Color developing system for responding to rot smell of meat through color change, and preparation method and application thereof

A system and reaction technology, which is applied in the direction of chemical reaction analysis of materials, material analysis by observing the influence of chemical indicators, and material analysis by optical means, which can solve the problem of expensive equipment and high requirements for testers. , instrument detection time-consuming and other issues, to avoid harm, reduce toxic effects, reduce the effect of potential toxicity

Active Publication Date: 2019-06-14
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are two traditional methods for food quality testing: ①instrumental testing, ②sensory evaluation by professionals. However, instrumental testing is time-consuming, expensive and cannot meet the needs of real-time monitoring; sensory evaluation is usually based on color, taste, viscosity, and viscoelasticity , which has high requirements for testers and is difficult to perceive slight changes in its freshness

Method used

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  • Color developing system for responding to rot smell of meat through color change, and preparation method and application thereof
  • Color developing system for responding to rot smell of meat through color change, and preparation method and application thereof
  • Color developing system for responding to rot smell of meat through color change, and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] Example 1: Configure 100mL, 1mmol / L silver nitrate solution, 100mL, 1g / 100mL gum arabic powder solution, stir magnetically until completely dissolved; the volume ratio of silver acid solution and gum arabic solution is 1:1. The mixed system is treated with high temperature and high pressure. The high temperature and high pressure conditions are: 125°C, 232kPa, 15min; the mixed system after high temperature and high pressure treatment is filtered through a 0.45um water filter membrane to obtain the gum arabic powder-nano silver color development system . After the preparation is completed, it is stored in the dark, and the nano-silver chromogenic system is used for ultraviolet-visible (UV-Vis) spectroscopic determination (see Figure 2a), and the shape and structure of the synthesized nano-silver are analyzed by a transmission electron microscope (TEM). The nano-silver color development system was exposed to ammonia, dimethylamine, and trimethylamine gas environments with...

Embodiment 2

[0048] Example 2: Configure 100mL, 1mmol / L silver nitrate solution, 100mL, 0.5g / 100mL gum arabic powder solution, stir magnetically until completely dissolved; the volume ratio of silver acid solution and gum arabic solution is 1:1. The mixed system is treated with high temperature and high pressure. The high temperature and high pressure conditions are: 125°C, 232kPa, 15min; the mixed system after high temperature and high pressure treatment is filtered through a 0.45um water filter membrane to obtain the gum arabic powder-nano silver color development system . After the preparation is completed, it is stored away from light, and the nano-silver chromogenic system is used for ultraviolet-visible (UV-Vis) spectroscopic determination (see Figure 2a).

Embodiment 3

[0049] Example 3: Configure 100mL, 1mmol / L silver nitrate solution, 100mL, 1.5g / 100mL gum arabic powder solution, stir magnetically until completely dissolved; the volume ratio of silver acid solution and gum arabic solution is 1:1. The mixed system is treated with high temperature and high pressure. The high temperature and high pressure conditions are: 125°C, 232kPa, 15min; the mixed system after high temperature and high pressure treatment is filtered through a 0.45um water filter membrane to obtain the gum arabic powder-nano silver color development system . After the preparation is completed, it is stored away from light, and the nano-silver chromogenic system is used for ultraviolet-visible (UV-Vis) spectroscopic determination (see Figure 2a).

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Abstract

The invention discloses a nano-silver color developing system for responding to a rot smell of meat through color change, and a preparation method and an application thereof, and belongs to the fieldof food monitoring. According to the color developing system, an Arabic gum powder solution is added into a silver nitrate solution and the solutions are stirred uniformly; then a reaction is carriedout under a high-temperature and high-pressure condition; and after the reaction is ended, filtering is carried out to obtain the Arabic gum powder-nano-silver color developing system. Compared with atraditional nano-silver preparation method, the preparation method has the following advantages: the preparation method of the Arabic gum powder-nano-silver color developing system which follows "green chemistry" shows the advantages of safety, non-toxicity, environmental friendliness and the like, and greatly reduces the toxic effect generated by the traditional preparation method. By selectinga food-grade safe medium, the potential toxicity generated for the environment and organisms is reduced. Meanwhile, certain harm to the environment caused by toxic substances generated in a synthesisprocess is avoided.

Description

technical field [0001] The invention relates to the field of food quality monitoring, in particular to a nano-silver color development system that responds to the spoilage smell of meat through color changes, its preparation method and application. Background technique [0002] Food quality inspection and safety control has become one of the major issues of global concern. Due to the complexity and high diversity of components, food quality inspection has always been a major challenge. In recent years, with the improvement of people's consumption level and the change of consumption concept, the types and volume of food consumption have increased rapidly. Reliable sensors or detection systems have become a prerequisite for confirming the quality of all types of food, especially for highly perishable products such as fruits and vegetables, milk, seafood, poultry and livestock. The quality of food depends on factors such as the type of food, processing method, transportation a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/78
CPCB82Y30/00G01N21/783G01N33/12G01N2021/775
Inventor 王虎虎徐幸莲余嘉杭戚军周光宏
Owner NANJING AGRICULTURAL UNIVERSITY
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