Unlock instant, AI-driven research and patent intelligence for your innovation.

Qualitative and quantitative detection method for bixin in food

A quantitative detection method, the technology of annattoin, applied in the field of determination of food additives, can solve the problems that the detection method of annattoin has not been reported, and achieve the effects of avoiding matrix interference, good repeatability, and easy operation

Pending Publication Date: 2020-06-12
朱万燕
View PDF0 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, there is no report on the detection method of annattoin in food by QuEChERS method for sample pretreatment combined with UPLC-Q-TOF / MS

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Qualitative and quantitative detection method for bixin in food
  • Qualitative and quantitative detection method for bixin in food
  • Qualitative and quantitative detection method for bixin in food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Embodiment 1: detection of annattoin content in compound seasoning

[0036] (1) Sample pretreatment: Weigh 4.0g sample, accurate to 0.01g, add 20mL 5% acetic acid acetonitrile solution to a centrifuge tube with stopper, extract homogeneously for 1min, then add 4.0g anhydrous sodium sulfate (Na2SO4) and 2.0g sodium chloride (NaCl), shake on a horizontal shaker for 30min, and centrifuge at 9000r / min for 5min. Pipette the supernatant into a centrifuge tube, add 400 mg C18 and 300 mg Florisil adsorbent to each milliliter of the extract, make the adsorbent fully contact with the extract, shake for 5 min, and centrifuge at 9000 r / min (-2°C) for 5 min. After standing for 10 minutes, take the supernatant in a 50mL chicken heart bottle, 40 ℃ rotary evaporation to near dryness, blow dry with nitrogen, dissolve with 0.1% formic acid water: acetonitrile solution with a volume ratio of 1:1, and vortex to mix. , filtered through a 0.22 μm filter membrane, for ultra-high performance ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a qualitative and quantitative determination method for bixin in food. The method comprises the following steps: homogenizing and extracting bixin in a sample by using a 5% acetonitrile acetate solution, dispersing and purifying an extracting solution through an octadecylsilane chemically bonded phase (C18) and a Florisil matrix, and injecting the extracting solution into an ultra-high performance liquid chromatography-quadrupole-flight time / mass spectrometer (UPLC-Q-TOF / MS) for determination; carrying out primary scanning and secondary scanning, and comparison with theestablished data spectrum library, determining the sample containing the mahoganin and then carrying out quantification, establishing a corrected standard curve by adopting a blank matrix solution which does not contain the bixin to be detected, and quantifying by adopting an external standard method. According to the method, the average recovery rate is 73.2%-92.1%, the average relative standarddeviation (RSD) is 6.3%-8.9%, the detection limit is 1.0 mg / kg, and the method has the advantages of being easy and convenient to operate, rapid, high in sensitivity, good in repeatability and accurate in qualitative and quantitative analysis. Technical requirements of the Codex Alimentarius Commission, the European Union, Canada and the like on corresponding product safety detection can be met,and powerful technical support is provided for guaranteeing food safety of people in China and healthy development of export trade.

Description

technical field [0001] The invention relates to a qualitative and quantitative detection method for annattoin in food, belonging to the technical field of food additive determination. Background technique [0002] Annatto is a natural pigment made from the seeds of mahogany (annatto) through solvent extraction and finishing. It is a reddish-brown powder or orange-brown liquid, soluble in animal fat, propylene glycol, and acetone, and insoluble in water. Applied in food, it presents an attractive orange-yellow hue. The color is not affected by the pH value. The color is bright and bright, with strong tinting power, good light resistance and heat resistance. It is widely used in the food industry, and it is also an edible natural pigment approved and allowed in my country. The limit and range of use of annattoin in food are different in various countries. The International Codex Alimentarius Commission stipulates that annattoin is only allowed to be used in butter, with a limi...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): G01N30/88G01N30/06G01N30/14
CPCG01N30/06G01N30/14G01N30/88G01N2030/062G01N2030/8809
Inventor 朱万燕朱万兰朱万荣杨帆
Owner 朱万燕