Judgment method of vegetable freshness based on ammonia gas sensitive electrode detection of total ammonia nitrogen dissolution
An ammonia gas-sensing electrode and freshness technology, applied in the direction of material electrochemical variables, etc., can solve the problems of no vegetables, no vegetable freshness evaluation, etc., and achieve the effect of fast detection, high sensitivity, and low instrument cost
Inactive Publication Date: 2019-12-20
ZHEJIANG GONGSHANG UNIVERSITY
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Problems solved by technology
However, because the industry generally lacks attention to the theory of total ammonia nitrogen dissolution in fresh vegetables, there is currently no research on the detection of total ammonia nitrogen dissolution in vegetables at home and abroad, and there are no relevant reports on the use of this method to evaluate the freshness of vegetables
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Embodiment Construction
[0035] 1. Establishment of an ammonia gas-sensing electrode detection method for the aging process of green cabbage leaves
[0036] (1) Sample preparation: select fresh green vegetables and store them in polyethylene film bags with a thickness of 0.04mm. There are 10 uniform holes with a diameter of 0.5mm per square decimeter on the bags, and store them at room temperature (25±2°C). In later experiments, the outer leaves of green cabbage on the 0d, 1d, 2d, 3d, 4d, 5d, and 6d need to be measured respectively, and the measurement was repeated 3 times. Take the outer leaves of the green vegetables and remove the stems, and weigh 1.0 g of the leaves of each sample. The leaves are cut into long strips, the width and length are about 0.3cm and 1.0cm.
[0037] (2) Instrument installation and standard curve establishment: refer to the contents of the manual.
[0038] (3) Measuring method: first measure the clear water potential of deionized water with an ammonia gas sensitive electr...
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The invention relates to relates to the field of food storage and fresh-keeping, and provides a vegetable freshness determination method based on total ammonia nitrogen dissolution detected by an ammonia gas-sensitive electrode. The method comprises the following steps: storing vegetable at temperature of 25 DEG C+ / -2 DEG C, removing stalks of leaves and cutting the leaves into strips, weighting 1.0 g of the stripped leaves into 50 mL of deionized water; after 40 min, removing the vegetable leaves, adding a NaOH solution containing EDTA in the solution, and determining the potential of the total ammonia nitrogen dissolved out of the solution by using the ammonia gas-sensitive electrode; obtaining a difference value of the potential of the dissolved total ammonia nitrogen and the potentialof the deionized water, performing conversion of the potential to dissolved concentration according to a standard curve, and determining the vegetable freshness according to the value. The method employs the ammonia gas-sensitive electrode to establish the method for simply and rapidly detecting the dissolution of total ammonia nitrogen of the vegetable and a new assessment index for the vegetablefreshness. Compared with traditional physical and chemical detection, the method has the advantages of rapid detection and high sensitivity, and compared with a nondestructive test method, cost of anapparatus used for the method is low.
Description
technical field [0001] The invention belongs to the field of food storage and preservation, in particular to a method for judging the freshness of vegetables based on the detection of total ammonia nitrogen dissolution by an ammonia gas sensitive electrode, and belongs to a method for judging the freshness of vegetables after harvest. Background technique [0002] Fresh vegetables have a high water content. After picking, the metabolism in the body is strong, the breathing intensity is high, and it is easy to lose luster and plumpness, and even yellow and rot. Chlorophyll degradation leads to yellowing of leaves. Freshness is the core of the quality of vegetables. At present, the detection of physical and chemical indicators such as moisture, chlorophyll, vitamin C, soluble protein, sugar, and organic acids in vegetables mainly relies on traditional laboratory chemical detection methods, which are complicated and time-consuming. Therefore, there is an urgent need to find a ...
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IPC IPC(8): G01N27/26G01N27/30
CPCG01N27/26G01N27/30
Inventor 王向阳顾双
Owner ZHEJIANG GONGSHANG UNIVERSITY