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Method for detecting enzyme value of sucrose invertase in honey

A technology of sucrose invertase and detection method, which is applied in the field of food quality and safety detection, can solve the problem that the control of titration operation conditions is very high, there is no general detection method for sucrose invertase activity, and the titration speed, titration end point observation and measurement results have relatively little influence To achieve the effect of improving the quality evaluation system, facilitating large-scale promotion and application, and promoting vigorous development

Active Publication Date: 2019-12-24
新疆新兴源农业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The titration method often uses iron potassium hydride titration method to determine the enzyme value of sucrose invertase, but this method has high requirements for the control of titration operation conditions, and the skilled operation has a great influence on the titration speed, titration end point observation and measurement results
Up to now, my country has not formed a general detection method for the activity of sucrose invertase in honey

Method used

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  • Method for detecting enzyme value of sucrose invertase in honey
  • Method for detecting enzyme value of sucrose invertase in honey
  • Method for detecting enzyme value of sucrose invertase in honey

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0073] Weigh 2g of acacia honey into a beaker, add 10mL of acetate buffer (0.1mol / L) with a pH value of 6.0 to fully dissolve, and centrifuge at 4°C. After centrifugation, the precipitate was redissolved with acetate buffer, and the clarified solution was transferred to a 10KAmiconUltra-15 centrifugal ultrafiltration tube and centrifuged at 5000×g for 30 min at 4°C to recover the concentrated solution. Add acetate buffer to the concentrate and repeat the centrifugation step. The concentrated solution obtained again, together with the precipitate reconstituted solution in the above step, was fixed to a 50 mL volumetric flask with acetate buffer solution, that is, the enzyme solution.

[0074] Take 2.0 mL of the obtained enzyme solution and place them in two test tubes, of which test tube 1 is the experimental group and test tube 2 is the control group. Add 1 mL of NaOH solution (1 mol / L) to test tube 2. Put test tube 1, test tube 2 and 5% sucrose solution together in a water ...

Embodiment 2

[0081] The Bee Research Institute of the Chinese Academy of Agricultural Sciences detected the sucrose invertase enzyme value of the linden raw honey collected from the Heilongjiang area.

[0082] Operation method:

[0083] Weigh 3g of linden raw honey and place it in a beaker, add 10mL of acetate buffer (0.1mol / L) with a pH value of 6.0 to fully dissolve, and centrifuge at 4°C. After centrifugation, the precipitate was redissolved with acetate buffer, and the clarified solution was transferred to a 10KAmiconUltra-15 centrifugal ultrafiltration tube and centrifuged at 5000×g for 30 min at 4°C to recover the concentrated solution. Add acetate buffer to the concentrate and repeat the centrifugation step. The concentrated solution obtained again, together with the precipitate reconstituted solution in the above step, was fixed to a 50 mL volumetric flask with acetate buffer solution, that is, the enzyme solution.

[0084] Take 2.0 mL of the obtained enzyme solution and place th...

Embodiment 3

[0091] According to the detection method of Example 1, the sucrose invertase enzyme values ​​of 20 acacia honeys and 20 linden honeys on the market were measured, and the results are shown in Table 1.

[0092] Table 1 Determination of sucrose invertase enzyme value in 40 brands of honey

[0093]

[0094]The results of 20 brand commercially available acacia honey samples and 20 brand commercially available linden honey samples detected by the sucrose invertase enzyme value assay method in honey provided by the invention. Among them, the sucrose invertase enzyme values ​​of 20 brands of commercially available acacia honey samples were between 4.53 and 42.19 mg / (g.h), with an average value of 13.50 mg / (g.h), and the sucrose invertase enzyme values ​​of 4 brand samples were greater than 20mg / (g.h), the sucrose invertase enzyme value of 7 brand samples is below 8mg / (g.h); the sucrose invertase enzyme value of 20 brands of commercially available linden tree honey samples is betwe...

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Abstract

The invention, which belongs to the technical field of food quality and safety detection, provides a method for detecting the enzyme value of sucrose invertase in honey. The method comprises the following step: step one, extracting enzyme liquid in a honey sample; step two, carrying out chromogenic reaction on the enzyme liquid; and step three, calculating the enzyme value of sucrose invertase. According to the detection method, the sucrose invertase enzyme value in the honey can be detected based on the principle that 3, 5-dinitrosalicylic acid can be reduced into a brownish red amino compound after co-heating of a reducing sugar solution generated by catalyzing sucrose with an enzyme solution and a 3, 5-dinitrosalicylic acid solution. On the basis of theultrafiltration method, the enzymein the honey is enriched, the interference of reducing sugar in the honey is removed, and the dosage of a color developing agent solution, the pH value of a buffer solution, the reaction temperatureand the reaction time in the reaction are optimized, so that a method for detecting the enzyme value of sucrose invertase in honey is established. The method has advantages of simple operation, high accuracy, high efficiency and the like.

Description

technical field [0001] The invention belongs to the technical field of food quality and safety detection, and in particular relates to a method for detecting the enzyme value of sucrose invertase in honey. Background technique [0002] Honey is one of the most important products in the bee industry. Honey contains a variety of enzymes, including amylase, sucrose invertase, glucose oxidase, catalase, acid phospholipase, β-glucosidase, etc. These enzymes exist not only in the honey plant itself, but also in honey. It is mixed with secretions from the salivary glands of bees during the brewing process. The activity of enzymes in honey will gradually decrease due to the degree of heat in honey processing and storage time. Therefore, the freshness and quality of honey can be evaluated by measuring the activity of enzymes in honey. The commonly used evaluation method of honey enzyme value is to measure the amylase enzyme value in honey, but it is more reasonable to comprehensive...

Claims

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Application Information

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IPC IPC(8): G01N21/78G01N21/31
CPCG01N21/78G01N21/31
Inventor 孔令杰张红城乔江涛
Owner 新疆新兴源农业有限公司
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