CN109765221B - Method for rapidly identifying flavor sample - Google Patents
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Abstract
The invention relates to a method for rapidly identifying a flavor sample, belonging to the field of analytical chemistry detection. The method comprises the following steps: establishing a standard: vaporizing a known flavor sample, periodically changing the flowing direction of a carrier gas to enable the vaporized known flavor sample to repeatedly flow through a light-transmitting reactor of the chemiluminescence device and react with a catalyst in the light-transmitting reactor until at least 4 peak signals are detected by an ultra-weak luminescence detector of the chemiluminescence device, simulating the peak signals by software to obtain a first-order exponential decay equation, and taking the k value as the characteristic constant of the known flavor sample to obtain the identification standard of the known flavor sample. Detecting unknown flavor samples: and (3) obtaining a characteristic constant k 'of the unknown flavor sample according to the method, comparing the k' with the k, and judging the flavor sample type to which the unknown flavor sample belongs. The method is simple to operate, and can rapidly represent the overall characteristics of various flavor samples without complex mathematical operation, so that the flavor samples can be accurately identified.
Description
Technical Field
The invention relates to the field of analytical chemistry detection, and in particular relates to a method for rapidly identifying a flavor sample.
Background
The authenticity identification of the flavor sample plays an important role in fighting against counterfeit products and maintaining the legal rights of manufacturers and consumers. However, the flavor sample has complex components and large content difference. Since the characteristics of the flavor sample are determined by a combination of components, collecting the overall information from the chemical composition of the mixture can more effectively characterize its integrity. Fingerprint analysis technology is a new technology developed in recent years for complex media and samples containing synergistic effects. The fingerprint technology can be applied to different instrument analysis means, such as gas chromatograph and mass spectrometer samples for analysis. These methods generally have a long analysis time and are complicated to operate.
Disclosure of Invention
The invention aims to provide a method for rapidly identifying flavor samples, which is simple to operate, can rapidly represent the overall characteristics of various flavor samples without complex mathematical operation, and realizes accurate identification of the flavor samples.
The technical problem to be solved by the invention is realized by adopting the following technical scheme:
the invention provides a method for rapidly identifying a flavor sample, which comprises the following steps:
establishing a standard: introducing known flavor sample into vaporizer of chemiluminescence device for vaporization, periodically changing flow direction of carrier gas to obtain vaporized known flavor sampleRepeatedly flowing through the light-transmitting reactor of the chemiluminescence device and reacting with the catalyst in the light-transmitting reactor until the ultramicro weak luminescence detector of the chemiluminescence device detects at least 4 peak signals, and simulating the peak signals by software to obtain a first-order exponential decay equation In＝Aexp(-t/k)+I0And taking the k value as the characteristic constant of the known flavor sample to obtain the identification standard of the known flavor sample.
In the first order exponential decay equation: i isnFor each peak signal intensity, A is the maximum signal intensity, t is the time, k is the attenuation coefficient, I0Is a background value.
Detecting unknown flavor samples: and (3) detecting the unknown flavor sample according to a method in the identification standard for establishing the known flavor sample to obtain a characteristic constant k 'of the unknown flavor sample, and comparing the k' of the unknown flavor sample with the k of the known flavor sample to judge the flavor sample type to which the unknown flavor sample belongs.
The method for rapidly identifying the flavor sample has the advantages that:
according to the method for rapidly identifying the flavor samples, multiple complex flavor samples can be identified according to the k value by adopting one catalyst under the general condition; by combining a plurality of catalysts or taking the obtained series of catalytic luminescent signals as the characteristic fingerprint of a sample and combining chemometrics analysis, the identification accuracy can be effectively improved. In addition, the method for rapidly identifying the flavor samples is simple to operate, and can rapidly represent the overall characteristics of various flavor samples without complex mathematical operation, so that the flavor samples can be accurately identified.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings needed to be used in the embodiments will be briefly described below, it should be understood that the following drawings only illustrate some embodiments of the present invention and therefore should not be considered as limiting the scope, and for those skilled in the art, other related drawings can be obtained according to the drawings without inventive efforts.
FIG. 1 is a schematic structural view of a chemiluminescent apparatus provided herein;
FIG. 2 is a graph showing the decay curve and the first-order exponential decay equation of soy sauce 1 in example 1 of the present application;
FIG. 3 is a graph showing the decay curve and the first-order exponential decay equation of soy sauce 2 in example 1 of the present application;
FIG. 4 is a graph showing the decay curve of soy sauce 3 and the first-order exponential decay equation in example 1 of the present application;
FIG. 5 is a k-value histogram of 3 factories of 8 batches of the same soy sauce in example 1 of the present application;
FIG. 6 is a k-value chart of soy sauce, vinegar, red wine and rice wine of different manufacturers in example 2 of the present application;
FIG. 7 shows characteristic numerical strings obtained by combining the k values of soy sauce, vinegar, red wine and rice wine on the surfaces of different catalysts in example 3 of the present application.
Icon: 1-a catalyst; 2-an electrical heating element; 3-a light-transmitting reactor; 4-a temperature controller; 5-air pump; 6-micro-electric six-way valve; 7-plug; 8-a flow-through tube; 9-a vaporizer; 10-an injection port; 11-an optical filter; 12-ultra-weak luminescence detector.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
The method for rapidly identifying a flavor sample according to the present embodiment will be described in detail below.
The method for rapidly identifying the flavor sample comprises the following steps:
establishing a standard: introducing known flavor sample into vaporizer 9 of chemiluminescence device for vaporization, periodically changing flow direction of carrier gas to make vaporized known flavor sample repeatedly flow through light-transmitting reactor 3 of chemiluminescence device and react with catalyst 1 in light-transmitting reactor 3 until chemiluminescence deviceThe prepared ultra-weak luminescence detector 12 detects at least 4 peak signals, and a first-order exponential decay equation I is obtained by simulating the peak signals through softwaren＝Aexp(-t/k)+I0And taking the k value as the characteristic constant of the known flavor sample to obtain the identification standard of the known flavor sample.
In the first order exponential decay equation: i isnFor each peak signal intensity, A is the maximum signal intensity, t is the time, k is the attenuation coefficient, I0Is a background value.
Detecting unknown flavor samples: and (3) detecting the unknown flavor sample according to a method in the identification standard for establishing the known flavor sample to obtain a characteristic constant k 'of the unknown flavor sample, and comparing the k' of the unknown flavor sample with the k of the known flavor sample to judge the flavor sample type to which the unknown flavor sample belongs.
In the present application, the chemiluminescent apparatus may be implemented using existing chemiluminescent analytical systems, or may be self-contained. Referring to fig. 1, the chemiluminescent apparatus includes an injection port 10, a vaporizer 9, an air pump 5, a micro-electric six-way valve 6, a light-transmitting reactor 3, a flow-through tube 8, the light-transmitting reactor 3, a temperature controller 4, an optical filter 11, and an ultra-weak light detector 12.
The micro-electric six-way valve 6 includes, in a clockwise direction, a first valve port (denoted by a in fig. 1), a second valve port (denoted by f in fig. 1), a third valve port (denoted by e in fig. 1), a fourth valve port (denoted by d in fig. 1), a fifth valve port (denoted by c in fig. 1), and a sixth valve port (denoted by b in fig. 1) which are connected in sequence. Each valve port is selectively communicated with any one of two adjacent valve ports through a switch.
Taking a in the figure as an example of the first valve port, the fourth valve port (d) opposite to the first valve port is sealed by a plug 7 in the using process. Alternatively, the plug 7 may be a peek plug.
The first valve port is communicated with the carburetor 9, and the injection port 10 and the air pump 5 are also communicated with the carburetor 9. The second port is selectively communicated with the first port and the third port (i.e. the second port is not communicated with the third port while being communicated with the first port), and is communicated with the light-transmitting reactor 3 through a first flow-through pipe, the sixth port is communicated with the light-transmitting reactor 3 through a second flow-through pipe, and the sample is transported in the forward direction or the reverse direction through the first flow-through pipe and the second flow-through pipe respectively (i.e. the flow direction of the sample in the first flow-through pipe is opposite to that of the sample in the second flow-through pipe). Alternatively, the first and second flow tubes may each be a peek tube, which may have an outer diameter of 1/16 inches, for example.
The material of the light-transmitting reactor 3 may be quartz, for example. In some embodiments, the light transmitting reactor 3 may be 8-10cm in length and 0.5-2cm in diameter. In a specific embodiment, the light-transmitting reactor 3 has a length of 9cm and a diameter of 1 cm.
An electric heating element 2, such as a ceramic heating plate or a ceramic heating rod, is arranged in the light-transmitting reactor 3. The catalyst 1 is applied to the surface of the electrical heating element 2. The temperature controller 4 is electrically connected to the electric heating element 2 and serves to control the surface temperature of the electric heating element 2.
The ultra-weak light emitting detector 12 is spaced apart from the transparent reactor 3, and the filter 11 is disposed between the transparent reactor 3 and the ultra-weak light emitting detector 12 to filter the light emitted from the reactor except the wavelength to be detected, i.e. to reduce or eliminate the background noise.
Alternatively, the ultra-weak luminescence detector 12 may be configured with a photomultiplier tube as a detector to detect and process the resulting catalytic luminescence signal.
When the device is used, the solid nano catalyst 1 is sintered to the surface of the electric heating element, the air pump 5 is started, and the regulator is adjusted to heat the electric heating element. The known flavor sample to be tested is injected into the vaporizer 9 from the injection port 10 for vaporization, and the vaporized sample is carried into the first valve port by driving air as carrier gas by the air pump 5.
And communicating the first valve port with the second valve port, so that the vaporized sample sequentially enters the light-transmitting reactor 3 along the first valve port, the second valve port and the first flow pipe and is subjected to catalytic reaction with the catalyst 1 on the surface of the electric heating element 2 in the light-transmitting reactor 3 under the heating condition. The catalytic principle can be understood as: as the carrier gas contains air and oxygen, the carrier gas reacts with the catalyst 1 in the light-transmitting reactor 3 to generate active oxygen, the active oxygen oxidizes a sample, a catalytic luminescence signal can be generated in the oxidation process, the catalytic luminescence signal penetrates through the light-transmitting reactor 3 and is filtered by the optical filter 11, and then the catalytic luminescence signal is detected and processed by the ultra-weak luminescence detector 12.
Further, the sample and/or carrier gas after the catalytic reaction sequentially exits the chemiluminescent device along the second flow tube, the sixth valve port and the fifth valve port.
When the ultra-weak light-emitting detector 12 detects the first peak signal, the flow direction of the carrier gas and the sample is changed, that is, the carrier gas and the sample both enter from the first valve port, and then enter the light-transmitting reactor 3 through the sixth valve port and the second flow pipe in sequence, and the reacted sample and/or carrier gas is discharged out of the chemiluminescence apparatus through the first flow pipe, the second valve port and the third valve port in sequence.
It should be noted that, the above-mentioned process only uses the valve port a in the figure as the first valve port, and in the actual operation process, any one of the valve ports b-f can be respectively rotated to be used as the first valve port, and the operation process can refer to the above-mentioned process.
Changing the flow direction of the carrier gas and the sample for many times according to the operation until the ultra-weak luminescence detector 12 detects at least 4 peak signals, and simulating by software such as Origin or SPSS to obtain a first-order exponential decay equation for describing the decay rule of the catalytic luminescence signal: i isn＝Aexp(-t/k)+I0And taking the k value as the characteristic constant of the known flavor sample, thereby obtaining the identification standard of the known flavor sample.
Alternatively, the flavor sample may be, for example, but not limited to, red wine, sake, vinegar, soy sauce, and the like. The catalyst 1 may include, for example, but not limited to, at least one of nano-magnesia, nano-alumina, and nano-zinc oxide.
In some embodiments, the vaporization temperature of the sample in the vaporizer 9 can be, but is not limited to, 150 ℃ to 200 ℃, such as 150 ℃, 160 ℃, 170 ℃, 180 ℃, 190 ℃ or 200 ℃. When the known flavor sample to be tested is red wine, sake, vinegar or soy sauce, the vaporization temperature of the sample in the vaporizer 9 is preferably 180 ℃.
In some embodiments, the flow rate of the carrier gas can be, but is not limited to, 100-300mL/min, such as 100mL/min, 150mL/min, 200mL/min, 250mL/min, or 300 mL/min. When the known flavor sample to be tested is red wine, sake, vinegar or soy sauce, the flow rate of the carrier gas is preferably 200 mL/min.
In some embodiments, the surface temperature of the electric heating element 2 (the reaction temperature of the catalyst 1) after heating may be not lower than 150 ℃. In some preferred embodiments, the surface temperature of the electric heating element 2 (the reaction temperature of the catalyst 1) after heating may be, but is not limited to, 150 ℃ to 350 ℃, such as 150 ℃, 200 ℃, 250 ℃, 300 ℃ or 350 ℃, and the like. When the known flavor sample to be tested is red wine, sake, vinegar or soy sauce, the surface temperature of the electric heating element 2 after heating (reaction temperature of the catalyst 1) is preferably 280 ℃.
In some embodiments, when the known flavor sample to be tested is red wine, sake, vinegar or soy sauce, the flow direction of the carrier gas may be changed for 20-40s, for example, and the ultra-weak light-emitting detector 12 needs to detect the corresponding peak signal during the time.
In some embodiments, the peak signal can be detected, for example, at a wavelength of 400-450 nm. When the known flavor sample to be tested is red wine, sake, vinegar or soy sauce, the peak signal is preferably detected under the condition of a wavelength of 425 nm.
It should be noted that the above-mentioned respective detection conditions, for example, the vaporization temperature of the sample in the vaporizer 9, the flow rate of the carrier gas, the reaction temperature of the catalyst 1, the changing time of the flow direction of the carrier gas, the detection wavelength, and the like can be adjusted in accordance with the kind of the detection sample.
And after the identification standard of the known flavor sample is obtained, detecting the unknown flavor sample according to the method in establishing the identification standard of the known flavor sample to obtain the characteristic constant k 'of the unknown flavor sample, and comparing the k' of the unknown flavor sample with the k of the known flavor sample to judge the flavor sample type to which the unknown flavor sample belongs.
Further, in order to improve the accuracy of the identification result, the same sample and different catalysts 1 can be reacted to measure the corresponding k values.
For reference, when the kind of the nanomaterial is 2 or more, the known flavor sample is separately reacted with each nanomaterial to obtain the number of k values equal to the number of kinds of the nanomaterial. Combining the obtained k values into a characteristic constant string and converting the characteristic constant string to generate a corresponding bar code, wherein the bar code is used as an identification standard of a known flavor sample.
For example, taking the catalysts 1 as nano aluminum oxide and nano zinc oxide as examples, the standards are established: firstly, carrying out catalytic luminescence reaction on a known flavor sample and nano aluminum oxide to obtain a first k value, and then carrying out catalytic luminescence reaction on the known flavor sample and nano zinc oxide to obtain a second k value. Combining the obtained first k value and the second k value into a characteristic constant string and converting the characteristic constant string to generate a corresponding bar code, wherein the bar code can be used as an identification standard of a known flavor sample.
And (3) detecting the unknown flavor sample according to a detection method of the known flavor sample to obtain a bar code of the unknown flavor sample (which can be generated by a bar code generator), comparing the bar code of the unknown flavor sample with the bar code of the known flavor sample, and judging the flavor sample type of the unknown flavor sample.
The features and properties of the present invention are described in further detail below with reference to examples.
Example 1
Taking red soy sauce from different three manufacturers as flavor samples, adopting nano MgO as a catalyst 1, sintering the solid nano catalyst 1 to the surface of an electrothermal heating element, starting an air pump 5, and adjusting the surface temperature of the electrothermal element heated by a regulator to 280 ℃. The red soy sauce sample to be tested is injected into the vaporizer 9 from the injection port 10 and vaporized at 180 ℃, the vaporized sample is carried into the first valve port by driving air as carrier gas through the air pump 5, and the flow rate of the carrier gas is 200 mL/min.
The first valve port is communicated with the second valve port, so that the vaporized sample sequentially enters the light-transmitting reactor 3 along the first valve port, the second valve port and the first flow pipe and is subjected to catalytic reaction with the catalyst 1 on the surface of the electric heating element 2 in the light-transmitting reactor 3 under the heating condition, a catalytic luminescence signal generated by the reaction penetrates through the light-transmitting reactor 3 and is filtered by the optical filter 11, and then the signal is detected and processed by the ultra-weak luminescence detector 12.
And the sample and/or carrier gas after the catalytic reaction are discharged out of the chemiluminescence device along the second flow pipe, the sixth valve port and the fifth valve port in sequence.
When the ultra-weak luminescence detector 12 detects the first peak signal (about 30s), the flow direction of the carrier gas and the sample is changed, that is, the carrier gas and the sample both enter from the first valve port, and then enter the light-transmitting reactor 3 through the sixth valve port and the second flow pipe in sequence, and the reacted sample and/or carrier gas is discharged out of the chemiluminescence apparatus through the first flow pipe, the second valve port and the third valve port in sequence.
Changing the flow direction of the carrier gas and the sample for many times according to the operation until the ultra-weak luminescence detector 12 detects 5 peak signals under the condition of 425nm wavelength, and simulating by software such as Origin or SPSS to obtain a first-order exponential decay equation describing the decay rule of the catalytic luminescence signal: i isn＝Aexp(-t/k)+I0As shown in FIGS. 2-4, are respectively In＝2713exp(-t/26)+108、In＝316854exp(-t/36)+94、In18211exp (-t/14) + 153. And taking the k value as the characteristic constant of the known flavor sample, thereby obtaining the identification standard of the red soy sauce products of different manufacturers.
The results of the same test method for the red sauces of the variety mentioned above randomly selected from the three families are shown in FIG. 5, and it can be seen from FIG. 5 that the k values obtained for the three different batches of the sauces are 26. + -. 0.4, 36. + -. 0.4, 14. + -. 0.3, and the RSDs obtained are 1.4%, 1.2% and 3.0%, respectively. The method can be used for identifying the brand of the soy sauce by the difference of the k values.
Example 2
As can be seen from example 1, soy sauce from different manufacturers has the k value. In this example, soy sauce, vinegar, red wine and rice wine from different manufacturers (1 to 3 added to the sample to be tested) were used as the sample to be tested, and nano-MgO was used as the catalyst 1, and the results of the tests were shown in fig. 6, in accordance with the test method of example 1.
As can be seen from fig. 6: the k values of different flavor samples are 22 +/-0.5, 48 +/-0.8 and 52 +/-1.2 respectively, such as the k values of vinegar 1, vinegar 2 and vinegar 3; the k values of red wine 1, red wine 2 and red wine 3 were 25 + -0.3, 66 + -2.0 and 72 + -2.5, respectively. Because the k values of the flavor samples of the same type produced by different manufacturers have significant difference, the truth of the flavor samples can be rapidly identified according to the k values. Fig. 6 shows that the method provided by the present application can rapidly identify a plurality of flavor samples according to a single k value by using only a single catalyst 1.
Example 3
Since k values of some flavor samples are relatively similar, such as soy sauce 1 (26. + -. 0.4) and red wine 1 (25. + -. 0.3), vinegar 2 (48. + -. 0.8) and sake 2 (45. + -. 1.7) in example 2. In order to solve the problem of misjudgment caused by the close k values, MgO and Al are respectively adopted2O3ZnO was catalyst 1.
The specific operation method comprises the following steps: and respectively carrying out independent reaction on the flavor sample and each nano material to obtain the k value quantity equal to the variety quantity of the nano material. The obtained k values were combined into a string of characteristic constants and converted into corresponding barcodes, which were used as the discrimination standards for known flavor samples, and the results are shown in fig. 7.
As can be seen from fig. 7: the characteristic number strings are obtained by combining k values generated on the surfaces of different catalysts 1 by a same manufacturer sample, and then a bar code generator is adopted to convert the number strings into bar codes, so that each flavor sample has the characteristic number strings and bar codes, the characteristic number strings from soy sauce 1 to soy sauce 3 are 261812, 365060 and 142224 respectively, the characteristic number strings from vinegar 1 to vinegar 3 are 223644, 454042 and 522833 respectively, the characteristic number strings from red wine 1 to red wine 3 are 251550, 666280 and 725578 respectively, and the characteristic number strings from rice wine 1 to rice wine 3 are 483515, 452632 and 367862 respectively. Each flavor sample can be accurately identified by a k-value numeric string. Meanwhile, the bar code generated by the k-value characteristic digital string can be used for storing basic production information of the flavor sample, such as manufacturers, commodity names, delivery dates and the like, and the k value obtained by the adopted catalyst 1 and the measurement conditions is marked. Thus, the commodity information can be quickly locked and the authenticity of the commodity can be identified by scanning through the scanning gun and then measuring and comparing the commodity information through the method.
In summary, the method for rapidly identifying flavor samples provided by the application can identify a plurality of complex flavor samples according to k values by using one catalyst under general conditions; by combining a plurality of catalysts or taking the obtained series of catalytic luminescent signals as the characteristic fingerprint of a sample and combining chemometrics analysis, the identification accuracy can be effectively improved. In addition, the method for rapidly identifying the flavor samples is simple to operate, and can rapidly represent the overall characteristics of various flavor samples without complex mathematical operation, so that the flavor samples can be accurately identified.
The embodiments described above are some, but not all embodiments of the invention. The detailed description of the embodiments of the present invention is not intended to limit the scope of the invention as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Claims (9)
1. A method for rapidly identifying a flavor sample, comprising the steps of:
establishing a standard: introducing a known flavor sample into a vaporizer of a chemiluminescence device for vaporization, periodically changing the flowing direction of a carrier gas to make the vaporized known flavor sample repeatedly flow through a light-transmitting reactor of the chemiluminescence device and react with a catalyst in the light-transmitting reactor until at least 4 peak signals are detected by a super-weak luminescence detector of the chemiluminescence device, and simulating the peak signals by software to obtain a first-order exponential decay equation In＝Aexp(-t/k)+I0Taking the k value as the characteristic constant of the known flavor sample to obtain the known windIdentifying the taste sample;
in the first order exponential decay equation: i isnFor each peak signal intensity, A is the maximum signal intensity, t is the time, k is the attenuation coefficient, I0Is a background value;
detecting unknown flavor samples: detecting the unknown flavor sample according to a method in establishing an identification standard of the known flavor sample to obtain a characteristic constant k 'of the unknown flavor sample, comparing the k' of the unknown flavor sample with the k of the known flavor sample, and judging the flavor sample type of the unknown flavor sample;
the catalyst is a nano material, and the nano material comprises at least two of nano magnesium oxide, nano aluminum oxide and nano zinc oxide;
respectively and independently reacting the known flavor sample with each nano material to obtain the number of k values equal to the number of the types of the nano materials; combining the obtained k values into a characteristic constant string and converting the characteristic constant string to generate a corresponding bar code, wherein the bar code is used as an identification standard of the known flavor sample;
and detecting the unknown flavor sample according to the detection method of the known flavor sample to obtain the bar code of the unknown flavor sample, comparing the bar code of the unknown flavor sample with the bar code of the known flavor sample, and judging the flavor sample type of the unknown flavor sample.
2. The method for rapidly identifying a flavor sample as claimed in claim 1, wherein the vaporization temperature is 150-200 ℃.
3. The method for rapidly characterizing flavor samples according to claim 2 wherein the vaporization temperature is 180 ℃.
4. The method as claimed in claim 1, wherein the flow rate of the carrier gas is 100-300 mL/min.
5. The method for rapidly characterizing flavor samples according to claim 4, wherein the flow rate of the carrier gas is 200 mL/min.
6. The method for rapidly identifying flavor samples according to claim 1, wherein the temperature at which the vaporized known flavor sample or the unknown flavor sample reacts with the catalyst in the light-transmitting reactor of the chemiluminescent device is not lower than 150 ℃.
7. The method of claim 6, wherein the temperature at which the vaporized known flavor sample or the unknown flavor sample reacts with the catalyst in the light-transmitting reactor of the chemiluminescent device is 280 ℃.
8. The method for rapidly discriminating a flavor sample according to claim 1, wherein the flow direction of the carrier gas is changed every 20 to 40 s.
9. The method as claimed in claim 1, wherein the peak signal is detected at a wavelength of 400-450 nm.
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| CN1815200A (en) * | 2006-03-02 | 2006-08-09 | 浙江大学 | Detection liquid for identifying children's food irridiation and using method therefor |
| CN102393390A (en) * | 2011-09-16 | 2012-03-28 | 广州大学 | Method for identifying organic matter by using single cataluminescence sensor |
| CN104316635A (en) * | 2014-10-28 | 2015-01-28 | 石河子大学 | Method for rapidly identifying flavor and quality of fruits |
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| JPH01219563A (en) * | 1988-02-27 | 1989-09-01 | Doujin Kagaku Kenkyusho:Kk | Detection by photographic method of chemical light emission |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1815200A (en) * | 2006-03-02 | 2006-08-09 | 浙江大学 | Detection liquid for identifying children's food irridiation and using method therefor |
| CN102393390A (en) * | 2011-09-16 | 2012-03-28 | 广州大学 | Method for identifying organic matter by using single cataluminescence sensor |
| CN104316635A (en) * | 2014-10-28 | 2015-01-28 | 石河子大学 | Method for rapidly identifying flavor and quality of fruits |
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