An improved observation method for the microscopic characteristics of spices

Abstract

The invention relates to an improved method for observing microscopic characteristics of spices. The method comprises the following steps: grinding spice elementary bodies by utilizing a grinder, and screening through a 80-mesh screen to obtain spice powder; putting a small amount of spice powder on a glass slide, dropwise adding 1-2 drops of a chloral hydrate solution, and standing; slowly heating by utilizing an alcohol burner until liquid on the glass slide cannot naturally flow, dropwise adding 1 drop of a glycerinum solution having a volume ratio of 1:1 and 1 drop of diluted iodine solution having a volume ratio of 1:1, uniformly mixing by utilizing a sharp tool, and covering cover glass; observing with a low-power objective to find objects, selecting an object which is highlighted to observe, and observing with a high-power objective to obtain the microscopic characteristics of spices. By combining low-concentration chloral hydrate permeabilization and iodine staining, the method can be used for quickly, comprehensively, clearly and accurately observing the microscopic characteristics of spices, especially spices having relatively high starch content, can avoid the problems of over permeabilization and easily separated crystal, and can remarkably reduce the dosage of reagent with low cost and safety.

Description

technical field [0001] The invention belongs to the technical field of food, in particular to an improved method for observing the microscopic characteristics of spices. Background technique [0002] Each tissue form of organisms has relatively stable microscopic characteristics. Even when it is crushed, its tissues, cells, and inclusions are still visible. Understanding and mastering these basic characteristics is the basis for identifying spices. [0003] In the current literature on the observation of the microscopic characteristics of spices, the method for observing the microscopic characteristics is to first use a high-concentration chloral hydrate solution to treat the spice samples, generally with a mass concentration of more than 15%, and then perform microscope observation. However, high-concentration chlorine hydrate Aldehyde solution can easily cause excessive cell permeabilization, and even crystallization of chloral hydrate, which seriously affects the observat...

AI Technical Summary

Problems solved by technology

[0003] In the current literature on the observation of the microscopic characteristics of spices, the method for observing the microscopic characteristics is to first use a high-concentration chloral hydrate solution to treat the spice samples, generally with a mass concentration of more than 15%, and then perform microscope observation. However, high-concentration chlorine hydrate Aldehyde solution can easily cause excessive cell permeabilization, and even crystallization of chloral hydrate, which seriously affects the observation effect and increases the difficulty of experimental operation

[0004] Chloral hydrate is a chemical reagent with a pungent spicy smell. A high-concentration solution will cause severe discomfort to the body and cause harm to human health. The large amount of reagent used also increases the cost of the experiment.

Some literature methods also require drying with an alcohol lamp during the observation process. This operation is more likely to cause chloral hydrate to precipitate and crystallize, and it is easy to generate air bubbles, which is not conducive to microscopic observation.

The existing observation methods cannot clearly and accurately observe the structure of starch grains when observing spices with high starch content, such as dried ginger, angelica dahurica, kaempferen, etc., which has certain limitations, thus affecting a comprehensive and accurate understanding of such spices. Microscopic characteristics of spices

[0005] Through the search, no patent publications related to the patent application of the present invention have been found