Method for identifying true and false beef and mutton

Abstract

The invention provides a method for identifying true and false beef and mutton. The method comprises the following steps: (1) immersing a meat sample to be detected in a solvent, and extracting; (2) separating the solvent from the meat sample to be detected to form an upper water layer and a lower chloroform layer, adding anhydrous sodium sulfate into the lower chloroform layer, shaking until the solution is clear, and absorbing residual water of the upper water layer by the anhydrous sodium sulfate; (3) transferring the dried chloroform layer to a nuclear magnetic tube for detection; (4) acquiring carbon NMR (nuclear magnetic resonance) data of the sample by a high-field NMR spectrometer, and exporting a nuclear magnetic spectrum diagram; (5) performing operations of the steps (1)-(4) on different types of animal meat, and establishing a carbon NMR fingerprint database of the different animal meat; and (6) determining the type of animal meat according to the data comparison of a characteristic fingerprint peak in a range of 172.0ppm-174.0ppm and a known animal carbon NMR fingerprint data through chemical shift. The method is simple and quick in operation and accurate in measurement, the pretreatment of the sample is simple, the result can be obtained by data fingerprint analysis, and data acquisition can be completed in any high-field NMR spectrometer.

Description

technical field [0001] The invention relates to a method for identifying animal meat, in particular to a method for identifying true and false beef and mutton. Background technique [0002] The issue of food safety is a major issue related to people's livelihood. Recently, the issue of meat adulteration has attracted great public attention. Unscrupulous traders use lower-priced meat as beef and mutton to obtain higher profits. In January 2013, horsemeat and pork were found in some beef hamburgers and other beef-based foods in the United Kingdom and Ireland. Fake beef and mutton made by mixing beef and mutton with other meat and additives (such as "beef extract") have also been found frequently in China. [0003] The frequent incidents of fake beef and mutton at home and abroad have aroused great attention from the regulatory authorities. These fake beef and mutton are difficult to identify in terms of appearance and taste, causing great troubles to consumers and difficult...

AI Technical Summary

Problems solved by technology

These fake beef and mutton are difficult to identify in terms of appearance and taste, causing great troubles to consumers and difficulties in supervision

In February 2013, the European Commission formulated a plan requiring all member states to carry out deoxyribonucleic acid (DNA) sampling inspection on processed beef, but the DNA detection method has technical deficiencies in the adulteration of beef and mutton: first, DNA detection may miss detection, Because even if the sample contains a small amount of beef and mutton tissue, it will be judged to contain beef and mutton. At the same time, when sampling a sample mixed with beef and mutton, the sampling site will also have an important impact on the identification; Quantitative detection of fake beef and mutton

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