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Method for detecting formaldehyde in food

A detection method, formaldehyde technology, applied in the field of food detection, can solve the problems of poor sensitivity, long test time, poor specificity, etc., and achieve the effect of improving real reliability, simple detection method, and short detection time

Inactive Publication Date: 2019-02-22
遵义市精科信检测有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many methods for the determination of formaldehyde, such as spectrophotometry, gas chromatography, liquid chromatography, polarography, etc., but these methods have certain limitations, such as spectrophotometry, although it has the advantages of easy operation and easy promotion. , but poor specificity and poor sensitivity; chromatography has high selectivity and sensitivity, but complicated sample handling and long test time
Existing detection methods cannot quickly detect formaldehyde in beverages

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A method for detecting formaldehyde in food, comprising the following steps:

[0026] (1) Preparation of the sample solution to be tested: Weigh 2 g of the solid sample, pulverize it with a pulverizer, add ethanol to stir and ultrasonically mix for 5 minutes, after filtration, take the filtrate and add zinc acetate and ethanol with a volume ratio of 20:80, and filter again. The filtrate is taken as the sample solution to be tested;

[0027] (2) Preparation of detection solution: Weigh 5g of anhydrous sodium sulfite, add 50ml of distilled water to dissolve and mix, add 10ml of liquid to the three colorimetric tubes for standby;

[0028] (3) In the 2 colorimetric tubes in step (3), add the sample solution to be tested prepared in the step (1) respectively, the formaldehyde solution of 10ug / ml, the 3rd colorimetric tube is used as a blank control tube, in three Add 2 drops of phenolphthalein to each test tube, and observe the color change of the solution to judge whether ...

Embodiment 2

[0033] A method for detecting formaldehyde in food, comprising the following steps:

[0034] (1) Prepare the sample solution to be tested: take 5 g of the solid sample, pulverize it with a pulverizer, add ethanol to stir and ultrasonically mix for 10 min, after filtering, take the filtrate and add the mixed solution of zinc acetate and ethanol with a volume ratio of 40:60, Filter again, and the filtrate is the sample solution to be tested;

[0035] (2) Preparation of detection solution: Weigh 10g of anhydrous sodium sulfite, add 100ml of distilled water to dissolve and mix, add 15ml of liquid into 3 colorimetric tubes respectively for later use;

[0036] (3) In the 2 colorimetric tubes in step (3), add the sample solution to be tested prepared in the step (1), the formaldehyde solution of 200ug / ml respectively, and the 3rd colorimetric tube is used as a blank control tube. Add 3 drops of phenolphthalein dropwise to each test tube, observe the color change of the solution, so ...

Embodiment 3

[0041] A method for detecting formaldehyde in food, comprising the following steps:

[0042] (1) Preparation of the sample solution to be tested: Measure 10ml of the liquid sample, add ethanol to stir and ultrasonically mix for 10min, after filtration, take the filtrate and add a mixture of zinc acetate and ethanol with a volume ratio of 30:70, filter again, and take the filtrate It is the sample solution to be tested;

[0043] (2) Preparation of detection solution: Weigh 8g of anhydrous sodium sulfite, add 80ml of distilled water to dissolve and mix well, add 12ml of liquid into three colorimetric tubes for standby;

[0044] (3) Add the sample solution to be tested prepared in the step (1) and the formaldehyde solution of 100ug / ml to the 2 colorimetric tubes in step (3) respectively, and the 3rd colorimetric tube is used as a blank control tube. Add 2 drops of phenolphthalein to each test tube, and observe the color change of the solution to judge whether the sample still co...

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Abstract

The invention relates to a method for detecting formaldehyde in food. The method comprises the following steps: first taking an appropriate amount of a sample, adding ethanol, stirring, ultrasonicallymixing, filtering, taking a filtrate, adding a precipitating agent, filtering and taking the filtrate as a sample solution to be detected; then weighing anhydrous sodium sulfite, adding distilled water, respectively placing the mixture in 3 colorimetric tubes for use; adding the prepared sample solution to be detected and a formaldehyde solution in the two colorimetric tubes respectively, using the third colorimetric tube as a blank control tube, adding 2-3 drops of phenolphthalein to the three test tubes, observing the solution color change to judge whether the sample contains formaldehyde or not to prepare the sample solution to be detected. If the color of the solution changes into purple red, the sample contains the formaldehyde. The method is simple, short in detection time and capable of improving the true reliability of a detection result due to the fact that the sample is preprocessed before and after the detection.

Description

technical field [0001] The invention belongs to the field of food detection, and is specifically related to. Background technique [0002] Formaldehyde is a colorless gas with a strong pungent odor. It is easily soluble in water and alcohol ethers. It has a low boiling point and can be volatilized at room temperature. Formaldehyde is one of the highly toxic substances. WHO has identified it as a carcinogenic and teratogenic substance. In addition, formaldehyde can cause harm to the human respiratory system, immune system and endocrine system, and can cause chronic respiratory diseases, colon cancer, menstrual irregularities, etc. It can also lead to the decline of memory and intelligence of teenagers. Formaldehyde also has a coagulation effect. It is not easy to metabolize and excrete after being combined with proteins in the human body. It can cause leukemia after long-term accumulation in the body. [0003] "Hygienic Standards for the Use of Food Additives" GB2760-2007 A...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/78
CPCG01N21/78
Inventor 陶远波
Owner 遵义市精科信检测有限公司
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