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Production method of vegetable hotpot condiment

A hot pot bottom material and a preparation method technology, applied in the detection field, can solve the problems that the measurement technology cannot be widely used, the lack of detector types, etc., and achieve the effects of simple method, low cost and simple operation

Inactive Publication Date: 2018-05-18
谢汶伯
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the lack of detector types, this measurement technology cannot be widely used at present.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Take the liver of 1 to 2-year-old cattle or pigs (rats or house mice are often used in China), remove the tendons and membranes, chop them up, take 5 grams and add 25 ml of ice-distilled water to homogenate, and put the homogenate at 2,000 rpm Centrifuge for 20 minutes under the same conditions, take the supernatant and put it into a glass tube, seal it with a plastic film, quickly freeze it in an acetone dry ice bath, and store it at -20°C for later use. It can be stored directly in ordinary refrigerators in China, and generally can be stored for about 6 months. It is best to measure the esterase activity before use.

Embodiment 2

[0021] For the enzyme solution, take 20 ml of 0.1 molar hydrochloric acid and 25 milliliters of 0.2 molar 3-hydroxymethyl-aminomethane (s) buffer solution, put them into a 100-ml volumetric flask, dilute to the mark with distilled water, that is 0.05 molar Tris-HC1 buffer, pH 8.32, liver enzyme solution and buffer at 1:8 (5-bromoindoxyacetate for matrix) and 1:25 (indigo ester for matrix) Esters) dilution, matrix solution, take 15 mg of 5-bromoindoxyl acetate or bromindoxyl acetate, dissolve in 5 ml of absolute ethanol, and take another 0.416 g of potassium ferricyanide and 0.52 g of ferrous Potassium cyanide was dissolved in distilled water, diluted with water to 25 ml, 13 ml of 0.05 molar Tris buffer solution and 2 ml of potassium ferricyanide solution were mixed to form an oxidation solution. Before use, mix equal amounts of the oxidizing solution and matrix solution for use.

Embodiment 3

[0023] When developing the color, first place the developed thin-layer plate in bromine vapor to make it into an oxidized homologue (such as parathion into paraoxon, phoxim into octoxon), and use a nitrogen flow to make the bromine vapor After 20 minutes, the enzyme solution is re-sprayed, allowed to dry at room temperature for 20 minutes, and then sprayed with matrix solution, and the color develops after 1-30 minutes, showing a white color on the bottom of the blue TLC plate. Pesticide spots, if using Fast Blue B-tetrayl acetate as the matrix, the formulation is as follows, take 4 ml of β-acetate (125 mg dissolved in 100 ml of absolute ethanol) and 16 ml of Fast Blue B salt solution (20 mg Add 16 milliliters of distilled water) and mix, and the bottom color of the thin-layer board is reddish-purple after color development, and the pesticide spot is white.

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Abstract

The invention relates to a production method of a vegetable hotpot condiment. According to the technical scheme, the method includes: taking the liver of cattle or pig of 1-2 years old, removing tendons and membranes, chopping, taking 5g of the chopped liver, adding 25ml of distilled water, and homogenizing to obtain enzyme liquid; placing 20ml of 0.1mol / L hydrochloric acid and 25ml of 0.2mol / L 3-hydroxy methyl-amino methane fs buffer solution into a 100ml volumetric flask; during color development, processing an unfolded thin plate in bromine steam to allow parathion and phoxim to become oxidized homologues (for example, the parathion becomes paraoxon, and the phoxim becomes phoxim oxon), and using nitrogen flow to completely volatilize the bromine steam; using a buffer solution to prepare an accurate-calibration-value pesticide into pesticides of different concentrations, and determining the detection limit of the pesticides; simultaneously using a gas chromatograph and an enzyme inhibition method to detect fruits and vegetables on the market, wherein results show that the sensitivity of the enzyme inhibition method is 100-1000 times higher than that of the gas chromatograph. Themethod is simple, low in cost, simple to operate and capable of fast and accurately detecting organophosphorus pesticide residues in the fruits and vegetables.

Description

technical field [0001] The invention relates to a detection technology, in particular to a method for preparing vegetable hot pot bottom material. Background technique [0002] The wide application of pesticides in agricultural planting protects various fruits and vegetables from pests and diseases. However, as chemical drugs, pesticides are harmful to a certain extent. Due to improper use of pesticides or harmful substances in pesticides, the problem of pesticide residues in fruits and vegetables is widespread. How to detect and control pesticide residues in agricultural products has become an urgent problem to be solved. In this paper, a method for the detection of organophosphorus pesticide residues in fruits and vegetables [0003] discuss with technology. [0004] Although the existing detection instruments of gas chromatography can be widely used to detect most types of pesticides, some pesticides that are not stable at high temperatures are not suitable due to the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/06G01N30/90G01N30/95
CPCG01N30/06G01N30/90G01N30/95
Inventor 谢汶伯
Owner 谢汶伯
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