CN108586825A - A kind of fast sample material of food spoilage with pH discoloration responses and preparation method thereof, purposes - Google Patents
A kind of fast sample material of food spoilage with pH discoloration responses and preparation method thereof, purposes Download PDFInfo
- Publication number
- CN108586825A CN108586825A CN201810376018.XA CN201810376018A CN108586825A CN 108586825 A CN108586825 A CN 108586825A CN 201810376018 A CN201810376018 A CN 201810376018A CN 108586825 A CN108586825 A CN 108586825A
- Authority
- CN
- China
- Prior art keywords
- sample material
- food spoilage
- discoloration
- responses
- fast sample
- 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.)
- Pending
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L5/00—Compositions of polysaccharides or of their derivatives not provided for in groups C08L1/00 or C08L3/00
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
- C08K5/00—Use of organic ingredients
-
- 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
- G01N21/75—Systems in which material is subjected to a chemical reaction, the progress or the result of the reaction being investigated
- G01N21/77—Systems in which material is subjected to a chemical reaction, the progress or the result of the reaction being investigated by observing the effect on a chemical indicator
- G01N21/78—Systems in which material is subjected to a chemical reaction, the progress or the result of the reaction being investigated by observing the effect on a chemical indicator producing a change of colour
- G01N21/80—Indicating pH value
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L2205/00—Polymer mixtures characterised by other features
- C08L2205/02—Polymer mixtures characterised by other features containing two or more polymers of the same C08L -group
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L2205/00—Polymer mixtures characterised by other features
- C08L2205/14—Polymer mixtures characterised by other features containing polymeric additives characterised by shape
- C08L2205/16—Fibres; Fibrils
-
- 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
- G01N21/75—Systems in which material is subjected to a chemical reaction, the progress or the result of the reaction being investigated
- G01N21/77—Systems in which material is subjected to a chemical reaction, the progress or the result of the reaction being investigated by observing the effect on a chemical indicator
- G01N2021/775—Indicator and selective membrane
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Medicinal Chemistry (AREA)
- Polymers & Plastics (AREA)
- Organic Chemistry (AREA)
- Physics & Mathematics (AREA)
- Plasma & Fusion (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Analytical Chemistry (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- General Physics & Mathematics (AREA)
- Immunology (AREA)
- Pathology (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a kind of fast sample material of food spoilage and its preparation, purposes with pH discoloration responses.Material matrix is examined soon by food spoilage of polysaccharide gum, the edible natural pH response substances for the nano-cellulose fiber solution activeness and quietness agent and matrix quality 0.1%~2.5% that the edible of addition matrix quality 1%~50% increases soft toughener, the mass concentration of matrix quality 2%~8% is 5% are prepared for the fast sample material of food spoilage with pH discoloration responses.This fast sample material shows good mechanical strength, degradability, pH sensibility, meets the needs of quickly detection food spoilage, it can be used as a kind of fast sample material of safe and environment-friendly food spoilage, freshness for quickly detecting the food that pH variations can occur in metamorphic process, such as the various dairy produces or fruit, cake, meat, fish etc. such as fresh milk, sterile milk, pasteurization milk, lactogenesis, modulation breast, it has broad application prospects.
Description
Technical field
The present invention relates to functional food packaging film preparing technical field more particularly to a kind of change colour response with pH
Fast sample material of food spoilage and preparation method thereof, purposes, the natural materials with pH responses are added in polysaccharide gel matrix,
Assign its function of quickly detecting food spoilage.
Background technology
Before 20th century, packaging material mostly from living resources, the plastic products as petroleum derivative occur after just by
Step substitutes biomass packing articles.Oil is non-renewable resources, downstream product --- synthesize the difficult to degrade of high molecular products
Property to ecology and environment bring huge pressure.The exploitation of nontoxic, safe and environment-friendly natural macromolecular material is solution with research
Certainly the problem provides new method.
After the 1990s, occur with the Edible material from animals and plants such as protein, polysaccharide, lipid being film forming
The natural polymers such as the packaging material for food of matrix, such as cellulose, starch, chitin, protein obtain extensively in Material Field
General application.These natural polymers are resourceful in nature, and decomposition catabolite is nontoxic, but exist and be difficult to add
Work lacks the problems such as excellent flexibility, limits it and is widely used.In general, natural polymer need by physics or
Chemical modification destroys intramolecular and intermolecular hydrogen bond, so that macromolecular chain is moved, to improve flexibility.Therefore, how
Easy processing, the flexibility etc. for effectively improving natural polymer are food packaging applications urgent problems to be solved.
Packaging is the window that food soul embodies.With the improvement of people's life quality, to food quality, health, safety
Etc. have higher requirement.Information in terms of packaging material for food can carry out food quality and sanitary conditions with consumer is handed over
Stream is a kind of novel and significant function that 21 century consumer expects very much.
Studies have shown that in food production, transport, storing process, because microorganism decomposition, enzymatic are decomposed, oxidation, are breathed
The effects that, it is easy to cause nutriment in food and decomposes, consumes, generation niff, generation is rancid, even generates Toxic
Matter, ultimate food are putrid and deteriorated.The detection mode of food spoilage is divided into sense organ, physical index, microbial identification etc..Physical index
PH value, conductivity, index of refraction, the viscosity etc. of food are predominantly detected, wherein pH detections are a kind of straightforward procedures being easily achieved.pH
Detection means include chemistry titration and instrument detection, wherein food freshness is reflected with the variation of color, is realized and consumption
Exchange between person is more aobvious intuitive succinct.And the substance majority that color change can occur is organic synthetic dye, such as bromine cresols
Purple, bromocresol green etc., there are the serious security problems such as carcinogenic, teratogenesis for these organic synthetic dyes.Therefore, selection is suitable edible
It is the key that one of the fast sample material of food spoilage for preparing the response that changes colour with pH with pH discoloration response substances.
Invention content
The purpose of the present invention is to provide a kind of fast sample material of food spoilage with pH discoloration responses and its preparation sides
Method, purposes.By screening the pH discoloration response substances of suitable host material and edible natural, optimize technique, to put forward
The mechanical property of high material, and the function that material quickly detects food spoilage is assigned, to overcome deficiency of the prior art.
The present invention the technical solution to solve the technical problem is that：A kind of fast sample of food spoilage with pH discoloration responses
Material, formula are as follows：Material matrix is examined soon by food spoilage of polysaccharide gum, and the edible of addition matrix quality 1%~50% increases
Soft toughener, matrix quality 2%~8% mass concentration be 5% nano-cellulose fiber solution activeness and quietness agent and matrix
The edible natural of quality 0.1%~2.5% pH response substances, edible natural pH response substances include purple sweet
Blue extract.
Edible natural pH response substances further include flue berry extract, three-coloured amaranth extract, lycium ruthenicum extraction
One or more of object；
The polysaccharide gum substrate molecule is the straight or branched structure of cation, anion or neutrality.
The polysaccharide gel matrix includes inulin, Sodium Alginate, pectin, gellan gum, curdlan, chitosan, tara gum, melon
One or more of your bean gum, locust bean gum, trigonella bean gum, algaroba glue, xanthans and carragheen.
It includes one kind in sorbierite, glycerine, propylene glycol, glucose, fructose, sucrose that the edible, which increases soft toughener,
Or it is a variety of.
The purposes of the above-mentioned fast sample material of food spoilage with pH discoloration responses：By impregnating or contacting tested food
Mode quickly detect the variation of food pH and take this to judge whether it goes bad, the measured object include dairy produce or fruit,
The food such as cake, meat, fish, the dairy produce include fresh milk, sterile milk, pasteurization milk, lactogenesis or modulation breast etc..
A kind of fast sample material of food spoilage with pH discoloration responses, preparation method follow the steps below：
1, cabbage red is extracted from violet cabbage
After violet cabbage is rinsed with water, chopping.Prepared pH=1~2 in advance are added according to solid-liquid mass ratio 1: 10~40
Hydrochloric acid solution.At 40 DEG C~60 DEG C after 30~70min of ultrasound extraction, 1000~3000rpm is centrifuged off impurity, filters
To cabbage red solution, re-dry obtains solid cabbage red powder.
2, matrix solution is prepared
Polysaccharide gum is pulverized and sieved, is add to deionized water according to certain mass ratio, heats and stirs at 40 DEG C~50 DEG C
1~4h is mixed, matrix solution is obtained.The edible for weighing matrix quality 1%~50% increases soft toughener and matrix quality 2%
The nano-cellulose fiber solution that~8% mass concentration is 5% is added to above-mentioned solution, stirs evenly, obtains matrix solution.
3, addition pH discolorations response substance
The cabbage red of membrane matrix quality 0.1%~2.5% is added in above-mentioned solution, after stirring evenly, with pH=13~
It is 7~9 that 14 sodium hydroxide solution, which adjusts pH,.Solution obtained above is defoamed 10~30min in ultrasonic device to be placed on
It in plastic film mulch mold, after standing 0.5~1h, is placed in 40 DEG C~60 DEG C baking ovens and dries, the food with pH discoloration responses is made
Go bad fast sample material.
The beneficial effects of the invention are as follows：
The present invention mainly using polysaccharide gum as material matrix, have natural products safety edible use and biodegradable characteristic,
Nano-cellulose fiber of the addition with toughening effect simultaneously, improves the mechanical property of material.On this basis, it is added with color
The sensitive instruction pH variations of variation violet cabbage extract cabbage red, assign material and quickly detect the specific function of food spoilage.
All raw materials of the material are safe natural products, non-toxic to humans, fully biodegradable.
Description of the drawings
Fig. 1 is color change situation of the 1 violet cabbage extract cabbage red solution of the embodiment of the present invention at different pH.
Fig. 2 is color change situation of the 1 grape skin extract anthocyanidin solution of comparative example at different pH.
Fig. 3 is the infrared spectrogram of the fast sample material of food with pH discoloration responses in the embodiment of the present invention 5,7~10
Test result, wherein 0%, 2%, 4%, 6%, 8% respectively represents the nano-cellulose fiber solution addition that mass concentration is 5%
Amount changes colour for 0%, 2%, 4%, 6%, 8% with pH the food fast sample material of response, and in figure, A indicates transmitance, B tables
Oscillography number, CNF indicate the infrared spectrogram of nano-cellulose fiber.
Fig. 4 is the scanning electron microscope (SEM) photograph of the fast sample material of food with pH discoloration responses in the embodiment of the present invention 5,7~10,
Wherein 0%, 2%, 4%, 6%, 8% respectively represent the nano-cellulose fiber solution additive amount that mass concentration is 5% be 0%,
2%, 4%, 6%, the 8% fast sample material of food with pH discoloration responses.
Fig. 5 is the present invention, and there is the fast sample material of food of pH discoloration responses to go bad in the simulation of actual pasteurization milk
Applicable cases in journey, it is corresponding with table 5.
Specific implementation mode
The embodiment of the present invention is described below in detail, examples of the embodiments are shown in the accompanying drawings, by reference to attached drawing
The embodiment of description is exemplary, and is only used for explaining the present invention, and is not considered as limiting the invention.
Embodiment 1
After violet cabbage is rinsed with water, chopping.The hydrochloric acid that prepared pH=2 in advance is added according to solid-liquid mass ratio 1: 10 is molten
Liquid.At 40 DEG C after ultrasound extraction 70min, 1000rpm is centrifuged off impurity, and cabbage red solution is obtained by filtration, and re-dry obtains
Solid cabbage red powder.
In embodiment 1, test violet cabbage extract cabbage red pH discoloration response performances are as shown in Figure 1.It is purple in pH=4~9
Cabbage extract cabbage red solution is sensitive to the variation color change response of pH.
Comparative example 1
After Grape Skin is rinsed with water, chopping.The hydrochloric acid that prepared pH=2 in advance is added according to solid-liquid mass ratio 1: 20 is molten
Liquid.At 40 DEG C after ultrasound extraction 70min, 1000rpm is centrifuged off impurity, and grape peel anthocyanidin solution is obtained by filtration.
In comparative example 1, test grape skin extract anthocyanidin pH discoloration response performances are as shown in Figure 2.In pH=4~9, Portugal
Its color change response sensitivity is slightly poorer than violet cabbage extract cabbage red to the variation of pH for grape bark extract anthocyanidin solution.
Embodiment 2
6g tara gums are dissolved in 600g deionized waters, and stirring is to being completely dissolved.It is molten to add 1% concentration cabbage reds of 10g
Liquid adjusts pH=8 with the sodium hydroxide solution of pH=14.Obtained solution is defoamed into 20min in ultrasonic device and is placed on paving
It in film die, after standing 0.5h, is placed in 50 DEG C of baking ovens and dries, the fast sample of food spoilage with pH discoloration responses is made
Material.
Embodiment 3~6
2 identical condition of embodiment is used, only the additive amount of glycerine difference, glycerine in embodiment 3,4,5,6
Additive amount is respectively 10%, 20%, 30%, the 40% of matrix quality, and Mechanics Performance Testing is as shown in table 1.It can be obtained from table 1,
When glycerine additive amount is less than 10%, the brittleness of the fast sample material of food spoilage with pH discoloration responses is big；As glycerine adds
The brittleness of the increase of dosage, material is declined, and elongation at break increases, when the additive amount of glycerine is 30%, material
Good mechanical properties.
Watch 1 has the mechanical experimental results of the fast sample material of food spoilage of pH discoloration responses
Embodiment 7
6g tara gums are dissolved in 600g deionized waters, and the glycerine of matrix quality 30%, base is added to being completely dissolved in stirring
The nano-cellulose fiber solution that the mass concentration of matter quality 2% is 5%, stirs evenly.Add 1% concentration cabbage reds of 10g
Solution adjusts pH=8 with the sodium hydroxide solution of pH=14.Obtained solution is defoamed 20min in ultrasonic device to be placed on
It in plastic film mulch mold, after standing 0.5h, is placed in 50 DEG C of baking ovens and dries, the fast sample of food spoilage with pH discoloration responses is made
Material.
Embodiment 8~10
7 identical condition of embodiment is used, the additive amount for the nano-cellulose fiber solution that only mass concentration is 5%
Difference, the nano-cellulose fiber solution additive amount that mass concentration is 5% in embodiment 8,9,10 is respectively matrix quality
4%, 6%, 8%.
The infrared light of the fast sample material of food spoilage with pH discoloration responses in embodiment 5,7~10 is tested respectively
Spectrum, scanning electron microscope collection of illustrative plates, mechanical property and degradability.
The results are shown in Figure 3 for examination of infrared spectrum, in 3320cm-1(O-H is flexible), 2890cm-1(C-H bendings) and 950-
1150cm-1The characteristic absorption peak of tara gum can be observed under (C-O, C-O-C glucosides and C-O-H bands).It is added to nano-cellulose
After fiber, material is in 950-1150cm-1Neighbouring absorption peak becomes more sharp and stronger, this is because nano-cellulose fiber with
Caused by the bands of a spectrum overlapping of tara gum.The results are shown in Figure 4 for scanning electron microscope, and be not added with nano-cellulose fiber has pH discolorations
The food spoilage of response examines material surface smoother and uniformly soon, and after being added to nano-cellulose fiber, material surface
Become coarse, and roughness increases with the raising of nano-cellulose fiber additive amount.The test result of mechanical property such as table 2
Shown, after nano-cellulose fiber is added, the mechanical property of the fast sample material of food spoilage with pH discoloration responses is carried
Height, and with the increase of nano-cellulose fiber additive amount, tensile strength and the equal first increases and then decreases of elongation at break.
Watch 2 has the mechanical experimental results of the fast sample material of food spoilage of pH discoloration responses
In order to assess the feature of environmental protection of the fast sample material of food spoilage with pH discoloration responses, tests to change colour with pH and ring
The biochemical oxygen demand (BOD) BOD and COD COD of the fast sample material of food spoilage of answering propertyCr, investigate its degradation property.BOD/
CODCrRatio can reflect the biodegradability of material to a certain extent.The results are shown in Table 3 for Degrading experiment, has pH discolorations
The BOD of the fast sample of food spoilage of response5/CODCr=0.53, show in shorter five days, material degradation rate is up to 50%
More than；BOD10/CODCr=0.60, show in ten days, material degradation rate is up to 60%.It follows that should have pH discolorations to ring
The fast sample material of food spoilage of answering property is easy degradation in nature, can reach the requirement of biodegradation material standard substantially
BOD10/CODCrMore than 60%, there is the good feature of environmental protection.
Watch 3 has the Degrading experiment result of the fast sample material of food spoilage of pH discoloration responses
Embodiment 11
5.4g tara gums are dissolved in 540g deionized waters, and stirring is to being completely dissolved.0.6g chitosans are dissolved in 60g l%
In the acetum of concentration, stirring is to being completely dissolved.Two kinds of solution obtained above is mixed, the sweet of matrix quality 30% is added
Nano-cellulose fiber solution, 10g 1% concentration cabbage red solution of oily, matrix quality 6% the mass concentration for 5%, use pH
=14 sodium hydroxide solution adjusts pH=8.Obtained solution is defoamed 10min in ultrasonic device to be placed in mold, it is quiet
It after setting to 0 .5h, is placed in 50 DEG C of baking ovens and dries, the fast sample material of food with pH discoloration responses is made.
Embodiment 12~14
Used 11 identical condition of embodiment, only tara gum than chitosan ratio difference, embodiment 12,
13, tara gum than chitosan ratio is respectively 8: 2,7: 3,6: 4 in 14, and Mechanics Performance Testing is as shown in table 4.It can be obtained by table 4,
With the increase of chitosan ratio in the fast sample material of food spoilage for the response that changes colour with pH, the tensile strength of material first increases
After reduce, elongation at break is then conversely, work as tara gum：Chitosan=7: when 3, the good mechanical properties of material.
Watch 4 has the mechanical experimental results of the fast sample material of food spoilage of pH discoloration responses
On the basis of the studies above, the fast sample material of food spoilage with pH discoloration responses is further tested in reality
Pasteurization milk simulation metamorphic process in applicable cases, experimental result is shown in Table 5, Fig. 5.
Watch 5 has the fast sample material of food spoilage of pH discoloration responses in actual pasteurization milk simulates metamorphic process
Applicable cases
Note：In upper table, L, a, b value represent the fast sample material of food spoilage that there is pH to change colour response before and after impregnating milk
The variation of color, wherein L values (0-100) represent black and white (0 is black, and 100 be white)；A values represent red green, and (positive value is red, is born
Value is green)；B values represent champac color (positive value is blue as yellow, negative value).Food spoilage with pH discoloration responses is examined soon
Material is soaked in the chromatic value after the pasteurize milk solution of different pH and subtracts the chromatic value before impregnating, i.e., respectively to Δ L, Δ
A, Δ b values.
It can be seen that, with the extension of pasteurization milk milk sample standing time in an oven, there is pH to become from table 5 and attached drawing 5
The color of the fast sample material of food spoilage of colour response gradually becomes red by green；It is reached when the time that milk sample is placed in an oven
To (corresponding milk acidity value has been more than national Specification range) when 11h, the color change of material is apparent.
Claims (6)
1. a kind of fast sample material of food spoilage with pH discoloration responses, which is characterized in that described there is pH to become colour response
Property the fast sample material of food spoilage examine material matrix soon using polysaccharide gum as food spoilage, addition matrix quality 1%~50% can
Eat the soft toughener of increasing, the nano-cellulose fiber solution activeness and quietness agent that the mass concentration of matrix quality 2%~8% is 5%
With the edible natural pH response substances of matrix quality 0.1%~2.5%, edible natural pH response substance packets
Include violet cabbage extract.
2. the fast sample material of food spoilage as described in claim 1 with pH discoloration responses, which is characterized in that the day
Right edible pH response substances further include a kind of or more in flue berry extract, three-coloured amaranth extract, lycium ruthenicum extract
Kind；The polysaccharide gum substrate molecule is the straight or branched structure of cation, anion or neutrality.
3. the fast sample material of food spoilage as claimed in claim 2 with pH discoloration responses, which is characterized in that described is more
Carbohydrate gum matrix include inulin, Sodium Alginate, pectin, gellan gum, curdlan, chitosan, tara gum, guar gum, locust bean gum,
One or more of trigonella bean gum, algaroba glue, xanthans and carragheen.
4. the fast sample material of food spoilage as described in claim 1 with pH discoloration responses, which is characterized in that described can
The edible soft toughener of increasing includes one or more of sorbierite, glycerine, propylene glycol, glucose, fructose, sucrose.
5. the purposes of the fast sample material of food spoilage as described in claim 1 with pH discoloration responses, which is characterized in that logical
The mode for crossing immersion or the tested food of contact quickly detects the variation of food pH and takes this to judge whether it goes bad, described tested
Object includes the food such as dairy produce or fruit, cake, meat, fish, and the dairy produce includes fresh milk, sterile milk, pasteurize
Breast, lactogenesis or modulation breast etc..
6. the preparation method of the fast sample material of food spoilage as described in claim 1 with pH discoloration responses, feature exist
In including the following steps：
S1 after) violet cabbage is rinsed with water, chopping；The salt of prepared pH=1~2 in advance is added by solid-liquid mass ratio 1: 10~40
Acid solution；At 40 DEG C~60 DEG C after 30~70min of ultrasound extraction, 1000~3000rpm is centrifuged off impurity, is obtained by filtration sweet
Blue red solution, re-dry obtain solid cabbage red powder；
S2) polysaccharide gum is pulverized and sieved, is add to deionized water according to certain mass ratio, the heating stirring at 40 DEG C~50 DEG C
1~4h obtains matrix solution；
S3 the edible for) weighing matrix quality 1%~50% increases soft toughener, the mass concentration of matrix quality 2%~8% is
5% nano-cellulose fiber solution is added in matrix solution and stirs evenly；Matrix quality 0.1% is added in above-mentioned solution
~2.5% cabbage red, after stirring evenly, it is 7~9 to adjust pH with the sodium hydroxide solution of pH=13~14；
S4 solution obtained above) is defoamed 10~30min in ultrasonic device to be placed in mold, after standing 0.5~1h, is set
It is dried in 40 DEG C~60 DEG C baking ovens, the fast sample material of food spoilage with pH discoloration responses is made.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810376018.XA CN108586825A (en) | 2018-04-24 | 2018-04-24 | A kind of fast sample material of food spoilage with pH discoloration responses and preparation method thereof, purposes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810376018.XA CN108586825A (en) | 2018-04-24 | 2018-04-24 | A kind of fast sample material of food spoilage with pH discoloration responses and preparation method thereof, purposes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108586825A true CN108586825A (en) | 2018-09-28 |
Family
ID=63609288
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810376018.XA Pending CN108586825A (en) | 2018-04-24 | 2018-04-24 | A kind of fast sample material of food spoilage with pH discoloration responses and preparation method thereof, purposes |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108586825A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109030482A (en) * | 2018-10-30 | 2018-12-18 | 顺德职业技术学院 | A kind of intelligence suction pipe |
| CN109521010A (en) * | 2018-11-30 | 2019-03-26 | 乐而美(成都)生物技术有限公司 | A kind of food or cosmetics from deterioration discrimination method |
| CN110540664A (en) * | 2019-09-05 | 2019-12-06 | 浙江大学 | Preparation method, product and application of purple cabbage anthocyanin-nano chitin gelatin composite membrane |
| CN110687109A (en) * | 2019-10-22 | 2020-01-14 | 中国标准化研究院 | Test paper, preparation method and application thereof, and preservation effect testing method |
| CN111116944A (en) * | 2019-12-10 | 2020-05-08 | 四川农业大学 | Preparation method of edible procyanidin/gelatin/chitosan nanoparticles, product and application of product |
| CN111676538A (en) * | 2020-06-10 | 2020-09-18 | 合肥工业大学 | Preparation method of anthocyanin/PVA (polyvinyl alcohol) nano composite fiber |
| CN114059232A (en) * | 2021-08-27 | 2022-02-18 | 江苏大学 | Preparation method and application of electrospun nanofiber membrane for indicating freshness of milk |
| CN114409975A (en) * | 2021-12-27 | 2022-04-29 | 合肥师范学院 | Preparation method of chitosan-blueberry anthocyanin edible film |
| CN114539635A (en) * | 2022-01-29 | 2022-05-27 | 南京师范大学 | Biological film and preparation method and application thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103169140A (en) * | 2012-12-27 | 2013-06-26 | 北京中天神舟航天食品技术研究院 | Edible microcapsule for indicating probiotics activity and preparation method and application thereof |
| CN104987516A (en) * | 2015-06-19 | 2015-10-21 | 东北林业大学 | Preparation method for pH intelligent response membrane with nano-crystalline cellulose for enhancing tara gum substrate |
| CN107602941A (en) * | 2017-09-04 | 2018-01-19 | 北京林业大学 | A kind of Chinese honey locust polysaccharide composite film sensitive to pH and preparation method thereof |
| CN107708444A (en) * | 2015-06-30 | 2018-02-16 | Wm.雷格利Jr.公司 | Contain the edible composition for stabilizing natural colorant |
-
2018
- 2018-04-24 CN CN201810376018.XA patent/CN108586825A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103169140A (en) * | 2012-12-27 | 2013-06-26 | 北京中天神舟航天食品技术研究院 | Edible microcapsule for indicating probiotics activity and preparation method and application thereof |
| CN104987516A (en) * | 2015-06-19 | 2015-10-21 | 东北林业大学 | Preparation method for pH intelligent response membrane with nano-crystalline cellulose for enhancing tara gum substrate |
| CN107708444A (en) * | 2015-06-30 | 2018-02-16 | Wm.雷格利Jr.公司 | Contain the edible composition for stabilizing natural colorant |
| CN107602941A (en) * | 2017-09-04 | 2018-01-19 | 北京林业大学 | A kind of Chinese honey locust polysaccharide composite film sensitive to pH and preparation method thereof |
Non-Patent Citations (6)
| Title |
|---|
| 丁安伟 等: "《中药资源综合利用与产品开发》", 30 April 2013, 中国中医药出版社 * |
| 吕海涛: "《分析化学》", 31 January 2009, 中国农业大学出版社 * |
| 李路海 等: "《涂布复合技术》", 31 July 2011, 印刷工业出版社 * |
| 江顺 等: "《高中生化学实验报告集锦》", 31 May 2015, 同济大学出版社 * |
| 秦卫东: "《食品添加剂学》", 28 February 2014, 中国纺织出版社 * |
| 罗来康 等: "《粘结工程基础》", 28 February 2001, 中国标准出版社 * |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109030482A (en) * | 2018-10-30 | 2018-12-18 | 顺德职业技术学院 | A kind of intelligence suction pipe |
| CN109521010A (en) * | 2018-11-30 | 2019-03-26 | 乐而美(成都)生物技术有限公司 | A kind of food or cosmetics from deterioration discrimination method |
| CN110540664B (en) * | 2019-09-05 | 2020-11-03 | 浙江大学 | Preparation method, product and application of purple cabbage anthocyanin-nano chitin gelatin composite membrane |
| CN110540664A (en) * | 2019-09-05 | 2019-12-06 | 浙江大学 | Preparation method, product and application of purple cabbage anthocyanin-nano chitin gelatin composite membrane |
| CN110687109A (en) * | 2019-10-22 | 2020-01-14 | 中国标准化研究院 | Test paper, preparation method and application thereof, and preservation effect testing method |
| CN110687109B (en) * | 2019-10-22 | 2022-04-05 | 中国标准化研究院 | Test paper, preparation method and application thereof, and preservation effect testing method |
| CN111116944A (en) * | 2019-12-10 | 2020-05-08 | 四川农业大学 | Preparation method of edible procyanidin/gelatin/chitosan nanoparticles, product and application of product |
| CN111116944B (en) * | 2019-12-10 | 2022-12-06 | 四川农业大学 | Application of edible procyanidine/gelatin/chitosan nanoparticles in milk deterioration detection |
| CN111676538A (en) * | 2020-06-10 | 2020-09-18 | 合肥工业大学 | Preparation method of anthocyanin/PVA (polyvinyl alcohol) nano composite fiber |
| CN114059232A (en) * | 2021-08-27 | 2022-02-18 | 江苏大学 | Preparation method and application of electrospun nanofiber membrane for indicating freshness of milk |
| CN114059232B (en) * | 2021-08-27 | 2023-01-17 | 江苏大学 | Preparation method and application of milk freshness indication electrospinning nanofiber membrane |
| CN114409975A (en) * | 2021-12-27 | 2022-04-29 | 合肥师范学院 | Preparation method of chitosan-blueberry anthocyanin edible film |
| CN114539635A (en) * | 2022-01-29 | 2022-05-27 | 南京师范大学 | Biological film and preparation method and application thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN108586825A (en) | A kind of fast sample material of food spoilage with pH discoloration responses and preparation method thereof, purposes | |
| Zhang et al. | Accurately intelligent film made from sodium carboxymethyl starch/κ-carrageenan reinforced by mulberry anthocyanins as an indicator | |
| Alizadeh-Sani et al. | pH-responsive color indicator films based on methylcellulose/chitosan nanofiber and barberry anthocyanins for real-time monitoring of meat freshness | |
| Rodrigues et al. | Chitosan and gelatin materials incorporated with phenolic extracts of grape seed and jabuticaba peel: Rheological, physicochemical, antioxidant, antimicrobial and barrier properties | |
| Ma et al. | Preparation of a visual pH-sensing film based on tara gum incorporating cellulose and extracts from grape skins | |
| Wu et al. | Preparation, characterization and application of smart packaging films based on locust bean gum/polyvinyl alcohol blend and betacyanins from cockscomb (Celosia cristata L.) flower | |
| Yang et al. | Colorimetric films based on pectin/sodium alginate/xanthan gum incorporated with raspberry pomace extract for monitoring protein-rich food freshness | |
| He et al. | Development of pH-responsive absorbent pad based on polyvinyl alcohol/agarose/anthocyanins for meat packaging and freshness indication | |
| Mousazadeh et al. | Zinc oxide nanoparticles and periodate oxidation in developing pH-sensitive packaging film based on modified gelatin | |
| Chu et al. | Design and validation of antibacterial and pH response of cationic guar gum film by combining hydroxyethyl cellulose and red cabbage pigment | |
| Zheng et al. | Development of a pH-sensitive film based on collagen/chitosan/ZnO nanoparticles and mulberry extract for pork freshness monitoring | |
| Jiang et al. | Antioxidant and ammonia-sensitive films based on starch, κ-carrageenan and Oxalis triangularis extract as visual indicator of beef meat spoilage | |
| Shao et al. | Novel aldehyde sensitive bio-based colorimetric film for kiwi fruit freshness monitoring | |
| Chen et al. | A pH indicator film based on sodium alginate/gelatin and plum peel extract for monitoring the freshness of chicken | |
| Thakur et al. | Effect of anthocyanin-natural deep eutectic solvent (lactic acid/fructose) on mechanical, thermal, barrier, and pH-sensitive properties of polyvinyl alcohol based edible films | |
| Gao et al. | κ-carrageenan-based pH-sensing films incorporated with anthocyanins or/and betacyanins extracted from purple sweet potatoes and peels of dragon fruits | |
| Li et al. | Development of bacterial cellulose nanofibers/konjac glucomannan-based intelligent films loaded with curcumin for the fresh-keeping and freshness monitoring of fresh beef | |
| Halloub et al. | Stable smart packaging betalain-based from red prickly pear covalently linked into cellulose/alginate blend films | |
| Hidayati et al. | Development of biodegradable smart packaging from chitosan, polyvinyl alcohol (PVA) and butterfly pea flower’s (Clitoria ternatea L.) anthocyanin extract | |
| Tang et al. | Preparation of an aramid nanofiber-reinforced colorimetric hydrogel employing natural anthocyanin as an indicator for shrimp and fish spoilage monitoring | |
| Tavassoli et al. | Chitosan‐based film incorporated with anthocyanins of red poppy (Papaver rhoeas L.) as a colorimetric sensor for the detection of shrimp freshness | |
| Mohibbullah et al. | Yield optimization, physicochemical characterizations, and antioxidant properties of food grade agar from Gracilaria tenuistipitata of Cox's Bazar coast, Bangladesh | |
| Mirmoeini et al. | Cellulose/Salep-based intelligent aerogel with red grape anthocyanins: Preparation, characterization and application in beef packaging | |
| Yi et al. | Preparation, characterization and application of pH-responsive smart film based on chitosan/zein and red radish anthocyanin | |
| Narayanan et al. | Fabrication of butterfly pea flower anthocyanin-incorporated colorimetric indicator film based on gelatin/pectin for monitoring fish freshness |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180928 |