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Determination method of salicylic acid in meatballs

A detection method and technology of salicylic acid, applied in the direction of material analysis by observing the influence of chemical indicators, and analysis by chemical reaction of materials, etc., can solve the problem of low extraction rate, no rapid detection of meatballs, etc. problems, to achieve the effect of high sensitivity, safe and reliable use, and low consumption

Active Publication Date: 2018-03-13
南昌富泰力诺检测应用系统有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the determination method of salicylic acid, methanol, ethanol, ethanol, acetonitrile and other organic solvents are generally used for extraction, but the extraction rate is not high, and a complicated sample pretreatment process is required, and complex instruments and equipment are used. There are not many methods for rapid testing of food
[0005] At present, there is no report on rapid detection of salicylic acid content in meatballs, mainly because salicylic acid is very tightly bound to protein, and it is difficult to extract it from meatballs

Method used

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  • Determination method of salicylic acid in meatballs
  • Determination method of salicylic acid in meatballs
  • Determination method of salicylic acid in meatballs

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Extraction efficiency experiment

[0020] Prepare meatballs with a salicylic acid dosage of 20 mg / kg; weigh 5.0 g of meatballs and grind them thoroughly, add 3.0-6.0 mL of PBS buffer solution, mix well, and mix 1 pepsin tablet and 1 multi-enzyme tablet (containing 0.3 g of trypsin) was ground and added to the above mixture, and enzymatically hydrolyzed for 30 min; 2 mL of absolute ethanol was added to extract for 15 min, centrifuged to obtain a supernatant, and the content of salicylic acid in the sample was detected.

[0021] Extraction efficiency = ([SA] extracted ×V) / ([SA] fortified ×m)×100%………(2-3)

[0022] Among them, [SA] extracted is the concentration detection value of salicylic acid in the meatball extract, V is the volume of the extract, [SA] fortified is the sample concentration of salicylic acid in meatballs, and m is the detection amount of meatball samples.

[0023] The concentration of salicylic acid in the supernatant is detected by spectrophotometr...

Embodiment 2

[0025] 82 batches of samples were tested for commercially available fish balls, pork balls, and beef balls, and the method was as follows:

[0026] Weigh 5.0g meatballs and grind them thoroughly, add 5.0mL PBS buffer solution, mix well, grind 1 pepsin tablet and 1 multi-enzyme tablet (containing 0.3g trypsin) into the above mixture, and enzymolyze 30 min; add 2 mL of absolute ethanol to extract for 15 min, centrifuge, take the supernatant for detection, and use spectrophotometry to detect 6 samples positive for salicylic acid. The quantitative results of the positive samples were compared by HPLC. The results are shown in Table 1. The quantitative detection of the two methods has a relatively high coincidence.

[0027] For the negative samples detected by spectrophotometry, 5 samples were randomly selected for detection by HPLC, and the results were also negative. It proves that the method of using enzymatic hydrolysis to promote extraction can effectively detect the content ...

Embodiment 3

[0031] Preparation of FeCl 3 Detection test paper: 1mL 1.5mmol / L FeCl 3 Soak the filter paper in the solution and dry it to obtain FeCl with a content of 1.5mmoL 3 Detection test paper; purchase another 55 beef ball samples in the market, weigh 5.0g of meat balls and grind them fully, add 3.0-6.0mL PBS buffer solution, mix well, mix 1 pepsin tablet and 1 multi-enzyme tablet (containing 0.3 g of trypsin) was ground and added to the above mixture, and enzymatically hydrolyzed for 30 min; 2 mL of absolute ethanol was added for leaching for 15 min, and the supernatant was obtained by centrifugation, and the content of salicylic acid in the sample was detected.

[0032] Use FeCl 3 The test paper was tested, and 3 positive samples were found, and the test results were as follows: figure 1 shown.

[0033] The TLC method verifies the detection result:

[0034] Developer formula: 0.01M ammonium acetate: methanol: glacial acetic acid (91:9:0.15). Spot 2 μL of the sample and the st...

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Abstract

The invention discloses a detection method for salicylic acid in meatballs, using pepsin and trypsin to hydrolyze the protein in the meatballs, and then extracting with an organic solvent absolute ethanol, so that the salicylic acid in the sample is released, combined with The method of Fe3+ ion complexation and color development, and the qualitative detection of salicylic acid by the disk method provide a fast, simple, sensitive and reliable detection method for the detection of salicylic acid in meatballs, and solve the problem of the extraction of salicylic acid in meat products. problem.

Description

technical field [0001] The invention belongs to the technical field of physical and chemical testing of food additives, in particular to a detection method for salicylic acid contained in meatballs. Background technique [0002] Preservatives are a class of chemical agents commonly used to prevent the growth of bacteria in foods, beverages and cosmetics. Salicylic acid is an organic acid preservative with strong antifungal properties under acidic conditions. Salicylic acid enhances the coagulation of meat during the processing of meatballs, enhances the brittleness and elasticity of meat products, and has a better taste. However, due to the stimulating effect of salicylic acid on the digestive tract and the damage to the liver and kidney, adding salicylic acid to meatballs is prohibited by laws and regulations, and a reliable method must be developed to prevent the illegal addition of salicylic acid during meatball processing. The behavior of salicylic acid was detected an...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N21/78
Inventor 许稳健张鸿孙珽铨
Owner 南昌富泰力诺检测应用系统有限公司
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