Food safety detection device and method

A food safety and detection device technology, which is applied in the direction of measuring devices, instruments, and material analysis through electromagnetic means, can solve problems such as threats to human health, and achieve the effects of enhanced physical adsorption capacity, good catalytic properties, and large specific surface area

Inactive Publication Date: 2022-02-18
商河县谱安检测技术中心
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Butyl p-hydroxybenzoate, also known as paraben, has a certain inhibitory effect on mold and bacteria, and has become the most widely used preservative in the food industry. Studies

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] An electrochemical device for food safety detection, characterized in that it comprises the following steps:

[0018] (1) Disperse 50 mg of carbon nanotubes in deionized water after acidification treatment, and ultrasonically treat for 30 minutes;

[0019] (2) Add 0.4mmol of manganese chloride, 0.1mmol of sodium oxalate, 20mg of PVP, and 15mg of disodium edetate into 50ml of aqueous solution, mix well by ultrasonication for 20min, and conduct a hydrothermal reaction at 160°C for 12h;

[0020] (3) The obtained CNTs / Mn 2 o 3 Wash three times with deionized water, then add 100ml of water, then add 10ml of a solution of 20% ammonia water 3mL, 10mg resorcinol and 10mg formaldehyde, react at 50°C to form CNTs / Mn 2 o 3 / phenolic resin compound;

[0021] (4) The obtained CNTs / Mn 2 o 3 The / phenolic resin complex is further washed with deionized water, then fully mixed with 0.2mmol ferric chloride and 0.1mmol ferrous chloride in a nitrogen atmosphere, slowly dripped into ...

Embodiment 2

[0024] A food safety detection device is characterized in that it comprises the following steps:

[0025] (1) Disperse 50 mg of carbon nanotubes in deionized water after acidification treatment, and ultrasonically treat for 30 minutes;

[0026] (2) Add 0.4mmol of manganese chloride, 0.1mmol of sodium oxalate, 20mg of PVP, and 15mg of disodium edetate into 50ml of aqueous solution, mix well by ultrasonication for 20min, and conduct a hydrothermal reaction at 180°C for 12h;

[0027] (3) The obtained CNTs / Mn 2 o 3 Rinse three times with deionized water, then add 100ml of water, then add a solution of 10% ammonia 3mL, 10mg resorcinol and 10mg formaldehyde, react at 60°C to form CNTs / Mn 2 o 3 / phenolic resin compound;

[0028] (4) The obtained CNTs / Mn 2 o 3 The / phenolic resin complex was further washed with deionized water, then fully mixed with 0.2mmol ferric chloride and 0.1mmol ferrous chloride in a nitrogen atmosphere, slowly dripped into 8ml of 20% concentrated ammonia...

Embodiment 3

[0031] A food safety detection device, characterized in that,

[0032] (1) Disperse 50 mg of carbon nanotubes in deionized water after acidification treatment, and ultrasonically treat for 30 minutes;

[0033] (2) Add 0.4mmol of manganese chloride, 0.1mmol of sodium oxalate, 20mg of PVP, and 15mg of disodium ethylenediaminetetraacetate into 50ml of aqueous solution, mix well by ultrasonication for 20min, and conduct a hydrothermal reaction at 180°C for 15h;

[0034] (3) The obtained CNTs / Mn 2 o 3 Wash with deionized water three times, then add 100ml of water, then add a solution of 20% ammonia 3mL, 10mg resorcinol and 10mg formaldehyde, react at 70°C to form CNTs / Mn 2 o 3 / phenolic resin compound;

[0035] (4) The obtained CNTs / Mn 2 o 3The / phenolic resin complex was further washed with deionized water, then fully mixed with 0.2mmol ferric chloride and 0.1mmol ferrous chloride in a nitrogen atmosphere, slowly dripped 9ml of 20% concentrated ammonia water, reacted at 80°...

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PUM

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Abstract

The invention relates to a food safety detection device and method, the detection device comprises a working electrode, a counter electrode and a reference electrode, wherein the working electrode is prepared by the following steps: acidizing carbon nanotubes, and dispersing the acidized carbon nanotubes in deionized water; adding Mn salt, sodium oxalate, PVP (Polyvinyl Pyrrolidone) and disodium ethylene diamine tetraacetate into an aqueous solution, ultrasonically and uniformly mixing, and carrying out hydrothermal reaction; adding the obtained CNTs/Mn2O3 into water, then adding ammonia water, resorcinol and formaldehyde, and reacting at 50-60 DEG C; dispersing the obtained compound in water, mixing with bivalent iron salt and trivalent iron salt in a nitrogen atmosphere, and slowly dropwise adding stronger ammonia water to react; carrying out heat treatment on the obtained CNTs/Mn2O3/phenolic resin/Fe3O4 in an air atmosphere; preparing dispersion liquid from the obtained void/Mn2O3/void/Fe3O4, dispensing the dispersion liquid on a glassy carbon electrode, and forming a three-electrode system with a counter electrode and a reference electrode to detect a sample. The sensor has relatively stable physicochemical properties and better catalytic properties, and has very strong anti-interference capability and stability.

Description

technical field [0001] The invention belongs to the field of food safety, and in particular relates to a safety detection device and method for rapidly detecting preservatives in food. Background technique [0002] In recent years, consumers have paid more and more attention to the safety of food. In the process of food production, in order to prevent food from going bad, preservatives are often used. Butyl p-hydroxybenzoate, also known as paraben, has a certain inhibitory effect on mold and bacteria, and has become the most widely used preservative in the food industry. Studies have found that butyl p-hydroxybenzoate has a certain Acidic and corrosive, it may induce breast cancer, and has certain estrogen activity, which poses a certain threat to human health. Therefore, the rapid and effective detection of preservatives in food is of great significance to the detection of food quality. [0003] At present, the detection of food preservatives mainly includes high-performa...

Claims

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Application Information

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IPC IPC(8): G01N27/30
CPCG01N27/308
Inventor 徐荣伟
Owner 商河县谱安检测技术中心
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