Preparation method and application of colorimetric array sensing label based on anodized aluminum oxide film for indicating freshness of marine fish

Abstract

A preparation method and application thereof for indicating the freshness of seawater fish based on an anodic aluminum oxide film colorimetric array sensing label. The anodized aluminum for the sensing label is selected as the substrate, and the indicator is fixed by dip-dye adsorption to prepare the array points; the colorimetric array sensing label is composed of 13 array points, and the color information data of each sensing unit in the storage stage is automatically extracted through the color recognition device, and then the sensing array difference spectrum is obtained. By detecting the sample sensing array difference spectrum Determine the freshness of sea fish in the storage stage, and complete the real-time freshness detection of sea fish. The sensor array has the advantages of simplicity, low cost, and no damage to the sample; the detection result is accurate and reliable, and the sensitivity is high, and it can be used as a means for manufacturers and retailers to monitor the freshness of fish in real time and without damage in the production, transportation and sales links .

Description

technical field [0001] The invention belongs to the field of food analysis and detection, and in particular relates to a preparation method and application of an anodic aluminum oxide film-based colorimetric array sensor label for indicating the freshness of seawater fish. Background technique [0002] Fish meat is an important source of high-quality protein in human dietary structure. During its storage, it is susceptible to spoilage due to the action of microorganisms. Fish freshness is one of the important indicators to measure its quality. Especially for some raw aquatic products, consumers have higher requirements for their freshness level because they are eaten without heat treatment. Therefore, how to efficiently and accurately judge the freshness of fish is very important for producers, sellers and consumers. [0003] The traditional detection methods of fish freshness mainly include sensory evaluation method, chemical index method and microbial detection method. S...

AI Technical Summary

Problems solved by technology

For example, the volatile base nitrogen (TVB-N) index, its content increases with the deepening of the corruption of fish meat; TVB-N determination methods such as semi-micro Kjeldahl nitrogen method and micro-diffusion method require a lot of preparatory work and difficult operation. Complicated and time-consuming to detect, the Kjeldahl nitrogen analyzer requires special equipment and experienced inspectors, so these methods are difficult to apply to rapid on-site detection

The growth and reproduction of microorganisms is the main cause of spoilage of aquatic products, so the freshness of aquatic products can be judged by detecting the total number of viable bacteria (TVC) in fish meat; the commonly used detection methods for the number of viable bacteria are the total number of bacteria and the total number of coliform colonies This method can better reflect the freshness of fish, but requires the inspectors to have solid operating skills, and it takes a long time, so it is not suitable for on-site detection of fish freshness

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