Method for detecting boron in food

A detection method and food technology, applied in the field of chemical analysis and detection, can solve the problems of high detection threshold and cost, complicated operation, time-consuming pretreatment, etc., and achieve the effects of low threshold for instruments and equipment, cheap and easy-to-obtain reagents, and fast detection speed.

Inactive Publication Date: 2022-02-25
常德市食品检验所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The current national standard method for the detection of boric acid or borax in food uses curcumin spectrophotometry, and there are also studies using amethymine spectrophotometry, but both methods have two problems. One is that the pretreatment is time-consuming and the operation is more complicated. The sample pretreatment of the method involves time-consuming and laborious operations such as precipitation of proteins and the use of organic extraction. The sample pretreatment of the amethystine spectrophotometry method requires sample digestion or high-temperature ashing
The second is that the two spectrophotometric methods will use more toxic or dangerous reagents such as chloroform and concentrated sulfuric acid, which poses hidden dangers in the detection safety.
In addition, in the field of environmental detection, there are also fluorescence photometry and atomic absorption spectrophotometry for the determination of boron, but there are few studies on detection in food. In addition, the pretreatment of atomic absorption spectrometry involves sample digestion or high-temperature ashing, which is also time-consuming. Absorption needs to go to the atomic graphite furnace with special coating, the detection threshold and cost are relatively high
Existing fluorescence spectrophotometry for boron determination uses a water reaction system, and food samples have complex components, and a large amount of fluorescent interfering substances will be brought into the water extraction solution, which cannot be eliminated, which limits the application of food sample detection

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1: the detection of boron in flour products

[0022] Weigh 10 grams of crushed and dried flour products into a 50ml plastic centrifuge tube, add 2.5g of sodium chloride and 40ml of methanol, vortex and shake for 5 minutes, centrifuge in a centrifuge at 5000r / min for 3min, and take the supernatant for 5.0 ml into a 15ml plastic centrifuge tube, add 5ml of pure water and shake well, then add 4ml of n-hexane, vortex for 30s, centrifuge in a 5000r / min centrifuge for 3min, remove the upper n-hexane layer, and the lower clear liquid is the sample to be tested solution.

[0023] When measuring, put 2ml of the above-mentioned sample solution to be tested into a 10ml plastic colorimetric tube, and add 6.0×10 -2 mol / L potassium dihydrogen phosphate and disodium hydrogen phosphate 50% (V / V) methanol water buffer solution 7ml and 1.0×10 -3 mol / L alizarin red 50% (V / V) methanol aqueous solution 1ml, after shaking well, use a 1cm quartz cuvette at the place of excitation...

Embodiment 2

[0026] Embodiment 2: detection of boron in soybean products

[0027] Weigh 10 grams of crushed and dried soybean products into a 50ml plastic centrifuge tube, add 2.5g of sodium chloride and 40ml of methanol, vortex and shake for 5 minutes, centrifuge in a centrifuge at 5000r / min for 3min, and take the supernatant 5.0 ml into a 15ml plastic centrifuge tube, add 5ml of pure water and shake well, then add 4ml of n-hexane, vortex for 30s, centrifuge in a 5000r / min centrifuge for 3min, remove the upper n-hexane layer, and the lower clear liquid is the sample to be tested solution.

[0028] When measuring, put 2ml of the above-mentioned sample solution to be tested into a 10ml plastic colorimetric tube, and add 6.0×10 -2 mol / L potassium dihydrogen phosphate and disodium hydrogen phosphate 50% (V / V) methanol water buffer solution 7ml and 1.0×10 -3 mol / L alizarin red 50% (V / V) methanol aqueous solution 1ml, after shaking well, use a 1cm quartz cuvette at the place of excitation wav...

Embodiment 3

[0031] Example 3: Detection of boron in meat products

[0032]Weigh 10 grams of crushed and dried meat products into a 50ml plastic centrifuge tube, add 2.5g sodium chloride and 40ml methanol, vortex and shake for 5 minutes, centrifuge in a centrifuge at 5000r / min for 3min, and take the supernatant 5.0 ml into a 15ml plastic centrifuge tube, add 5ml of pure water and shake well, then add 4ml of n-hexane, vortex for 30s, centrifuge in a 5000r / min centrifuge for 3min, remove the upper n-hexane layer, and the lower clear liquid is the sample to be tested solution.

[0033] When measuring, put 2ml of the above-mentioned sample solution to be tested into a 10ml plastic colorimetric tube, and add 6.0×10 -2 mol / L potassium dihydrogen phosphate and disodium hydrogen phosphate 50% (V / V) methanol water buffer solution 7ml and 1.0×10 -3 mol / L alizarin red 50% (V / V) methanol aqueous solution 1ml, after shaking well, use a 1cm quartz cuvette at the place of excitation wavelength 460nm, e...

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PUM

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Abstract

The invention discloses a method for detecting boron in food. A stable fluorescent substance is formed based on boron and alizarin red, an organic-water buffer solution reaction system is adopted to improve the detection sensitivity, a pure organic reagent is adopted as a sample extracting agent to reduce the influence of water-soluble impurities, and a fluorescence method is adopted to detect trace boron in food with high sensitivity and high selectivity. When the boron concentration calculated by boric acid is in a range of 0.1-100 mg / L, the relative fluorescence intensity of the system is in direct proportion to the boron concentration, and the addition recovery rate of boron in food is 79.6-106.0%.

Description

technical field [0001] The invention relates to the technical field of chemical analysis and detection, in particular to a method for detecting boron in food. Background technique [0002] The main component of borax is sodium borate, which was widely used in food processing before it was banned. Borax has the functions of increasing the toughness and crispness of food and improving the water retention and preservation of food. It is a drug used in food processing. Boric acid is not allowed as a food additive, but folks often use borax or boric acid as an insecticide and preservative in grains. In the early years, there was also the problem of using boric acid as a food preservative and leavening agent. However, after ingestion of borax or boric acid through food, it can react with gastric acid to produce boric acid. Boric acid is not easy to be excreted and accumulates. Promotes fat breakdown and thus weight loss. Symptoms of poisoning include boric acid symptoms such as...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/64G01N1/38
CPCG01N21/643G01N1/38
Inventor 杨军熊锐黄晶陈帜梅霞杨民王雪平
Owner 常德市食品检验所
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