A method for rapid detection of resveratrol in food

A technology for resveratrol and food, applied in material excitation analysis, fluorescence/phosphorescence, etc., can solve the problems of difficult resveratrol accurate detection, quantum dot toxicity, etc., and achieve fast detection, rapid determination, high precision and sensitivity Effect

Active Publication Date: 2021-03-30
SOUTH CENTRAL UNIVERSITY FOR NATIONALITIES
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  • Claims
  • Application Information

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Problems solved by technology

However, the current rapid fluorescence detection method is only aimed at the detection of resveratrol content in hydrophilic matrices such as red wine and peanut red coat extracts. For hydrophobic matrices such as resveratrol in peanut oil, the matrix itself has fluorescence And hydrophobic, it is difficult to use water-soluble fluorescent probes to achieve accurate detection of resveratrol content, and the synthesis of existing quantum dots mostly uses toxic heavy metals, which has certain disadvantages for the detection of resveratrol in food

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  • A method for rapid detection of resveratrol in food
  • A method for rapid detection of resveratrol in food
  • A method for rapid detection of resveratrol in food

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Embodiment 1

[0037] A method for rapidly detecting resveratrol in food, for hydrophobic food matrix, the specific steps include the following:

[0038] 1) Synthesis of perilla carbon dot fluorescent probe

[0039] Weigh 2g perilla leaf and add it to 100mL water, heat and extract at 90°C for 10min, filter the filter residue with filter paper, put the obtained extract in a reaction kettle and heat at 180°C for 8h to obtain an aqueous solution of carbon quantum dots, pass the obtained aqueous solution through a 0.22μm Filter through a microporous membrane, transfer the obtained filtrate into a dialysis bag with a molecular weight of 3000Da for dialysis for 24 hours, freeze-dry to obtain a solid powder, and then disperse the carbon dot solid powder with ultrapure water to obtain carbon quantum dots with a concentration of 1 μg / mL Dispersion (CDs solution) (TEM picture of carbon quantum dots see figure 1 );

[0040] 2) Construction of standard curve in hydrophobic matrix

[0041] Take 1 mL o...

Embodiment 2

[0043] A method for rapidly detecting resveratrol in food, aimed at hydrophilic food substrates, the specific steps include the following:

[0044] 1) Construction of standard curve in hydrophilic matrix

[0045] Get 100 μ L embodiment 1 gained carbon dot dispersion liquid, the resveratrol aqueous solution of 100 μ L different concentrations (1 × 10 -6 ~5×10 -4 mol / L), added to 800 μL water, mixed and reacted at room temperature in the dark for 10 minutes, and the fluorescence intensity of the detection solution with different resveratrol concentrations was detected respectively, such as image 3 As shown, the fluorescence intensity of carbon dots increases with the increase of resveratrol concentration, at 1×10 -7 ~5×10 -5 A good linear relationship is shown in the concentration range of mol / L ( image 3 inset), where the linear equation is y=48.4822*x+580.7069, R 2 = 0.9902.

[0046] Figure 4 It is the mid-infrared characterization diagram before and after the reacti...

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Abstract

The invention belongs to the technical field of food analysis, and discloses a method for rapidly detecting resveratrol in food. Firstly, carbon quantum dots are synthesized from biomass raw materialsthrough a hydrothermal method, and the carbon quantum dots and resveratrol are used for rapidly identifying and analyzing resveratrol in food by utilizing specific response between the obtained carbon quantum dots and resveratrol. The detection material involved in the method is safe and simple in synthesis, low in cost, free of complex pretreatment and extraction steps and rapid and accurate indetection, especially, rapid determination of resveratrol in a hydrophobic food matrix can be realized, and a brand-new thought for rapid and efficient detection of resveratrol in food can be provided.

Description

technical field [0001] The invention belongs to the technical field of food detection, and in particular relates to a method for rapid detection of resveratrol in food. Background technique [0002] Resveratrol is a natural polyphenolic compound, mainly found in peanuts, knotweed, grapes and other plants, and also in corresponding processed foods such as peanut oil and red wine, and serves as an important active ingredient. At present, resveratrol is mainly extracted from Polygonum cuspidatum, peanut red coat and grape seed. Due to the powerful antioxidant effect of resveratrol, it has attracted the attention of researchers. Studies have shown that resveratrol has multiple pharmacological activities, such as anti-inflammatory, antibacterial, anti-oxidation, regulating blood lipids and protecting liver cells. [0003] At present, the detection methods for resveratrol content in food mainly include high performance liquid chromatography, gas chromatography, magnetic molecula...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N21/64
CPCG01N21/64
Inventor 付海燕刘瑞陈亨业兰薇佘远斌
Owner SOUTH CENTRAL UNIVERSITY FOR NATIONALITIES
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