Raman spectrum-based method for quickly detecting umami substance inosine monophosphate in fresh fish flesh

A technology of Raman spectroscopy and umami substances, which is applied in the field of quality and safety detection of aquatic products, can solve the problems of difficulty in evaluating the flavor quality of fresh fish meat, difficulty in quickly and large-scale detection of inosinic acid, etc., and achieve the goal of improving detection speed and efficiency Effect

Inactive Publication Date: 2015-10-07
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problem that the flavor quality of fresh fish meat is difficult to evaluate, and it is difficult to quickly and large-scale detect the content of inosinic acid in the detection process based on traditional chemical detection methods. Rapid detection method for substance inosinic acid

Method used

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  • Raman spectrum-based method for quickly detecting umami substance inosine monophosphate in fresh fish flesh
  • Raman spectrum-based method for quickly detecting umami substance inosine monophosphate in fresh fish flesh
  • Raman spectrum-based method for quickly detecting umami substance inosine monophosphate in fresh fish flesh

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] 1. Example 1: Detection of inosinic acid content of fresh grass carp sold on the market on the same day

[0044] A. Determination of Raman Spectrum of Inosinic Acid Standard

[0045] The Raman spectrogram of standard inosinic acid was detected by the InVia micro confocal Raman spectrometer of Renishaw Company. The laser wavelength was 633nm, the laser power was 17mW, the exposure time was 5s, and the average value of scanning times was 3 times, and the standard inosinic acid was collected. Man spectrum, Raman spectrum range 1000-4000cm -1 ;

[0046] B. Obtain Raman spectrum of fresh fish samples

[0047] After the fresh live fish is slaughtered, use a slicer to cut a 1mm thick and uniform fish slice sample according to the texture of the fish meat, place the sample on a glass slide and place it on the stage of the micro-Raman spectrometer, and select the automatic adjustment of the focal length to adjust the micro-Raman laser Probe, so that the sample is located dire...

Embodiment 2

[0060] 2. Example 2: Detection of the content of inosinic acid in the fresh fish meat of commercially available grass carp placed at different times after being slaughtered

[0061] a. Determination of Raman Spectrum of Inosinic Acid Standard

[0062] The Raman spectrogram of standard inosinic acid was detected by the InVia micro confocal Raman spectrometer of Renishaw Company. The laser wavelength was 633nm, the laser power was 17mW, the exposure time was 5s, and the average value of scanning times was 3 times, and the standard inosinic acid was collected. Man spectrum, Raman spectrum frequency range 1000-4000cm -1 ;

[0063] b. Obtain Raman spectrum of fresh fish samples

[0064] After slaughtering and cleaning live fish, place them at room temperature (20±1°C), measure the IMP content at 0, 1, 2, 3, 4, 6, 12, and 24 hours respectively, and use a slicer to cut out 1 mm thick and uniform fish according to the texture of the fish. For the fish slice sample, place the sample...

Embodiment 3

[0077] 3. Example 3: Detection of inosinic acid content in fresh fish meat after slaughtering and freezing commercially available grass carp

[0078] A. Determination of Raman Spectrum of Inosinic Acid Standard

[0079] The Raman spectrogram of standard inosinic acid was detected by the InVia micro confocal Raman spectrometer of Renishaw Company. The laser wavelength was 633nm, the laser power was 17mW, the exposure time was 5s, and the average value of scanning times was 3 times, and the standard inosinic acid was collected. Man spectrum, Raman spectrum frequency range 1000-4000cm -1 ;

[0080] B. Obtain Raman spectrum of fresh fish samples

[0081] Grass carp is slaughtered and cleaned and then frozen at -60°C for 2 days. A slicer is used to cut a 1mm thick and uniform fish slice sample according to the texture of the fish meat. The sample is placed on a glass slide and placed on the stage of a micro-Raman spectrometer, and the automatic focus adjustment is selected. Adju...

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Abstract

The invention discloses a Raman spectrum-based method for quickly detecting a umami substance inosine monophosphate in fresh fish flesh, relating to the technical field of aquatic product quality and safety detection. The method comprises the steps of 1, measuring a Raman spectrum of a inosine monophosphate standard substance; 2, acquiring a Raman spectrum of a fresh fish flesh sample; 3, measuring inosine monophosphate content by a chemical method; 4, performing Raman spectrum correction; 5, optimizing an inosine monophosphate characteristic peak; 6, calculating the area of the characteristic Raman peak; 7, building a detection model of the inosine monophosphate content. The umami substance inosine monophosphate in the fresh fish flesh is quickly detected by a microscopic confocal Raman spectra technique, and the Raman spectrum-based method for quickly detecting the umami substance inosine monophosphate in the fresh fish flesh which is effective, simple in operation and less in cost and time consumption is found; the detection method is simple, safe and efficient, can meet the industrialization production need and the requirements of consumers on product quality, and satisfies the need of evaluating the flavour and quality of fresh fish flesh products in a practical production and processing process.

Description

technical field [0001] The invention relates to the technical field of quality and safety detection of aquatic products, in particular to a rapid detection method for the umami substance inosinic acid in fresh fish meat based on Raman spectroscopy. Background technique [0002] Aquatic products have been widely loved by consumers for their unique umami taste, and many scholars have studied the umami substances in aquatic products. Studies have shown that the good flavor of aquatic products is not the result of the action of a single substance, but the result of a delicate balance in the quantity of various components. Among them, the two types of substances that contribute the most to the umami taste are inosinic acid and amino acids. Inosinic acid, also known as inosine monophosphate (IMP), is an intermediate product in the metabolism of ATP in the body. It is widely distributed in the body and has biological activity in the living body. It participates in the regulation of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/65G01N30/00
Inventor 介邓飞魏萱
Owner HUAZHONG AGRI UNIV
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