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Method for detecting acesulfame potassium in pickle

A technology of acesulfame potassium and kimchi, which is applied to measurement devices, instruments, scientific instruments and other directions, can solve the problems of inability to guarantee the quality and safety of kimchi finished products, no uniformity of acesulfame potassium, uneven testing data, etc., and achieves accuracy High, scientific and reasonable method, less interference effect

Pending Publication Date: 2021-08-13
眉山市产品质量监督检验所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Acesulfame potassium is one of the main sweeteners added in kimchi products. Because it is a synthetic sweetener, frequent consumption of kimchi foods containing acesulfame potassium will remain in the human body and cause certain harm to the human body
"National Food Safety Standard Food Additive Use Standard" GB 2760 standard stipulates that the limit value of pickled vegetables is 0.3g / kg. At present, most of the kimchi products in my country are added with acesulfame potassium as a sweetener. Sampling inspection is also required to test this item, but at present, there is no unified detection standard for acesulfame potassium in kimchi products in the country or in the industry. There is only one test about "Determination of acesulfame potassium in beverages" GB / T 5009.140-2003 Standard, most kimchi companies refer to this method for testing
In addition, due to the different pre-treatment methods adopted by the laboratories of various kimchi enterprises, it is easy to cause uneven test data, so that the quality and safety of kimchi finished products cannot be guaranteed

Method used

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  • Method for detecting acesulfame potassium in pickle
  • Method for detecting acesulfame potassium in pickle
  • Method for detecting acesulfame potassium in pickle

Examples

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Comparison scheme
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Embodiment 1

[0042] The present embodiment provides a method for detecting acesulfame potassium in pickles, comprising the following steps:

[0043] Step 1: Prepare a standard solution of acesulfame potassium with a concentration of 4.0-20.0 μg / ml; specifically include:

[0044] (1) Weigh 0.1000g of acesulfame potassium standard substance, dissolve it with a methanol-water solution with a volume ratio of 1:1 and then use it to dilute to 100mL, and configure it as acesulfame potassium standard mother liquor with a concentration of 1g / L;

[0045] (2) Accurately draw 0.4mL, 0.8mL, 1.2mL, 1.6mL, 2.0mL from the mother liquor to a 100mL volumetric flask, and prepare a mixed solution with methanol and 0.02mol / L ammonium acetate solution with a volume ratio of 5:95. 4.0 μg / ml, 8.0 μg / ml, 12.0 μg / ml, 16.0 μg / ml, 20.0 μg / ml standard solutions of acesulfame potassium were prepared respectively.

[0046] Step 2: prepare a pickle sample solution, the pickle sample is a commercially available brand of ...

Embodiment 2

[0078] The difference with Example 1 is that the kimchi product is: this kimchi sample is cowpea in red oil (180g / bag), from commercially available products, and others are the same as in Example 1.

[0079] The experimental result analysis of the present embodiment: this product is tested by the above steps, and its upper machine records that the solution peak area after the kimchi is processed is 335.2, such as Figure 6 Shown, this product acesulfame potassium content that is brought into standard curve calculation gained is 0.10g / kg.

Embodiment 3

[0081] The difference with Example 1 is that the kimchi product is: the kimchi sample is spicy kohlrabi (80g / bag), from commercially available products, and others are the same as in Example 1.

[0082] The experimental result analysis of the present embodiment: this product is tested by the above steps, and its upper machine records that the peak area of ​​the solution after the kimchi is processed is 417.9, such as Figure 7 Shown, this product acesulfame potassium content that is brought into standard curve calculation gained is 0.13g / kg.

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Abstract

The invention provides a method for detecting acesulfame potassium in pickle. The method comprises the following steps: step 1, preparing an acesulfame potassium standard solution with the concentration of 4.0-20.0 mu g / ml; step 2, preparing a pickle sample solution, specifically comprising the following steps: step 2-1, crushing a pickle sample, adding ultrapure water and a lead acetate solution, and uniformly mixing; step 2-2, adding ultrapure water to a constant volume, adjusting the pH value to be neutral, and carrying out ultrasonic extraction; step 2-3, centrifuging after the extraction is finished, collecting supernate, and then performing microfiltration; and step 3, detecting the microfiltered pickle sample by adopting a diode array high performance liquid chromatography and an external standard method. The method for detecting acesulfame potassium in pickle food is scientific and reasonable, simple in process, good in reproducibility, less in interference and high in accuracy, and provides reference for establishing a detection standard of acesulfame potassium in pickle.

Description

technical field [0001] The invention belongs to the technical field of food detection, and in particular relates to a method for detecting acesulfame potassium in pickles. Background technique [0002] Acesulfame potassium is one of the main sweeteners added in kimchi products. Because it is a synthetic sweetener, frequent consumption of kimchi foods containing acesulfame potassium will remain in the human body and cause certain harm to the human body. "National Food Safety Standard Food Additive Use Standard" GB 2760 standard stipulates that the limit value of pickled vegetables is 0.3g / kg. At present, most of the kimchi products in my country are added with acesulfame potassium as a sweetener. Sampling inspection is also required to test this item, but at present, there is no unified detection standard for acesulfame potassium in kimchi products in the country or in the industry. There is only one test about "Determination of acesulfame potassium in beverages" GB / T 5009.140...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/02G01N30/04G01N30/06G01N30/14G01N30/74G01N30/86
CPCG01N30/02G01N30/04G01N30/06G01N30/14G01N30/74G01N30/8634G01N2030/047
Inventor 周至均罗红梅王丽兰彭慧莉王莎莎郭丽艳
Owner 眉山市产品质量监督检验所