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A method for detecting the authenticity of food and agricultural products based on protein quantitative detection and a kit for realizing the method

A quantitative detection and detection method technology, applied in the field of food/agricultural product safety, can solve the problem that adulteration cannot be controlled in a timely and effective manner, and achieve accurate and sensitive detection results

Active Publication Date: 2020-12-15
杭州谱胜检测科技有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This "technical vacuum period" has resulted in the inability to control adulteration in a timely and effective manner

Method used

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  • A method for detecting the authenticity of food and agricultural products based on protein quantitative detection and a kit for realizing the method
  • A method for detecting the authenticity of food and agricultural products based on protein quantitative detection and a kit for realizing the method
  • A method for detecting the authenticity of food and agricultural products based on protein quantitative detection and a kit for realizing the method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] The detection of embodiment 1 fresh milk

[0035] In this example, 96 parts of fresh milk were collected, all of which came from Holstein cows, covering different production environments such as a variety of origins, seasons, and feeding methods; the total protein content of the above-mentioned fresh milk and the contents of six endogenous proteins Tests are carried out, and the test results are used to determine the authenticity of other dairy products whose origin is unknown.

[0036] The detection method of each fresh milk is as follows:

[0037] 1. Determination of total protein content (Kjeldahl method) (refer to GB 5009.3-2010)

[0038] Accurately weigh 5g of fresh milk into the digestive tube, add 0.2g of copper sulfate, 6g of potassium sulfate and 20mL of sulfuric acid, heat to 410°C and incubate until the liquid turns blue-green and clear, then continue heating for 0.5h to 1h. After cooling, put the digestion tube into a distillation apparatus, add 30 mL of s...

Embodiment 2

[0059] In order to verify the correctness and early warning capability of the detection method of the present invention, the method of artificially adding illegal additives to milk is used in this implementation to verify the detection method of the present invention.

[0060] 1. Basic milk testing

[0061] A portion of milk was selected and tested by the same method as in Example 1, and the test results are shown in Table 3.

[0062] table 3

[0063] project Average value [g / 100g] Total protein 3.15 αs1-casein 1.08 αs2-casein 0.24 beta-casein 0.82 kappa-casein 0.28 α-lactalbumin 0.19 β-lactoglobulin 0.21 The sum of six endogenous proteins 2.82 The sum of the six endogenous proteins as a percentage of the total protein 90％

[0064] As can be seen from Table 3, there is no adulterant in the base milk selected in this embodiment.

[0065] 2. Simulating milk adulteration by adding urea and ammonium sulfate

...

Embodiment 3

[0071] Authenticity detection of embodiment 3 goat milk

[0072] The specific peptides selected in Example 1 are generally applicable to bovine milk proteins, including cows, buffaloes, goats, and sheep, and are mainly used to identify adulteration of non-dairy proteins. However, the above-mentioned milk prices are quite different. For example, the price of cow milk is the lowest, and the price of goat milk and sheep milk is generally 2-8 times that of cow milk. Therefore, some unscrupulous traders can take low-priced milk to sell as goat milk, which can avoid the authenticity detection described in embodiment 1. This method can adjust the scope of application by selecting different specific peptides, so that the detection method can be applied to different detection requirements at the level of family, genus, and species.

[0073] This example takes κ-casein as an example to introduce the influence of the selection of specific peptides on the pertinence and applicability of ...

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Abstract

The invention discloses a detecting method for the authenticity of food and agricultural products based on protein quantitative detection. The detecting method comprises the following steps: firstly,detecting total protein content P of a to-be-detected product; secondly, detecting the content Pi of one or more of endogenous proteins in the to-be-detected product; thirdly, calculating the proportion Eta of total content of the detected endogenous proteins in the to-be-detected product accounting for the total protein content according to the detection results in the step one and the step two;fourthly, detecting a standard product by using the same method as step one to three to obtain total protein content P' of the standard product and the proportion Eta' of total content of the detectedendogenous proteins accounting for the total protein content; fifthly, respectively comparing P with P', and Eta with Eta' and judging the authenticity of the to-be-detected product according to comparison results. The detecting method disclosed by the invention discards the inherent lagged 'adulteration detection' idea and starts from the angle of 'real detection'; the detection idea is forward-looking, and the denounce of lagging detection is avoided.

Description

technical field [0001] The invention belongs to the field of food / agricultural product safety, and in particular relates to a method for detecting the authenticity of food and agricultural products based on protein quantitative detection and a kit for realizing the method. Background technique [0002] Food / agricultural product fraud is a common problem faced and concerned by the global society today. European Commission representative for health and consumer policy John Dalli believes that food fraud is "an important problem driven by a huge potential economic interest". Food fraud is an act of deceiving consumers, mainly by distributing substandard food products in the market, or substituting inferior raw and auxiliary materials for expensive materials in processed foods, and posting false labels. [0003] One of the main forms of food / agricultural product fraud over the past few decades has been the “full or partial substitution of valuable ingredients with less expensiv...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N33/00G01N33/02G01N33/04G01N33/12G01N30/02
CPCG01N30/02G01N33/00G01N33/02G01N33/04G01N33/12
Inventor 房芳郝星凯孙姗姗应美蓉吴亚君陈启
Owner 杭州谱胜检测科技有限责任公司
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