CN105823740A - 一种水果腐烂度检测方法 - Google Patents
一种水果腐烂度检测方法 Download PDFInfo
- Publication number
- CN105823740A CN105823740A CN201610020413.5A CN201610020413A CN105823740A CN 105823740 A CN105823740 A CN 105823740A CN 201610020413 A CN201610020413 A CN 201610020413A CN 105823740 A CN105823740 A CN 105823740A
- Authority
- CN
- China
- Prior art keywords
- fruit
- fructose
- juice
- ethanol
- weigh
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Classifications
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
- G01N21/17—Systems in which incident light is modified in accordance with the properties of the material investigated
- G01N21/25—Colour; Spectral properties, i.e. comparison of effect of material on the light at two or more different wavelengths or wavelength bands
- G01N21/31—Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N1/00—Sampling; Preparing specimens for investigation
- G01N1/28—Preparing specimens for investigation including physical details of (bio-)chemical methods covered elsewhere, e.g. G01N33/50, C12Q
- G01N1/286—Preparing specimens for investigation including physical details of (bio-)chemical methods covered elsewhere, e.g. G01N33/50, C12Q involving mechanical work, e.g. chopping, disintegrating, compacting, homogenising
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
- G01N33/02—Food
- G01N33/025—Fruits or vegetables
Abstract
本发明提供一种水果腐烂度检测方法,步骤包括:(1)称重;(2)榨汁,果汁总重记为x;(3)干果果糖测定,果糖总量记为y;(4)酒精含量测定,酒精含量a×100%;(5)计算腐烂度z=ax/(ax+0.511y)×100%。本发明的有益效果是:获得运输过程中水果腐烂度信息,可用于数据分析,来获得运输距离,温度,空间饱和度等因素对水果腐烂度的影响,从而调控获得最佳空间饱和度和运输温度,从而达到运输损坏最小化,降低了运输成本。
Description
技术领域
本发明属于食品检测领域,特别是涉及一种水果腐烂度检测方法。
背景技术
水果放置时间长了会产生腐斑现象,这是因为水果的营养丰富,含糖较多,各种微生物特别是各种真菌在水果上的繁殖加快,有相当一部分真菌在繁殖的过程中会产生有毒物质,尤其是真菌毒素,有些真菌素还具有致癌作用。此外,水果腐烂后其所含的硝酸盐,还会变成有毒的亚硝酸盐。这些有毒物质又不断从腐烂部分通过水果汁液向未腐烂部分渗透、扩散,导致未腐烂部分同样含有微生物的代谢物。食用带有真菌毒素的水果,会使人产生头晕、头痛、恶心、呕吐、腹胀等现象,严重的还会导致抽风、昏迷,甚至危及生命。
距离腐烂部分一厘米处看似正常的苹果中的测定结果表明,仍可检验出展青霉素等毒素(展青霉素又名棒曲霉素,许多青霉能产生展青霉素,它们主要生长在水果上)。对人体健康威胁最大的有毒物质是展青霉菌的毒素,吃入后除了会对神经、呼吸、泌尿等系统造成伤害外,还有较强的致癌作用。
有关专家就此指出,为了健康,吃水果应选择表皮色泽光亮、肉质鲜嫩、有香味、新鲜的水果。如略有小斑或少量虫蛀,应用刀挖去腐烂虫蛀处及其周围超过1厘米处的好果部分;如霉变腐烂或虫蛀面积达到或超过水果的1/3,应果断扔掉,不再食用。
在市场上经常会看到一些带不够新鲜甚至有腐斑的水果降价处理,引起许多人一早就排长队抢购。有些人会图便宜买回家,将水果上有腐斑或腐烂之处剜掉后再吃,以为这样就不会有什么问题了。其实不然,因为即使把水果烂掉的部分削去,剩余的部分也已经通过果汁传入了细菌的代谢物,甚至还有微生物开始繁殖,只不过是肉眼看不出来。而未腐烂部分虽外观正常,但仍含有有害物质,吃了同样有危险。
而在水果运输过程中,难免会有破损腐烂,对腐烂程度进行检测,可以有效获得运输距离,温度,空间饱和度等因素对水果腐烂度的影响,从而调控获得最佳空间饱和度和运输温度,从而达到运输损坏最小化,降低了运输成本。
发明内容
为解决水果腐烂度无法检测的问题,我们提出了一种水果腐烂度检测方法,采用本发明可以达到检测水果腐烂度的目的。
本发明是通过以下技术方案实现的:
为达到上述目的,本发明提供了一种水果腐烂度检测方法,步骤如下:
(1)称重:
对样品水果进行清洗,并擦净外皮水分,称重;
(2)榨汁:
将清洗后的样品水果切割成1-3cm3块状,将切割后的块状样品和切割产生的液体置于压榨机中,进行榨汁;榨汁完成后分离干果和果汁,分别称重,其中果汁总重记为x;
(3)干果果糖测定:
植物提取液制备:在110℃烘箱烘10-20min,控制烘箱温度70℃过夜;将干燥的蔬果磨碎后,称取50mg样品倒入10ml刻度离心管内,并加入4ml80%乙醇,置于80℃水浴中不断搅拌30-60min,离心,收集上清液,其残渣加2ml80%乙醇重复提2次,合并上清液;在上清液中加入10mg活性炭,80℃脱色30min,80%乙醇定容至10ml,过滤后去滤液测定;
制作标准曲线:先将标准果糖溶液用80%乙醇稀释成0、15、30、50、75、100、150、200g/ml不同质量浓度;取小试管8支,分别加入1ml不同质量浓度的标准果糖溶液,各加入2ml0.1%间苯二酚及1mlH2O,摇匀。80℃水浴反应10min,冷却至室温,在480nm处测定OD值,以0浓度管调零,绘制成果糖质量浓度-OD值曲线;
测定:取植物提取液代替标准果糖溶液,按上述步骤进行果糖含量的测定,读取OD值,从标准曲线得到提取液总的果糖总量,记为y;
(4)酒精含量测定:
将酒精计置于步骤(2)所述的果汁中,测得果汁中酒精含量a×100%;
(5)计算腐烂度:
根据公式C6H12O6→2C2H5OH+2CO2+226千焦耳,葡萄糖/果糖经发酵后产生酒精,质量为其51.1%,因此计算得知腐烂度z如下:
z=ax/(ax+0.511y)×100%。
优选地,上述步骤(3)中果糖测定可采用果糖测定仪。
本发明的有益效果是:
1、获得运输过程中水果腐烂度信息,可用于数据分析,来获得运输距离,温度,空间饱和度等因素对水果腐烂度的影响,从而调控获得最佳空间饱和度和运输温度,从而达到运输损坏最小化,降低了运输成本。
具体实施方式
为了使本发明所解决的技术问题、技术方案及有益效果更加清楚明白,
以下结合实施例,对本发明进行进一步详细说明。应当理解,此处所描述的具体实施例仅用以解释本发明,并不用于限定本发明。
实施例1
一种水果腐烂度检测方法,步骤如下:
(1)称重:
对样品苹果进行清洗,并擦净外皮水分,称重,目测外表腐烂面积为10%,预测腐烂体积占总体积3-5%,即腐烂度为3-5%。
(2)榨汁:
将清洗后的样品苹果一个,切割成1cm3块状,将切割后的苹果块和切割产生的液体置于压榨机中,进行榨汁;榨汁完成后分离干果和果汁,分别称重,其中果汁总重记为150g。
(3)干果果糖测定:
植物提取液制备:在110℃烘箱烘15min,控制烘箱温度70℃过夜;将干燥的苹果磨碎后,称取50mg样品倒入10ml刻度离心管内,并加入4ml80%乙醇,置于80℃水浴中不断搅拌30-60min,离心,收集上清液,其残渣加2ml80%乙醇重复提2次,合并上清液;在上清液中加入10mg活性炭,80℃脱色30min,80%乙醇定容至10ml,过滤后去滤液测定;
制作标准曲线:先将标准果糖溶液用80%乙醇稀释成0、15、30、50、75、100、150、200g/ml不同质量浓度;取小试管8支,分别加入1ml不同质量浓度的标准果糖溶液,各加入2ml0.1%间苯二酚及1mlH2O,摇匀。80℃水浴反应10min,冷却至室温,在480nm处测定OD值,以0浓度管调零,绘制成果糖质量浓度-OD值曲线;
测定:取植物提取液代替标准果糖溶液,按上述步骤进行果糖含量的测定,读取OD值,从标准曲线得到提取液总的果糖含量,获得果糖总量为22g;其中各品种果蔬中果糖含量范围表,如表1所示。
表1常见果蔬含糖量表(部分)
(4)酒精含量测定:
将酒精计置于步骤(2)所述的果汁中,测得果汁中酒精含量为0.35%;
(5)计算腐烂度:
根据公式C6H12O6→2C2H5OH+2CO2+226千焦耳,葡萄糖/果糖经发酵后产生酒精,质量为其51.1%,因此计算得知腐烂度z如下:
z=150×0.0035/(150×0.0035+0.511×22)×100%。=4.46%。
因此此样品苹果腐烂度为4.46%,可对此数值进行评估,预测运输环境对水果腐烂影响。
Claims (2)
1.一种水果腐烂度检测方法,其特征在于,步骤如下:
(1)称重:
对样品水果进行清洗,并擦净外皮水分,称重;
(2)榨汁:
将清洗后的样品水果切割成1-3cm3块状,将切割后的块状样品和切割产生的液体置于压榨机中,进行榨汁;榨汁完成后分离干果和果汁,分别称重,其中果汁总重记为x;
(3)干果果糖测定:
植物提取液制备:在110℃烘箱烘10-20min,控制烘箱温度70℃过夜;将干燥的蔬果磨碎后,称取50mg样品倒入10ml刻度离心管内,并加入4ml80%乙醇,置于80℃水浴中不断搅拌30-60min,离心,收集上清液,其残渣加2ml80%乙醇重复提2次,合并上清液;在上清液中加入10mg活性炭,80℃脱色30min,80%乙醇定容至10ml,过滤后去滤液测定;
制作标准曲线:先将标准果糖溶液用80%乙醇稀释成0、15、30、50、75、100、150、200g/ml不同质量浓度;取小试管8支,分别加入1ml不同质量浓度的标准果糖溶液,各加入2ml0.1%间苯二酚及1mlH2O,摇匀。80℃水浴反应10min,冷却至室温,在480nm处测定OD值,以0浓度管调零,绘制成果糖质量浓度-OD值曲线;
测定:取植物提取液代替标准果糖溶液,按上述步骤进行果糖含量的测定,读取OD值,从标准曲线得到提取液总的果糖总量,记为y;
(4)酒精含量测定:
将酒精计置于步骤(2)所述的果汁中,测得果汁中酒精含量a×100%;
(5)计算腐烂度:
根据公式C6H12O6→2C2H5OH+2CO2+226千焦耳,葡萄糖/果糖经发酵后产生酒精,质量为其51.1%,因此计算得知腐烂度z如下:
z=ax/(ax+0.511y)×100%。
2.如权利要求1所述的一种水果腐烂度检测方法,其特征在于,所述步骤(3)中果糖测定可采用果糖测定仪。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201610020413.5A CN105823740B (zh) | 2016-01-13 | 2016-01-13 | 一种水果腐烂度检测方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201610020413.5A CN105823740B (zh) | 2016-01-13 | 2016-01-13 | 一种水果腐烂度检测方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN105823740A true CN105823740A (zh) | 2016-08-03 |
CN105823740B CN105823740B (zh) | 2018-12-04 |
Family
ID=56986900
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201610020413.5A Active CN105823740B (zh) | 2016-01-13 | 2016-01-13 | 一种水果腐烂度检测方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN105823740B (zh) |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1890032A (zh) * | 2003-12-05 | 2007-01-03 | 新奇士种植者公司 | 用于检测植物产品损伤的方法和设备 |
CN1940555A (zh) * | 2006-09-04 | 2007-04-04 | 江苏大学 | 一种农产品内外品质检测方法及装置 |
GB201223010D0 (en) * | 2011-12-23 | 2013-01-30 | Maf Agrobotic | Device and method for non-destructive detection of defects in fruits and vegetables |
-
2016
- 2016-01-13 CN CN201610020413.5A patent/CN105823740B/zh active Active
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1890032A (zh) * | 2003-12-05 | 2007-01-03 | 新奇士种植者公司 | 用于检测植物产品损伤的方法和设备 |
CN1940555A (zh) * | 2006-09-04 | 2007-04-04 | 江苏大学 | 一种农产品内外品质检测方法及装置 |
GB201223010D0 (en) * | 2011-12-23 | 2013-01-30 | Maf Agrobotic | Device and method for non-destructive detection of defects in fruits and vegetables |
Non-Patent Citations (1)
Title |
---|
张红印等: "热水处理对桃果采后青霉病及自然腐烂的控制", 《农业工程学报》 * |
Also Published As
Publication number | Publication date |
---|---|
CN105823740B (zh) | 2018-12-04 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Marín et al. | Modelling Aspergillus flavus growth and aflatoxins production in pistachio nuts | |
Zaika | Spices and herbs: their antimicrobial activity and its determination 1 | |
Janisiewicz et al. | Control of bitter rot and blue mold of apples by integrating heat and antagonist treatments on 1-MCP treated fruit stored under controlled atmosphere conditions | |
Prica et al. | Moisture and acidity as indicators of the quality of honey originating from Vojvodina region | |
García-Cela et al. | Emerging risk management metrics in food safety: FSO, PO. How do they apply to the mycotoxin hazard? | |
Hughes et al. | Beef longissimus eating quality increases up to 20 weeks of storage and is unrelated to meat colour at carcass grading | |
Baert et al. | Evaluation of strategies for reducing patulin contamination of apple juice using a farm to fork risk assessment model | |
Sedaghat et al. | Application of edible coating and acidic washing for extending the storage life of mushrooms (Agaricus bisporus) | |
Habeeb Rahman | Quality aspects of cauliflower during storage | |
Juárez et al. | Effects of dry-ageing on pork quality characteristics in different genotypes | |
Ludwiczak et al. | Effect of storage on quality traits of the semimembranosus muscle of farmed fallow deer (Dama dama) bucks and does | |
CN106359538A (zh) | 一种鸽肉的保鲜方法 | |
Uran et al. | A research on the chemical and microbiological qualities of honeys sold in Istanbul | |
Iram et al. | Aflatoxins and ochratoxin A in maize of Punjab, Pakistan | |
Xing et al. | The effect of CO2 concentration on sweet cherry preservation in modified atmosphere packaging. | |
Lee et al. | Effects of self‐carbon dioxide‐generation material for active packaging on pH, water‐holding capacity, meat color, lipid oxidation and microbial growth in beef during cold storage | |
D'Aquino et al. | Decay control and quality of individually film-wrapped lemons treated with sodium carbonate | |
CN105823740A (zh) | 一种水果腐烂度检测方法 | |
Kahramanoğlu et al. | Determination and improvement of the postharvest storability of Little Mallow (Malva parviflora L.): A novel crop for a sustainable diet | |
Mounjouenpou et al. | Influence of post-harvest processing on ochratoxin A content in cocoa and on consumer exposure in Cameroon | |
Alvarenga et al. | Impact of unit operations from farm to fork on microbial safety and quality of foods | |
Melaku et al. | Physicochemical properties, mineral and heavy metal contents of honey in Eastern Amhara Region, Ethiopia | |
McClurkin et al. | The effect of storage temperature and percentage of condensed distillers solubles on the shelf-life of distillers wet grains stored aerobically | |
Singh et al. | HACCP Implemantation on beer production from barley | |
Ortiz et al. | Influence of fungicide residues in wine quality |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
GR01 | Patent grant | ||
GR01 | Patent grant |