A kind of reagent for detecting hair water and soy sauce and preparation method thereof

Abstract

The invention provides a reagent for hair water soy sauce detection and a preparation method thereof. According to the method disclosed by the invention, firstly 1,3,5,7-tetramethyl-8-phenyl-(2-nitryl)-boron difluoride dipyrrylmethane (TMPB-o-N) is synthesized, then the 1,3,5,7-tetramethyl-8-phenyl-(2-amino)-boron difluoride dipyrrylmethane (TMPB-o-A) is synthesized, and finally the testing reagent disclosed by the invention is obtained. The testing reagent prepared by the method disclosed by the invention for the hair water soy sauce detection is added dropwise or put into to-be-tested soy sauce, then the content of cysteine in the into to-be-tested soy sauce can be determined by judgment of a fluorescence reaction, and thus a technicist can judge whether the to-be-tested soy sauce is hair water soy sauce or suspected hair water soy sauce by the judgment of the fluorescence reaction by eyes; the reagent is simple and convenient to use, obvious in effect and short in detection time. By using the testing reagent disclosed by the invention, a quality supervising officer can effectively supervise soy sauce markets and prevents introduction of the hair water soy sauce as far as possible, so a beneficial tool is provided for guaranteeing food safety.

Description

technical field [0001] The invention relates to the field of product detection, in particular to a reagent preparation method and corresponding reagents for detecting hair water soy sauce Background technique [0002] Food safety is not only related to the health and life safety of the people, but also to the harmony and stability of the society. In recent years, with the continuous progress of the economy and society, food hygiene and safety has become a hot topic of concern. All of them affect the hearts of the general public, and successive vicious food safety accidents, such as the "Sudan Red Incident" and "Sanlu Milk Powder Incident", have aroused people's high attention to food safety. [0003] Soy sauce refers to a liquid umami condiment brewed by microorganisms using soybeans or defatted soybeans, wheat or bran, salt, and water as raw materials, which is clearly stipulated in the national standard. Soy sauce has rich nutritional value and contains a variety of nutr...

AI Technical Summary

Problems solved by technology

The soy sauce prepared with this amino acid waste liquid not only does not need to use soybeans and other raw materials for fermentation, but the nitrogen content can fully meet the national standard for amino acids in soy sauce, and it is difficult to distinguish hair water soy sauce

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