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Reverse phase transfer extraction detection process and application of capsaicin compounds in grease

The technology of a compound, capsaicin, is applied in reverse phase transfer extraction detection process and application field, which can solve the problems of toxicity, complicated processing process and long time consumption, and achieve the effect of short detection time, simple process operation and convenient detection

Active Publication Date: 2021-02-26
UNIV OF SCI & TECH BEIJING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The sample pretreatment process of this method is complicated, requires the use of mechanical equipment, takes a long time, and is not suitable for on-site testing. At the same time, the organic solvent methanol is toxic, and there are safety problems during use and waste disposal after use.

Method used

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  • Reverse phase transfer extraction detection process and application of capsaicin compounds in grease
  • Reverse phase transfer extraction detection process and application of capsaicin compounds in grease
  • Reverse phase transfer extraction detection process and application of capsaicin compounds in grease

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] 1) Add 0.2g of AEO3 reagent to 100mL of deionized water to fully dissolve it to prepare 0.2% reverse phase transfer extraction reagent.

[0045] 2) Take 0.5ml of the oil sample to be tested, and mix the oil sample with 0.2% AEO3 solution according to the volume ratio of oil sample: 0.2% AEO3 = 1:4.

[0046] 3) Shake for about 1 minute after mixing, so that the oil sample and the extraction reagent are fully mixed evenly;

[0047] 4) Immediately take 100 μL of the oil-water mixture and drop it on the sample hole of the capsaicin colloidal gold immunochromatography test card, and react for 5 minutes;

[0048] 5) Put the test card into the colloidal gold card reader, read the T line and C line gray value with the handheld test card reader, and calculate the capsaicin content in the sample from the capsaicin quantitative detection curve built in the tester. concentration.

[0049] 6) The linear detection range of the method for capsaicin in vegetable oil is 12.5-500 μg / Kg...

Embodiment 2

[0052] 1) Take 1 g of APE5 reagent, add 100 mL of phosphate buffer (20 mM, pH=7.2), and fully dissolve to prepare a 0.2% APE5 solution.

[0053] 2) Take 0.5ml of the oil sample to be tested, and mix the oil sample with the 0.2% APE5 solution according to the volume ratio of oil sample: 0.2% APE5 solution = 1:2.

[0054] 3) Shake for about 1 minute after mixing, so that the oil sample and 0.2% APE5 solution are fully mixed evenly, and then stand for 2 minutes to separate the oil phase and the water phase;

[0055] 4) Take 100 μL of the lower aqueous phase and drop it on the sample hole of the capsaicin quantum dot immunochromatography detection card, and react for 5 minutes;

[0056] 5) Finally, use a quantum dot reader to detect the fluorescence values ​​of the T-line and C-line of the card, bring it into the capsaicin quantitative standard curve built into the instrument, and calculate the capsaicin content in the sample.

[0057] 6) The linear detection range of the method ...

Embodiment 3

[0059] 1) Take 1 g of methyl β-cyclodextrin reagent, add 100 mL of deionized water, and fully dissolve to prepare a 1% methyl β-cyclodextrin solution.

[0060] 2) Take 0.5ml of the oil sample to be tested, and mix the oil sample with 1% β-cyclodextrin solution according to the volume ratio of oil sample: 1% methyl β-cyclodextrin = 1:2.

[0061] 3) Shake for about 1 minute after mixing, so that the oil sample and 1% methyl β-cyclodextrin solution are fully mixed evenly, and then stand for 2 minutes to separate the oil phase and the water phase;

[0062] 4) Take 100 μL of the lower aqueous phase and drop it on the sample well of the capsaicin total amount time-resolved fluorescence immunochromatography detection card (capable of simultaneously detecting capsaicin, dihydrocapsaicin, and synthetic capsaicin), and react for 5 minutes;

[0063] 5) Finally, use a time-resolved fluorescence detection card reader to detect the fluorescence values ​​of the T-line and C-line of the card,...

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Abstract

The invention relates to the field of food safety monitoring, and provides a reverse phase transfer extraction detection process and application of capsaicin compounds in grease. The reverse phase transfer extraction detection process comprises the following steps of S1, selecting a proper type of reverse phase transfer extractant, weighing a certain amount of reverse phase transfer extractant, and dissolving the reverse phase transfer extractant in water or buffer salt to prepare a reverse phase transfer extractant solution, S2, mixing the grease with a reverse phase transfer extractant solution according to a certain proportion, S3, fully and uniformly mixing the grease with the extraction solution, S4, directly dripping the mixed solution into a sample adding hole of an immunochromatographic detection card, or directly dipping the mixed solution with immunochromatographic detection test paper, and reacting for a period of time, or standing for 2-3 minutes, separating, taking a lower-layer water phase, and detecting by using an immunochromatography detection card or an enzyme-linked immunosorbent assay (ELISA) method. The method does not need to use an organic solvent, is simpleand convenient to operate and short in detection time, and is suitable for on-site detection or household self-detection of illegal cooking oil.

Description

technical field [0001] The invention relates to the field of food safety monitoring, in particular to a reverse phase transfer extraction detection process and application of capsaicin compounds in oils and fats. Background technique [0002] Capsaicin is a class of vanilla amide alkaloids extracted from natural chili peppers, and is the main source of the spicy taste of chili peppers. Refined "waste oil" mostly comes from waste kitchen fats and oils. After these waste fats are cooked and fried with spicy seasonings, the capsaicin component can remain and dissolve in the fats. It has been reported that natural vegetable oil does not contain capsaicin substantially, and most waste oils contain one or more of natural capsaicin, dihydrocapsaicin, and synthetic capsaicin (see attachment for chemical structure). figure 1 ), so the high-performance liquid chromatography-mass spectrometry method for detecting capsaicin compounds in edible oil is one of the four "waste oil" inspect...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N33/53G01N33/531G01N33/558G01N33/58
CPCG01N33/5308G01N33/531G01N33/558G01N33/585G01N33/582G01N33/581G01N33/588
Inventor 时国庆王祎凡李青纯秦朝旭格桑德吉董子璇毛心怡
Owner UNIV OF SCI & TECH BEIJING
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