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Food deterioration fast detecting material with pH discoloration responsiveness and preparation and use thereof

A responsive, food technology, applied in material analysis by observing the influence of chemical indicators, material analysis, material analysis by optical means, etc., can solve problems such as carcinogenicity and teratogenicity, and achieve the effect of improving mechanical properties

Inactive Publication Date: 2018-09-28
黄正农
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the substances that can change color are organic synthetic dyes, such as bromocresol purple, bromocresol green, etc. These organic synthetic dyes have serious safety problems such as carcinogenicity and teratogenicity.

Method used

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  • Food deterioration fast detecting material with pH discoloration responsiveness and preparation and use thereof
  • Food deterioration fast detecting material with pH discoloration responsiveness and preparation and use thereof
  • Food deterioration fast detecting material with pH discoloration responsiveness and preparation and use thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Rinse the purple cabbage with water and chop finely. Add the pre-prepared hydrochloric acid solution with pH=2 according to the solid-to-liquid mass ratio of 1:10. After ultrasonic extraction at 40° C. for 70 minutes, centrifuge at 1000 rpm to remove impurities, filter to obtain cabbage red solution, and dry to obtain solid cabbage red powder.

[0030] In embodiment 1, the pH color change response performance of test purple cabbage extract cabbage red is as follows: figure 1 shown. At pH=4-9, the cabbage red solution of the purple cabbage extract is sensitive to the color change of the pH change.

Embodiment 2

[0035] Dissolve 6g of tara gum in 600g of deionized water and stir until completely dissolved. Then add 10 g of 1% cabbage red solution, and adjust pH=8 with pH=14 sodium hydroxide solution. The obtained solution was defoamed in an ultrasonic device for 20 minutes, and then placed in a film-laying mold. After standing still for 0.5 hours, it was dried in an oven at 50°C to prepare a food deterioration rapid detection material with pH color change responsiveness.

Embodiment 3～6

[0037] Using the same conditions as in Example 2, only the amount of glycerin added is different. In Examples 3, 4, 5, and 6, the amount of glycerin added is respectively 10%, 20%, 30%, and 40% of the mass of the matrix. The performance test is shown in Table 1. It can be seen from Table 1 that when the amount of glycerin added is less than 10%, the brittleness of the food deterioration quick detection material with pH discoloration response is large; with the increase of the added amount of glycerin, the brittleness of the material decreases, and the elongation at break Improvement, when the addition of glycerol is 30%, the mechanical properties of the material are better.

[0038] Table 1 The mechanical property test results of the food spoilage quick detection material with pH discoloration responsiveness

[0039]

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Abstract

The invention discloses a food deterioration fast detecting material with pH discoloration responsiveness and a preparation and use thereof. Polysaccharide gum is used as a food deterioration fast detecting material matrix. 1-50wt% of a edible softening and toughening agent, 2-8wt% of a nano-cellulose fiber solution reinforcing and toughening agent with a mass concentration of 5% and 0.1-2.5wt% ofa natural edible pH responsive substance are added into the material matrix so that the food deterioration fast detecting material with pH discoloration responsiveness is obtained. The food deterioration fast detecting material has good mechanical strength, degradability and pH sensitivity, meets the needs for rapid detection of food deterioration, can be used as a safe and environmentally-friendly food deterioration fast test material, is used for fast detecting the freshness of foods producing pH change such as fresh milk, sterilized milk, pasteurized milk, raw milk, brewed milk and other dairy products or fruits, cakes, meat, fish, etc. in the deterioration process, and has broad application prospects.

Description

technical field [0001] The present invention relates to the technical field of preparation of functional food packaging films, in particular to a quick-detection material for food deterioration with pH discoloration responsiveness and its preparation method and application. Natural substances with pH responsiveness are added to polysaccharide gum matrix to impart It has the function of quickly detecting food deterioration. Background technique [0002] Before the 20th century, most of the packaging materials came from biological resources, and it was only after the emergence of plastic products as petroleum derivatives that they gradually replaced biomass packaging products. Petroleum is a non-renewable resource, and the refractory nature of its downstream products—synthetic polymer products—brings enormous pressure to ecology and the environment. The development and research of non-toxic, safe and environment-friendly natural polymer materials provide a new method to solve...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08L5/00C08L5/08C08L1/02C08K5/00G01N21/80
CPCC08K5/00C08L5/00C08L2205/02C08L2205/16G01N21/80G01N2021/775C08L1/02C08L5/08
Inventor 黄正农
Owner 黄正农
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