, wherein the concentration of octaethylporphyrin is 1mg / mL, protoporphyrin dimethyl The concentration of ester is 1.5mg / mL, the conce...

Embodiment 2

[0030] Use the following reagents of Group A and B to detect the freshness of rice, wherein:

[0031] Group A reagents include: sodium methoxide, sodium chloride, bromothymol blue, methyl red, potassium dihydrogen phosphate and dipotassium hydrogen phosphate dissolved in a buffer solution of deionized water, the pH of the buffer solution is 6.5, except for the buffer Other components outside the liquid are all dissolved in the buffer solution, wherein the mass ratio of methyl red to bromothymol blue is 1:3, and the total concentration of the solute potassium dihydrogen phosphate and dipotassium hydrogen phosphate in the buffer solution is 0.12mol / L, the mass ratio of sodium methoxide to sodium chloride is 1.5:1;

[0032] Group B reagents include: octaethylporphyrin, protoporphyrin dimethyl ester, Nile red, chloroform, and other components are all dissolved in chloroform, wherein the concentration of octaethylporphyrin is 2mg / mL, protoporphyrin dimethyl The concentration of e...

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PUM

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Abstract

The invention discloses a method for rapidly testing freshness of rice. The method adopts the following two agents A and B; the reagent A contains sodium methylate, sodium chloride, bromothymol blue, methyl red and a buffer liquid; the reagent B contains octaethylporphine, protoporphyrin IX dimethyl ester, Nile red and a solvent; and colors of a sample to be tested, a standard product corresponding to the reagent A and a standard product corresponding to the reagent B are compared and scored respectively, and then a final freshness value of 0.43*score of reagent A + 0.61*score of reagent B is obtained. The method is convenient and rapid in detection, high in detection accuracy and convenient in production application.

Description

technical field [0001] The invention relates to the technical field of freshness detection methods. Background technique [0002] During the storage process, rice will deteriorate due to aging, especially in a humid and warm environment. When the deterioration is serious, changes in appearance will occur, such as discoloration, which can be distinguished by the naked eye. The rice in the process is difficult to distinguish directly because of the inconspicuous changes in its appearance. These rices are very likely to deteriorate completely under certain environmental conditions, or to further develop mildew during transportation, which is not only extremely harmful to their own quality. Unfavorable, it will affect other products in contact with it at the same time, and bring harm to consumers. Contents of the invention [0003] The purpose of the present invention is to propose a detection method that can accurately and quickly detect the freshness of rice. [0004] Tech...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/78G01N21/31
CPCG01N21/78G01N21/31
Inventor 郭保江王振宇谢小龙张国强严佳
Owner COFCO CHENGDU GRAIN & OIL IND
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