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Detection method for lactic acid content in fermented soybean meal and extraction method of to-be-detected liquid for detection

A technology of fermented soybean meal and extraction method, which is applied in the field of determination of lactic acid content in fermented soybean meal, can solve the problems of low measurement precision and accuracy, complex composition of fermented soybean meal, etc. Good data stability

Inactive Publication Date: 2019-11-08
YATAI XINGYUAN FARMING TECH HAIAN CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Although the measurement process of this patented method is relatively fast, due to the complex components in fermented soybean meal, if 80% ethanol solution is directly used to precipitate protein substances in the process of ultrasonic extraction of lactic acid, the final measurement accuracy and accuracy will not be correct. high

Method used

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  • Detection method for lactic acid content in fermented soybean meal and extraction method of to-be-detected liquid for detection
  • Detection method for lactic acid content in fermented soybean meal and extraction method of to-be-detected liquid for detection

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Experimental program
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Embodiment 1

[0046] This embodiment provides a method for extracting a test liquid for determination, which includes the following steps:

[0047] Accurately weigh about 5.0 g of the sample, add 100 mL of ultrapure water, and extract for 1 hour at 60°C on a water-bath shaker. The speed of the water-bath shaker is 115r / min, take it out, cool to room temperature, and filter with filter paper (discard the initial filtrate). Take 14mL of the first supernatant, and slowly and evenly add (shaking while adding) 6mL of absolute ethanol at a rate of 1ml / min (at this time, the volume ratio of the first supernatant to absolute ethanol is 7:3) , Let stand for 20min, filter with filter paper. Take the second supernatant through a 0.22μm filter membrane as the test solution.

Embodiment 2

[0049] This embodiment provides a method for extracting a test liquid for determination, which includes the following steps:

[0050] Accurately weigh about 5g of the sample, add 90mL of ultrapure water, extract for 1.4h on a water bath shaker at 53°C, take it out, cool to room temperature, shake well, and centrifuge at 10000r / min for 10min. Take 14 mL of the first supernatant, and slowly and evenly add (shaking while adding) 6 mL of absolute ethanol, let it stand for 20 min, and centrifuge and filter. Take the second supernatant through a 0.22μm filter membrane as the test solution.

Embodiment 3

[0052] This embodiment provides a method for extracting a test liquid for determination, which includes the following steps:

[0053] Accurately weigh about 5g of the sample, add 95mL of ultrapure water, extract for 1.2h in a 62℃ water bath shaker, take it out, cool to room temperature, shake well, and centrifuge at 9000r / min for 12min. Take 12 mL of the first supernatant, slowly and evenly add 8 mL of absolute ethanol (shaking while adding), then let it stand for 28 min, and centrifuge and filter. Take the second supernatant through a 0.22μm filter membrane as the test solution.

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Abstract

The invention provides a detection method for lactic acid content in fermented soybean meal and an extraction method of a to-be-detected liquid for detection, and relates to the field of detection methods of lactic acid content in fermented soybean meal. The detection method comprises the step of carrying out high performance liquid chromatography detection on the to-be-detected liquid. The extraction method of the to-be-detected liquid comprises the steps of extracting a sample with water, conducting separation after extraction, taking a first supernatant, adding absolute ethyl alcohol into the first supernatant to precipitate proteins, performing separation after standing, and taking a second supernatant as the to-be-detected liquid. According to the methods, the sample is extracted andtreated in a mode of sequentially performing water extraction and precipitation, lactic acid is fully extracted, other impurity molecules can be separated out after the proteins are effectively precipitated, and impurity peak interference can be effectively removed when high performance liquid chromatography is used for detecting the to-be-detected liquid; the stability of a chromatographic baseline is ensured while the lactic acid is fully extracted, the resolution is stable, the error is small, the stability of detected data is good, and the reliability is high.

Description

Technical field [0001] The invention relates to the field of methods for determining the content of lactic acid in fermented soybean meal, and in particular to a method for determining the content of lactic acid in fermented soybean meal and an extraction method for a test liquid for determination. Background technique [0002] Fermented soybean meal is made of high-quality soybean meal as the main raw material. Under the mixed fermentation of multi-strains, various anti-nutritional factors in soybean meal are removed, and a large number of bacteria, lactic acid and other substances beneficial to animals are produced during the fermentation process. Soybean meal produces a variety of organic acids during the fermentation process, and lactic acid is the most organic acid among them. [0003] The current methods for determining the content of lactic acid in fermented soybean meal are basically alkaline titration or high performance liquid chromatography. Among them, the alkali titra...

Claims

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Application Information

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IPC IPC(8): G01N30/02G01N30/06
CPCG01N30/02G01N30/06
Inventor 王少青陈淋敏张幻李炯明仲伟迎吴有林
Owner YATAI XINGYUAN FARMING TECH HAIAN CO LTD