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A detection method, the technology of amylase, is applied in the direction of material analysis by observing the influence of chemical indicators, and analysis by making materials undergo chemical reactions. It can solve the problems of enzymatic degeneration of final products and enterprise losses, etc. The effect of food quality, high reliability, and reliable detection methods
Inactive Publication Date: 2019-03-12
GUANGDONG TESTING INST OF PROD QUALITY SUPERVISION
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Problems solved by technology
In the actual production process of oyster sauce, it is found that if amylase is accidentally mixed in, the final product will be enzymatically degraded and denatured, which will bring huge losses to the enterprise
However, in the current production process of oyster sauce, there is no efficient and accurate real-time detection method for amylase. In order to effectively ensure the quality of food, a set of detection methods for amylase in the production process of oyster sauce is urgently needed
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Embodiment 1
[0027] The detection method of amylase in the oyster sauce provided by the present embodiment specifically comprises the following steps:
[0028] 1. Preparation of reagents
[0029] (1), the preparation of buffer mother solution
[0030] Mother liquor A: Weigh 4.50g NaCl, 4.20g KCl, 1.00g NaHCO respectively 3 and 1.208 g anhydrous CaCl 2 , dissolved in distilled water, adjusted to 200mL, packed in a 500mL Erlenmeyer flask, and sterilized at 120°C for 40min.
[0031] Mother liquor B: weigh 1.5g K 2 Cr 2 o 7 Dissolve in distilled water and dilute to 100mL, pack in a 250mL Erlenmeyer flask, and sterilize at 120°C for 40min.
[0032] (2), preparation of iodine solution
[0033] Weigh 6.50g KI and dissolve in 40mL distilled water, add 1.28gI 2 , dilute to 100mL, and put into a brown bottle.
[0034] (3) Preparation of sterilized water
[0035] Measure 239mL of distilled water into a 500mL Erlenmeyer flask, and sterilize at 120°C for 40min.
[0036] (4), preparation of 3...
Embodiment 2
[0050] 1, the preparation of reagent is the same as embodiment 1.
[0051] 2. Detection of amylase in oyster sauce
[0052] Steps (1)-(2), (4) are the same as in Example 1, and the oyster sauce to be tested in step (3) is another batch of oyster sauce.
[0053] When judging the results in step (5), after incubation at constant temperature, pipette 1mL of the blank control and 1mL of the sample to be tested into a white porcelain dish, add a drop of iodine solution and shake well; the blank control becomes brown after adding iodine solution, and the sample to be tested If it is black, it proves that there is no amylase in the oyster sauce, such as figure 2 shown in .
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Abstract
The invention discloses a method for detecting amylase in oyster oil. The method comprises the following steps that (1) a buffer solution is prepared, specifically, the buffer solution is composed ofa mixed solution of NaCl, KCl, NaHCO3, anhydrous CaCl2 and K2Cr2O7; (2) a blank control is set, specifically, the blank control consists of glucose, the buffer solution and a starch solution; (3) samples to be detected are prepared, specifically, after the selected oyster oil is cooled, the glucose, the buffer solution and the starch solution are added and mixed evenly to obtain at least three parallel samples; (4) culture is performed, specifically, the blank control and the samples to be detected are placed in constant temperature culture equipment for culture; and (5) determination of results is performed, specifically, the blank control and the samples to be detected are separately selected and added with an iodine solution to shake evenly, the blank control shows brown after added with the iodine solution, and if the sample to be detected shows black, it is proved that no amylase exists in the oyster oil; and if the sample to be detected shows orange-yellow, the oyster oil contains the amylase. The method can efficiently and accurately identify whether the amylase appears in the oyster oil production process.
Description
technical field [0001] The invention belongs to the technical field of amylase detection, in particular to a method for detecting amylase in oyster sauce. Background technique [0002] As a compound condiment, oyster sauce was originally used as a seasoning accessory for people in the coastal areas of South China and East China. Later, with the development of the economy, it has been widely eaten. In the actual production process of oyster sauce, it is found that if amylase is inadvertently mixed in, the final product will be enzymatically hydrolyzed and denatured, which will bring huge losses to the enterprise. However, in the current production process of oyster sauce, there is no efficient and accurate real-time detection method for amylase. In order to effectively ensure the quality of food, a set of detection methods for amylase in the production process of oyster sauce is urgently needed. Contents of the invention [0003] The object of the present invention is to p...
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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/78
CPCG01N21/78
Inventor 张娟杨纯佳綦艳
Owner GUANGDONG TESTING INST OF PROD QUALITY SUPERVISION
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