Preparation method of intelligent indicator labels for visual detection of freshness of meat, and application

A freshness and indication technology, applied in the direction of material analysis by observing the influence of chemical indicators, analysis by chemical reaction of materials, measuring devices, etc. Accurate detection, low detection limit, and overcoming complex operations

Active Publication Date: 2019-12-27
JIANGSU UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The invention can realize the real-time, visual and rapid monitoring of the freshness of meat in the process of transportation, storage, processing

Method used

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  • Preparation method of intelligent indicator labels for visual detection of freshness of meat, and application
  • Preparation method of intelligent indicator labels for visual detection of freshness of meat, and application
  • Preparation method of intelligent indicator labels for visual detection of freshness of meat, and application

Examples

Experimental program
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Embodiment 1

[0037] Step 1, preparation of freshness indicator;

[0038] Mix and stir 3mL sucrose solution (30% (m / v) concentration) with 10mL organic solvent ethanol, then pour it into a polytetrafluoroethylene reactor and place it in an oven at 180°C for 24h; after cooling to room temperature, put The reaction solution was filtered through 0.22 μm filter paper, and then centrifuged at 15,000 rpm for 20 minutes to remove impurities, and vacuum freeze-dried to obtain fluorescent carbon quantum dots; finally, 0.5 mg of bromothymol blue and 1 mg of fluorescent carbon quantum dots were dissolved in 15 mL of ethanol solvent , adjust the pH to 6.0, mix and stir evenly to obtain bromothymol blue-carbon quantum dot indicator.

[0039] as attached figure 1 As shown, the fluorescence emission peak of fluorescent carbon quantum dots is 450nm, and it shows blue fluorescence under ultraviolet light, which has excellent fluorescence characteristics; the maximum absorption peak of bromothymol blue-carb...

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Abstract

The invention relates to the field of food detection, and relates to a preparation method of intelligent indicator labels for freshness of meat, and application, and the preparation method comprises the following steps of firstly preparing a fluorescent carbon quantum dot, dissolving the fluorescent carbon quantum dot in ethanol with bromothymol blue, and adjusting the pH value to obtain a freshness indicator; mixing the chitosan solution, polyvinyl alcohol solution and freshness indicator, forming an indicator film after being de-foamed and dried by ultrasound, and wrapping with a low densitypolyethylene film to obtain intelligent freshness indicator labels; recording the visible light color pictures of the labels for different storage days after coexisting the labels with the meat to form a visible light colorimetric card, and recording the fluorescent color pictures to form a fluorescent color colorimetric card; and when the colors of the labels change after the meat to be tested and the labels coexist, realizing the visual detection of the freshness of the meat through the color comparison of the colorimetric cards. The labels prepared by the invention are safe and environmentally friendly, and the fluorescent nano-materials combined with the traditional color indicators make the color signals of the indicators more abundant and the measurement results more accurate.

Description

technical field [0001] The invention relates to the field of food detection, in particular to a preparation method and application of an intelligent indicator label for meat freshness. Background technique [0002] With the improvement of food safety awareness, people pay more and more attention to the quality and safety of meat. Because the cold chain system is not perfect, the meat will be affected by the external environment and microorganisms during storage, transportation, processing and sales. In addition, meat is rich in nutrients, which can easily lead to the rapid growth and reproduction of microorganisms in meat , Under its own enzymatic hydrolysis and microbial decomposition, the sensory and physical and chemical qualities of meat will change, which will eventually lead to a decline in the freshness of meat. If the rotten pork is not detected in time, people's health will be seriously damaged. Therefore, how to track and detect the freshness of meat is a very im...

Claims

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Application Information

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IPC IPC(8): G01N21/64G01N21/78
CPCG01N21/643G01N21/78G01N2021/6439
Inventor 邹小波胡雪桃石吉勇李艳肖李文亭徐艺伟李亚惠
Owner JIANGSU UNIV
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