Fish meat freshness visual intelligent label based on metal porphyrin metal-organic frameworks (MOFs) and preparation method and application of fish meat freshness visual intelligent label

A metalloporphyrin and smart label technology, applied in the field of food intelligent packaging, can solve problems affecting the optical properties of porphyrin compounds, and achieve the effect of ensuring the quality and safety of fish meat

Active Publication Date: 2019-08-30
SHANGHAI OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the macrocyclic conjugated electrons of porphyrin are delocalized on the upper and lower sides of the ring, which can easily cause accumulation between porphyrin molecules, resulting in the existence of molecules in an aggregated state, thereby affecting the optical properties of porphyrin compounds.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] 8.8 mg of tetrakis (p-carboxy) phenyl zinc porphyrin, 5.28 mg of zinc nitrate, 6.16 mg of 2,2'-dimethyl-4,4'-bipyridine, 0.88 g of N,N-dimethyl Phenyl formamide and 0.88g of ethanol were added to the solvothermal reaction kettle, and then put into a 0.1mm thick zein fiber film, and the pH value of the solution was adjusted to 5 with 1.0M nitric acid-methanol solution, reacted at 80°C for 12 hours, and after cooling Wash with N,N-dimethylformamide and ethanol, blow dry to obtain the fiber membrane of biomimetic mineralized zinc porphyrin / zinc MOFs, and finally place the fiber membrane of biomimetic mineralized zinc porphyrin / zinc MOFs on the Thermoplastic lamination is performed between paper and plastic film to obtain smart labels.

[0023] Stick the plastic side of the smart label on the inner side of the carp meat package, and leave it at room temperature for 6 hours. The volatile base nitrogen content is 25mg / 100g, and the color difference between the front and back ...

Embodiment 2

[0025] 8.8 mg of tetrakis (p-carboxy) phenyl cobalt porphyrin, 6.16 mg of cobalt nitrate, 5.28 mg of 2,2'-dimethyl-4,4'-bipyridine, 1.76 g of N,N-dimethyl Phenyl formamide and 0.88g of ethanol were added to the solvothermal reaction kettle, and then put into a 0.9mm thick silk fiber membrane, and the pH value of the solution was adjusted to 5.2 with 1.1M nitric acid-methanol solution, reacted at 90°C for 48 hours, cooled and used After washing with N,N-dimethylformamide and ethanol, the fiber membrane of biomimetic mineralized cobalt porphyrin / cobalt MOFs was obtained after blast drying. Finally, the fiber membrane of biomimetic mineralized cobalt porphyrin / cobalt MOFs was placed on the paper Thermoplastic composite with plastic film to get smart label.

[0026] Stick the plastic side of the smart label on the inner side of the grass carp meat package and leave it at room temperature for 10 hours. The volatile basic nitrogen content is 50mg / 100g, and the color difference betwe...

Embodiment 3

[0028] 8.8 mg of tetrakis (p-carboxy) phenyl manganese porphyrin, 7.04 mg of manganese nitrate, 5.72 mg of 2,2'-dimethyl-4,4'-bipyridine, 1.32 g of N,N-dimethyl Phenyl formamide and 0.704g of ethanol were added to the solvothermal reaction kettle, and then a 0.5mm thick cellulose fiber membrane was placed, and the pH value of the solution was adjusted to 5.4 with 1.4M nitric acid-methanol solution, reacted at 80°C for 32 hours, and after cooling Wash with N,N-dimethylformamide and ethanol, blow dry to obtain the fiber membrane of biomimetic mineralized manganese porphyrin / manganese MOFs, and finally place the fiber membrane of biomimetic mineralized manganese porphyrin / manganese MOFs on the Thermoplastic lamination is performed between paper and plastic film to obtain smart labels.

[0029] Stick the plastic side of the smart label on the inner side of the herring meat package, and leave it at room temperature for 8 hours. The volatile base nitrogen content is 30mg / 100g, and t...

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PUM

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Abstract

The invention discloses a fish meat freshness visual intelligent label based on metal porphyrin metal-organic frameworks (MOFs) and a preparation method and application of the fish meat freshness visual intelligent label. The metal porphyrin MOFs are used as a color developing agent, and the fish meat freshness visual intelligent label comprises a fiber membrane with the surface biomimetic mineralized with the metal porphyrin MOFs. The preparation method comprises the steps that the metal porphyrin MOFs are loaded on the surface of the fiber membrane in a biomimetic mineralization mode throughinducing, and the fiber membrane with the surface biomimetic mineralized with the metal porphyrin MOFs is placed between a piece of paper and a plastic film for thermoplastic composition. The fish meat freshness visual intelligent label utilizes protein and polysaccharide to induce a MOFs biomimetic mineralization technology, porphyrin is used as organic ligand and metal ions are used as nodes, the problem that porphyrin molecules are prone to aggregating and the indicating effect is poor are effectively solved, the sensitivity and accuracy of the intelligent label are improved by a porous structure of the metal porphyrin MOFs, the rotting condition of fish is indicated simply, quickly and conveniently, and the quality safety of the fish is ensured.

Description

technical field [0001] The invention relates to a fish meat freshness visual intelligent label based on metalloporphyrin metal organic framework materials (MOFs) and a preparation method and application thereof, belonging to the field of food intelligent packaging. Background technique [0002] Fish meat is delicious and has high nutritional value, and is deeply loved by consumers. However, fish meat has high protein and water content and is easily spoiled. With the continuous reproduction of microorganisms, the fish tissue is destroyed, fat and protein are decomposed, and biogenic amines such as histamine, tryptamine, putrescine, cadaverine, and spermine are produced, and ammonia, dimethylamine, and trimethylamine are produced by decomposition at the same time Volatile base nitrogen, biogenic amine and volatile base nitrogen content are important indicators for evaluating the freshness of fish meat. [0003] Freshness smart labels can be simple, convenient and accurately ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G09F3/02C08G83/00
CPCC08G83/008G09F3/02
Inventor 董庆丰李立康永峰刘宁李洋洋陈静雯
Owner SHANGHAI OCEAN UNIV
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