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Preparation method and application of an intelligent indicator label for visually detecting meat freshness

A freshness and indication technology, applied in material analysis by observing the influence of chemical indicators, analysis by chemical reaction of materials, measuring devices, etc., can solve the problems of complicated operation, damage to samples, long time consumption, Achieve the effect of accurate measurement results, low detection limit and low detection cost

Active Publication Date: 2022-01-11
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The invention can realize the real-time, visual and rapid monitoring of the freshness of meat in the process of transportation, storage, processing and sales, and can overcome the shortcomings of traditional detection methods such as complex operation, long time consumption and damage to samples

Method used

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  • Preparation method and application of an intelligent indicator label for visually detecting meat freshness
  • Preparation method and application of an intelligent indicator label for visually detecting meat freshness
  • Preparation method and application of an intelligent indicator label for visually detecting meat freshness

Examples

Experimental program
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Effect test

Embodiment 1

[0037] Step 1, preparation of freshness indicator;

[0038] Mix and stir 3mL sucrose solution (30% (m / v) concentration) with 10mL organic solvent ethanol, then pour it into a polytetrafluoroethylene reactor and place it in an oven at 180°C for 24h; after cooling to room temperature, put The reaction solution was filtered through 0.22 μm filter paper, and then centrifuged at 15,000 rpm for 20 minutes to remove impurities, and vacuum freeze-dried to obtain fluorescent carbon quantum dots; finally, 0.5 mg of bromothymol blue and 1 mg of fluorescent carbon quantum dots were dissolved in 15 mL of ethanol solvent , adjust the pH to 6.0, mix and stir evenly to obtain bromothymol blue-carbon quantum dot indicator.

[0039] as attached figure 1 As shown, the fluorescence emission peak of fluorescent carbon quantum dots is 450nm, and it shows blue fluorescence under ultraviolet light, which has excellent fluorescence characteristics; the maximum absorption peak of bromothymol blue-carb...

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Abstract

The invention relates to the field of food detection, and relates to a preparation method and application of an intelligent indicator label for meat freshness; the steps are as follows: first, fluorescent carbon quantum dots are prepared, dissolved in ethanol together with bromothymol blue, and the pH value is adjusted to obtain Freshness indicator; then, mix chitosan solution, polyvinyl alcohol solution and freshness indicator, debubble and dry by ultrasonic to form an indicator film, and then wrap it with low-density polyethylene film to obtain a freshness intelligent indicator label; After the label and the meat coexist, record the visible light color pictures of the labels with different storage days to form a visible light color color comparison card, and record the fluorescent color pictures to form a fluorescent color color comparison card; after the meat to be tested coexists with the label, the color of the label changes. The color comparison of the color card realizes the visual detection of meat freshness; the label prepared by the present invention is safe and environmentally friendly, and the fluorescent nanomaterial is used in combination with the traditional color indicator to make the color signal of the indicator label more abundant and the measurement result more accurate.

Description

technical field [0001] The invention relates to the field of food detection, in particular to a preparation method and application of an intelligent indicator label for meat freshness. Background technique [0002] With the improvement of food safety awareness, people pay more and more attention to the quality and safety of meat. Because the cold chain system is not perfect, the meat will be affected by the external environment and microorganisms during storage, transportation, processing and sales. In addition, meat is rich in nutrients, which can easily lead to the rapid growth and reproduction of microorganisms in meat , Under its own enzymatic hydrolysis and microbial decomposition, the sensory and physical and chemical qualities of meat will change, which will eventually lead to a decline in the freshness of meat. If the rotten pork is not detected in time, people's health will be seriously damaged. Therefore, how to track and detect the freshness of meat is a very im...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N21/64G01N21/78
CPCG01N21/643G01N21/78G01N2021/6439
Inventor 邹小波胡雪桃石吉勇李艳肖李文亭徐艺伟李亚惠
Owner JIANGSU UNIV
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