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Method for detecting solanine in food by using double-optical signal ratio sensor system

A technology of solanine and sensor, which is applied in chemical instruments and methods, luminescent materials, fluorescence/phosphorescence, etc., can solve the problems of not being able to further determine whether the sample is edible or not, and the content of solanine has not been determined, and achieve excellent light absorption performance. , reduce the cost of detection, optimize the effect of signal strength

Pending Publication Date: 2022-07-12
JIANGSU UNIV
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  • Abstract
  • Description
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Problems solved by technology

Although this detection method improves the detection speed compared with manual detection, it only divides the potatoes based on the external color characteristics, and does not measure the solanine content in the samples, so it cannot further determine whether the samples are edible

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  • Method for detecting solanine in food by using double-optical signal ratio sensor system
  • Method for detecting solanine in food by using double-optical signal ratio sensor system
  • Method for detecting solanine in food by using double-optical signal ratio sensor system

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Embodiment 1

[0043] S1. Preparation of MnO 2 Nanosheets;

[0044] S1.1: Dissolve sodium dodecylbenzenesulfonate (0.5M, 5mL), sulfuric acid (0.1M, 0.25mL) and absolute ethanol (3.5mL) in ultrapure water, heat to 90°C and stir for 30min. Then potassium permanganate solution (0.05M, 2 mL) was slowly added, and a reddish-brown solution b was obtained after it was fully reacted.

[0045] S1.2: After the solution b was cooled to room temperature, the supernatant was discarded after centrifugation at 9000 rpm for 10 min, and the precipitate was eluted with ultrapure water and ethanol three times and then dried. Finally, the MnO 2 Nanosheets are uniformly dispersed in ultrapure water to obtain MnO 2 The nanosheet stock solution (1g / L) was stored at 4°C for later use;

[0046] Characterization of MnO using TEM 2 The structure and morphology of the nanosheets are given by figure 1 It can be seen that the prepared MnO 2 The nanosheets exhibit a sheet-like structure. At an excitation wavelengt...

Embodiment 2

[0062] Based on the dual optical signal ratio sensing system to detect solanine, the specific steps are as follows:

[0063] S1.1: 200 μL of AChE solution with a concentration of 700.00 U / L, 200 μL of ATCh solution with a concentration of 20 mM, and 200 μL of MnO with a concentration of 300 mg / L under heating in a water bath at 35 °C 2 The nanosheet dilution solution, 200 μL of CDs stock solution with a concentration of 10 mg / L and 1200 μL of ultrapure water were mixed evenly, and after incubating for 40 min, the fluorescence and second-order scattering signals of the mixed solution were detected at the excitation wavelength of 340 nm, and the spectra were recorded. Take 200 μL of solanine with a concentration of 300 μg / L, 200 μL of AChE solution with a concentration of 700.00U / L, 200 μL of ATCh solution with a concentration of 20 mM, and 200 μL of MnO with a concentration of 300 mg / L 2 Nanosheet dilution solution, 200 μL of CDs stock solution with a concentration of 10 mg / L, ...

Embodiment 3

[0070] Based on the dual optical signal ratio sensing system to detect solanine in actual potato samples, the specific steps are as follows:

[0071]S1.1: 1 g of fresh potato sample was cut into small pieces, mixed with 3 mL of ultrapure water, and ground into a homogenate, 16 mL of acetonitrile was added to the mixture, and the mixture was vortexed for 5 min and allowed to stand for 30 min. The supernatant was collected after centrifugation at 5000 rpm for 10 min. Then, the solution was concentrated to 1 mL by nitrogen purging to obtain an extract containing solanine, which was recorded as the sample solution to be tested.

[0072] S1.2: Under heating in a 35°C water bath, take 200 μL of the sample solution to be tested, 200 μL of AChE solution with a concentration of 700.00 U / L, 200 μL of ATCh solution with a concentration of 20 mM, and 200 μL of MnO with a concentration of 300 mg / L 2 Nanosheet dilution solution, 200 μL of CDs stock solution with a concentration of 10 mg / L,...

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Abstract

The invention belongs to the technical field of alkaloid toxin detection, and particularly relates to a method for detecting solanine in food by using a double-optical signal ratio sensor system. The preparation method comprises the following steps: firstly, uniformly mixing AChE, ATCh, MnO2 nanosheets, CDs and ultrapure water, standing and incubating to obtain a solution which is marked as a solution a; preparing solanine standard solutions with different concentrations, respectively mixing the solanine standard solutions with the solution a, then detecting fluorescence signals of the mixed solution at the wavelength lambda1 under the excitation wavelength lambda1 in sequence after standing and incubation, and recording the fluorescence signals as F; recording the second-order scattering signal at the wavelength lambda2 as S, and calculating the peak intensity I = F / S of the second-order scattering signal; establishing a standard curve by taking the concentration of the solanine standard solution as a horizontal coordinate and the peak intensity as a vertical coordinate; by measuring the peak intensity of a sample to be measured and substituting the peak intensity into the standard curve, the content of solanine in an unknown sample can be detected. The detection cost is low, and the sensitivity and accuracy are high.

Description

technical field [0001] The invention belongs to the technical field of alkaloid toxin detection, in particular to a method for detecting solanine in food by using a dual-light signal ratio sensor system. Background technique [0002] Solanine is a weakly basic glycoalkaloid widely present in Solanaceae plants such as potato, tomato and eggplant. Secondary metabolites, mainly including α-solanine and α-chaconine, account for about 95% of the total solanine content. Solanine is also known as potato toxin. Studies have shown that when the content of solanine is less than 10mg / 100g, it will have a positive impact on the flavor of fresh potatoes; once its content exceeds 14mg / 100g, it will lead to unfavorable flavors such as bitterness in potatoes. During storage and transportation, the content of solanine in the green-skinned and sprouted potatoes increases sharply. When the content of solanine exceeds 20mg / 100g, it will cause acute poisoning after consumption, and in severe ca...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/64G01N21/51C09K11/65C09K11/02
CPCG01N21/643G01N21/51C09K11/65C09K11/025
Inventor 王月影石吉勇邹小波石宇李文亭梁妮妮张新爱
Owner JIANGSU UNIV
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