Detection method of food additive

Abstract

The invention discloses a detection method of a food additive. The detection method comprises the following steps: step 1, selecting a detection sample; step 2, crushing and mixing treatment; step 3,ethanol treatment; step 4, ammonia water treatment; 5, preparing a sample solution; 6, preparing a comparison solution; and step 7, detecting. According to the method, the sample is treated in a manner of adding ethanol and ammonia water step by step so that full reaction of all components can be ensured, and the purity of the supernatant after solid-liquid separation of the sample is improved; the loss of effective components can be prevented by adopting a sample liquid treatment mode, and the collection precision of the additive can be further improved by adopting a twice solid-liquid separation mode so that the detection effect of the food additive is improved; moreover, the detection method adopted by the invention is easy to operate, the detection precision can be improved, and fielddetection can be realized and the detection efficiency is improved.

Description

technical field [0001] The invention relates to a detection method, in particular to a detection method of food additives. Background technique [0002] With the development of our country, packaged food has been widely promoted in the existing market. In order to increase the shelf life of packaged food and improve the quality of food color, aroma and taste, it is often necessary to add an appropriate amount of food additives to food. Additives are often synthesized by chemical substances, and the amount of use needs to be strictly controlled when used. Therefore, it is often necessary to test the content of food additives in food. [0003] At present, the main methods for the content of food additives are: high performance liquid chromatography, thin layer chromatography, spectrophotometry, etc., among which high performance liquid chromatography is the most commonly used method, and single wavelength gradient elution ultraviolet detection method is used for separation and...

AI Technical Summary

Problems solved by technology

[0003] At present, the main methods for the content of food additives are: high performance liquid chromatography, thin layer chromatography, spectrophotometry, etc., among which high performance liquid chromatography is the most commonly used method, and single wavelength gradient elution ultraviolet detection method is used for separation and detection, but the detection The operation of the method is relatively complicated, and the detection accuracy is average. It is not suitable for the detection of large batches of samples. The crushing equipment used in food detection is relatively traditional, which cannot guarantee the uniform crushing of food, which affects the efficiency and accuracy of later detection.

Thin-layer chromatography is an off-line measurement technology with a relatively open operating system. There are many factors affecting the quantitative repeatability, reproducibility, and accuracy. At the same time, the mobile phase has a limited expansion distance and the separation ability is limited to a certain extent.

Due to the complex ingredients in food, the object to be measured is often a complex multi-component complex system. There is interference between the background and the components to be measured, resulting in serious overlap of absorption spectra, so it is difficult to quantify them simultaneously by spectrophotometry.

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