H-NMR method for identifying beef, pork or duck meat doped in mutton

A technology of nuclear magnetic resonance spectroscopy and mutton, which is applied in the field of food identification, can solve the problems of low sensitivity and resolution of the instrument, difficult uniformity of the magnetic field, etc., and achieve the effect of simple experimental operation, high detection efficiency and high detection efficiency

Active Publication Date: 2020-06-26
JIANGSU SINOGRAPHY TESTING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, the analysis and identification of meat products often use low-field NMR, which has the advantages of portability, easy access to samples, and direct us

Method used

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  • H-NMR method for identifying beef, pork or duck meat doped in mutton
  • H-NMR method for identifying beef, pork or duck meat doped in mutton
  • H-NMR method for identifying beef, pork or duck meat doped in mutton

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] S1, Weigh and weigh a group of samples, each group of samples includes mutton samples, beef samples, pork samples and duck samples, each group of 5g of various types of fresh meat, crushed into a 50ml centrifuge tube, extracted with 10mL of n-hexane for 15h;

[0032] S2, continue to add 10mL ultrapure water, centrifuge at 4000rpm for 5min after vortexing;

[0033] S3, transfer the upper organic phase to a glass tube and blow with nitrogen at 50°C for 1.5h; wherein deuterated chloroform contains 0.03%TMS;

[0034] S4. Measure 100 µL of the extract after nitrogen blowing, add 600 µL deuterated chloroform, vortex evenly, and measure 500 µL into the NMR tube;

[0035] S5. Use a 400MHz liquid nuclear magnetic resonance instrument to measure the sample in the nuclear magnetic resonance tube. The measurement conditions of the hydrogen spectrum are: pulse program: zg30; P1=7.74µs; TD=64K; DS=2; NS=16; D1=1s; test temperature at 25°C;

[0036] S6. Obtain the H NMR fingerprints...

Embodiment 2

[0038]S1, Weigh and weigh a group of samples, each group of samples includes mutton samples, beef samples, pork samples and duck samples, each group of 6g of thawed frozen meat or meat rolls, crushed into a 50ml centrifuge tube, 12mL n-hexane extraction for 18h;

[0039] S2, continue to add 12mL ultrapure water, centrifuge at 4000rpm for 5min after vortexing;

[0040] All the other steps are the same as in Example 1.

Embodiment 3

[0042] S1, Weighing and weighing a group of samples, each group of samples includes mutton samples, beef samples, pork samples and duck samples, each group of 8g of thawed frozen meat or meat rolls, crushed into a 50ml centrifuge tube, 15mL n-hexane extraction for 20h;

[0043] S2, continue to add 15mL ultrapure water, centrifuge at 4000rpm for 5min after vortexing;

[0044] All the other steps are the same as in Example 1.

[0045] S3, transfer the upper organic phase to a glass tube and blow with nitrogen at 50°C for 2h;

[0046] All the other steps are the same as in Example 1.

[0047] The main instruments or containers used in this method are 400MHz liquid nuclear magnetic resonance spectrometer, BBI probe, IT0079 electronic balance, 5mm nuclear magnetic tube, centrifuge and EVA32 type automatic nitrogen blowing concentrator.

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Abstract

The invention discloses an H-NMR method for identifying beef, pork or duck meat doped in mutton. The method comprises the following steps: weighing a proper sample by a nuclear magnetic resonance hydrogen spectrum method of pork or duck meat, extracting by adopting an organic solvent, adding a proper amount of ultrapure water, carrying out vortex centrifugation, carrying out nitrogen blowing on anupper organic phase, dissolving a small amount of treated sample by using TMS-containing deuterated chloroform, and analyzing by adopting a 400MHz nuclear magnetic resonance spectrometer; and judgingwhether the sample mutton is true mutton or not according to the obtained nuclear magnetic resonance hydrogen spectrum fingerprint. The identification method disclosed by the invention is simple, efficient in detection, high in result accuracy and good in reproducibility, and in addition, the identification method has reference significance for researching the authenticity of mutton doped with other meat or other meat and meat products.

Description

technical field [0001] The invention relates to a food identification technology, in particular to a method for identifying mutton mixed with beef, pork or duck meat by proton nuclear magnetic resonance spectrum fingerprinting. Background technique [0002] Mutton meat is tender and delicious, rich in protein and essential amino acids and other nutrients, and has low cholesterol content. It is deeply loved by consumers, but its output is low and its price is relatively expensive. In order to make huge profits, many unscrupulous merchants do not hesitate to shoddy the real ones, and mix the mutton with pork, duck, horse meat and other cheaper meat, which not only damages the rights and interests of consumers, but also disrupts the order of the food market. Therefore urgently need to develop a kind of efficient method for distinguishing true and false mutton, provide technical support for government supervisory department. [0003] The current detection technologies for meat ...

Claims

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Application Information

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IPC IPC(8): G01N24/08G01N1/28G01N1/34
CPCG01N24/08G01N1/286G01N1/34Y02A90/30
Inventor 徐锦忠鲁惠玲石星宇周张亚
Owner JIANGSU SINOGRAPHY TESTING
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