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Preparation method of gel colorimetric hydrogen sulfide sensor for indicating freshness of meat

A technology of hydrogen sulfide sensor and freshness, which is applied in the direction of material analysis by observing the influence of chemical indicators, and analysis by making materials undergo chemical reactions, which can solve the problems of less research on hydrogen sulfide colorimetric detection, and achieve The effect of overcoming cumbersome synthesis steps, simple preparation and good stability

Inactive Publication Date: 2019-06-07
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0007] Although there are many patents and reports on the green synthesis of noble metal nanoparticles, there are few studies on the use of these nanosensors for the colorimetric detection of hydrogen sulfide
In addition, the use of green-synthesized noble metal nanoparticles as a colorimetric hydrogen sulfide sensor for food smart packaging has not been reported yet.

Method used

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  • Preparation method of gel colorimetric hydrogen sulfide sensor for indicating freshness of meat
  • Preparation method of gel colorimetric hydrogen sulfide sensor for indicating freshness of meat
  • Preparation method of gel colorimetric hydrogen sulfide sensor for indicating freshness of meat

Examples

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Effect test

Embodiment 1

[0042] Accurately weigh 4mg of sodium hydroxide and dissolve in 100mL of water to obtain a sodium hydroxide solution with a pH of 11; add 1g of gellan gum to the sodium hydroxide solution, stir at 95°C for 1 hour, and then pour into the gellan gum solution Add 1mL of 10mM silver nitrate solution, continue heating and stirring for 4.5h to obtain a gellan gum-silver nano solution, after the reaction is completed, cool the solution to room temperature, and adjust the pH to 7.0 with a 0.2M buffer solution; at the same time, take 5g of agar in 100mL of water, Stir at 100°C for 1 hour; take 10mL of gellan gum-silver nano solution with a pH of 7 and heat it to 90°C, add 1mL of agar solution to it, stir evenly, take 0.4mL of the mixed solution while it is hot and put it into a 10mL plastic centrifuge tube cover Medium; after cooling to room temperature, a gel can be formed, which is a colorimetric hydrogen sulfide sensor.

Embodiment 2

[0044] Accurately weigh 0.4mg of sodium hydroxide and dissolve in 100mL of water to obtain a sodium hydroxide solution with a pH of 10; add 0.5g of gellan gum to the sodium hydroxide solution, and stir at 95°C for 1 hour; then pour the gellan gum Add 0.1 mL of 10 mM silver nitrate solution to the solution, continue heating and stirring for 2 h to obtain a gellan gum-silver nano solution. After the reaction was completed, the solution was cooled to room temperature, and the pH was adjusted to 7.0 with a 0.2M buffer solution; at the same time, 5 g of agar was added to 100 mL of water, stirred at 100 ° C for 1 h, and 10 mL of the gellan gum-silver nano solution with a pH of 7 was heated to 90°C, add 2mL of agar solution to it, stir evenly, take 0.4mL of the mixed solution while hot and put it into a 10mL plastic centrifuge tube cover, after cooling to room temperature, a gel can be formed, which is the colorimetric hydrogen sulfide sensor .

Embodiment 3

[0046] Accurately weigh 40mg of sodium hydroxide and dissolve it in 100mL of water to obtain a sodium hydroxide solution with a pH of 12; add 4g of gellan gum to the sodium hydroxide solution and stir at 95°C for 1 hour; then add the gellan gum to the gellan gum solution Add 10mL of 10mM silver nitrate solution, continue heating and stirring for 1h to obtain a gellan gum-silver nano solution; after the reaction is completed, the solution is cooled to room temperature, and the pH is adjusted to 7.0 with a 0.2M buffer solution; Stir at 100°C for 1 hour, take 10mL of gellan gum-silver nano solution with a pH of 7 and heat it to 90°C, add 5mL of agar solution to it, stir evenly, take 0.4mL of the mixed solution while hot and put it into a 10mL plastic centrifuge tube cover , after cooling to room temperature, it can form a gel, which is a colorimetric hydrogen sulfide sensor.

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Abstract

The invention belongs to the technical field of intelligent food packaging, and particularly relates to a preparation method of a gel colorimetric hydrogen sulfide sensor for indicating the freshnessof meat. The specific steps are as follows: adding sodium hydroxide to ultrapure water, carrying out stirring and dissolving to obtain sodium hydroxide solution, and adjusting the pH; adding gellan gum powder, and carrying out heating, stirring and dissolving to obtain gellan gum solution; adding silver nitrate to the gellan gum solution, carrying out heating and stirring to obtain gellan gum-silver nano solution, and adjusting the pH; and adding agar solution, and carrying out stirring evenly and cooling at room temperature to form solid gel, that is, a colorimetric hydrogen sulfide sensor. The sensor prepared in the invention has highly sensitive and selective response to hydrogen sulfide gas, and can react specifically with hydrogen sulfide gas produced by meat to produce visible colorchange, so as to indicate the freshness of meat. The sensor can be used in intelligent food packaging, and has the advantage of non-destructive, real-time and in-situ indication of food freshness.

Description

technical field [0001] The invention belongs to the technical field of food intelligent packaging, and in particular relates to a preparation method of a gel colorimetric hydrogen sulfide sensor for indicating the freshness of meat. Background technique [0002] Food quality and safety has long been a major concern of people. Fresh meat is extremely susceptible to microbial contamination during transportation and storage, producing toxic and harmful substances to the human body. Therefore, it is very important to detect the freshness of meat. At present, there are sensory evaluation methods, physical and chemical determination methods for evaluating the freshness or spoilage of meat. Among them, the sensory evaluation method has the advantages of simplicity and directness, but it is greatly affected by human subjective factors; physical and chemical methods, such as the determination of hardness, total volatile basic nitrogen, etc., are more reliable, but require special e...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/78
Inventor 邹小波翟晓东李志华黄晓玮孙悦石海军张俊俊蒋彩萍杨志坤
Owner JIANGSU UNIV
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