Method for detecting freshness of raw and fresh milk
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A technology of freshness and fresh milk, which is applied in the direction of analysis by using nuclear magnetic resonance, can solve the problems of rough freshness, consumers know the freshness of fresh milk, etc., and achieve the effect of accurate and reliable results and easy operation.
Active Publication Date: 2017-02-15
INST OF ANIMAL HUSBANDRY & VETERINARY MEDICINE ANHUI ACAD OF AGRI SCI
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Problems solved by technology
However, these methods can only roughly determine the freshness of milk, and
Method used
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Embodiment 1
[0019] A method for detecting the freshness of fresh milk, the specific steps are as follows:
[0020] (1), test sample collection
[0021] Milk samples with a somatic cell count of less than 200,000 were collected and divided into sterile tubes in a clean environment, and stored in a refrigerator at 4°C under various time conditions such as 0, 36, 72, and 144 hours for later use ;
[0022] (2), milk powder sample preparation
[0023] Thaw the milk sample at room temperature, then centrifuge in a low-temperature (4°C) centrifuge at 2500-4000g for 15-40min, remove the fat layer, collect the supernatant, take the supernatant and mix it with ice-bathed methanol at a volume of 1:2-3, Vortex to mix evenly, sonicate for 10-30s and let stand for 20s, a total of 10 cycles, stand in an ice bath for 5-20min, then centrifuge (4-6°C, 10000-15000g, 10-30min) to collect the supernatant. The supernatant was removed from the methanol with a rotary evaporator, and then freeze-dried to a pow...
Embodiment 2
[0028] A method for detecting the freshness of fresh milk, the specific steps are as follows:
[0029] (1), test sample collection
[0030] Milk samples with a somatic cell count of more than 1 million were collected and divided into sterile tubes in a clean environment, and stored in a refrigerator at 4°C under various time conditions such as 0, 36, 72, and 144 hours for later use ;
[0031] (2), milk powder sample preparation
[0032] Thaw the milk sample at room temperature, then centrifuge at 2500-4000g in a low-temperature (4°C) centrifuge for 15-40min, remove the fat layer, collect the supernatant, take the supernatant and mix it with ice-bathed methanol at a volume of 1:2-3 , vortex to mix evenly, sonicate for 10-30s and stand for 20s, a total of 10 cycles, stand in an ice bath for 5-20min, then centrifuge (4-6°C, 10000-15000g, 10-30min) to collect the supernatant. The supernatant was removed from the methanol with a rotary evaporator, and then freeze-dried to a powd...
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Abstract
The invention relates to a method for detecting the freshness of raw and fresh milk. The method includes the steps that small molecule metabolite is measured with a nuclear magnetic resonance spectrometer, and the relationship between the small molecule metabolite and the storage time of the raw and fresh milk is drawn; along with increasing of the storage time of the milk, the content of the metabolin orotic acid in the milk with the somatic number smaller than 200,000 is reduced, and the content of trimethylamine in the milk with the somatic number larger than 1,000,000 is increased. The content of the orotic acid and the content of the trimethylamine are associated with the storage time of the milk and can serve as the evaluation indexes of the freshness of the raw and fresh milk. Compared with an existing method for detecting the freshness of raw and fresh milk, the method for detecting the freshness of the raw and fresh milk has the advantages that the freshness of the raw and fresh milk can be accurately evaluated, operation is prone to standardization, the result is accurate and reliable, the method can be used for evaluating the freshness of the raw and fresh milk obtained before processing, the knowing right is accordingly provided for the aim that consumers accurately learn the freshness of milk products, and a certain effect is achieved on enhancing consumer confidence of domestic milk products.
Description
technical field [0001] The invention relates to a method for detecting the freshness of fresh milk, in particular to a method for detecting the freshness of fresh milk. Background technique [0002] The quality of fresh milk directly or indirectly affects the safety and product quality of milk, and the temperature of freshly squeezed milk is generally around 36°C, and it must be cooled to around 4°C in time to maintain milk quality. Since freshly squeezed milk is the most suitable for microbial reproduction, if it is not cooled in time, it will cause a large number of microorganisms to multiply, resulting in changes in milk components and deterioration of milk quality. Therefore, freshly squeezed milk must be cooled rapidly to maintain the quality of raw milk for a long period of time. However, low-temperature storage time will also cause changes in milk components and affect milk quality. Orotic acid is an intermediate product of pyrimidine synthesis, which is stable under...
Claims
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Application Information
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IPC IPC(8): G01N24/08
CPCG01N24/08
Inventor 杨永新赵小伟王强军齐云霞黄冬维程广龙赵辉玲
Owner INST OF ANIMAL HUSBANDRY & VETERINARY MEDICINE ANHUI ACAD OF AGRI SCI
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