Capture-type detection method for extracting caffeine content from beverages

A detection method and caffeine technology, which are applied in measurement devices, material separation, analysis materials, etc., can solve the problems of physical health threat, high detection cost, weak extraction ability, etc., to achieve auxiliary adsorption effect, improve extraction effect and extraction efficiency. , the effect of promoting the mixing effect

Inactive Publication Date: 2019-11-26
徐州健一家健康管理有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Coffee, tea, soft drinks and energy drinks containing caffeine are very popular. Therefore, caffeine is also the most commonly used psychotropic drug in the world, but it belongs to Class 3 carcinogens. Once the human body is used excessively, it will have a great impact on health threaten
[0003] Therefore, for the drinking safety of beverages and foods, it is necessary to detect the caffeine content in beverages. At present, the most common detection method is to use chloroform or ethanol as the extraction agent to complete the extraction, centrifugation, collection, and filtration of the extraction agent. The caffeine content is detected by liquid chromatography, and the extraction process directly determines the detection accuracy of the caffeine content. However, the current chloroform is toxic to the human body and may pollute the environment, and the extraction ability of ethanol and other extractants is weak. The existing technology realizes all the extraction of caffeine, and the recovery rate is low, and the detection cost is high, and the ultra-high share of the beverage market determines the frequency and high precision requirements of the detection, especially the popularity of functional energy drinks in the market in recent years , the detection of caffeine content is particularly important, and there is an urgent need for a high-precision, low-cost caffeine content detection method to deal with a wide variety of beverages

Method used

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  • Capture-type detection method for extracting caffeine content from beverages
  • Capture-type detection method for extracting caffeine content from beverages
  • Capture-type detection method for extracting caffeine content from beverages

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] see figure 1 , a kind of detection method of the content of caffeine in grab type extraction beverage food, comprises the following steps:

[0038] S1. Take 5g of the beverage to be tested and place it in a beaker, add 20ml of 60°C deionized water for dilution to obtain a beverage dilution;

[0039] S2. Take the beverage diluent and ultrasonically disperse it for 5 minutes, mix it upside down twice during the process, cool to room temperature, and after dispersion, use deionized water at normal temperature to set the volume to 25ml to obtain a beverage solution;

[0040] S3. Take 5ml of capture extractant and beverage solution and heat them up to 30°C in the same water bath, and take 50ml of new centrifuge tubes to preheat to the same temperature;

[0041] S4. Synchronously add the warmed capture extractant and beverage solution into the preheated new centrifuge tube, vortex and mix for 2 minutes, then ultrasonic countercurrent continuous extraction for 5 minutes, and re...

Embodiment 2

[0050] see figure 1 , a kind of detection method of the content of caffeine in grab type extraction beverage food, comprises the following steps:

[0051] S1. Take 5g of the beverage to be tested and place it in a beaker, add 20ml of 70°C deionized water for dilution to obtain a beverage dilution;

[0052] S2. Take the beverage diluent and ultrasonically disperse it for 8 minutes. During the process, invert and mix twice, cool to room temperature, and after dispersion, use deionized water at normal temperature to set the volume to 25ml to obtain a beverage solution;

[0053] S3. Take 5ml of the capture extractant and the beverage solution and heat it up to 40°C in the same water bath, and take a 50ml new centrifuge tube to preheat to the same temperature;

[0054] S4. Synchronously add the heated capture extractant and beverage solution into the preheated new centrifuge tube, vortex and mix for 3 minutes, then ultrasonically countercurrently extract continuously for 6 minutes...

Embodiment 3

[0059] see figure 1 , a kind of detection method of the content of caffeine in grab type extraction beverage food, comprises the following steps:

[0060] S1. Take 5g of the beverage to be tested and place it in a beaker, add 20ml of 80°C deionized water for dilution to obtain a beverage dilution;

[0061] S2. Take the beverage diluent and ultrasonically disperse it for 10 minutes, mix it upside down 3 times during the process, cool to room temperature, and use deionized water at normal temperature to dilute to 25ml after dispersion to obtain a beverage solution;

[0062] S3. Take 5ml of the capture extractant and the beverage solution and heat it up to 45°C in the same water bath, and take a 50ml new centrifuge tube to preheat to the same temperature;

[0063] S4. Synchronously add the heated capture extractant and beverage solution into the preheated new centrifuge tube, vortex and mix for 5 minutes, then ultrasonic countercurrent continuous extraction for 8 minutes, and re...

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Abstract

The invention discloses a capture-type detection method for extracting caffeine content from beverages. With the method adopted, a novel capture type extraction agent is innovatively introduced; a solid-phase extraction agent with a core-shell structure is prepared through a coprecipitation method; nonanoic acid coats the surface of a nano Fe2O3 particle which is adopted as a core, so as to form acoating layer with a capturing force; the nanometer characteristic of the nano Fe2O3 particle is utilized, and meanwhile, the polarity of the nonanoic acid is very close to that of caffeine, and therefore, free caffeine is captured through the physical adsorption performance of an intermolecular acting force, and the extraction effect and extraction efficiency of the caffeine can be greatly improved; the extraction agent and a beverage solution are comprehensively mixed in a microscopic and three-dimensional space through a novel centrifugal tube, and therefore, uniformity and the completeness of contact are improved, an absorption effect during extraction can be assisted, and pretreatment time is greatly shortened. Compared with an existing caffeine detection method, the detection methodof the invention has the advantages of greatly improved caffeine content detection precision, short overall detection time, and relatively low cost.

Description

technical field [0001] The invention relates to the technical field of food safety detection, in particular to a method for detecting the content of caffeine in food and beverages extracted by grabbing. Background technique [0002] Beverages are beverages, which are liquids for humans or livestock to drink. They are packaged quantitatively, for direct drinking or for brewing or brewing in a certain proportion of water, and the ethanol content (mass weight) does not exceed 0.5%. Beverages It can also be divided into beverage concentrate or solid form. Its function is to quench thirst, provide nutrition or refresh oneself. However, many beverages on the market currently contain excessive caffeine. Caffeine is a xanthine alkaloid compound and is a kind of Central nervous system stimulants, which can temporarily drive away drowsiness and restore energy, are clinically used to treat neurasthenia and coma recovery. Coffee, tea, soft drinks and energy drinks containing caffeine a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/06G01N30/74
CPCG01N30/06G01N30/74
Inventor 潘静波孙跃
Owner 徐州健一家健康管理有限公司
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