A method for detecting and analyzing hormones in animal-derived food

Abstract

The present invention relates to the field of detection, and in particular to a method for detecting and analyzing hormones in animal-derived foods. By detecting harmful hormones in animal-derived foods under various working conditions, the relationship between the harmful hormone content and temperature / pH can be determined, and then the pH and temperature conditions under which the harmful hormone content in the food is too high can be determined; furthermore, the cooking conditions of the food under various cooking methods can be determined based on recipe information, and then the cooking conditions can be compared with the pH and temperature conditions under which the harmful hormone content is too high, and then the degree of harm of the cooking method corresponding to the corresponding recipe information can be determined. The recipe information and the degree of harm can be output, so that the user can intuitively determine which recipe information corresponds to a cooking method that has a high risk for the food, thereby avoiding cooking in this way to ensure the health of the diners.

Description

Technical Field

[0001] The present invention relates to the field of detection, and in particular to a method for detecting and analyzing hormones in animal-derived food. Background Art

[0002] Animals secrete various types of hormones (such as growth hormones and sex hormones), which in turn cause corresponding hormones to be present in animal-derived foods. Some of these hormones can have adverse effects on the human body.

[0003] The activity of hormones is often affected by temperature and pH. When cooking animal-derived foods, some hormones in the food will be decomposed and inactivated due to the pH environment formed by the cooking ingredients and the heating temperature. However, different hormones are inactivated at different temperatures and pH conditions. Therefore, a large number of harmful hormones may still exist after cooking, which is not conducive to the health of diners. Summary of the invention

[0004] Based on this, it is necessary to provide a method for detecting and analyzing hormones in animal-derived foods to address the above-mentioned problems.

[0005] The embodiment of the present invention is implemented by providing a method for detecting and analyzing hormones in animal-derived food, the method comprising:

[0006] S1: Obtain all operating parameters, where each operating parameter includes temperature and pH;

[0007] S2: pre-processing the animal-derived food based on each operating parameter, and then testing the treated animal-derived food for harmful hormones by liquid chromatography-tandem mass spectrometry to obtain the harmful hormone content corresponding to each operating parameter;

[0008] S3: generating a first curve of harmful hormone content changing with temperature at each pH value, and a second curve of harmful hormone content changing with pH value at each temperature according to the obtained harmful hormone content;

[0009] S4: determining a first dangerous section on the first curve, and determining a second dangerous section on the second curve, wherein the harmful hormone content corresponding to each point on the first dangerous section and the second dangerous section is higher than a preset content;

[0010] S5: Obtain all recipe information of animal-derived food, wherein each recipe information includes ingredient type, amount of each ingredient, and heating type;

[0011] S6: Determine corresponding cooking condition parameters according to each recipe information;

[0012] S7: For each recipe information, a first cooking section is generated on the first curve according to the corresponding cooking condition parameters, and a second cooking section is generated on the second curve.

[0013] S8: Determine the degree of hazard corresponding to the recipe information according to the positional relationship between the first cooking section and the first dangerous section and the positional relationship between the second cooking section and the second dangerous section, and output the degree of hazard.

[0014] Preferably, the pre-processing of the animal-derived food based on each operating condition parameter comprises:

[0015] Take samples from the original animal pattern to obtain samples;

[0016] Prepare a solution with a pH value consistent with the operating condition parameter, and heat the solution to a temperature corresponding to the operating condition parameter;

[0017] Placing the sample in the heated solution for a set time, wherein the set time is the shortest heating time of the sample in various cooking methods;

[0018] The sample is taken out from the solution, washed, and evenly crushed by a high-speed tissue crusher and placed in a clean container;

[0019] Weigh 2 g of sample, add 100 μL of isotope internal standard working solution, add 10 mL of 4% phosphate buffer, vortex for 30 s, ultrasonicate for 10 min at 20 °C, centrifuge at 10,000 r / min at 4 °C for 5 min, and remove all supernatant;

[0020] Load the sample and pass it through the solid phase extraction column. Elute the solid phase extraction column with 3 mL of 20 mmol / L ammonium acetate solution and 3 mL of methanol. Pass 50% acetonitrile solution into the solid phase extraction column for elution. Filter the obtained eluate through a 0.22 μm organic filter membrane to obtain the test solution.

[0021] Preferably, the liquid chromatography-tandem mass spectrometer is connected to a computer device; the harmful hormone detection is performed on the processed animal-derived food by the liquid chromatography-tandem mass spectrometer, that is, the harmful hormone concentration of the assay liquid is detected by the liquid chromatography-tandem mass spectrometer, and the harmful hormone concentration is transmitted to the computer device;

[0022] The computer equipment calculates the harmful hormone content using the following formula:

[0023]

[0024] Among them, X is the harmful hormone content, is the concentration of harmful hormones in the test fluid, and m is the sampling mass.

[0025] Preferably, the chromatographic conditions include:

[0026] Temperature: 30℃;

[0027] Injection volume: 5 μL;

[0028] Mobile phase A: 0.1% formic acid; Mobile phase B: acetonitrile;

[0029] Flow rate: 0.3 mL / min;

[0030] Mass spectrometry conditions included:

[0031] Ion source: electrospray ion source;

[0032] Scanning mode: multiple reaction monitoring;

[0033] Collision gas: argon;

[0034] Desolventization temperature: 500℃;

[0035] Desolventizing gas flow rate: 800L / h;

[0036] Capillary voltage: 1.5 kV.

[0037] Preferably, steps S3 to S7 are applied to a computer device;

[0038] Generating a first curve of harmful hormone content changing with temperature at each pH value according to the obtained harmful hormone content, and a second curve of harmful hormone content changing with pH value at each temperature includes:

[0039] S31: generating a first coordinate axis whose abscissa is temperature and whose ordinate is harmful hormone content, and a second coordinate axis whose abscissa is pH and whose ordinate is harmful hormone content;

[0040] S32: sorting the pH values ​​in the operating condition parameters in descending order to obtain a first sequence, wherein if there are repeated pH values ​​in the first sequence, retaining the pH value at the front of the repeated pH values, and deleting the other repeated pH values ​​from the first sequence;

[0041] S33: take the first pH value in the first sequence;

[0042] S34: Retrieving the harmful hormone contents corresponding to all temperatures at the pH value, and generating a first curve at the pH value on a first coordinate axis;

[0043] S35: taking the next pH value in the first sequence, and executing steps S34 to S35 until a first curve is generated at each pH value;

[0044] S36: sorting the temperatures in each operating condition parameter in descending order to obtain a second sequence, wherein if there are repeated temperatures in the second sequence, retaining the temperature at the front of the repeated temperature, and deleting the other repeated temperatures from the second sequence;

[0045] S37: taking the first temperature in the second sequence;

[0046] S38: Retrieving the harmful hormone contents corresponding to all pH values ​​at the temperature, and generating a second curve at the temperature on a second coordinate axis;

[0047] S39: Take the next temperature in the first sequence and execute steps S38 to S39 until a second curve is generated at each temperature.

[0048] Preferably, determining corresponding cooking condition parameters according to each recipe information includes:

[0049] Determine the temperature range corresponding to the recipe information according to the heating type of the recipe information and the heating type-temperature range comparison table;

[0050] Determine the compound composition of each ingredient, and determine the amount of each compound constituting the ingredient according to the amount of the ingredient used;

[0051] The chemical reaction simulation software is used to simulate the reaction of the compounds corresponding to the various ingredients within the determined temperature range to determine the hydrogen ion concentration range of the product of the simulated reaction, thereby determining the pH range of the product of the simulated reaction;

[0052] The determined temperature range and pH range are determined as cooking condition parameters of the recipe information.

[0053] Preferably, for each recipe information, generating a first cooking section on a first curve according to corresponding cooking condition parameters, and generating a second cooking section on a second curve comprises:

[0054] Screening out the first curve whose pH value is within the pH value range of the cooking condition parameter on the first coordinate axis, and hiding other first curves;

[0055] Identifying a first cooking section corresponding to the temperature range of the cooking condition parameter on each of the first screened curves;

[0056] Screen out the second curve whose temperature is within the temperature range of the cooking condition parameter on the second coordinate axis, and hide the other second curves;

[0057] A second cooking section corresponding to the pH range of the cooking condition parameter is identified on each screened second curve.

[0058] Preferably, determining the hazard level corresponding to the recipe information according to the positional relationship between the first cooking section and the first dangerous section and the positional relationship between the second cooking section and the second dangerous section includes:

[0059] Determine the positional overlap between the first cooking section and the first dangerous section on each screened first curve;

[0060] Calculate the first mean of the position coincidences corresponding to all the first curves;

[0061] Determine the positional overlap between the second cooking section and the second dangerous section on each screened second curve;

[0062] Calculate the second mean of the position coincidence corresponding to all the second curves;

[0063] The degree of harm corresponding to the recipe information is calculated based on the first mean and the second mean.

[0064] Preferably, the position coincidence of any curve is calculated by the following formula:

[0065]

[0066] Among them, C is the position overlap, is the total length of the cooking section on the curve, is the total length of the dangerous section on the curve;

[0067] The hazard level corresponding to the recipe information is calculated using the following formula:

[0068]

[0069] in, For the degree of danger, is the first mean, is the second mean, is the preset weight coefficient.

[0070] The present invention provides a method for detecting and analyzing hormones of animal-derived food, which obtains all operating parameters; pre-treats the animal-derived food based on each operating parameter, and then performs harmful hormone detection on the treated animal-derived food by liquid chromatography-tandem mass spectrometry to obtain the harmful hormone content corresponding to each operating parameter; generates a first curve of harmful hormone content changing with temperature at each pH value, and a second curve of harmful hormone content changing with pH value at each temperature according to the obtained harmful hormone content; determines a first dangerous section on the first curve, and determines a second dangerous section on the second curve, wherein the harmful hormone content corresponding to each point on the first dangerous section and the second dangerous section is higher than a preset content; obtains all recipe information of animal-derived food, wherein each recipe information includes ingredient type, amount of each ingredient and heating type; determines corresponding cooking operating parameters according to each recipe information; for each recipe information, generates a first cooking section on the first curve, and generates a second cooking section on the second curve according to the corresponding cooking operating parameters. The degree of hazard corresponding to the recipe information is determined based on the positional relationship between the first cooking section and the first dangerous section, as well as the positional relationship between the second cooking section and the second dangerous section, and the degree of hazard is output; in the present application, by detecting harmful hormones in animal-derived foods under various working conditions, the relationship between the harmful hormone content and temperature / pH can be determined, and then the pH and temperature conditions under which the harmful hormone content in the food is too high can be determined; furthermore, the cooking conditions of the food under various cooking methods can be determined based on the recipe information, and then the cooking conditions can be compared with the pH and temperature conditions under which the harmful hormone content is too high, and then the degree of hazard of the cooking method corresponding to the corresponding recipe information can be determined. Outputting these recipe information and the degree of hazard allows users to intuitively determine which recipe information corresponds to a cooking method that has a high risk for the food, thereby avoiding cooking in this way to ensure the health of diners. BRIEF DESCRIPTION OF THE DRAWINGS

[0071] Figure 1 A flowchart of a method for detecting and analyzing hormones in animal-derived food provided in one embodiment;

[0072] Figure 2 This is a diagram of the application environment of a method for detecting and analyzing hormones in animal-derived food in one embodiment;

[0073] Figure 3 A first curve schematic diagram of a method for detecting and analyzing hormones in animal-derived food in one embodiment;

[0074] Figure 4 It is a schematic diagram of the second curve of the method for detecting and analyzing hormones in animal-derived food in one embodiment. DETAILED DESCRIPTION

[0075] In order to make the purpose, technical solution and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not intended to limit the present invention.

[0076] It is understood that the terms "first", "second", etc. used in the present invention may be used herein to describe various elements, but unless otherwise specified, these elements are not limited by these terms. These terms are only used to distinguish a first element from another element. For example, a first xx script may be referred to as a second xx script, and similarly, a second xx script may be referred to as a first xx script without departing from the scope of the present invention.

[0077] like Figure 1 As shown, in one embodiment, a method for detecting and analyzing hormones in animal-derived food is proposed, the method comprising:

[0078] S1: Obtain all operating parameters, where each operating parameter includes temperature and pH;

[0079] S2: pre-processing the animal-derived food based on each operating parameter, and then testing the treated animal-derived food for harmful hormones by liquid chromatography-tandem mass spectrometry to obtain the harmful hormone content corresponding to each operating parameter;

[0080] S3: generating a first curve of harmful hormone content changing with temperature at each pH value, and a second curve of harmful hormone content changing with pH value at each temperature according to the obtained harmful hormone content;

[0081] S4: determining a first dangerous section on the first curve, and determining a second dangerous section on the second curve, wherein the harmful hormone content corresponding to each point on the first dangerous section and the second dangerous section is higher than a preset content;

[0082] S5: Obtain all recipe information of animal-derived food, wherein each recipe information includes ingredient type, amount of each ingredient, and heating type;

[0083] S6: Determine corresponding cooking condition parameters according to each recipe information;

[0084] S7: For each recipe information, a first cooking section is generated on the first curve according to the corresponding cooking condition parameters, and a second cooking section is generated on the second curve.

[0085] S8: Determine the degree of hazard corresponding to the recipe information according to the positional relationship between the first cooking section and the first dangerous section and the positional relationship between the second cooking section and the second dangerous section, and output the degree of hazard.

[0086] In this embodiment, steps S1-S2 are performed by a staff member, steps S3-S8 are performed by a computer device, and the liquid chromatography-tandem mass spectrometer in step S2 is connected to the computer device (such as Figure 2 As shown), the detection results can be transmitted to the computer device so that the computer device can perform subsequent data analysis based on the detection results; in addition, the computer device can be an independent physical server or terminal, or a server cluster composed of multiple physical servers, or a cloud server that provides basic cloud computing services such as cloud servers, cloud databases, cloud storage and CDN.

[0087] In this embodiment, each execution of this method is performed for only one animal-derived food and one harmful hormone (such as adrenaline). If the animal-derived food / harmful hormone needs to be changed, the method needs to be executed again; the operating parameters can be obtained from a pre-made operating parameter table, which includes each combination of temperature and pH; the temperature is an integer, and the value range is 20 degrees to 200 degrees, and the pH is accurate to 0.1, and the value range is 1 to 13;

[0088] In this embodiment, by testing the harmful hormones of animal-derived foods under various working conditions, the change of the harmful hormone content with the working conditions (characterized by the first curve and the second curve) can be determined based on the test results, so that the working conditions corresponding to the excessively high harmful hormone content (exceeding the preset content, such as 0.2%), i.e., the working conditions corresponding to the first danger zone and the second danger zone, can be determined; the recipe information can be obtained from the Internet or a database, and each food information corresponds to a cooking method of the animal-derived food, including ingredients, heating type (such as steaming, microwave) and other cooking conditions. Since the ingredients blend with each other and react under a certain temperature, a mixture with a specific temperature and pH is formed, i.e., a cooking condition is formed for the animal-derived food. Therefore, the cooking conditions corresponding to each recipe information can create a corresponding cooking condition (the mixture formed by the ingredients at the corresponding heating temperature has a specific acid-base condition). By comparing the cooking condition with the working conditions of the first danger zone, the second danger zone and the second danger zone, the degree of harm of the cooking method corresponding to the recipe information can be determined.

[0089] In the present application, by detecting harmful hormones in animal-derived foods under various working conditions, the relationship between the change in harmful hormone content and temperature / pH can be determined, and then it can be determined under what pH and temperature conditions the content of harmful hormones in food is too high; furthermore, based on the recipe information, the cooking conditions of food under various cooking methods can be determined, and then the cooking conditions can be compared with the pH and temperature conditions where the harmful hormone content is too high, and then the degree of hazard of the cooking method corresponding to the corresponding recipe information can be determined. Outputting these recipe information and the degree of hazard allows users to intuitively determine which recipe information corresponds to a cooking method that has a high risk for the food, thereby avoiding cooking in this way to ensure the health of diners.

[0090] As a preferred embodiment, the preprocessing of animal-derived food based on each operating condition parameter includes:

[0091] Take samples from the original animal pattern to obtain samples;

[0092] Prepare a solution with a pH value consistent with the operating condition parameter, and heat the solution to a temperature corresponding to the operating condition parameter;

[0093] Placing the sample in the heated solution for a set time, wherein the set time is the shortest heating time of the sample in various cooking methods;

[0094] The sample is taken out from the solution, washed, and evenly crushed by a high-speed tissue crusher and placed in a clean container;

[0095] Weigh 2 g of sample, add 100 μL of isotope internal standard working solution, add 10 mL of 4% phosphate buffer, vortex for 30 s, ultrasonicate for 10 min at 20 °C, centrifuge at 10,000 r / min at 4 °C for 5 min, and remove all supernatant;

[0096] Load the sample and pass it through the solid phase extraction column. Elute the solid phase extraction column with 3 mL of 20 mmol / L ammonium acetate solution and 3 mL of methanol. Pass 50% acetonitrile solution into the solid phase extraction column for elution. Filter the obtained eluate through a 0.22 μm organic filter membrane to obtain the test solution.

[0097] The liquid chromatography-tandem mass spectrometer is connected to a computer device; the harmful hormones of the processed animal-derived food are detected by the liquid chromatography-tandem mass spectrometer, that is, the concentration of harmful hormones in the test liquid is detected by the liquid chromatography-tandem mass spectrometer, and the concentration of harmful hormones is transmitted to the computer device;

[0098] The computer equipment calculates the harmful hormone content using the following formula:

[0099]

[0100] Among them, X is the harmful hormone content, is the concentration of harmful hormones in the test solution, m is the sampling mass, and V is the fixed volume of the sample test solution.

[0101] Chromatographic conditions included:

[0102] Temperature: 30℃;

[0103] Injection volume: 5 μL;

[0104] Mobile phase A: 0.1% formic acid; Mobile phase B: acetonitrile;

[0105] Flow rate: 0.3 mL / min;

[0106] Mass spectrometry conditions included:

[0107] Ion source: electrospray ion source;

[0108] Scanning mode: multiple reaction monitoring;

[0109] Collision gas: argon;

[0110] Desolventization temperature: 500℃;

[0111] Desolventizing gas flow rate: 800L / h;

[0112] Capillary voltage: 1.5 kV.

[0113] In this embodiment, the unit of C is g / mL, the unit of V is mL, and the unit of m is g; different harmful hormones are detected, and the corresponding isotope internal standard working solutions are also different. For example, if adrenaline is to be detected, the isotope internal standard working solution of adrenaline is pre-prepared, and the preparation steps are as follows: accurately weigh 10 mg of adrenaline standard (accurate to 0.00001 g), place it in a 10 mL brown volumetric flask, dissolve it with 0.1% formic acid methanol solution and dilute to the scale, prepare a standard stock solution with a concentration of 1000 μg / mL, and store it below -18°C;

[0114] In this embodiment, a series of standard curve solutions are prepared before the determination, including a plurality of solutions of the substance to be measured with standard concentrations from small to large (such as 1 g / mL, 2 g / mL, 3 g / mL, etc.), and the solutions are measured in order of concentration from small to large, and the standard curve is drawn with the concentration of the substance to be measured as the horizontal coordinate and the peak area of ​​the isotope internal standard of the substance to be measured as the vertical coordinate; then the determination solution is measured to obtain the curve of the determination solution, and the position of the determination solution curve is compared with the standard curve, so as to quantify the concentration of the substance to be measured in the determination solution; the response value of the substance to be measured in the sample solution should be within the linear range of the standard curve. If the content of the substance to be measured is higher than the linear range of the standard curve, the standard curve should be re-prepared.

[0115] like Figure 3-Figure 4 As shown, as a preferred embodiment, steps S3 to S7 are applied to a computer device;

[0116] Generating a first curve of harmful hormone content changing with temperature at each pH value according to the obtained harmful hormone content, and a second curve of harmful hormone content changing with pH value at each temperature includes:

[0117] S31: generating a first coordinate axis whose abscissa is temperature and whose ordinate is harmful hormone content, and a second coordinate axis whose abscissa is pH and whose ordinate is harmful hormone content;

[0118] S32: sorting the pH values ​​in the operating condition parameters in descending order to obtain a first sequence, wherein if there are repeated pH values ​​in the first sequence, retaining the pH value at the front of the repeated pH values, and deleting the other repeated pH values ​​from the first sequence;

[0119] S33: take the first pH value in the first sequence;

[0120] S34: Retrieving the harmful hormone contents corresponding to all temperatures at the pH value, and generating a first curve at the pH value on a first coordinate axis;

[0121] S35: taking the next pH value in the first sequence, and executing steps S34 to S35 until a first curve is generated at each pH value;

[0122] S36: sorting the temperatures in each operating condition parameter in descending order to obtain a second sequence, wherein if there are repeated temperatures in the second sequence, retaining the temperature at the front of the repeated temperature, and deleting the other repeated temperatures from the second sequence;

[0123] S37: taking the first temperature in the second sequence;

[0124] S38: Retrieving the harmful hormone contents corresponding to all pH values ​​at the temperature, and generating a second curve at the temperature on a second coordinate axis;

[0125] S39: Take the next temperature in the first sequence and execute steps S38 to S39 until a second curve is generated at each temperature.

[0126] In this embodiment, the harmful hormone contents corresponding to all temperatures at the pH value are retrieved, and the coordinate points corresponding to each temperature and the corresponding harmful hormone at the pH value can be determined. The coordinate points are connected into a line to obtain the first curve corresponding to the pH value; the harmful hormone contents corresponding to all pH values ​​at the temperature are retrieved, and the coordinate points corresponding to each pH value and the corresponding harmful hormone at the temperature can be determined. The coordinate points are connected into a line to obtain the second curve corresponding to the temperature;

[0127] In this embodiment, a first curve can be generated under all pH conditions, that is, the relationship between the content of harmful hormones and temperature under each pH condition can be intuitively presented; a second curve can be generated under all temperature conditions, that is, the relationship between the content of harmful hormones and pH under each temperature condition can be intuitively presented; thereby, the changes in the content of harmful hormones with changes in operating conditions can be presented from different scale perspectives (i.e., controlling which variable to observe the change pattern of the content of harmful hormones with another variable), thereby comprehensively presenting the content of harmful hormones under various different operating conditions.

[0128] As a preferred embodiment, determining corresponding cooking condition parameters according to each recipe information includes:

[0129] Determine the temperature range corresponding to the recipe information according to the heating type of the recipe information and the heating type-temperature range comparison table;

[0130] Determine the compound composition of each ingredient, and determine the amount of each compound constituting the ingredient according to the amount of the ingredient used;

[0131] The chemical reaction simulation software is used to simulate the reaction of the compounds corresponding to the various ingredients within the determined temperature range to determine the hydrogen ion concentration range of the product of the simulated reaction, thereby determining the pH range of the product of the simulated reaction;

[0132] The determined temperature range and pH range are determined as cooking condition parameters of the recipe information.

[0133] In this embodiment, for example, the heating type can be boiling, frying, microwave, etc. The heating type-temperature range comparison table includes the temperature range of each heating type, such as the boiling temperature range of 60 degrees to 100 degrees. The data of this temperature range can be determined based on experiments or by citing authoritative academic information; the compound composition of the ingredients (including water, oil and various condiments) can be determined from relevant academic information on the Internet. Since the amount of the ingredients is determined, the amount of various compounds can be determined; various chemical reaction simulation software (such as ChemReact) is used to input each compound and the corresponding amount into the simulation software, and then a temperature is selected from the temperature range of the heating type as the reaction temperature to perform chemical simulation. After the simulation is completed, the amount of each product component is determined, and the hydrogen ion concentration therein is determined, so as to obtain the corresponding pH; then another temperature in the temperature range (integer temperature) is selected, and the same reactant is used for simulation to obtain the pH under another temperature condition. This is repeated to obtain the pH obtained by the simulated reaction at all temperatures, thereby obtaining a pH range; and then the cooking condition parameters corresponding to the temperature range and the pH range are obtained.

[0134] As a preferred embodiment, for each recipe information, generating a first cooking section on a first curve according to corresponding cooking condition parameters, and generating a second cooking section on a second curve comprises:

[0135] Screening out the first curve whose pH value is within the pH value range of the cooking condition parameter on the first coordinate axis, and hiding other first curves;

[0136] Identifying a first cooking section corresponding to the temperature range of the cooking condition parameter on each of the first screened curves;

[0137] Screen out the second curve whose temperature is within the temperature range of the cooking condition parameter on the second coordinate axis, and hide the other second curves;

[0138] A second cooking section corresponding to the pH range of the cooking condition parameter is identified on each screened second curve.

[0139] Determining the hazard level corresponding to the recipe information according to the positional relationship between the first cooking section and the first dangerous section and the positional relationship between the second cooking section and the second dangerous section includes:

[0140] Determine the positional overlap between the first cooking section and the first dangerous section on each screened first curve;

[0141] Calculate the first mean of the position coincidences corresponding to all the first curves;

[0142] Determine the positional overlap between the second cooking section and the second dangerous section on each screened second curve;

[0143] Calculate the second mean of the position coincidence corresponding to all the second curves;

[0144] The degree of harm corresponding to the recipe information is calculated based on the first mean and the second mean.

[0145] The position coincidence of any curve is calculated by the following formula:

[0146]

[0147] Among them, C is the position overlap, is the total length of the cooking section on the curve, is the total length of the dangerous section on the curve;

[0148] The hazard level corresponding to the recipe information is calculated using the following formula:

[0149]

[0150] in, For the degree of danger, is the first mean, is the second mean, is the preset weight coefficient.

[0151] In this embodiment, The value range of is 0.6 or other values, which are not limited here; the degree of hazard determined by this embodiment comprehensively considers the degree of hazard under each pH condition (i.e., the degree of position overlap corresponding to each first curve) and the degree of hazard under each temperature condition (i.e., the degree of position overlap corresponding to each second curve), and has high reliability; in addition, while outputting the degree of hazard, a reference value of the degree of hazard can also be output accordingly, such as which value is considered high risk and which value is not necessary to worry about the risk, for user reference.

[0152] The technical features of the above-described embodiments may be arbitrarily combined. To make the description concise, not all possible combinations of the technical features in the above-described embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0153] The above-mentioned embodiments only express several implementation methods of the present invention, and the description thereof is relatively specific and detailed, but it cannot be understood as limiting the scope of the patent of the present invention. It should be pointed out that, for ordinary technicians in this field, several variations and improvements can be made without departing from the concept of the present invention, which all belong to the protection scope of the present invention. Therefore, the protection scope of the patent of the present invention shall be subject to the attached claims.

Claims

1. A method for detecting and analyzing hormones in animal-derived food, characterized in that: The method comprises: S1: Obtain all operating parameters, where each operating parameter includes temperature and pH; S2: pre-processing the animal-derived food based on each operating parameter, and then testing the treated animal-derived food for harmful hormones by liquid chromatography-tandem mass spectrometry to obtain the harmful hormone content corresponding to each operating parameter; S3: generating a first curve of harmful hormone content changing with temperature at each pH value, and a second curve of harmful hormone content changing with pH value at each temperature according to the obtained harmful hormone content; S4: determining a first dangerous section on the first curve, and determining a second dangerous section on the second curve, wherein the harmful hormone content corresponding to each point on the first dangerous section and the second dangerous section is higher than a preset content; S5: Obtain all recipe information of animal-derived food, wherein each recipe information includes ingredient type, amount of each ingredient, and heating type; S6: Determine corresponding cooking condition parameters according to each recipe information; S7: for each recipe information, generating a first cooking section on the first curve and a second cooking section on the second curve according to the corresponding cooking condition parameter; S8: Determine the degree of hazard corresponding to the recipe information according to the positional relationship between the first cooking section and the first dangerous section and the positional relationship between the second cooking section and the second dangerous section, and output the degree of hazard.

2. The method according to claim 1, characterized in that The pre-processing of animal-derived food based on each operating condition parameter includes: Sampling from the original animal specimen to obtain a sample; Prepare a solution with a pH value consistent with the operating condition parameter, and heat the solution to a temperature corresponding to the operating condition parameter; Placing the sample in the heated solution for a set time, wherein the set time is the shortest heating time of the sample in various cooking methods; The sample is taken out from the solution, washed, and evenly crushed by a high-speed tissue crusher and placed in a clean container; Weigh 2 g of sample, add 100 μL of isotope internal standard working solution, add 10 mL of 4% phosphate buffer, vortex for 30 s, ultrasonicate for 10 min at 20 °C, centrifuge at 10,000 r / min at 4 °C for 5 min, and remove all supernatant; Load the sample and pass it through the solid phase extraction column. Elute the solid phase extraction column with 3 mL of 20 mmol / L ammonium acetate solution and 3 mL of methanol. Pass 50% acetonitrile solution into the solid phase extraction column for elution. Filter the obtained eluate through a 0.22 μm organic filter membrane to obtain the test solution.

3. The method according to claim 2, characterized in that The liquid chromatography-tandem mass spectrometer is connected to a computer device; the harmful hormones of the processed animal-derived food are detected by the liquid chromatography-tandem mass spectrometer, that is, the concentration of harmful hormones in the test liquid is detected by the liquid chromatography-tandem mass spectrometer, and the concentration of harmful hormones is transmitted to the computer device; The computer equipment calculates the harmful hormone content using the following formula: ， Among them, X is the harmful hormone content, is the concentration of harmful hormones in the test solution, m is the sampling mass, and V is the fixed volume of the sample test solution.

4. The method according to claim 3, characterized in that Chromatographic conditions included: Temperature: 30℃; Injection volume: 5 μL; Mobile phase A: 0.1% formic acid; Mobile phase B: acetonitrile; Flow rate: 0.3 mL / min; Mass spectrometry conditions included: Ion source: electrospray ion source; Scanning mode: multiple reaction monitoring; Collision gas: argon; Desolventization temperature: 500℃; Desolventizing gas flow rate: 800L / h; Capillary voltage: 1.5 kV.

5. The method according to claim 1, characterized in that Steps S3 to S7 are applied to computer equipment; Generating a first curve of harmful hormone content changing with temperature at each pH value according to the obtained harmful hormone content, and a second curve of harmful hormone content changing with pH value at each temperature includes: S31: generating a first coordinate axis whose abscissa is temperature and whose ordinate is harmful hormone content, and a second coordinate axis whose abscissa is pH and whose ordinate is harmful hormone content; S32: sorting the pH values ​​in the operating condition parameters in descending order to obtain a first sequence, wherein if there are repeated pH values ​​in the first sequence, retaining the pH value at the front of the repeated pH values, and deleting the other repeated pH values ​​from the first sequence; S33: take the first pH value in the first sequence; S34: Retrieving the harmful hormone contents corresponding to all temperatures at the pH value, and generating a first curve at the pH value on a first coordinate axis; S35: taking the next pH value in the first sequence, and executing steps S34 to S35 until a first curve is generated at each pH value; S36: sorting the temperatures in each operating condition parameter in descending order to obtain a second sequence, wherein if there are repeated temperatures in the second sequence, retaining the temperature at the front of the repeated temperature, and deleting the other repeated temperatures from the second sequence; S37: taking the first temperature in the second sequence; S38: Retrieving the harmful hormone contents corresponding to all pH values ​​at the temperature, and generating a second curve at the temperature on a second coordinate axis; S39: Take the next temperature in the first sequence and execute steps S38 to S39 until a second curve is generated at each temperature.

6. The method according to claim 5, characterized in that The corresponding cooking parameters are determined based on each recipe information, including: Determine the temperature range corresponding to the recipe information according to the heating type of the recipe information and the heating type-temperature range comparison table; Determine the compound composition of each ingredient, and determine the amount of each compound constituting the ingredient according to the amount of the ingredient used; The chemical reaction simulation software is used to simulate the reaction of the compounds corresponding to the various ingredients within the determined temperature range to determine the hydrogen ion concentration range of the product of the simulated reaction, thereby determining the pH range of the product of the simulated reaction; The determined temperature range and pH range are determined as cooking condition parameters of the recipe information.

7. The method according to claim 6, characterized in that For each recipe information, generating a first cooking section on a first curve according to corresponding cooking condition parameters, and generating a second cooking section on a second curve comprises: Screening out the first curve whose pH value is within the pH value range of the cooking condition parameter on the first coordinate axis, and hiding other first curves; Identifying a first cooking section corresponding to the temperature range of the cooking condition parameter on each of the first screened curves; Screen out the second curve whose temperature is within the temperature range of the cooking condition parameter on the second coordinate axis, and hide the other second curves; A second cooking section corresponding to the pH range of the cooking condition parameter is identified on each screened second curve.

8. The method according to claim 7, characterized in that Determining the hazard level corresponding to the recipe information according to the positional relationship between the first cooking section and the first dangerous section and the positional relationship between the second cooking section and the second dangerous section includes: Determine the positional overlap between the first cooking section and the first dangerous section on each screened first curve; Calculate the first mean of the position coincidences corresponding to all the first curves; Determine the positional overlap between the second cooking section and the second dangerous section on each screened second curve; Calculate the second mean of the position coincidence corresponding to all the second curves; The degree of harm corresponding to the recipe information is calculated based on the first mean and the second mean.

9. The method according to claim 8, characterized in that The position coincidence of any curve is calculated by the following formula: ， Among them, C is the position overlap, is the total length of the cooking section on the curve, is the total length of the dangerous section on the curve; The hazard level corresponding to the recipe information is calculated using the following formula: ， in, For the degree of danger, is the first mean, is the second mean, is the preset weight coefficient.

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