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Method for rapidly extracting and detecting content of tyramine in cheese

A technology of cheese and tyramide, which is applied in the direction of measuring devices, instruments, scientific instruments, etc., can solve the problems of cumbersome and time-consuming steps such as hollow fiber membrane infiltration and sealing organic solvent removal, and is not conducive to the development of the field of rapid food detection. Processing time and detection time, reduced matrix effects, simple effects of preparation

Pending Publication Date: 2021-06-25
UNIV OF SHANGHAI FOR SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, most of the supporting liquid membranes for traditional electromembrane extraction are porous embedded materials, but the preparation, infiltration and sealing of hollow fiber membranes, and the removal of organic solvents are cumbersome and time-consuming, which is not conducive to the development of the field of rapid food detection.

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  • Method for rapidly extracting and detecting content of tyramine in cheese
  • Method for rapidly extracting and detecting content of tyramine in cheese
  • Method for rapidly extracting and detecting content of tyramine in cheese

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] The enrichment process of tyramine by the electric membrane extraction device includes:

[0059] Step 1. Add 10mL of 5% (mass concentration) trichloroacetic acid and 30mL of 0.1mol / L hydrochloric acid solution into a 50mL centrifuge tube respectively, and add 0.2mg of tyramine to obtain a tyramine solution with a mass concentration of 5mg / L.

[0060] Step 2, take 30mL 5mg / L tyramine solution as the donor phase solution, 0.6mL10% (mass concentration) trichloroacetic acid as the receiving phase solution, select a polyacrylamide gel film with a thickness of 5mm for 45V, 5min electric film Extraction experiments to obtain extracts;

[0061] Step 3: Take 0.1 mL of the extract, add 5 μL of monoamine oxidase, 50 μL of horseradish peroxidase and 100 μL of chromogenic solution, mix well, and react for 15 minutes to obtain the solution to be tested;

[0062] Step 5: Measure the absorbance value at 550 nm of the solution to be tested, and calculate the tyramine content in the ext...

Embodiment 2

[0067] A rapid extraction and quantitative detection method for tyramine in cheese, comprising the following steps:

[0068] Step 1. Take 5g of shredded cheese in a 50mL centrifuge tube, add 10mL of 5% (mass concentration) trichloroacetic acid, then add 30mL of 0.1mol / L hydrochloric acid solution, and mix to obtain a sample suspension;

[0069] Step 2. Ultrasonicate the sample suspension in an ultrasonic water bath for 10 minutes, centrifuge at 9000 rpm for 5 minutes, and take the supernatant and filter it through a 0.45 μm suction filter membrane to obtain the filtrate;

[0070] Step 3, use an electric membrane extraction device to extract the filtrate, take 30mL of the filtrate as the donor phase solution, and 0.6mL of 10% (mass concentration) trichloroacetic acid as the receiving phase solution, select a polyacrylamide gel membrane with a thickness of 5mm for 45V, 5min electro-membrane extraction experiment to obtain the extract;

[0071] Step 4: Take 0.1 mL of the extract...

Embodiment 3

[0082] A rapid extraction and quantitative detection method for tyramine in cheese, comprising the following steps:

[0083] Step 1. According to the steps described in Example 1, a polyacrylamide gel film with a thickness of 4mm was obtained, and after the electromembrane extraction experiment of 35V and 5min, the enrichment factor R of the extract was 12.5;

[0084] Step 2: Put 5g of shredded cheese into a 50mL centrifuge tube, add 10mL of 5% (mass concentration) trichloroacetic acid, then add 30mL of 0.1mol / L hydrochloric acid solution, mix well to obtain a sample suspension; ultrasonicate in an ultrasonic water bath for 10min , centrifuged at 9000rpm for 5min, and the supernatant was filtered through a 0.45μm suction membrane to obtain the filtrate;

[0085] Step 3, use an electric membrane extraction device to extract the filtrate, take 30mL of the filtrate as the donor phase solution, 0.6mL10% (mass concentration) trichloroacetic acid as the receiving phase solution, sel...

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Abstract

The invention provides a method for rapidly extracting and detecting the content of tyramine in cheese, which comprises the following steps: 1, crushing a proper amount of cheese into a centrifuge tube, adding a trichloroacetic acid-hydrochloric acid solution, and uniformly performing mixing to obtain a sample suspension; 2, performing ultrasonic treatment and centrifugation on the sample suspension, and performing suction filtration on supernate through a suction filtration membrane to obtain filtrate; 3, taking a proper amount of the filtrate, and performing electric membrane extraction to obtain an extracting solution; 4, taking a proper amount of the extracting solution, adding monoamine oxidase, horse radish peroxidase and a color developing agent, and performing reacting to obtain a solution to be detected; and 5, measuring the absorbance value of the solution to be measured, and calculating the content of tyramine according to the absorbance value. The method has the following advantages: 1) the operation process is simple and easy to repeat; 2) the matrix effect in a complex sample is reduced; 3) the enrichment factor of tyramine in the extracting solution is high and can reach about 30 times; and 4) obtaining a result within 40 minutes in the whole extraction and detection process of the tyramine in the cheese.

Description

technical field [0001] The invention belongs to the field of food detection, and in particular relates to a rapid extraction of tyramine in cheese and a rapid detection method of tyramine content. Background technique [0002] Biogenic amines are a class of small molecule nitrogen-containing organic compounds with biological activity. They are formed by the decarboxylation of free amino acids or the amination or transamination of aldehydes and ketones. The appropriate amount of biogenic amines synthesized by the organism itself plays an important role in the human body. However, excessive intake of exogenous biogenic amines seriously endangers human health. Biogenic amines widely exist in natural foods and human tissues, and food processing can cause different degrees of biogenic amine accumulation. In fermented foods such as cheese, the content of biogenic amines is increased due to the activity of microorganisms, which can negatively affect the metabolic process, the high...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/02G01N30/06C08F220/56C08F222/38
CPCG01N30/02G01N30/06C08F220/56C08F222/385
Inventor 徐斐袁敏陈楚翘叶泰曹慧
Owner UNIV OF SHANGHAI FOR SCI & TECH