CN111472092A - Double-indication intelligent label for identifying meat quality and manufacturing method and application thereof - Google Patents
Double-indication intelligent label for identifying meat quality and manufacturing method and application thereof Download PDFInfo
- Publication number
- CN111472092A CN111472092A CN202010319742.6A CN202010319742A CN111472092A CN 111472092 A CN111472092 A CN 111472092A CN 202010319742 A CN202010319742 A CN 202010319742A CN 111472092 A CN111472092 A CN 111472092A
- Authority
- CN
- China
- Prior art keywords
- weight
- spinning
- parts
- meat
- volatile
- 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
- 235000013372 meat Nutrition 0.000 title claims abstract description 98
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 22
- 238000009987 spinning Methods 0.000 claims abstract description 209
- 150000001412 amines Chemical class 0.000 claims abstract description 74
- 239000000835 fiber Substances 0.000 claims abstract description 50
- 230000000035 biogenic effect Effects 0.000 claims abstract description 44
- 239000012528 membrane Substances 0.000 claims abstract description 33
- 239000000243 solution Substances 0.000 claims description 134
- 229920001477 hydrophilic polymer Polymers 0.000 claims description 61
- 239000002904 solvent Substances 0.000 claims description 59
- 238000002360 preparation method Methods 0.000 claims description 44
- 229920001600 hydrophobic polymer Polymers 0.000 claims description 43
- 239000000975 dye Substances 0.000 claims description 32
- 238000003756 stirring Methods 0.000 claims description 30
- 239000003125 aqueous solvent Substances 0.000 claims description 29
- 238000000034 method Methods 0.000 claims description 26
- IAZDPXIOMUYVGZ-UHFFFAOYSA-N Dimethylsulphoxide Chemical compound CS(C)=O IAZDPXIOMUYVGZ-UHFFFAOYSA-N 0.000 claims description 22
- SXRSQZLOMIGNAQ-UHFFFAOYSA-N Glutaraldehyde Chemical compound O=CCCCC=O SXRSQZLOMIGNAQ-UHFFFAOYSA-N 0.000 claims description 19
- 229920003171 Poly (ethylene oxide) Polymers 0.000 claims description 18
- 238000002347 injection Methods 0.000 claims description 18
- 239000007924 injection Substances 0.000 claims description 18
- 229940046892 lead acetate Drugs 0.000 claims description 18
- 239000003795 chemical substances by application Substances 0.000 claims description 17
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 claims description 16
- DTQVDTLACAAQTR-UHFFFAOYSA-N Trifluoroacetic acid Chemical compound OC(=O)C(F)(F)F DTQVDTLACAAQTR-UHFFFAOYSA-N 0.000 claims description 14
- 238000010041 electrostatic spinning Methods 0.000 claims description 14
- QKIUAMUSENSFQQ-UHFFFAOYSA-N dimethylazanide Chemical compound C[N-]C QKIUAMUSENSFQQ-UHFFFAOYSA-N 0.000 claims description 12
- HEDRZPFGACZZDS-UHFFFAOYSA-N Chloroform Chemical compound ClC(Cl)Cl HEDRZPFGACZZDS-UHFFFAOYSA-N 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- KJFMBFZCATUALV-UHFFFAOYSA-N phenolphthalein Chemical compound C1=CC(O)=CC=C1C1(C=2C=CC(O)=CC=2)C2=CC=CC=C2C(=O)O1 KJFMBFZCATUALV-UHFFFAOYSA-N 0.000 claims description 10
- BYEAHWXPCBROCE-UHFFFAOYSA-N 1,1,1,3,3,3-hexafluoropropan-2-ol Chemical compound FC(F)(F)C(O)C(F)(F)F BYEAHWXPCBROCE-UHFFFAOYSA-N 0.000 claims description 9
- 229920001661 Chitosan Polymers 0.000 claims description 9
- 239000004372 Polyvinyl alcohol Substances 0.000 claims description 9
- RHQDFWAXVIIEBN-UHFFFAOYSA-N Trifluoroethanol Chemical compound OCC(F)(F)F RHQDFWAXVIIEBN-UHFFFAOYSA-N 0.000 claims description 9
- 229920001610 polycaprolactone Polymers 0.000 claims description 9
- 239000004632 polycaprolactone Substances 0.000 claims description 9
- 229920002451 polyvinyl alcohol Polymers 0.000 claims description 9
- FRPHFZCDPYBUAU-UHFFFAOYSA-N Bromocresolgreen Chemical compound CC1=C(Br)C(O)=C(Br)C=C1C1(C=2C(=C(Br)C(O)=C(Br)C=2)C)C2=CC=CC=C2S(=O)(=O)O1 FRPHFZCDPYBUAU-UHFFFAOYSA-N 0.000 claims description 8
- CEQFOVLGLXCDCX-WUKNDPDISA-N methyl red Chemical compound C1=CC(N(C)C)=CC=C1\N=N\C1=CC=CC=C1C(O)=O CEQFOVLGLXCDCX-WUKNDPDISA-N 0.000 claims description 8
- 229920000642 polymer Polymers 0.000 claims description 8
- 229920000036 polyvinylpyrrolidone Polymers 0.000 claims description 8
- 239000001267 polyvinylpyrrolidone Substances 0.000 claims description 8
- 235000013855 polyvinylpyrrolidone Nutrition 0.000 claims description 8
- 229920002301 cellulose acetate Polymers 0.000 claims description 7
- 239000004793 Polystyrene Substances 0.000 claims description 6
- 229920002223 polystyrene Polymers 0.000 claims description 6
- PYWVYCXTNDRMGF-UHFFFAOYSA-N rhodamine B Chemical class [Cl-].C=12C=CC(=[N+](CC)CC)C=C2OC2=CC(N(CC)CC)=CC=C2C=1C1=CC=CC=C1C(O)=O PYWVYCXTNDRMGF-UHFFFAOYSA-N 0.000 claims description 6
- 229930002877 anthocyanin Natural products 0.000 claims description 5
- 235000010208 anthocyanin Nutrition 0.000 claims description 5
- 239000004410 anthocyanin Substances 0.000 claims description 5
- 150000004636 anthocyanins Chemical class 0.000 claims description 5
- 229920000747 poly(lactic acid) Polymers 0.000 claims description 5
- 239000004626 polylactic acid Substances 0.000 claims description 5
- KJOLVZJFMDVPGB-UHFFFAOYSA-N perylenediimide Chemical compound C=12C3=CC=C(C(NC4=O)=O)C2=C4C=CC=1C1=CC=C2C(=O)NC(=O)C4=CC=C3C1=C42 KJOLVZJFMDVPGB-UHFFFAOYSA-N 0.000 claims description 4
- 230000009977 dual effect Effects 0.000 claims description 3
- 238000012544 monitoring process Methods 0.000 abstract description 3
- RWSOTUBLDIXVET-UHFFFAOYSA-N Dihydrogen sulfide Chemical compound S RWSOTUBLDIXVET-UHFFFAOYSA-N 0.000 description 42
- 229910000037 hydrogen sulfide Inorganic materials 0.000 description 41
- 238000012360 testing method Methods 0.000 description 24
- 238000003860 storage Methods 0.000 description 20
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 16
- 239000000523 sample Substances 0.000 description 16
- 230000008859 change Effects 0.000 description 15
- 239000000126 substance Substances 0.000 description 13
- 239000000203 mixture Substances 0.000 description 10
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 9
- 229910052757 nitrogen Inorganic materials 0.000 description 8
- 238000010998 test method Methods 0.000 description 7
- 229960001701 chloroform Drugs 0.000 description 6
- 238000005259 measurement Methods 0.000 description 5
- 241000287828 Gallus gallus Species 0.000 description 4
- 235000013330 chicken meat Nutrition 0.000 description 4
- 238000001514 detection method Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000001523 electrospinning Methods 0.000 description 4
- 238000004448 titration Methods 0.000 description 4
- 241001494479 Pecora Species 0.000 description 3
- 230000002411 adverse Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000001000 micrograph Methods 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- ZPLCXHWYPWVJDL-UHFFFAOYSA-N 4-[(4-hydroxyphenyl)methyl]-1,3-oxazolidin-2-one Chemical compound C1=CC(O)=CC=C1CC1NC(=O)OC1 ZPLCXHWYPWVJDL-UHFFFAOYSA-N 0.000 description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 241000283690 Bos taurus Species 0.000 description 2
- 206010016952 Food poisoning Diseases 0.000 description 2
- 208000019331 Foodborne disease Diseases 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- VHRGRCVQAFMJIZ-UHFFFAOYSA-N cadaverine Chemical compound NCCCCCN VHRGRCVQAFMJIZ-UHFFFAOYSA-N 0.000 description 2
- 125000003636 chemical group Chemical group 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 238000007787 electrohydrodynamic spraying Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 238000004817 gas chromatography Methods 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 239000002121 nanofiber Substances 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 239000002861 polymer material Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- KIDHWZJUCRJVML-UHFFFAOYSA-N putrescine Chemical compound NCCCCN KIDHWZJUCRJVML-UHFFFAOYSA-N 0.000 description 2
- 150000003839 salts Chemical group 0.000 description 2
- 230000035945 sensitivity Effects 0.000 description 2
- 238000012549 training Methods 0.000 description 2
- GETQZCLCWQTVFV-UHFFFAOYSA-N trimethylamine Chemical compound CN(C)C GETQZCLCWQTVFV-UHFFFAOYSA-N 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 241000272517 Anseriformes Species 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 1
- 235000006439 Lemna minor Nutrition 0.000 description 1
- BELBBZDIHDAJOR-UHFFFAOYSA-N Phenolsulfonephthalein Chemical compound C1=CC(O)=CC=C1C1(C=2C=CC(O)=CC=2)C2=CC=CC=C2S(=O)(=O)O1 BELBBZDIHDAJOR-UHFFFAOYSA-N 0.000 description 1
- 239000005700 Putrescine Substances 0.000 description 1
- 241000209501 Spirodela Species 0.000 description 1
- 241000282887 Suidae Species 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 229920006221 acetate fiber Polymers 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000001154 acute effect Effects 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 238000010420 art technique Methods 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 239000003283 colorimetric indicator Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 239000013068 control sample Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000013364 duck meat Nutrition 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- NWKFECICNXDNOQ-UHFFFAOYSA-N flavylium Chemical compound C1=CC=CC=C1C1=CC=C(C=CC=C2)C2=[O+]1 NWKFECICNXDNOQ-UHFFFAOYSA-N 0.000 description 1
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 210000003141 lower extremity Anatomy 0.000 description 1
- -1 ltd Substances 0.000 description 1
- 238000013048 microbiological method Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 210000001331 nose Anatomy 0.000 description 1
- 239000007793 ph indicator Substances 0.000 description 1
- 229960003531 phenolsulfonphthalein Drugs 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 238000009877 rendering Methods 0.000 description 1
- 239000004065 semiconductor Substances 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- 239000004753 textile Substances 0.000 description 1
- 229910021642 ultra pure water Inorganic materials 0.000 description 1
- 239000012498 ultrapure water Substances 0.000 description 1
Images
Classifications
-
- D—TEXTILES; PAPER
- D04—BRAIDING; LACE-MAKING; KNITTING; TRIMMINGS; NON-WOVEN FABRICS
- D04H—MAKING TEXTILE FABRICS, e.g. FROM FIBRES OR FILAMENTARY MATERIAL; FABRICS MADE BY SUCH PROCESSES OR APPARATUS, e.g. FELTS, NON-WOVEN FABRICS; COTTON-WOOL; WADDING ; NON-WOVEN FABRICS FROM STAPLE FIBRES, FILAMENTS OR YARNS, BONDED WITH AT LEAST ONE WEB-LIKE MATERIAL DURING THEIR CONSOLIDATION
- D04H1/00—Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres
- D04H1/70—Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres characterised by the method of forming fleeces or layers, e.g. reorientation of fibres
- D04H1/72—Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres characterised by the method of forming fleeces or layers, e.g. reorientation of fibres the fibres being randomly arranged
- D04H1/728—Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres characterised by the method of forming fleeces or layers, e.g. reorientation of fibres the fibres being randomly arranged by electro-spinning
-
- D—TEXTILES; PAPER
- D01—NATURAL OR MAN-MADE THREADS OR FIBRES; SPINNING
- D01D—MECHANICAL METHODS OR APPARATUS IN THE MANUFACTURE OF ARTIFICIAL FILAMENTS, THREADS, FIBRES, BRISTLES OR RIBBONS
- D01D5/00—Formation of filaments, threads, or the like
- D01D5/0007—Electro-spinning
- D01D5/0015—Electro-spinning characterised by the initial state of the material
- D01D5/003—Electro-spinning characterised by the initial state of the material the material being a polymer solution or dispersion
-
- D—TEXTILES; PAPER
- D01—NATURAL OR MAN-MADE THREADS OR FIBRES; SPINNING
- D01D—MECHANICAL METHODS OR APPARATUS IN THE MANUFACTURE OF ARTIFICIAL FILAMENTS, THREADS, FIBRES, BRISTLES OR RIBBONS
- D01D5/00—Formation of filaments, threads, or the like
- D01D5/0007—Electro-spinning
- D01D5/0061—Electro-spinning characterised by the electro-spinning apparatus
- D01D5/0076—Electro-spinning characterised by the electro-spinning apparatus characterised by the collecting device, e.g. drum, wheel, endless belt, plate or grid
- D01D5/0084—Coating by electro-spinning, i.e. the electro-spun fibres are not removed from the collecting device but remain integral with it, e.g. coating of prostheses
-
- D—TEXTILES; PAPER
- D01—NATURAL OR MAN-MADE THREADS OR FIBRES; SPINNING
- D01F—CHEMICAL FEATURES IN THE MANUFACTURE OF ARTIFICIAL FILAMENTS, THREADS, FIBRES, BRISTLES OR RIBBONS; APPARATUS SPECIALLY ADAPTED FOR THE MANUFACTURE OF CARBON FILAMENTS
- D01F1/00—General methods for the manufacture of artificial filaments or the like
- D01F1/02—Addition of substances to the spinning solution or to the melt
- D01F1/06—Dyes
-
- D—TEXTILES; PAPER
- D01—NATURAL OR MAN-MADE THREADS OR FIBRES; SPINNING
- D01F—CHEMICAL FEATURES IN THE MANUFACTURE OF ARTIFICIAL FILAMENTS, THREADS, FIBRES, BRISTLES OR RIBBONS; APPARATUS SPECIALLY ADAPTED FOR THE MANUFACTURE OF CARBON FILAMENTS
- D01F1/00—General methods for the manufacture of artificial filaments or the like
- D01F1/02—Addition of substances to the spinning solution or to the melt
- D01F1/10—Other agents for modifying properties
-
- D—TEXTILES; PAPER
- D01—NATURAL OR MAN-MADE THREADS OR FIBRES; SPINNING
- D01F—CHEMICAL FEATURES IN THE MANUFACTURE OF ARTIFICIAL FILAMENTS, THREADS, FIBRES, BRISTLES OR RIBBONS; APPARATUS SPECIALLY ADAPTED FOR THE MANUFACTURE OF CARBON FILAMENTS
- D01F2/00—Monocomponent artificial filaments or the like of cellulose or cellulose derivatives; Manufacture thereof
- D01F2/24—Monocomponent artificial filaments or the like of cellulose or cellulose derivatives; Manufacture thereof from cellulose derivatives
- D01F2/28—Monocomponent artificial filaments or the like of cellulose or cellulose derivatives; Manufacture thereof from cellulose derivatives from organic cellulose esters or ethers, e.g. cellulose acetate
-
- D—TEXTILES; PAPER
- D01—NATURAL OR MAN-MADE THREADS OR FIBRES; SPINNING
- D01F—CHEMICAL FEATURES IN THE MANUFACTURE OF ARTIFICIAL FILAMENTS, THREADS, FIBRES, BRISTLES OR RIBBONS; APPARATUS SPECIALLY ADAPTED FOR THE MANUFACTURE OF CARBON FILAMENTS
- D01F6/00—Monocomponent artificial filaments or the like of synthetic polymers; Manufacture thereof
- D01F6/02—Monocomponent artificial filaments or the like of synthetic polymers; Manufacture thereof from homopolymers obtained by reactions only involving carbon-to-carbon unsaturated bonds
- D01F6/14—Monocomponent artificial filaments or the like of synthetic polymers; Manufacture thereof from homopolymers obtained by reactions only involving carbon-to-carbon unsaturated bonds from polymers of unsaturated alcohols, e.g. polyvinyl alcohol, or of their acetals or ketals
-
- D—TEXTILES; PAPER
- D01—NATURAL OR MAN-MADE THREADS OR FIBRES; SPINNING
- D01F—CHEMICAL FEATURES IN THE MANUFACTURE OF ARTIFICIAL FILAMENTS, THREADS, FIBRES, BRISTLES OR RIBBONS; APPARATUS SPECIALLY ADAPTED FOR THE MANUFACTURE OF CARBON FILAMENTS
- D01F6/00—Monocomponent artificial filaments or the like of synthetic polymers; Manufacture thereof
- D01F6/02—Monocomponent artificial filaments or the like of synthetic polymers; Manufacture thereof from homopolymers obtained by reactions only involving carbon-to-carbon unsaturated bonds
- D01F6/20—Monocomponent artificial filaments or the like of synthetic polymers; Manufacture thereof from homopolymers obtained by reactions only involving carbon-to-carbon unsaturated bonds from polymers of cyclic compounds with one carbon-to-carbon double bond in the side chain
-
- D—TEXTILES; PAPER
- D01—NATURAL OR MAN-MADE THREADS OR FIBRES; SPINNING
- D01F—CHEMICAL FEATURES IN THE MANUFACTURE OF ARTIFICIAL FILAMENTS, THREADS, FIBRES, BRISTLES OR RIBBONS; APPARATUS SPECIALLY ADAPTED FOR THE MANUFACTURE OF CARBON FILAMENTS
- D01F6/00—Monocomponent artificial filaments or the like of synthetic polymers; Manufacture thereof
- D01F6/02—Monocomponent artificial filaments or the like of synthetic polymers; Manufacture thereof from homopolymers obtained by reactions only involving carbon-to-carbon unsaturated bonds
- D01F6/20—Monocomponent artificial filaments or the like of synthetic polymers; Manufacture thereof from homopolymers obtained by reactions only involving carbon-to-carbon unsaturated bonds from polymers of cyclic compounds with one carbon-to-carbon double bond in the side chain
- D01F6/22—Monocomponent artificial filaments or the like of synthetic polymers; Manufacture thereof from homopolymers obtained by reactions only involving carbon-to-carbon unsaturated bonds from polymers of cyclic compounds with one carbon-to-carbon double bond in the side chain from polystyrene
-
- D—TEXTILES; PAPER
- D01—NATURAL OR MAN-MADE THREADS OR FIBRES; SPINNING
- D01F—CHEMICAL FEATURES IN THE MANUFACTURE OF ARTIFICIAL FILAMENTS, THREADS, FIBRES, BRISTLES OR RIBBONS; APPARATUS SPECIALLY ADAPTED FOR THE MANUFACTURE OF CARBON FILAMENTS
- D01F6/00—Monocomponent artificial filaments or the like of synthetic polymers; Manufacture thereof
- D01F6/44—Monocomponent artificial filaments or the like of synthetic polymers; Manufacture thereof from mixtures of polymers obtained by reactions only involving carbon-to-carbon unsaturated bonds as major constituent with other polymers or low-molecular-weight compounds
- D01F6/50—Monocomponent artificial filaments or the like of synthetic polymers; Manufacture thereof from mixtures of polymers obtained by reactions only involving carbon-to-carbon unsaturated bonds as major constituent with other polymers or low-molecular-weight compounds of polyalcohols, polyacetals or polyketals
-
- D—TEXTILES; PAPER
- D01—NATURAL OR MAN-MADE THREADS OR FIBRES; SPINNING
- D01F—CHEMICAL FEATURES IN THE MANUFACTURE OF ARTIFICIAL FILAMENTS, THREADS, FIBRES, BRISTLES OR RIBBONS; APPARATUS SPECIALLY ADAPTED FOR THE MANUFACTURE OF CARBON FILAMENTS
- D01F6/00—Monocomponent artificial filaments or the like of synthetic polymers; Manufacture thereof
- D01F6/44—Monocomponent artificial filaments or the like of synthetic polymers; Manufacture thereof from mixtures of polymers obtained by reactions only involving carbon-to-carbon unsaturated bonds as major constituent with other polymers or low-molecular-weight compounds
- D01F6/56—Monocomponent artificial filaments or the like of synthetic polymers; Manufacture thereof from mixtures of polymers obtained by reactions only involving carbon-to-carbon unsaturated bonds as major constituent with other polymers or low-molecular-weight compounds of polymers of cyclic compounds with one carbon-to-carbon double bond in the side chain
-
- D—TEXTILES; PAPER
- D01—NATURAL OR MAN-MADE THREADS OR FIBRES; SPINNING
- D01F—CHEMICAL FEATURES IN THE MANUFACTURE OF ARTIFICIAL FILAMENTS, THREADS, FIBRES, BRISTLES OR RIBBONS; APPARATUS SPECIALLY ADAPTED FOR THE MANUFACTURE OF CARBON FILAMENTS
- D01F6/00—Monocomponent artificial filaments or the like of synthetic polymers; Manufacture thereof
- D01F6/58—Monocomponent artificial filaments or the like of synthetic polymers; Manufacture thereof from homopolycondensation products
- D01F6/62—Monocomponent artificial filaments or the like of synthetic polymers; Manufacture thereof from homopolycondensation products from polyesters
- D01F6/625—Monocomponent artificial filaments or the like of synthetic polymers; Manufacture thereof from homopolycondensation products from polyesters derived from hydroxy-carboxylic acids, e.g. lactones
-
- D—TEXTILES; PAPER
- D01—NATURAL OR MAN-MADE THREADS OR FIBRES; SPINNING
- D01F—CHEMICAL FEATURES IN THE MANUFACTURE OF ARTIFICIAL FILAMENTS, THREADS, FIBRES, BRISTLES OR RIBBONS; APPARATUS SPECIALLY ADAPTED FOR THE MANUFACTURE OF CARBON FILAMENTS
- D01F6/00—Monocomponent artificial filaments or the like of synthetic polymers; Manufacture thereof
- D01F6/58—Monocomponent artificial filaments or the like of synthetic polymers; Manufacture thereof from homopolycondensation products
- D01F6/66—Monocomponent artificial filaments or the like of synthetic polymers; Manufacture thereof from homopolycondensation products from polyethers
-
- D—TEXTILES; PAPER
- D01—NATURAL OR MAN-MADE THREADS OR FIBRES; SPINNING
- D01F—CHEMICAL FEATURES IN THE MANUFACTURE OF ARTIFICIAL FILAMENTS, THREADS, FIBRES, BRISTLES OR RIBBONS; APPARATUS SPECIALLY ADAPTED FOR THE MANUFACTURE OF CARBON FILAMENTS
- D01F6/00—Monocomponent artificial filaments or the like of synthetic polymers; Manufacture thereof
- D01F6/88—Monocomponent artificial filaments or the like of synthetic polymers; Manufacture thereof from mixtures of polycondensation products as major constituent with other polymers or low-molecular-weight compounds
- D01F6/94—Monocomponent artificial filaments or the like of synthetic polymers; Manufacture thereof from mixtures of polycondensation products as major constituent with other polymers or low-molecular-weight compounds of other polycondensation products
-
- D—TEXTILES; PAPER
- D01—NATURAL OR MAN-MADE THREADS OR FIBRES; SPINNING
- D01F—CHEMICAL FEATURES IN THE MANUFACTURE OF ARTIFICIAL FILAMENTS, THREADS, FIBRES, BRISTLES OR RIBBONS; APPARATUS SPECIALLY ADAPTED FOR THE MANUFACTURE OF CARBON FILAMENTS
- D01F8/00—Conjugated, i.e. bi- or multicomponent, artificial filaments or the like; Manufacture thereof
- D01F8/02—Conjugated, i.e. bi- or multicomponent, artificial filaments or the like; Manufacture thereof from cellulose, cellulose derivatives, or proteins
-
- D—TEXTILES; PAPER
- D01—NATURAL OR MAN-MADE THREADS OR FIBRES; SPINNING
- D01F—CHEMICAL FEATURES IN THE MANUFACTURE OF ARTIFICIAL FILAMENTS, THREADS, FIBRES, BRISTLES OR RIBBONS; APPARATUS SPECIALLY ADAPTED FOR THE MANUFACTURE OF CARBON FILAMENTS
- D01F8/00—Conjugated, i.e. bi- or multicomponent, artificial filaments or the like; Manufacture thereof
- D01F8/04—Conjugated, i.e. bi- or multicomponent, artificial filaments or the like; Manufacture thereof from synthetic polymers
- D01F8/10—Conjugated, i.e. bi- or multicomponent, artificial filaments or the like; Manufacture thereof from synthetic polymers with at least one other macromolecular compound obtained by reactions only involving carbon-to-carbon unsaturated bonds as constituent
-
- D—TEXTILES; PAPER
- D01—NATURAL OR MAN-MADE THREADS OR FIBRES; SPINNING
- D01F—CHEMICAL FEATURES IN THE MANUFACTURE OF ARTIFICIAL FILAMENTS, THREADS, FIBRES, BRISTLES OR RIBBONS; APPARATUS SPECIALLY ADAPTED FOR THE MANUFACTURE OF CARBON FILAMENTS
- D01F8/00—Conjugated, i.e. bi- or multicomponent, artificial filaments or the like; Manufacture thereof
- D01F8/04—Conjugated, i.e. bi- or multicomponent, artificial filaments or the like; Manufacture thereof from synthetic polymers
- D01F8/14—Conjugated, i.e. bi- or multicomponent, artificial filaments or the like; Manufacture thereof from synthetic polymers with at least one polyester as constituent
-
- D—TEXTILES; PAPER
- D01—NATURAL OR MAN-MADE THREADS OR FIBRES; SPINNING
- D01F—CHEMICAL FEATURES IN THE MANUFACTURE OF ARTIFICIAL FILAMENTS, THREADS, FIBRES, BRISTLES OR RIBBONS; APPARATUS SPECIALLY ADAPTED FOR THE MANUFACTURE OF CARBON FILAMENTS
- D01F8/00—Conjugated, i.e. bi- or multicomponent, artificial filaments or the like; Manufacture thereof
- D01F8/04—Conjugated, i.e. bi- or multicomponent, artificial filaments or the like; Manufacture thereof from synthetic polymers
- D01F8/16—Conjugated, i.e. bi- or multicomponent, artificial filaments or the like; Manufacture thereof from synthetic polymers with at least one other macromolecular compound obtained otherwise than by reactions only involving carbon-to-carbon unsaturated bonds as constituent
-
- D—TEXTILES; PAPER
- D01—NATURAL OR MAN-MADE THREADS OR FIBRES; SPINNING
- D01F—CHEMICAL FEATURES IN THE MANUFACTURE OF ARTIFICIAL FILAMENTS, THREADS, FIBRES, BRISTLES OR RIBBONS; APPARATUS SPECIALLY ADAPTED FOR THE MANUFACTURE OF CARBON FILAMENTS
- D01F8/00—Conjugated, i.e. bi- or multicomponent, artificial filaments or the like; Manufacture thereof
- D01F8/18—Conjugated, i.e. bi- or multicomponent, artificial filaments or the like; Manufacture thereof from other substances
-
- D—TEXTILES; PAPER
- D01—NATURAL OR MAN-MADE THREADS OR FIBRES; SPINNING
- D01F—CHEMICAL FEATURES IN THE MANUFACTURE OF ARTIFICIAL FILAMENTS, THREADS, FIBRES, BRISTLES OR RIBBONS; APPARATUS SPECIALLY ADAPTED FOR THE MANUFACTURE OF CARBON FILAMENTS
- D01F9/00—Artificial filaments or the like of other substances; Manufacture thereof; Apparatus specially adapted for the manufacture of carbon filaments
-
- D—TEXTILES; PAPER
- D04—BRAIDING; LACE-MAKING; KNITTING; TRIMMINGS; NON-WOVEN FABRICS
- D04H—MAKING TEXTILE FABRICS, e.g. FROM FIBRES OR FILAMENTARY MATERIAL; FABRICS MADE BY SUCH PROCESSES OR APPARATUS, e.g. FELTS, NON-WOVEN FABRICS; COTTON-WOOL; WADDING ; NON-WOVEN FABRICS FROM STAPLE FIBRES, FILAMENTS OR YARNS, BONDED WITH AT LEAST ONE WEB-LIKE MATERIAL DURING THEIR CONSOLIDATION
- D04H1/00—Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres
- D04H1/40—Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres from fleeces or layers composed of fibres without existing or potential cohesive properties
- D04H1/42—Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres from fleeces or layers composed of fibres without existing or potential cohesive properties characterised by the use of certain kinds of fibres insofar as this use has no preponderant influence on the consolidation of the fleece
- D04H1/4282—Addition polymers
- D04H1/4309—Polyvinyl alcohol
-
- D—TEXTILES; PAPER
- D04—BRAIDING; LACE-MAKING; KNITTING; TRIMMINGS; NON-WOVEN FABRICS
- D04H—MAKING TEXTILE FABRICS, e.g. FROM FIBRES OR FILAMENTARY MATERIAL; FABRICS MADE BY SUCH PROCESSES OR APPARATUS, e.g. FELTS, NON-WOVEN FABRICS; COTTON-WOOL; WADDING ; NON-WOVEN FABRICS FROM STAPLE FIBRES, FILAMENTS OR YARNS, BONDED WITH AT LEAST ONE WEB-LIKE MATERIAL DURING THEIR CONSOLIDATION
- D04H1/00—Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres
- D04H1/40—Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres from fleeces or layers composed of fibres without existing or potential cohesive properties
- D04H1/42—Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres from fleeces or layers composed of fibres without existing or potential cohesive properties characterised by the use of certain kinds of fibres insofar as this use has no preponderant influence on the consolidation of the fleece
- D04H1/4326—Condensation or reaction polymers
- D04H1/435—Polyesters
-
- D—TEXTILES; PAPER
- D04—BRAIDING; LACE-MAKING; KNITTING; TRIMMINGS; NON-WOVEN FABRICS
- D04H—MAKING TEXTILE FABRICS, e.g. FROM FIBRES OR FILAMENTARY MATERIAL; FABRICS MADE BY SUCH PROCESSES OR APPARATUS, e.g. FELTS, NON-WOVEN FABRICS; COTTON-WOOL; WADDING ; NON-WOVEN FABRICS FROM STAPLE FIBRES, FILAMENTS OR YARNS, BONDED WITH AT LEAST ONE WEB-LIKE MATERIAL DURING THEIR CONSOLIDATION
- D04H3/00—Non-woven fabrics formed wholly or mainly of yarns or like filamentary material of substantial length
- D04H3/005—Synthetic yarns or filaments
- D04H3/007—Addition polymers
-
- D—TEXTILES; PAPER
- D04—BRAIDING; LACE-MAKING; KNITTING; TRIMMINGS; NON-WOVEN FABRICS
- D04H—MAKING TEXTILE FABRICS, e.g. FROM FIBRES OR FILAMENTARY MATERIAL; FABRICS MADE BY SUCH PROCESSES OR APPARATUS, e.g. FELTS, NON-WOVEN FABRICS; COTTON-WOOL; WADDING ; NON-WOVEN FABRICS FROM STAPLE FIBRES, FILAMENTS OR YARNS, BONDED WITH AT LEAST ONE WEB-LIKE MATERIAL DURING THEIR CONSOLIDATION
- D04H3/00—Non-woven fabrics formed wholly or mainly of yarns or like filamentary material of substantial length
- D04H3/005—Synthetic yarns or filaments
- D04H3/009—Condensation or reaction polymers
- D04H3/011—Polyesters
-
- D—TEXTILES; PAPER
- D04—BRAIDING; LACE-MAKING; KNITTING; TRIMMINGS; NON-WOVEN FABRICS
- D04H—MAKING TEXTILE FABRICS, e.g. FROM FIBRES OR FILAMENTARY MATERIAL; FABRICS MADE BY SUCH PROCESSES OR APPARATUS, e.g. FELTS, NON-WOVEN FABRICS; COTTON-WOOL; WADDING ; NON-WOVEN FABRICS FROM STAPLE FIBRES, FILAMENTS OR YARNS, BONDED WITH AT LEAST ONE WEB-LIKE MATERIAL DURING THEIR CONSOLIDATION
- D04H3/00—Non-woven fabrics formed wholly or mainly of yarns or like filamentary material of substantial length
- D04H3/02—Non-woven fabrics formed wholly or mainly of yarns or like filamentary material of substantial length characterised by the method of forming fleeces or layers, e.g. reorientation of yarns or filaments
-
- 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
-
- D—TEXTILES; PAPER
- D10—INDEXING SCHEME ASSOCIATED WITH SUBLASSES OF SECTION D, RELATING TO TEXTILES
- D10B—INDEXING SCHEME ASSOCIATED WITH SUBLASSES OF SECTION D, RELATING TO TEXTILES
- D10B2321/00—Fibres made from polymers obtained by reactions only involving carbon-to-carbon unsaturated bonds
- D10B2321/06—Fibres made from polymers obtained by reactions only involving carbon-to-carbon unsaturated bonds polymers of unsaturated alcohols, e.g. polyvinyl alcohol, or of their acetals or ketals
-
- D—TEXTILES; PAPER
- D10—INDEXING SCHEME ASSOCIATED WITH SUBLASSES OF SECTION D, RELATING TO TEXTILES
- D10B—INDEXING SCHEME ASSOCIATED WITH SUBLASSES OF SECTION D, RELATING TO TEXTILES
- D10B2321/00—Fibres made from polymers obtained by reactions only involving carbon-to-carbon unsaturated bonds
- D10B2321/12—Fibres made from polymers obtained by reactions only involving carbon-to-carbon unsaturated bonds polymers of cyclic compounds with one carbon-to-carbon double bond in the side chain
- D10B2321/121—Fibres made from polymers obtained by reactions only involving carbon-to-carbon unsaturated bonds polymers of cyclic compounds with one carbon-to-carbon double bond in the side chain polystyrene
-
- D—TEXTILES; PAPER
- D10—INDEXING SCHEME ASSOCIATED WITH SUBLASSES OF SECTION D, RELATING TO TEXTILES
- D10B—INDEXING SCHEME ASSOCIATED WITH SUBLASSES OF SECTION D, RELATING TO TEXTILES
- D10B2331/00—Fibres made from polymers obtained otherwise than by reactions only involving carbon-to-carbon unsaturated bonds, e.g. polycondensation products
- D10B2331/04—Fibres made from polymers obtained otherwise than by reactions only involving carbon-to-carbon unsaturated bonds, e.g. polycondensation products polyesters, e.g. polyethylene terephthalate [PET]
-
- D—TEXTILES; PAPER
- D10—INDEXING SCHEME ASSOCIATED WITH SUBLASSES OF SECTION D, RELATING TO TEXTILES
- D10B—INDEXING SCHEME ASSOCIATED WITH SUBLASSES OF SECTION D, RELATING TO TEXTILES
- D10B2331/00—Fibres made from polymers obtained otherwise than by reactions only involving carbon-to-carbon unsaturated bonds, e.g. polycondensation products
- D10B2331/04—Fibres made from polymers obtained otherwise than by reactions only involving carbon-to-carbon unsaturated bonds, e.g. polycondensation products polyesters, e.g. polyethylene terephthalate [PET]
- D10B2331/041—Fibres made from polymers obtained otherwise than by reactions only involving carbon-to-carbon unsaturated bonds, e.g. polycondensation products polyesters, e.g. polyethylene terephthalate [PET] derived from hydroxy-carboxylic acids, e.g. lactones
Landscapes
- Engineering & Computer Science (AREA)
- Textile Engineering (AREA)
- Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Manufacturing & Machinery (AREA)
- Physics & Mathematics (AREA)
- Mechanical Engineering (AREA)
- Health & Medical Sciences (AREA)
- Analytical Chemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- General Physics & Mathematics (AREA)
- Immunology (AREA)
- Pathology (AREA)
- Dispersion Chemistry (AREA)
- Plasma & Fusion (AREA)
- Toxicology (AREA)
- Investigating Or Analyzing Non-Biological Materials By The Use Of Chemical Means (AREA)
Abstract
The invention relates to a double-indication intelligent label for identifying meat quality, a manufacturing method of the double-indication intelligent label and application of the double-indication intelligent label. The manufacturing method of the double-indication intelligent label comprises the steps of preparing a base layer spinning solution, preparing a volatile biogenic amine sensing layer spinning solution and preparing volatile H2S, preparing a double-layer fiber membrane and the like. The double-indication intelligent label not only can provide related information of meat type, weight, meat manufacturer and the like, but also can provide related information of meat type, weight, meat manufacturer and the likeThe intelligent tag also has multiple functions of prolonging the shelf life of fresh meat, monitoring the freshness of the meat in real time and the like, so that the intelligent tag has a very wide application prospect.
Description
[ technical field ] A method for producing a semiconductor device
The invention belongs to the technical field of food detection. More specifically, the invention relates to a double-indication intelligent label for identifying the quality of meat, a manufacturing method of the intelligent label and application of the intelligent label.
[ background of the invention ]
In recent years, food poisoning events are frequent, so that many people suffer from pain caused by food poisoning every year, and therefore, the food safety problem in China becomes a topic of great concern. Meat is an indispensable part of the daily life of people because of its high protein content. Meat quality is often dependent on the environment in which the meat is packaged and delivered to the consumer, during which time it may be affected by a number of factors, leading to contamination of the food product by microorganisms, directly affecting the shelf life of the meat, so that not all meat in many shipping and distribution environment can be judged for freshness by simply smelling the taste and looking at its color, which may cause economic loss or harm to the consumer, who for health and economic reasons is urgently required to know the freshness of the meat in real time. Currently meat quality is generally evaluated in chemical and microbiological methods, where chemical methods include Total Volatile Basic Nitrogen (TVBN), pH and tritetrazol chloride (TTC), where evaluation of the quality of meat by the amount of gas released is one of the chemical methods. Common techniques for measuring volatile gas content in meat are Gas Chromatography (GC), gas chromatography-mass spectrometry and electronic noses. However, these methods are only suitable for scientific research and are cumbersome to operate.
Colorimetric sensors based on colorimetric indicators, which are based on the above problems, have become a current focus of research because they can change color by reacting with volatile compounds produced on meat packaging samples, and the color can be directly recognized by the naked eye. In view of the utility of this method as an intelligent package for detecting freshness of meat, for example, immobilized pH dye (bromocresol green) is used as an indicator for fish spoilage, Kuswandi, B developed a new sticker sensor based on methyl red whose color changes from red to yellow as volatile amines accumulate in the package to indicate freshness of chicken, and there are many works of similar principle. In order to prepare a more accurate and easily identifiable detection system, Rukchon et al use two groups of pH sensitive dyes (one group is a mixture of bromothymol blue and methyl red, and the other group is a mixture of bromothymol blue, bromocresol green and phenol red) as chemical barcodes to monitor the freshness of the breast meat of a skinnless chicken in real time, and experimental results show that both groups of tags can monitor the freshness of meat in real time under various constant temperatures or temperature fluctuations.
However, these prior art techniques are still used as a single indicator or a single sensor, and there are also factors such as low sensitivity, single function, and only one of controlled detection to monitor meat freshness. Aiming at the technical defects in the prior art, the inventor finally completes the invention through a large number of experimental researches and analytical summaries based on the prior art.
[ summary of the invention ]
[ problem to be solved ]
The invention aims to provide a double-indication intelligent label for identifying the quality of meat.
The invention also aims to provide a manufacturing method of the intelligent label.
It is another object of the invention to provide a use of said smart label.
[ solution ]
The invention is realized by the following technical scheme.
The invention relates to a method for manufacturing a double-indication intelligent label for identifying meat quality.
The manufacturing method comprises the following steps:
A. preparation of base spinning solution
Under the conditions of room temperature and stirring, 5-50 parts by weight of hydrophobic polymer is dissolved in 50-110 parts by weight of oily solvent, and 5-35 parts by weight of hydrophilic polymer is dissolved in 50-110 parts by weight of aqueous solvent, so that two different base layer spinning solutions are obtained;
B. preparation of volatile biogenic amine sensing layer spinning solution
Under the conditions of room temperature and stirring, 0.01-10.0 parts by weight of pH indicating dye is dissolved in 10-30 parts by weight of N, N-dimethyl amide (DMF) solvent, 5-30 parts by weight of hydrophobic polymer is dissolved in 70-90 parts by weight of oily solvent, and the two solutions are mixed uniformly, so that the spinning solution of the volatile biological amine sensing layer is obtained;
C. preparation of volatile H2S sensing layer spinning solution
Under the conditions of room temperature and stirring, 0.01-10.0 parts by weight of H2Dissolving S-sensitive agent in 90-110 parts by weight of aqueous solvent, adding 5-30 parts by weight of hydrophilic polymer, and adding 0.1-10.0% glutaraldehyde based on the weight of the hydrophilic polymer after the hydrophilic polymer is completely dissolved, thus obtaining the H2S, sensing layer spinning solution;
D. preparation of a double layer fibrous Membrane
B, using an electrostatic spinning machine to carry out blending spinning on the two different base layer spinning solutions obtained in the step A for 30-60min under the conditions that the temperature is 20-50 ℃, the relative humidity is 20-90%, the spinning voltage is 2-40 kV, the spinning distance is 8-30 cm and the injection speed is 0.2-10.0 ml/h, so as to obtain a base layer fiber membrane; and then spinning the volatile biogenic amine sensing layer spinning solution obtained in the step B for 30-60min at the left half side of the base layer fiber membrane under the conditions of temperature of 20-50 ℃, relative humidity of 20-70%, spinning voltage of 2-40 kv, spinning distance of 8-30 cm and injection speed of 0.2-10.0 ml/h; then, under the same conditions, letting H obtained in step C2And spinning the S sensing layer spinning solution on the right half side of the base layer fiber membrane for 30-60min, thus obtaining the double-indication intelligent label capable of identifying the meat quality.
According to a preferred embodiment of the present invention, the hydrophobic polymer is one or more hydrophobic polymers selected from the group consisting of polylactic acid, polystyrene, cellulose acetate, polyethylene oxide, and polycaprolactone.
According to another preferred embodiment of the present invention, the hydrophilic polymer is one or more polymers selected from the group consisting of polyvinyl alcohol, polyethylene oxide, chitosan, and polyvinylpyrrolidone.
According to another preferred embodiment of the present invention, the pH indicating dye is one or more pH indicating dyes selected from the group consisting of anthocyanins, phenolphthalein, methyl red, bromocresol green, rhodamine derivatives, or perylene diimide.
According to another preferred embodiment of the present invention, the oily solvent is one or more oily solvents selected from hexafluoroisopropanol, trifluoroethanol, trifluoroacetic acid, acetone or trichloromethane.
According to another preferred embodiment of the present invention, said H2The S-sensitive agent is a lead acetate sensitive agent.
According to another preferred embodiment of the present invention, the aqueous solvent is water or dimethyl sulfoxide.
According to another preferred embodiment of the invention, the sensing layer is formed from a volatile biogenic amine sensing layer dope and H2The diameter of the fiber obtained by spinning the spinning solution of the S sensing layer is 100-2000 nm.
The invention further relates to the double-indication intelligent label manufactured by the manufacturing method, and the thickness of the double-indication intelligent label is 0.05-10.0 mm.
The invention also relates to a using method of the double-indication intelligent label, wherein the intelligent label is placed at the top of meat in a package, the freshness of the meat can be monitored in real time when the meat is stored at the temperature of 0-4 ℃, the meat is changed from red to blue according to the color of the volatile biological amine fiber film on the left side, and the meat on the right side is changed from H to H2The S fiber film is changed from colorless to black, so that the freshness of the meat can be monitored in real time.
The present invention will be described in more detail below.
The invention relates to a method for manufacturing a double-indication intelligent label for identifying meat quality.
In the invention, the double-indication intelligent label for identifying the quality of the meat is understood to be a meat label which is attached to the inner top of a package and can monitor the freshness of the meat in real time. The label consists of a first base layer, a second volatile biogenic amine sensing layer and a hydrogen sulfide sensing layer (H)2S sensing layer) is carried by the first substrate layer and adhered with the volatile biogenic amine sensing layer and the hydrogen sulfide sensing layer. From volatile organismsThe left half of the second layer made of the amine sensing layer spinning solution changes color due to volatile amine substances generated by meat spoilage. And the right half part of the second layer made of the spinning solution of the volatile hydrogen sulfide sensing layer generates color change due to volatile hydrogen sulfide substances generated by meat spoilage. Therefore, according to the color change of the labels on the two sides, the freshness of the meat can be monitored in real time more accurately.
The manufacturing method comprises the following steps:
A. preparation of base spinning solution
Under the conditions of room temperature and stirring, 5-50 parts by weight of hydrophobic polymer is dissolved in 50-110 parts by weight of oily solvent, and 5-35 parts by weight of hydrophilic polymer is dissolved in 50-110 parts by weight of aqueous solvent, so that two different base layer spinning solutions are obtained;
in the invention, the main function of the hydrophobic polymer and the hydrophilic polymer in the intelligent label is to blend and draw the hydrophobic polymer and the hydrophilic polymer into a nanofiber silk under the action of high-voltage static electricity to form a base layer fiber membrane part.
The hydrophobic polymer used in the present invention is one or more hydrophobic polymers selected from polylactic acid, polystyrene, cellulose acetate, polyethylene oxide, polycaprolactone. They are all currently marketed products such as cellulose acetate sold under the trade name cellulose acetate by the company Aladdin, polyethylene oxide sold under the trade name polyethylene oxide by the company Michelin Biotech, Shanghai, polycaprolactone sold under the trade name polycaprolactone by the company North Nordic Biotech, Shanghai.
Of course, any other hydrophobic polymer that can be drawn into nanofibrils without adversely affecting the chilled meat and its storage can be used in the present invention and such polymers are within the scope of the present invention.
In the invention, the main function of the oily solvent in the preparation of the intelligent label is to dissolve the hydrophobic polymer to obtain a hydrophobic polymer solution with certain viscosity.
The oily solvent used in the present invention is one or more solvents selected from hexafluoroisopropanol, trifluoroethanol, trifluoroacetic acid, acetone, chloroform or N, N-dimethylamide. The solvent used in the present invention is a commercially available product, and examples thereof include hexafluoroisopropanol sold under the trade name hexafluoroisopropanol by national institute of medicine chemical, ltd, trifluoroethanol sold under the trade name trifluoroethanol by national institute of medicine chemical, ltd, trifluoroacetic acid sold under the trade name trifluoroacetic acid by shanghai mclin biochemical technology, ltd, acetone sold under the trade name acetone by shanghai mclin biochemical technology, ltd, and trichloromethane sold under the trade name trichloromethane by national institute of medicine chemical.
The hydrophilic polymer used in the present invention is one or more polymers selected from the group consisting of polyvinyl alcohol, polyethylene oxide, chitosan, and polyvinylpyrrolidone, which are currently commercially available products, such as polyvinyl alcohol sold under the trade name polyvinyl alcohol by Aladdin, polyethylene oxide sold under the trade name polyethylene oxide by Shanghai Micheln Biotech, Inc., chitosan sold under the trade name chitosan by Shanghai North Nordic Biotech, Inc., and polyvinylpyrrolidone sold under the trade name polyvinylpyrrolidone by Shanghai Junge BioTech, Inc.
Of course, any other hydrophilic polymer that can be drawn into nanofibrils without adversely affecting the chilled meat and its storage can be used in the present invention and such polymers are within the scope of the present invention.
The main function of the aqueous solvent used in the invention is to dissolve the hydrophilic polymer to obtain a hydrophilic polymer solution with a certain viscosity when preparing the intelligent label.
The aqueous solvent used in the present invention is water or dimethylsulfoxide. The solvent used in the present invention is a commercially available product, and examples thereof include water sold under the trade name ultrapure water by national chemical group chemical Co., Ltd, and dimethyl sulfoxide sold under the trade name dimethyl sulfoxide by national chemical group chemical Co., Ltd.
When the amount of the oily solvent is within the range during the preparation of the base layer spinning solution, if the amount of the hydrophobic polymer is less than 5 parts by weight, the viscosity of the prepared spinning solution is insufficient, and the spinning quality meeting the requirements cannot be obtained; if the amount of the polymer is more than 50 parts by weight, the viscosity of the prepared spinning solution is too high, and the needle of the electrospinning machine is severely clogged, thereby failing to spin. Therefore, the amount of the hydrophobic polymer is preferably 5 to 50 parts by weight, more preferably 12 to 38 parts by weight, and still more preferably 18 to 32 parts by weight.
When the amount of the hydrophobic polymer is within the range, if the amount of the oily solvent is less than 50 parts by weight, the concentration of the spinning solution is too high, which causes severe needle clogging during spinning; if the amount of the oily solvent is more than 110 parts by weight, the concentration of the spinning dope is too low to cause electrospraying during spinning. Therefore, the amount of the oily solvent is suitably 50 to 110 parts by weight, preferably 60 to 100 parts by weight, more preferably 70 to 90 parts by weight.
Preferably, the weight ratio of the hydrophobic polymer to the oily solvent is 12-38: 60 to 100.
More preferably, the weight ratio of the hydrophobic polymer to the oily solvent is 18-32: 70-90.
When the amount of the aqueous solvent is within the above range in preparing the base spinning dope, if the amount of the hydrophilic polymer is less than 5 parts by weight, the viscosity of the prepared spinning dope is insufficient, and a satisfactory spinning quality cannot be obtained; if the hydrophilic polymer is used in an amount of more than 35 parts by weight, the viscosity of the prepared spinning solution is too high, and the needle of the electrospinning machine is severely clogged, thereby failing to spin. Therefore, the amount of the hydrophilic polymer is preferably 5 to 35 parts by weight, more preferably 10 to 30 parts by weight, and still more preferably 15 to 25 parts by weight.
When the amount of the hydrophilic polymer is within the range, if the amount of the aqueous solvent is less than 50 parts by weight, the concentration of the spinning solution is too high, which causes severe needle clogging during spinning; if the aqueous solvent is used in an amount of more than 110 parts by weight, the concentration of the spinning dope is too low to cause electrospraying during spinning. Therefore, the amount of the aqueous solvent is preferably 50 to 110 parts by weight, more preferably 60 to 98 parts by weight, and still more preferably 65 to 90 parts by weight.
Preferably, the weight ratio of the hydrophilic polymer to the aqueous solvent is 10-30: 60-98.
More preferably, the weight ratio of the hydrophilic polymer to the aqueous solvent is 15-25: 65-90.
The stirrer used for stirring in the step is an existing conventional electromagnetic stirrer, and the rotating speed of a stirring paddle of the electromagnetic stirrer is generally controlled to be 100-600 rpm.
B. Preparation of volatile biogenic amine sensing layer spinning solution
Under the conditions of room temperature and stirring, 0.01-10.0 parts by weight of pH indicating dye is dissolved in 10-30 parts by weight of N, N-dimethyl amide (DMF) solvent, 5-30 parts by weight of hydrophobic polymer is dissolved in 70-90 parts by weight of oily solvent, and the two solutions are mixed uniformly, so that the spinning solution of the volatile biological amine sensing layer is obtained;
in the present invention, a pH indicating dye is understood to be a substance that undergoes a color/fluorescence change in time with a change in the pH of the environment. The main role of the pH indicating dye used in the invention in the intelligent label is to sense the concentration of volatile amine generated by meat spoilage in real time, and the color of the pH indicating dye changes along with the change of the concentration of the volatile amine.
The pH indicating dye used in the invention is one or more pH indicating dyes selected from anthocyanin, phenolphthalein, methyl red, bromocresol green, rhodamine derivative or perylene diimide; the pH indicating dyes used in the present invention are all currently commercially available products, such as anthocyanins sold under the trade name anthocyanidins by Shanghai Arlatine Biotechnology, Inc., phenolphthalides sold under the trade name phenolphthalein by Shanghai Noro Biotechnology, Inc., methyl red sold under the trade name methyl red by Shanghai Merlin Biotechnology, Inc., bromocresol green sold under the trade name bromocresol green by Shanghai Merlin Biotechnology, Inc., rhodamine derivatives sold under the trade name rhodamine derivatives by Bobo trade, Inc., Guangzhou, Perylenediimides sold under the trade name Perylenediimides by BOCSciens, Inc.
Of course, any other pH indicating dye having such properties and not having an adverse effect on chilled meat and storage thereof may be used in the present invention and such pH indicating dyes are within the scope of the present invention.
When the amount of DMF is in the range during the preparation of the volatile biogenic amine sensing layer spinning solution, if the amount of the pH indicating dye is less than 0.01 part by weight, the textile film is white, and people cannot see the color change of the pH indicating dye and cannot use the pH indicating dye; if the pH indicating dye is used in an amount of more than 10.0 parts by weight, the concentration of the pH indicating dye is too high, so that the concentration of the hydrophobic polymer is reduced, resulting in the loss of spinnability of the sensing layer spinning solution thereof; therefore, the pH indicator dye is preferably used in an amount of 0.01 to 10 parts by weight, preferably 0.1 to 8.0 parts by weight, more preferably 1.0 to 5.0 parts by weight.
When the amount of the pH indicating dye is within the range, the pH indicating dye may not be sufficiently dissolved in the DMF solvent if the amount of the DMF solvent is less than 10.0 parts by weight. If the amount of DMF solvent is more than 30 parts by weight, the amount of oily solvent for dissolving the hydrophobic polymer needs to be reduced, thereby causing a large amount of beading during spinning. Therefore, the amount of DMF solvent is suitably 10 to 30 parts by weight, preferably 12 to 25 parts by weight, more preferably 14 to 20 parts by weight.
When the amount of the oily solvent is within the above range when preparing the volatile biogenic amine sensing layer spinning solution, if the amount of the hydrophobic polymer is less than 5 parts by weight, the viscosity of the prepared sensing layer spinning solution is low, and the satisfactory spinning quality cannot be obtained. If the amount of the hydrophobic polymer is more than 30 parts by weight, the viscosity of the prepared sensing layer spinning solution is too high, and the needle head in the electrospinning machine is seriously blocked, so that the electrospinning machine cannot perform a normal spinning operation. Therefore, the hydrophobic polymer is preferably used in an amount of 5 to 30 parts by weight, preferably 10 to 25 parts by weight, and more preferably 12 to 20 parts by weight.
When the amount of the hydrophobic polymer is within the range, if the amount of the oily solvent is less than 70 parts by weight, the hydrophobic polymer may not be completely dissolved in the oily solvent. If the amount of the oily solvent is more than 90 parts by weight, the viscosity of the spinning solution for the volatile biogenic amine sensing layer is greatly reduced, and thus a normal spinning operation cannot be performed. Therefore, the amount of the oily solvent is suitably 70 to 90 parts by weight, preferably 75 to 88 parts by weight, more preferably 78 to 85 parts by weight.
In the step, the pH indicating dye solution and the hydrophobic polymer solution are stirred and mixed for 6-12 hours by using a magnetic stirrer at the rotating speed of 100-1000 rpm to obtain a uniform volatile biogenic amine sensing layer spinning solution.
In addition, the hydrophobic polymer and the oily solvent used in this step are the same as those described above, and therefore, they are not described herein again.
The magnetic stirrer used in the present invention is a stirrer generally used in the art and currently marketed.
C. Preparation of volatile H2S sensing layer spinning solution
Under the conditions of room temperature and stirring, 0.01-10.0 parts by weight of H2Dissolving S-sensitive agent in 90-110 parts by weight of aqueous solvent, adding 5-30 parts by weight of hydrophilic polymer, and adding 0.1-10.0% glutaraldehyde based on the weight of the hydrophilic polymer after the hydrophilic polymer is completely dissolved, thus obtaining the H2S, sensing layer spinning solution;
the hydrophilic polymer and the aqueous solvent used in this step are as described above, and therefore, they will not be described in detail herein.
In the preparation of volatile H2When S sensing layer spinning solution, H2The S sensitive agent is a sensitive chemical substance which can change color in time along with the change of hydrogen sulfide. H used in the invention2The main function of the S-sensitive agent in the intelligent label is to sense the concentration of volatile hydrogen sulfide generated by meat spoilage in real time, and the S-sensitive agent changes with the concentration of volatile amine and changes the color of the S-sensitive agent correspondingly.
H used in the invention2The S-sensor is a lead acetate sensor, which is a currently marketed product, such as lead acetate sold under the trade name lead acetate by shanghai alatin biochemical science ltd.
In the preparation of volatile H2Glutaraldehyde is a chemical that can crosslink hydrophilic polymers when S sensing layer dope. The primary role of glutaraldehyde in the smart label of the invention is to crosslink the hydrophilic polymer, thus rendering the fibrous membrane obtained from its hydrophilic polymer insoluble in water.
The glutaraldehyde used in the present invention is a commercially available product, such as glutaraldehyde sold under the trade name glutaraldehyde by Shanghai Allantin Biotechnology Ltd.
In the preparation of volatile H2When the amount of the aqueous solvent is within the range, if the amount of the lead acetate is less than 0.01 part by weight, when hydrogen sulfide is monitored, people can hardly see color change and cannot use the solution; if the lead acetate is used in an amount of more than 10.0 parts by weight, the polymer concentration is significantly reduced due to an excessively high concentration thereof, resulting in H thereof2The spinnability of the S sensing layer spinning solution disappears; therefore, the amount of lead acetate is preferably 0.01 to 10.0 parts by weight, more preferably 0.1 to 8.0 parts by weight, and most preferably 1.0 to 6.0 parts by weight.
Also, when the amount of the lead acetate is within the range, if the amount of the aqueous solvent is less than 90 parts by weight, the lead acetate and the hydrophilic polymer may not be completely dissolved; if the amount of the aqueous solvent is more than 110 parts by weight, H is greatly reduced2S, sensing the viscosity of the spinning solution of the layer, thereby influencing the normal spinning operation; therefore, the amount of the aqueous solvent is preferably 90 to 110 parts by weight, more preferably 94 to 106 parts by weight, and still more preferably 98 to 102 parts by weight.
In the preparation of H2When the amount of glutaraldehyde is in the range in the S-sensing layer spinning solution, if the amount of hydrophilic polymer material is less than 5 parts by weight, H is prepared2The viscosity of the spinning solution of the S sensing layer is low, and the spinning quality meeting the requirement cannot be obtained. If the hydrophilic polymer material is used in an amount of more than 30 parts by weight, H is produced2The viscosity of the spinning solution of the S sensing layer is too high, and the needle head in the electrostatic spinning machine can be seriously blocked, so that the normal spinning operation can not be carried out. Thus, the amount of hydrophilic polymer usedPreferably 5 to 30 parts by weight, more preferably 10 to 25 parts by weight, and still more preferably 14 to 20 parts by weight.
Likewise, when the amount of hydrophilic polymer is within the range, if the amount of glutaraldehyde is less than 01%, H is produced2The fiber dissolution phenomenon of the S sensing layer fiber film occurs under high humidity, and the due effect of the fiber film is lost. If the amount of glutaraldehyde is greater than 10.0%, then H is produced2The spinning solution of the S sensing layer loses spinnability, and the electrostatic spinning machine cannot make it into a nanofiber yarn structure, so that normal spinning operation cannot be performed. Accordingly, the amount of glutaraldehyde is preferably 0.1 to 10.0%, more preferably 0.5 to 8.0%, and most preferably 2.0 to 6.0%.
In the preparation of H2When the S sensing layer spinning solution is prepared, stirring lead acetate, a hydrophilic polymer and glutaraldehyde in an aqueous solvent for 6-12 hours by using a magnetic stirrer at the rotating speed of 100-1000 rpm, and completely dissolving the lead acetate, the hydrophilic polymer and the glutaraldehyde in the aqueous solvent to obtain uniform H2And S, sensing layer spinning solution.
The magnetic stirrer used in the present invention is a stirrer generally used in the art and currently marketed.
D. Preparation of a double layer fibrous Membrane
B, using an electrostatic spinning machine to carry out blending spinning on the two different base layer spinning solutions obtained in the step A for 30-60min under the conditions that the temperature is 20-50 ℃, the relative humidity is 20-90%, the spinning voltage is 2-40 kV, the spinning distance is 8-30 cm and the injection speed is 0.2-10.0 ml/h, so as to obtain a base layer fiber membrane; and then spinning the volatile biogenic amine sensing layer spinning solution obtained in the step B for 30-60min at the left half side of the base layer fiber membrane under the conditions of temperature of 20-50 ℃, relative humidity of 20-70%, spinning voltage of 2-40 kv, spinning distance of 8-30 cm and injection speed of 0.2-10.0 ml/h; then, under the same conditions, letting H obtained in step C2And spinning the S sensing layer spinning solution on the right half side of the base layer fiber membrane for 30-60min, thus obtaining the double-indication intelligent label capable of identifying the meat quality.
The electrostatic spinning machine used in the invention is a product sold in the market at present, for example, the electrostatic spinning machine sold by Beijing Yongkang Leye development science and technology Limited company under the trade name of electrostatic spinning machine, and the double-indication intelligent label is manufactured by spinning according to the operation requirement specified by the operation regulation of the electrostatic spinning machine.
The double-indication intelligent label is detected by adopting a conventional scanning electron microscope analysis method, and the scanning electron microscope analysis result is shown in an attached figure 1. FIG. 1 shows an electron microscope image of a volatile biogenic amine sensing layer on the left side; on the right side of the drawing 1 is H2S, an electron microscope image of the sensing layer; as can be determined from FIG. 1, the spinning solution of the volatile biogenic amine sensing layer and the volatile H2Spinning the sensing layer spinning solution to obtain fibers with the diameter of 100-2000 nm; in the present invention, such a fiber diameter exceeding the range is not preferable because it is difficult to obtain a fiber having a diameter of less than 100nm according to the state of the art; if the fiber diameter is greater than 2000nm, the sensitivity of the sensing film is reduced. Therefore, it is reasonable to control the fiber diameter to 100 to 2000 nm.
The invention also relates to the double-indication intelligent label manufactured by the manufacturing method, which can be determined from the attached drawing 1, and the thickness of the double-indication intelligent label is 0.05-10.0 mm.
The invention also relates to a using method of the double-indication intelligent label, wherein the double-indication intelligent label is placed at the top of meat in a package, so that the freshness of the meat can be monitored in real time when the meat is stored at the temperature of 0-4 ℃, the meat is changed from red to blue according to the color of the volatile biological amine fiber film on the left side, and the meat on the right side is changed from H2The S fiber film is changed from colorless to black, so that the freshness of the meat can be monitored in real time.
Specifically, a double-indication intelligent label is placed on the top of a meat product in a package, the meat product is stored at the temperature of 0-25 ℃, and the left side of the second layer of the double-indication intelligent label is provided with a volatile biological amine sensing layer which has a specific recognition effect on volatile biological amine (trimethylamine, cadaverine, putrescine and ammonia), so that the color of the left volatile biological amine sensing layer can be changed from red to blue along with the increase of the accumulation of the biological amine. The right side of the second layer of the double-indication intelligent label is volatilizedThe sensing layer has specific recognition function on volatile biological hydrogen sulfide, and can enable the right side H to be increased along with the increase of the accumulated amount of the hydrogen sulfide2The color of the S sensing layer is changed from colorless to brownish yellow to black, so that the freshness of meat can be monitored in real time.
In the invention, the meat is livestock and poultry meat such as pigs, sheep, cattle, chickens, ducks and the like.
Chilled meat storage tests were performed using the dual indicator smart tag of the present invention (see example 1), this time using mutton as the test sample.
A. Pretreating a fresh mutton sample:
firstly, pretreating sheep hind leg meat for removing surfaces, tendons and fat and the like, and then cutting the pretreated mutton into a plurality of mutton test samples according to the weight of 10 g/block;
B. the test method comprises the following steps:
and (3) placing the mutton test sample into a culture dish (9.5 × 9.5.5 9.5 × 4.5.5 cm), attaching the double-indication intelligent label (1.5 × 3cm) to the inner wall of the top of the culture dish, and placing the culture dish into a fresh-keeping cabinet for storage at the temperature of 16-18 ℃.
C. Determination of volatile basic nitrogen:
the total volatile basic nitrogen (TVB-N) of the above samples during storage was measured by the semi-micro nitrogen determination method of GB 5009.228-2016.
The total nitrogen content of the volatile salt group is calculated from the measurement result according to the following formula (1):
in the formula:
x is total nitrogen content of volatile salt base, mg/100 g;
ν1is the volume of hydrochloric acid standard titration solution consumed by the smart label sample, m L;
ν2is the volume of hydrochloric acid standard titration solution consumed for the blank control sample, m L;
c is the concentration of hydrochloric acid standard titration solution, mol/L;
14 is the nitrogen mass equivalent to titrating 1.0m L hydrochloric acid standard titration solution (1.000 mol/L HCl), g/mol;
m: sample mass, g;
evaluation criteria:
first-order freshness: TVB-N is less than or equal to 15mg/100 g;
secondary freshness: the TVB-N is more than 15mg/100g and less than or equal to 20mg/100 g;
meat deterioration: TVB-N is more than 20mg/100 g.
D. Measurement of total color difference of label double-sided sensor layer (△ E):
and determining the capability of the intelligent tag to monitor the freshness of the meat according to the color change. The measurement was performed three times under the conditions described in the instructions for use of the NS800 color difference meter manufactured by shanghai acute wind instruments manufacturing ltd, and the average value was taken as the measurement value.
L is lightness, a is red to green, b is yellow to blue, the total color difference AE is calculated from the measurement results according to the following formula (2):
in the formula:
L0*,a0a and b0Are the original colorimetric values of the label-sensing layer, L, a, and b are the colorimetric values used by the label-sensing layer.
The results of the TVBN (volatile basic nitrogen) and △ E tests of the smart label samples of the present invention are shown in FIG. 2, FIG. 3 and FIG. 4.
The results in FIG. 2 clearly show that mutton spoils on the third day and that TVB-N is 27.8mg/100 g.
As clearly shown in fig. 3, the total color difference (△ E) of the left-side volatile biogenic amine sensing layer of the double-indication intelligent label is 18.1, which is enough to be recognized by naked eyes of a person without any training.
Fig. 4 clearly shows that the total color difference of the volatile hydrogen sulfide sensing layer on the right side of the smart label (△ E) is 36.2, which is enough to be recognized by the naked eye of a person without any training.
The detection results fully illustrate that the double-indication intelligent label can accurately detect the volatile biogenic amine and the hydrogen sulfide released by the meat in the storage process, the change of the meat in the storage process is the color change which can be recognized by human eyes, and therefore, the freshness of the meat can be monitored in real time.
[ advantageous effects ]
The invention has the beneficial effects that: the double-indication intelligent label is attached to the top of the meat packaging box. This two instruction intelligent label second layers is the sensing layer, and volatile amine substance and hydrogen sulfide can make the sensing layer change color when meat is rotten, and people can in time observe the colour change of both sides label, come the new freshness situation of real-time supervision meat. The double-indication intelligent tag not only can provide related information of meat type, weight, meat manufacturer and the like, but also has multiple functions of prolonging shelf life of fresh meat, monitoring freshness of meat in real time and the like, and therefore, the intelligent tag has a very wide application prospect.
[ description of the drawings ]
FIG. 1 is a scanning electron microscope image (5000 times) of the double-indication intelligent label, wherein the left side is a volatile biogenic amine sensing layer, and the right side is a volatile hydrogen sulfide sensing layer.
FIG. 2 is a TVBN test result graph of the cold fresh meat storage test of the dual indicator smart tag of the present invention.
FIG. 3 is a diagram of the test result of the color difference of the volatile biogenic amine sensing layer of the double-indication intelligent label during the cold fresh meat storage test.
Fig. 4 is a diagram of a color difference test result of a volatile hydrogen sulfide sensing layer of the double-indication intelligent tag during a chilled meat storage test.
[ detailed description ] embodiments
The invention will be better understood from the following examples.
Example 1: manufacturing method of double-indication intelligent label
The implementation steps of this example are as follows:
A. preparation of base spinning solution
Under the conditions of room temperature and stirring, 5 parts by weight of polylactic acid hydrophobic polymer is dissolved in 62 parts by weight of hexafluoroisopropanol oily solvent, and 30 parts by weight of polyvinyl alcohol hydrophilic polymer is dissolved in 86 parts by weight of water solvent, so that two different base layer spinning solutions are obtained;
B. preparation of volatile biogenic amine sensing layer spinning solution
Under the conditions of room temperature and stirring, 8.0 parts by weight of anthocyanin pH indicating dye is dissolved in 10 parts by weight of N, N-dimethyl amide solvent, 20 parts by weight of polylactic acid hydrophobic polymer is dissolved in 70 parts by weight of hexafluoroisopropanol oily solvent, and then the two solutions are mixed uniformly, so that the spinning solution of the volatile biological amine sensing layer is obtained;
C. preparation of volatile H2S sensing layer spinning solution
0.1 part by weight of lead acetate H is added at room temperature with stirring2Dissolving S sensitive agent in 94 weight portions of water solvent, adding 30 weight portions of polyvinyl alcohol hydrophilic polymer, adding 0.8 percent of glutaraldehyde by weight of the hydrophilic polymer after the hydrophilic polymer is completely dissolved, and obtaining the H2S, sensing layer spinning solution;
D. preparation of a double layer fibrous Membrane
B, blending and spinning the two different base layer spinning solutions obtained in the step A for 54min by using an electrostatic spinning machine under the conditions of the temperature of 44 ℃, the relative humidity of 34%, the spinning voltage of 2kV, the spinning distance of 16cm and the injection speed of 1.0ml/h to obtain a base layer fiber membrane; spinning the volatile biogenic amine sensing layer spinning solution obtained in the step B for 60min at the left half side of the base layer fiber membrane under the conditions of 20 ℃ of temperature, 40% of relative humidity, 40kv of spinning voltage, 20cm of spinning distance and 6.0ml/h of injection speed; then, under the same conditions, letting H obtained in step C2And spinning the S sensing layer spinning solution on the right half side of the base layer fiber film for 36min, thus obtaining the double-indication intelligent label capable of identifying the meat quality.
This example was tested with a volatile biogenic amine sensor layer dope and H according to the methods described in the specification2Of fibres obtained by spinning the spinning solution of the S sensor layerThe diameter is 500nm, see FIG. 1 for details. The thickness of the smart label is 1.0 mm.
The test results of the cold fresh meat storage test method described in the specification of the application, which are shown in the accompanying fig. 2-4, and the storage time of the sample when the TVBN reaches 20mg/100g is 3 days, the total color difference of the tag at the left side volatile amine sensing area of the tag (△ E) is 18.1, and the total color difference of the tag at the side volatile hydrogen sulfide sensing area of the tag (△ E) is 36.2, show that the smart tag manufactured in the embodiment can indicate not only the amount of volatile biological amine, but also the amount of volatile biological hydrogen sulfide, and finally achieve the purpose of monitoring the freshness of the meat in real time.
Example 2: manufacturing method of double-indication intelligent label
The implementation steps of this example are as follows:
A. preparation of base spinning solution
Dissolving 14 parts by weight of polystyrene hydrophobic polymer in 50 parts by weight of trifluoroethanol oily solvent and simultaneously dissolving 35 parts by weight of polyethylene oxide hydrophilic polymer in 74 parts by weight of dimethyl sulfoxide aqueous solvent at room temperature under the condition of stirring, thus obtaining two different basic-layer spinning solutions;
B. preparation of volatile biogenic amine sensing layer spinning solution
Under the conditions of room temperature and stirring, dissolving 1.0 part by weight of phenolphthalein pH indicating dye in 30 parts by weight of N, N-dimethyl amide solvent, simultaneously dissolving 15 parts by weight of polystyrene hydrophobic polymer in 74 parts by weight of trifluoroethanol oily solvent, and uniformly mixing the two solutions to obtain the spinning solution of the volatile biological amine sensing layer;
C. preparation of volatile H2S sensing layer spinning solution
1.0 part by weight of lead acetate H is added at room temperature with stirring2Dissolving S-sensitive agent in 90 weight parts of dimethyl sulfoxide aqueous solvent, adding 25 weight parts of polyethylene oxide hydrophilic polymer, and adding hydrophilic polymer after the hydrophilic polymer is completely dissolvedGlutaraldehyde 2.0% by weight of the polymer, thus obtaining said H2S, sensing layer spinning solution;
D. preparation of a double layer fibrous Membrane
B, blending and spinning the two different base layer spinning solutions obtained in the step A for 30min by using an electrostatic spinning machine under the conditions of the temperature of 26 ℃, the relative humidity of 48%, the spinning voltage of 18kV, the spinning distance of 20cm and the injection speed of 0.2ml/h to obtain a base layer fiber membrane; spinning the volatile biogenic amine sensing layer spinning solution obtained in the step B for 48min at the left half side of the base layer fiber membrane under the conditions of 50 ℃ of temperature, 50% of relative humidity, 10kv of spinning voltage, 8cm of spinning distance and 3.0ml/h of injection speed; then, under the same conditions, letting H obtained in step C2And spinning the spinning solution of the S sensing layer on the right half side of the base layer fiber film for 30min, thus obtaining the double-indication intelligent label capable of identifying the quality of the meat.
This example was tested with a volatile biogenic amine sensor layer dope and H according to the methods described in the specification2The diameter of the fiber obtained by spinning the spinning solution of the S sensing layer is 1000 nm; the thickness of the smart label is 6.0 mm.
According to the test method for storing chilled fresh meat described in the specification of the application, the intelligent label manufactured in the embodiment is used for testing a mutton sample, the result shows that the storage time of the sample when the TVBN reaches 20mg/100g is 3 days, the total degree of color difference of the label of the left volatile amine sensing area (△ E) is 16.7, and the total degree of color difference of the label of the side volatile hydrogen sulfide sensing area (△ E) is 28.2, and the test results show that the intelligent label manufactured in the embodiment can indicate not only the amount of the volatile biogenic amine, but also the amount of the volatile biogenic hydrogen sulfide, and finally, the freshness of the meat can be monitored in real time.
Example 3: manufacturing method of double-indication intelligent label
The implementation steps of this example are as follows:
A. preparation of base spinning solution
Under the conditions of room temperature and stirring, 21 parts by weight of acetate fiber hydrophobic polymer is dissolved in 86 parts by weight of trifluoroacetic acid oily solvent, and simultaneously 5 parts by weight of chitosan hydrophilic polymer is dissolved in 50 parts by weight of dimethyl sulfoxide aqueous solvent, so that two different base layer spinning solutions are obtained;
B. preparation of volatile biogenic amine sensing layer spinning solution
Under the conditions of room temperature and stirring, 0.01 part by weight of methyl red pH indicating dye is dissolved in 18 parts by weight of N, N-dimethyl amide solvent, 5 parts by weight of cellulose acetate hydrophobic polymer is dissolved in 78 parts by weight of trifluoroacetic acid oily solvent, and then the two solutions are mixed uniformly, so that the spinning solution of the volatile biological amine sensing layer is obtained;
C. preparation of volatile H2S sensing layer spinning solution
0.01 part by weight of lead acetate H is added under stirring at room temperature2Dissolving S-sensitive agent in 110 weight parts of dimethyl sulfoxide aqueous solvent, adding 15 weight parts of chitosan hydrophilic polymer, adding 5.0% glutaraldehyde based on the weight of the hydrophilic polymer after the hydrophilic polymer is completely dissolved, and thus obtaining the H2S, sensing layer spinning solution;
D. preparation of a double layer fibrous Membrane
B, blending and spinning the two different base layer spinning solutions obtained in the step A for 36min by using an electrostatic spinning machine under the conditions of temperature of 20 ℃, relative humidity of 20%, spinning voltage of 34kV, spinning distance of 8cm and injection speed of 10.0ml/h to obtain a base layer fiber membrane; spinning the volatile biogenic amine sensing layer spinning solution obtained in the step B for 54min at the left half side of the base layer fiber membrane under the conditions of the temperature of 32 ℃, the relative humidity of 20%, the spinning voltage of 26kv, the spinning distance of 16cm and the injection speed of 1.0 ml/h; then, under the same conditions, letting H obtained in step C2And spinning the spinning solution of the S sensing layer on the right half side of the base layer fiber film for 60min, thus obtaining the double-indication intelligent label capable of identifying the quality of the meat.
This example was tested with a volatile biogenic amine sensor layer dope and H according to the methods described in the specification2The diameter of the fiber obtained by spinning the spinning solution of the S sensing layer is 100 nm; the thickness of the smart label is 0.05 mm.
According to the chilled fresh meat storage test method described in the specification of the application, the smart label prepared in the embodiment is used for testing a beef sample, the result shows that the storage time of the sample when the TVBN reaches 20mg/100g is 3 days, the total color difference degree (△ E) of the label of the left volatile amine sensing area of the label is 14.6, and the total color difference degree (△ E) of the label of the side volatile hydrogen sulfide sensing area of the label is 31.3, and the test results show that the smart label prepared in the embodiment can indicate not only the amount of volatile biogenic amine, but also the amount of volatile biogenic hydrogen sulfide, and finally, the freshness of the meat can be monitored in real time.
Example 4: manufacturing method of double-indication intelligent label
The implementation steps of this example are as follows:
A. preparation of base spinning solution
Dissolving 50 parts by weight of polyethylene oxide hydrophobic polymer in 110 parts by weight of acetone oily solvent and simultaneously dissolving 21 parts by weight of polyvinylpyrrolidone hydrophilic polymer in 110 parts by weight of water solvent at room temperature under stirring, thus obtaining two different base layer spinning solutions;
B. preparation of volatile biogenic amine sensing layer spinning solution
Under the conditions of room temperature and stirring, dissolving 10.0 parts by weight of bromocresol green pH indicating dye in 22 parts by weight of N, N-dimethyl amide solvent, simultaneously dissolving 25 parts by weight of polyethylene oxide hydrophobic polymer in 90 parts by weight of acetone oily solvent, and uniformly mixing the two solutions to obtain the volatile biological amine sensing layer spinning solution;
C. preparation of volatile H2S sensing layer spinning solution
10.0 parts by weight of lead acetate H are added at room temperature with stirring2Dissolving S sensitive agent in 98 weight portions of water solvent, adding 5 weight portions of polyvinylpyrrolidone hydrophilic polymer, adding 0.1% glutaraldehyde based on the weight of the hydrophilic polymer after the hydrophilic polymer is completely dissolved, and obtaining the H2S, sensing layer spinning solution;
D. preparation of a double layer fibrous Membrane
Use the quietB, blending and spinning the two different base layer spinning solutions obtained in the step A for 60min by an electric spinning machine under the conditions of 50 ℃ of temperature, 62% of relative humidity, 40kV of spinning voltage, 30cm of spinning distance and 6.0ml/h of injection speed to obtain a base layer fiber membrane; spinning the volatile biogenic amine sensing layer spinning solution obtained in the step B for 36min at the left half side of the base layer fiber membrane under the conditions of the temperature of 44 ℃, the relative humidity of 70%, the spinning voltage of 34kv, the spinning distance of 30cm and the injection speed of 0.2 ml/h; then, under the same conditions, letting H obtained in step C2And spinning the spinning solution of the S sensing layer on the right half side of the base layer fiber film for 48min, thus obtaining the double-indication intelligent label capable of identifying the quality of the meat.
This example was tested with a volatile biogenic amine sensor layer dope and H according to the methods described in the specification2The diameter of the fiber obtained by spinning the S sensing layer spinning solution is 800 nm; the thickness of the smart label is 0.1 mm.
According to the test method for storing the chilled fresh meat described in the specification, the intelligent label prepared in the embodiment is used for testing a pork, sheep, cattle, duck and mutton sample, the test result shows that the storage time of the sample when the TVBN reaches 20mg/100g is 3 days, the total degree of color difference of the label of a volatile amine sensing area on the left side of the label (△ E) is 11.9, and the total degree of color difference of the label of a volatile hydrogen sulfide sensing area on the right side of the label (△ E) is 26.9, and the test results show that the intelligent label prepared in the embodiment can indicate not only the amount of the volatile biological amine, but also the amount of the volatile biological hydrogen sulfide, and finally, the freshness of the meat can be monitored in real time.
Example 5: manufacturing method of double-indication intelligent label
The implementation steps of this example are as follows:
A. preparation of base spinning solution
Under the conditions of room temperature and stirring, 30 parts by weight of polycaprolactone hydrophobic polymer is dissolved in 74 parts by weight of chloroform oily solvent, and at the same time, 16 parts by weight of polyvinyl alcohol and polyethylene oxide mixture (volume ratio is 1:1) hydrophilic polymer is dissolved in 62 parts by weight of water solvent, so that two different base layer spinning solutions are obtained;
B. preparation of volatile biogenic amine sensing layer spinning solution
Under the conditions of room temperature and stirring, 4.0 parts by weight of rhodamine derivative pH indicating dye is dissolved in 26 parts by weight of N, N-dimethyl amide solvent, 10 parts by weight of polycaprolactone hydrophobic polymer is dissolved in 82 parts by weight of chloroform oily solvent, and the two solutions are mixed uniformly, so that the volatile biological amine sensing layer spinning solution is obtained;
C. preparation of volatile H2S sensing layer spinning solution
4.0 parts by weight of lead acetate H are added at room temperature with stirring2Dissolving S-sensitive agent in 102 weight portions of water solvent, adding 20 weight portions of hydrophilic polymer (volume ratio is 2:1) of polyvinyl alcohol and polyethylene oxide mixture, adding 10.0% of glutaraldehyde by weight of hydrophilic polymer after the hydrophilic polymer is completely dissolved, and obtaining the H2S, sensing layer spinning solution;
D. preparation of a double layer fibrous Membrane
B, blending and spinning the two different base layer spinning solutions obtained in the step A for 48min by using an electrostatic spinning machine under the conditions of the temperature of 32 ℃, the relative humidity of 90%, the spinning voltage of 10kV, the spinning distance of 12cm and the injection speed of 3.0ml/h to obtain a base layer fiber membrane; spinning the volatile biogenic amine sensing layer spinning solution obtained in the step B for 30min at the left half side of the base layer fiber membrane under the conditions of 26 ℃ of temperature, 30% of relative humidity, 2kv of spinning voltage, 12cm of spinning distance and 10.0ml/h of injection speed; then, under the same conditions, letting H obtained in step C2And spinning the spinning solution of the S sensing layer on the right half side of the base layer fiber film for 42min, thus obtaining the double-indication intelligent label capable of identifying the meat quality.
This example was tested with a volatile biogenic amine sensor layer dope and H according to the methods described in the specification2The diameter of the fiber obtained by spinning the S sensing layer spinning solution is 2000 nm; the thickness of the smart label is 10.0 mm.
According to the chilled fresh meat storage test method described in the specification of the application, the smart label prepared in the example is used for testing a chicken sample, the storage time of the sample when the TVBN reaches 20mg/100g is 3 days, the total color difference degree (△ E) of the label of the left volatile amine sensing area of the label is 16.3, and the total color difference degree (△ E) of the label of the side volatile hydrogen sulfide sensing area of the label is 19.6, and the test results show that the smart label prepared in the example can indicate not only the amount of the volatile biological amine, but also the amount of the volatile biological hydrogen sulfide, and finally, the freshness of the meat can be monitored in real time.
Example 6: manufacturing method of double-indication intelligent label
The implementation steps of this example are as follows:
A. preparation of base spinning solution
Under the conditions of room temperature and stirring, 40 parts by weight of hydrophobic polymer of a polystyrene and cellulose acetate mixture (weight ratio of 1:3) is dissolved in 98 parts by weight of oily solvent of a hexafluoroisopropanol and trifluoroethanol mixture (weight ratio of 2:1), and simultaneously 10 parts by weight of hydrophilic polymer of chitosan and polyvinylpyrrolidone mixture (weight ratio of 2:3) is dissolved in 98 parts by weight of dimethyl sulfoxide aqueous solvent, so that two different base layer spinning solutions are obtained;
B. preparation of volatile biogenic amine sensing layer spinning solution
Under the conditions of room temperature and stirring, 0.10 part by weight of perylene diimide pH indicating dye is dissolved in 14 parts by weight of N, N-dimethyl amide solvent, at the same time, 30 parts by weight of polyethylene oxide and polycaprolactone mixture (weight ratio 2:1) hydrophobic polymer is dissolved in 86 parts by weight of hexafluoroisopropanol and trifluoroethanol mixture (volume ratio 1:1) oily solvent, and then the two solutions are mixed uniformly, so that the volatile biological amine sensing layer spinning solution is obtained;
C. preparation of volatile H2S sensing layer spinning solution
Under stirring at room temperature, 8.0 parts by weight of lead acetate H2Dissolving S-sensitive agent in dimethyl sulfoxide aqueous solvent, adding 10 weight parts of polyethylene oxide and chitosan mixture (weight ratio is 1:1) hydrophilic polymer, adding glutaraldehyde 8.0% of the weight of hydrophilic polymer after the hydrophilic polymer is completely dissolved, and obtaining the productH is as described2S, sensing layer spinning solution;
D. preparation of a double layer fibrous Membrane
B, blending and spinning the two different base layer spinning solutions obtained in the step A for 42min by using an electrostatic spinning machine under the conditions of the temperature of 38 ℃, the relative humidity of 76%, the spinning voltage of 26kV, the spinning distance of 24cm and the injection speed of 8.0ml/h to obtain a base layer fiber membrane; spinning the volatile biogenic amine sensing layer spinning solution obtained in the step B for 42min at the left half side of the base layer fiber membrane under the conditions of the temperature of 38 ℃, the relative humidity of 60%, the spinning voltage of 18kv, the spinning distance of 24cm and the injection speed of 8.0 ml/h; then, under the same conditions, letting H obtained in step C2And spinning the spinning solution of the S sensing layer on the right half side of the base layer fiber film for 54min, thus obtaining the double-indication intelligent label capable of identifying the meat quality.
This example was tested with a volatile biogenic amine sensor layer dope and H according to the methods described in the specification2The diameter of the fiber obtained by spinning the S sensing layer spinning solution is 1600 nm; the thickness of the smart label is 4.0 mm.
According to the test method for storing the chilled fresh meat described in the specification, the smart label prepared in the embodiment is used for testing a duck meat sample, the test result shows that the storage time of the sample when the TVBN reaches 20mg/100g is 3 days, the total degree of color difference of the label of the left volatile amine sensing area (△ E) is 12.8, and the total degree of color difference of the label of the side volatile hydrogen sulfide sensing area (△ E) is 28.9, and the test results show that the smart label prepared in the embodiment can indicate not only the amount of the volatile biological amine, but also the amount of the volatile biological hydrogen sulfide, and finally, the freshness of the meat can be monitored in real time.
Claims (10)
1. A method for manufacturing a double-indication intelligent label for identifying meat quality is characterized by comprising the following steps:
A. preparation of base spinning solution
Under the conditions of room temperature and stirring, 5-50 parts by weight of hydrophobic polymer is dissolved in 50-110 parts by weight of oily solvent, and 5-35 parts by weight of hydrophilic polymer is dissolved in 50-110 parts by weight of aqueous solvent, so that two different base layer spinning solutions are obtained;
B. preparation of volatile biogenic amine sensing layer spinning solution
Under the conditions of room temperature and stirring, 0.01-10.0 parts by weight of pH indicating dye is dissolved in 10-30 parts by weight of N, N-dimethyl amide solvent, 5-30 parts by weight of hydrophobic polymer is dissolved in 70-90 parts by weight of oily solvent, and the two solutions are mixed uniformly, so that the spinning solution of the volatile biological amine sensing layer is obtained;
C. preparation of volatile H2S sensing layer spinning solution
Under the conditions of room temperature and stirring, 0.01-10.0 parts by weight of H2Dissolving S-sensitive agent in 90-110 parts by weight of aqueous solvent, adding 5-30 parts by weight of hydrophilic polymer, and adding 0.1-10.0% glutaraldehyde based on the weight of the hydrophilic polymer after the hydrophilic polymer is completely dissolved, thus obtaining the H2S, sensing layer spinning solution;
D. preparation of a double layer fibrous Membrane
B, using an electrostatic spinning machine to carry out blending spinning on the two different base layer spinning solutions obtained in the step A for 30-60min under the conditions that the temperature is 20-50 ℃, the relative humidity is 20-90%, the spinning voltage is 2-40 kV, the spinning distance is 8-30 cm and the injection speed is 0.2-10.0 ml/h, so as to obtain a base layer fiber membrane; and then spinning the volatile biogenic amine sensing layer spinning solution obtained in the step B for 30-60min at the left half side of the base layer fiber membrane under the conditions of temperature of 20-50 ℃, relative humidity of 20-70%, spinning voltage of 2-40 kv, spinning distance of 8-30 cm and injection speed of 0.2-10.0 ml/h; then, under the same conditions, letting H obtained in step C2And spinning the S sensing layer spinning solution on the right half side of the base layer fiber membrane for 30-60min, thus obtaining the double-indication intelligent label capable of identifying the meat quality.
2. The method of claim 1, wherein the hydrophobic polymer is one or more hydrophobic polymers selected from the group consisting of polylactic acid, polycaprolactone, polystyrene, cellulose acetate, polyethylene oxide, and polycaprolactone.
3. The method of claim 1, wherein the hydrophilic polymer is one or more polymers selected from the group consisting of polyvinyl alcohol, polyethylene oxide, chitosan, and polyvinyl pyrrolidone.
4. The method of claim 1, wherein the pH indicating dye is one or more pH indicating dyes selected from the group consisting of anthocyanins, phenolphthalein, methyl red, bromocresol green, rhodamine derivatives, and perylene diimide.
5. The method according to claim 1, wherein the oily solvent is one or more oily solvents selected from hexafluoroisopropanol, acetone, trifluoroethanol, trifluoroacetic acid, acetone and chloroform.
6. The method of claim 1, wherein H is2The S-sensitive agent is a lead acetate sensitive agent.
7. The method according to claim 1, wherein the aqueous solvent is water or dimethyl sulfoxide.
8. The method of claims 1-8, wherein the sensing layer dope is formed from a volatile biogenic amine and H2The diameter of the fiber obtained by spinning the spinning solution of the S sensing layer is 100-2000 nm.
9. The double-indication intelligent label manufactured by the manufacturing method of any one of claims 1 to 8, wherein the thickness of the double-indication intelligent label is 0.05-10.0 mm.
10. Use of a dual indication smart label according to claim 9, characterized in that said smart label is placed on top of meat in a package to allow said meat to be transportedThe freshness of meat can be monitored in real time by storing the meat at the temperature of 0-4 ℃, the meat is changed from red to blue according to the color of the volatile biogenic amine fiber film on the left side, and the meat on the right side is changed from H2The S fiber film is changed from colorless to black, so that the freshness of the meat can be monitored in real time.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202010319742.6A CN111472092B (en) | 2020-04-22 | 2020-04-22 | Double-indication intelligent label for identifying meat quality and manufacturing method and application thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202010319742.6A CN111472092B (en) | 2020-04-22 | 2020-04-22 | Double-indication intelligent label for identifying meat quality and manufacturing method and application thereof |
Publications (2)
Publication Number | Publication Date |
---|---|
CN111472092A true CN111472092A (en) | 2020-07-31 |
CN111472092B CN111472092B (en) | 2022-04-26 |
Family
ID=71755854
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202010319742.6A Expired - Fee Related CN111472092B (en) | 2020-04-22 | 2020-04-22 | Double-indication intelligent label for identifying meat quality and manufacturing method and application thereof |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN111472092B (en) |
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN112465094A (en) * | 2020-11-23 | 2021-03-09 | 武汉大学 | Dynamic two-dimensional code intelligent sensing label system for monitoring food freshness in real time |
CN112662331A (en) * | 2020-12-18 | 2021-04-16 | 滕德辉 | Cold chain transportation safety label sticker and production process thereof |
CN113189093A (en) * | 2021-04-28 | 2021-07-30 | 西南石油大学 | Method for detecting and monitoring hydrogen sulfide gas |
CN113281312A (en) * | 2021-03-31 | 2021-08-20 | 渤海大学 | Preparation method and application of ratio-type fluorescent response sensing tag for freshness of salmon |
CN113358289A (en) * | 2021-04-28 | 2021-09-07 | 西南石油大学 | Characteristic response material for monitoring and detecting hydrogen sulfide gas leakage and preparation method thereof |
CN114354593A (en) * | 2022-01-07 | 2022-04-15 | 西南石油大学 | Composite test paper for detecting hydrogen sulfide gas leakage |
RU2786061C1 (en) * | 2021-09-20 | 2022-12-16 | Марк Анатольевич Брызгалов | Expiry date indicator (marker) |
Citations (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101915815A (en) * | 2010-07-29 | 2010-12-15 | 华南理工大学 | Method for detecting freshness of meat |
CN103757727A (en) * | 2013-12-30 | 2014-04-30 | 江苏大学 | Nanofiber material for pork preservation |
CN104568933A (en) * | 2014-12-26 | 2015-04-29 | 山东商业职业技术学院 | Detection method for freshness of chilled fresh meat |
CN105648658A (en) * | 2016-04-07 | 2016-06-08 | 苏州大学 | Preparation method of variable color nanofiber film |
CN106433618A (en) * | 2016-09-21 | 2017-02-22 | 天津工业大学 | Preparation method for fluorescent colorimetric chemical sensor and application of fluorescent colorimetric chemical sensor in gas detection |
CN107372778A (en) * | 2017-08-14 | 2017-11-24 | 内蒙古农业大学 | A kind of antibacterial pad fresh-keeping for cold fresh meat and preparation method thereof |
CN109016746A (en) * | 2018-08-01 | 2018-12-18 | 天津科技大学 | A kind of fresh meat indicating freshness absorbs water fresh-keeping membrane preparation method and purposes |
CN109610094A (en) * | 2018-12-17 | 2019-04-12 | 浙江大学 | Multilayer electrostatic spinning food package film and preparation method thereof |
CN109975283A (en) * | 2019-04-10 | 2019-07-05 | 内蒙古农业大学 | Visual indicating label of a kind of identification Meat and preparation method thereof and application |
CN110564013A (en) * | 2019-08-05 | 2019-12-13 | 武汉大学 | Preparation method and sensitivity regulation method of pH type food freshness indication label |
CN110618116A (en) * | 2019-08-28 | 2019-12-27 | 江苏大学 | Preparation method and application of intelligent indication label for visually detecting freshness of meat |
-
2020
- 2020-04-22 CN CN202010319742.6A patent/CN111472092B/en not_active Expired - Fee Related
Patent Citations (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101915815A (en) * | 2010-07-29 | 2010-12-15 | 华南理工大学 | Method for detecting freshness of meat |
CN103757727A (en) * | 2013-12-30 | 2014-04-30 | 江苏大学 | Nanofiber material for pork preservation |
CN104568933A (en) * | 2014-12-26 | 2015-04-29 | 山东商业职业技术学院 | Detection method for freshness of chilled fresh meat |
CN105648658A (en) * | 2016-04-07 | 2016-06-08 | 苏州大学 | Preparation method of variable color nanofiber film |
CN106433618A (en) * | 2016-09-21 | 2017-02-22 | 天津工业大学 | Preparation method for fluorescent colorimetric chemical sensor and application of fluorescent colorimetric chemical sensor in gas detection |
CN107372778A (en) * | 2017-08-14 | 2017-11-24 | 内蒙古农业大学 | A kind of antibacterial pad fresh-keeping for cold fresh meat and preparation method thereof |
CN109016746A (en) * | 2018-08-01 | 2018-12-18 | 天津科技大学 | A kind of fresh meat indicating freshness absorbs water fresh-keeping membrane preparation method and purposes |
CN109610094A (en) * | 2018-12-17 | 2019-04-12 | 浙江大学 | Multilayer electrostatic spinning food package film and preparation method thereof |
CN109975283A (en) * | 2019-04-10 | 2019-07-05 | 内蒙古农业大学 | Visual indicating label of a kind of identification Meat and preparation method thereof and application |
CN110564013A (en) * | 2019-08-05 | 2019-12-13 | 武汉大学 | Preparation method and sensitivity regulation method of pH type food freshness indication label |
CN110618116A (en) * | 2019-08-28 | 2019-12-27 | 江苏大学 | Preparation method and application of intelligent indication label for visually detecting freshness of meat |
Cited By (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN112465094A (en) * | 2020-11-23 | 2021-03-09 | 武汉大学 | Dynamic two-dimensional code intelligent sensing label system for monitoring food freshness in real time |
CN112662331A (en) * | 2020-12-18 | 2021-04-16 | 滕德辉 | Cold chain transportation safety label sticker and production process thereof |
CN113281312A (en) * | 2021-03-31 | 2021-08-20 | 渤海大学 | Preparation method and application of ratio-type fluorescent response sensing tag for freshness of salmon |
CN113281312B (en) * | 2021-03-31 | 2024-02-02 | 渤海大学 | Preparation method and application of ratio type fluorescence response sensing tag for salmon freshness |
CN113189093A (en) * | 2021-04-28 | 2021-07-30 | 西南石油大学 | Method for detecting and monitoring hydrogen sulfide gas |
CN113358289A (en) * | 2021-04-28 | 2021-09-07 | 西南石油大学 | Characteristic response material for monitoring and detecting hydrogen sulfide gas leakage and preparation method thereof |
CN113358289B (en) * | 2021-04-28 | 2022-04-15 | 西南石油大学 | Characteristic response material for monitoring and detecting hydrogen sulfide gas leakage and preparation method thereof |
RU2786061C1 (en) * | 2021-09-20 | 2022-12-16 | Марк Анатольевич Брызгалов | Expiry date indicator (marker) |
CN114354593A (en) * | 2022-01-07 | 2022-04-15 | 西南石油大学 | Composite test paper for detecting hydrogen sulfide gas leakage |
Also Published As
Publication number | Publication date |
---|---|
CN111472092B (en) | 2022-04-26 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN111472092B (en) | Double-indication intelligent label for identifying meat quality and manufacturing method and application thereof | |
CN106404761B (en) | Method for preparing high-sensitivity meat freshness detection indicator card by electrostatic spinning method | |
KR0183402B1 (en) | Device and method for detecting microorganisms | |
CN111472102A (en) | Intelligent label capable of identifying and prolonging meat quality and manufacturing method and application thereof | |
Forghani et al. | Electrospun nanofibers as food freshness and time-temperature indicators: A new approach in food intelligent packaging | |
US5856175A (en) | Device for detecting microorganisms | |
DE68923720T2 (en) | Device and device for the detection of microorganisms. | |
US9551701B2 (en) | Method for detecting analyte in a bodily fluid, and dressing for implementing such a method | |
Jovanska et al. | Development of a PCL-PEO double network colorimetric pH sensor using electrospun fibers containing Hibiscus rosa sinensis extract and silver nanoparticles for food monitoring | |
CN109975283A (en) | Visual indicating label of a kind of identification Meat and preparation method thereof and application | |
Li et al. | Nanocellulose-enhanced smart film for the accurate monitoring of shrimp freshness via anthocyanin-induced color changes | |
DE69024210T2 (en) | DEVICE FOR DETECTING MICROORGANISMS | |
Li et al. | Poly-l-lactic acid (PLLA)/anthocyanin nanofiber color indicator film for headspace detection of low-level bacterial concentration | |
CN114371163A (en) | Preparation method of MOFs (metal-organic frameworks) anthocyanin-loaded functional partitioned freshness indication film | |
Lv et al. | Intelligent food tag: A starch-anthocyanin-based pH-sensitive electrospun nanofiber mat for real-time food freshness monitoring | |
Tang et al. | Colorimetric hydrogel indicators based on polyvinyl alcohol/sodium alginate for visual food spoilage monitoring | |
Cui et al. | Preparation and Application of pH‐Sensitive Protein Nanofibre Membrane Loaded With Alizarin and Curcumin for Meat Preservation | |
CN113186613A (en) | Nanofiber indicating film for intelligently detecting marine fish spoilage and application thereof | |
CN113155799A (en) | Composite material for detecting food freshness, detection element, preparation method of detection element and kit | |
Bhadury et al. | Application of on-pack pH indicators to monitor freshness of modified atmospheric packaged raw beef | |
CN106226488A (en) | The method utilizing the lysozyme activity detection degree of water pollution of fish | |
ROBERTSON | 5.3 Protocols for Fibre Examination and Initial Preparation | |
Li et al. | A visual ratio PVA/curcumin/indigo nanofibre membrane based on natural pigments for detecting mutton freshness | |
He et al. | A novel gallic acid-based anthocyanin electrospun sensor for monitoring shrimp freshness | |
CN117568441A (en) | Method for detecting drug resistance of drug-resistant mycobacterium tuberculosis |
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 | ||
GR01 | Patent grant | ||
GR01 | Patent grant | ||
CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20220426 |
|
CF01 | Termination of patent right due to non-payment of annual fee |