CN104020166A - Simple qualitative detection method of borax in food - Google Patents
Simple qualitative detection method of borax in food Download PDFInfo
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- CN104020166A CN104020166A CN201410272042.0A CN201410272042A CN104020166A CN 104020166 A CN104020166 A CN 104020166A CN 201410272042 A CN201410272042 A CN 201410272042A CN 104020166 A CN104020166 A CN 104020166A
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- alizarin red
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Abstract
The invention provides a simple qualitative detection method of borax in food. The method is characterized in that [B(OH)4]<-> can be reacted with a phenolic hydroxyl group (or phenolic hydroxyl group cation) of ARS to form a stable compound, and alizarin red S is changed from original red to yellow under the alkaline condition, so that whether the borax exists in the food can be judged.
Description
Technical field
The invention belongs to food inspection field, be specifically related to the qualitative checking method of borax in a kind of easy food.
Background technology
Boron is the one trace element that organic sphere extensively exists, and plant growth particularly cereals plant growth needs boron element.Borax, has another name called a moon stone sand, Huang Yuesha, and chemistry sodium tetraborate by name, forms boric acid under acid condition, is a kind of very common raw material of industry, does not belong to food additives and food aid scope, therefore in food, must not use and add such material.Health ministry ((non-edible material from soybeans that may illegal interpolation in food and easily the food additives list (first) of abuse " in bulletin, borax is one of non-edible material from soybeans wherein.The long-term edible food that contains borax may cause it in internal organs, to accumulate, and causes slow poisoning, and main manifestations has apocleisis, baldness, weak, dermatitis, amentia and paramenia etc.Due to the mouthfeel texts that adds borax can increase the water retention property of its brittleness and toughness, improvement food or extend the shelf life, strengthen food in food, many bad retailers are in order to maximize profit, still do not stint and in food, add a large amount of boraxs, as bean curd stick, burger, bean jelly, cool skin, noodles, dumpling wrapper, won ton and aquatic products etc.Visible, borax is ubiquitous in our daily food, causes great threat to our health diet, strengthens the inspecting force to borax in food, to ensure consumer's safe diet, significant.
At present, in mensuration food, the method for borax content mainly contains spectrophotometric method, fluorimetry, polarimetry, high performance liquid chromatography, atomic absorption method and inductively coupled plasma mass spectrometry etc.All there is this defect in different journeys ground in these methods, as some method needs that large-scale instrument and equipment, reaction time are long, reappearance and the recovery lower etc.For example, curcumin method is to detect the classical way of borax, is also the method that national standard (GB/T21918-2008) adopts.Curcumin method detection sensitivity is high, cost is low, but must in organic solvent, develop the color in experimentation, operation steps is more loaded down with trivial details, its application is subject to certain restrictions, this method is higher to requirement of experiment, need to and will in oxalic acid ethanolic solution, measure sample ashing 6-8 h, whole time consumption of experimental process consumes power, detection efficiency is low.Therefore the method tool of setting up borax content in fast and convenient mensuration food is of great significance.
Summary of the invention
The present invention is directed to prior art deficiency, the qualitative checking method of borax in a kind of easy food is provided.
Alizarin red S (ARS) is the organic substance by natural product extraction, it is of wide application, can be used as the analysis of dyestuff for inorganic ions, be applied to the research of protein, the shitosan mechanism of action as spectral probe, also can be used as electron acceptor and niconicol and form lotus and move complex compound and measure niconicol.Alizarin red S is aobvious red in the solution of pH5.39 ~ 10.72, and the boron atom in boric acid is lacked electron atom, and its unoccupied orbital again can be in conjunction with OH
-ion, forms tetrahydroxy boron complex ion [B (OH)
4]
one, [B (OH)
4]
onethere is stronger coordination ability, can form stable yellow complex with the phenolic hydroxyl group of ARS (or phenolic hydroxyl group negative ion) effect.
Technical solution of the present invention is specific as follows:
A qualitative checking method for borax in easy food, is characterized in that comprising the steps:
(1) get food dry product 10-50g to be measured, grind or pulverize, if food to be measured is dry product, add the water of 0.5-2 times of weight, mix; If food to be measured is wet product, without adding water, obtain supernatant to be measured by centrifugal potpourri, regulator solution pH is alkalescence;
(2) in supernatant to be measured, add red alizarin red S solution, mix, place 0.5-3min;
(3) with red alizarin red S solution add with the pure water of supernatant equivalent in contrast, liquid color to be measured becomes yellow and illustrates in food to be measured and contain borax.
The qualitative checking method of above-mentioned borax, the described supernatant pH to be measured of step (1) is 7.5-9.5.
The qualitative checking method of above-mentioned borax, step (2) alizarin red S solution concentration is 0.1-1g/L, pH value of solution is 7.5-10.0.
The qualitative checking method of above-mentioned borax, step (2) alizarin red S solution concentration is 0.2-0.5g/L, pH value of solution is 9.0.
The qualitative checking method of above-mentioned borax, the volume ratio of step (2) supernatant to be measured and alizarin red S is 1-10:1.
The present invention utilizes [B (OH)
4]
onecan form stable complex with the phenolic hydroxyl group of ARS (or phenolic hydroxyl group negative ion) effect, make alizarin red S under alkali condition become yellow from redness originally, and then to whether existing borax to provide instruction in food.
Because alizarin red S is aobvious red in the solution of pH5.39 ~ 10.72, therefore, detection method of the present invention should detect within the scope of this, for can make borax can be better and alizarin red S form complex, therefore supernatant pH to be measured is adjusted in to 7.5-9.5 and is advisable.
Because alizarin red S itself is with color, the alizarin red S solution concentration therefore using in the time of qualitative detection is unsuitable too high, and addition is unsuitable excessive, in order to avoid cover the color of the yellow complex of generation.Therefore preferably alizarin red S solution concentration is 0.1-1g/L, and pH value of solution is 7.5-10.0, more preferably 0.2-0.5g/L, and pH value of solution is 9.0.The volume ratio of preferred supernatant to be measured and alizarin red S is 1-10:1.
The inventive method is applied widely, as bean curd stick, burger, bean jelly, cool skin, wheaten food, animality meat, aquatic products and beverage etc.
The present invention compared with prior art, has the following advantages:
1. reagent is simple, and cost is low, is applicable to being widely used.
2. easy and simple to handle, be easy to people and grasp.
3. colour developing is fast, is convenient to consumer's fast detecting in the time buying, if bought the food that contains borax, and can be in very first time right-safeguarding.
Embodiment
Concrete steps of the present invention are described by the following examples, but not limited by embodiment.
The term that used in the present invention, except as otherwise noted, generally has the implication that those of ordinary skill in the art understand conventionally.
Below in conjunction with specific embodiment comparable data, the present invention is described in further detail.Should be understood that these embodiment just in order to demonstrate the invention, but not limit the scope of the invention by any way.
In following examples, various processes and the method do not described in detail are conventional methods as known in the art.
Embodiment 1
The bean jelly that is purchased from market, takes 50g, grinds, and adds 25g water, soaks 10min, and filtration or centrifugal, obtains supernatant.Preparation 0.2g/L alizarin red S solution.Get supernatant 5ml, add alizarin red S solution 1ml, mix, leave standstill 1 minute.Separately get purified water 5ml, add alizarin red S solution 1ml, mix, in contrast.By contrast solution and solution to be measured color comparison of naked eye side by side, liquid color to be measured changes, and becomes yellow, illustrates and in bean jelly, is added with borax.
Embodiment 2
The beef that is purchased from market, takes 50g, grinds, and adds 25g water, soaks 10min, and filtration or centrifugal, obtains supernatant.Preparation 0.5g/L alizarin red S solution.Get supernatant 1ml, add alizarin red S solution 1ml, mix, leave standstill 1 minute.Separately get purified water 1ml, add alizarin red S solution 1ml, mix, in contrast.By contrast solution and solution to be measured color comparison of naked eye side by side, liquid color to be measured changes, and becomes yellow, illustrates and in beef, is added with borax.
Embodiment 3
The bean curd stick that is purchased from market, takes 50g, grinds, and adds 100g water, soaks 30min, and filtration or centrifugal, obtains supernatant.Preparation 0.5g/L alizarin red S solution.Get supernatant 10ml, add alizarin red S solution 1ml, mix, leave standstill 1 minute.Separately get purified water 10ml, add alizarin red S solution 1ml, mix, in contrast.By contrast solution and solution to be measured color comparison of naked eye side by side, liquid color to be measured changes, and becomes yellow, illustrates and in beef, is added with borax.
Claims (5)
1. a qualitative checking method for borax in easy food, is characterized in that comprising the steps:
(1) get food dry product 10-50g to be measured, grind or pulverize, if food to be measured is dry product, add the water of 0.5-2 times of weight, mix; If food to be measured is wet product, without adding water, obtain supernatant to be measured by centrifugal potpourri, regulator solution pH is alkalescence;
(2) in supernatant to be measured, add red alizarin red S solution, mix, place 0.5-3min;
(3) with red alizarin red S solution add with the pure water of supernatant equivalent in contrast, liquid color to be measured becomes yellow and illustrates in food to be measured and contain borax.
2. the qualitative checking method of borax as claimed in claim 1, is characterized in that the described supernatant pH to be measured of step (1) is 7.5-9.5.
3. the qualitative checking method of borax as claimed in claim 1, is characterized in that step (2) alizarin red S solution concentration is 0.1-1g/L, and pH value of solution is 7.5-10.0.
4. the qualitative checking method of borax as claimed in claim 3, is characterized in that step (2) alizarin red S solution concentration is 0.2-0.5g/L, and pH value of solution is 9.0.
5. the qualitative checking method of borax as claimed in claim 1, the volume ratio that it is characterized in that step (2) supernatant to be measured and alizarin red S is 1-10:1.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410272042.0A CN104020166A (en) | 2014-06-18 | 2014-06-18 | Simple qualitative detection method of borax in food |
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|---|---|---|---|
| CN201410272042.0A CN104020166A (en) | 2014-06-18 | 2014-06-18 | Simple qualitative detection method of borax in food |
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|---|---|
| CN104020166A true CN104020166A (en) | 2014-09-03 |
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| CN201410272042.0A Pending CN104020166A (en) | 2014-06-18 | 2014-06-18 | Simple qualitative detection method of borax in food |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107543811A (en) * | 2017-09-20 | 2018-01-05 | 江苏理工学院 | A kind of fluorescence analysis of boron and its application |
Citations (5)
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|---|---|---|---|---|
| SU1125543A1 (en) * | 1982-10-14 | 1984-11-23 | Омский государственный университет | Indicator mixture for complexometric determination of transition metals |
| CN2856991Y (en) * | 2005-09-09 | 2007-01-10 | 卢新 | Fast detecting test paper for borax and boric acid in foodstuff |
| CN2881614Y (en) * | 2005-06-17 | 2007-03-21 | 长春吉大小天鹅仪器有限公司 | Multi-paramete combined safety quick investigating kit for food |
| CN102346150A (en) * | 2010-07-29 | 2012-02-08 | 上海海洋大学 | Boric acid detection kit, preparation method and application thereof |
| CN102519952A (en) * | 2011-11-25 | 2012-06-27 | 佛山市中南农业科技有限公司 | Reagent and method for rapidly determining borax in food by use of reagent |
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2014
- 2014-06-18 CN CN201410272042.0A patent/CN104020166A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SU1125543A1 (en) * | 1982-10-14 | 1984-11-23 | Омский государственный университет | Indicator mixture for complexometric determination of transition metals |
| CN2881614Y (en) * | 2005-06-17 | 2007-03-21 | 长春吉大小天鹅仪器有限公司 | Multi-paramete combined safety quick investigating kit for food |
| CN2856991Y (en) * | 2005-09-09 | 2007-01-10 | 卢新 | Fast detecting test paper for borax and boric acid in foodstuff |
| CN102346150A (en) * | 2010-07-29 | 2012-02-08 | 上海海洋大学 | Boric acid detection kit, preparation method and application thereof |
| CN102519952A (en) * | 2011-11-25 | 2012-06-27 | 佛山市中南农业科技有限公司 | Reagent and method for rapidly determining borax in food by use of reagent |
Non-Patent Citations (4)
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|---|
| 吴小华 等: "茜素红S与硼砂相互作用及其分光光度法测定铜", 《浙江师范大学学报》 * |
| 夏奇胜 等: "食品中硼砂快速定性方法", 《广东化工》 * |
| 林建斌: "国标中食品硼砂检测方法的比较分析", 《黎明职业大学学报》 * |
| 洪祥奇: "食品中硼砂的定性分析方法", 《现代预防医学》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107543811A (en) * | 2017-09-20 | 2018-01-05 | 江苏理工学院 | A kind of fluorescence analysis of boron and its application |
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