CN111472092B - 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
- CN111472092B CN111472092B CN202010319742.6A CN202010319742A CN111472092B CN 111472092 B CN111472092 B CN 111472092B CN 202010319742 A CN202010319742 A CN 202010319742A CN 111472092 B CN111472092 B CN 111472092B
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- weight
- spinning
- parts
- meat
- volatile
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Images
Classifications
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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 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
[ 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 an S-sensitive agent in 90-110 parts by weight of aqueous solventThen adding 5-30 parts by weight of hydrophilic polymer, and adding 0.1-10.0% of glutaraldehyde by weight of the hydrophilic polymer after the hydrophilic polymer is completely dissolved, thereby 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. And the left half of the second layer made of the spinning solution of the volatile biological amine sensing layer generates color change 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 marketed products such as anthocyanins sold under the trade name anthocyanidins by Shanghai Aladdin 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 BOC Sciences, 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 compoundsProperty 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. Therefore, the amount of the hydrophilic polymer is suitably 5 to 30 parts by weight, preferably 10 to 25 parts by weight, 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 be made into a nano-fiber structure, so that the nano-fiber structure cannot be manufacturedAnd carrying out normal spinning operation. 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; it can be determined from FIG. 1 that the volatile componentPhysical amine sensing layer spinning solution and 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 a volatile hydrogen sulfide sensing layer which has a specific recognition effect 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:
smart label sample: the mutton test sample is placed in a culture dish (9.5 multiplied by 4.5cm), the double-indication intelligent label (1.5 multiplied by 3cm) is attached to the inner wall of the top of the culture dish, and the culture dish is placed in a fresh-keeping cabinet to be stored 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;
ν1the volume of the intelligent label sample consuming hydrochloric acid standard titration solution is mL;
ν2is the volume of the hydrochloric acid standard titration solution consumed by the blank control sample, mL;
c is the concentration of the hydrochloric acid standard titration solution, mol/L;
14 is the nitrogen mass equivalent to titrating 1.0mL of hydrochloric acid standard titration solution (1.000mol/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 chromatic aberration (Δ E) of the double-sided sensor layer of the label:
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 the brightness, a is red to green, b is yellow to blue. The total color difference AE is calculated from the measurement result thereof according to the following formula (2):
in the formula:
L0*，a0a and b0And L, a and b are colorimetric values used by the label sensing layer.
The results of the TVBN (volatile basic nitrogen) and Δ E measurements 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.
Fig. 3 clearly shows that the total chromatic aberration (Δ 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 chromatic aberration (Δ E) of the volatile hydrogen sulfide sensing layer on the right side of the smart label 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 specification2The diameter of the fiber obtained by spinning the spinning solution of the S sensing layer is 500nm, and the specific situation is shown in the attached figure 1. The thickness of the smart label is 1.0 mm.
The test results of the test using the smart label and the pork sample manufactured in this example according to the chilled meat storage test method described in the specification of the present application are shown in fig. 2 to 4, and the test results of fig. 2 to 4 show that the storage time of the sample at which TVBN reaches 20mg/100g is 3 days; the total degree of label color difference (delta E) of the left side volatile amine sensing area of the label is 18.1, and the total degree of label color difference (delta E) of the side volatile hydrogen sulfide sensing area of the label is 36.2, and the test results show that the intelligent label manufactured by the embodiment can indicate the amount of volatile biological amine and the amount of volatile biological hydrogen sulfide, and finally, the freshness of meat is monitored 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 portions of dimethyl sulfoxide aqueous solvent, adding 25 weight portions of polyethylene oxide hydrophilic polymer, adding 2.0 weight portions of glutaraldehyde based on the weight of 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 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; then spinning at 50 deg.C, 50% relative humidity and 10kvSpinning the volatile biological amine sensing layer spinning solution obtained in the step B for 48min on the left half side of the base layer fiber membrane under the conditions that the distance is 8cm and the injection speed is 3.0 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 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.
The smart label prepared in this example was tested with a mutton sample according to the chilled meat storage test method described in the specification of this application, and the results showed that the storage time of the sample at which TVBN reached 20mg/100g was 3 days; the total degree of label color difference (delta E) of the left side volatile amine sensing area of the label is 16.7, and the total degree of label color difference (delta E) of the side volatile hydrogen sulfide sensing area of the label is 28.2, and the test results show that the intelligent label manufactured by the embodiment can indicate the amount of volatile biological amine and the amount of volatile biological hydrogen sulfide, and finally, the freshness of meat is 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.
The smart label prepared in this example was tested with beef samples according to the chilled meat storage test method described in the specification of this application, and the results showed that the storage time of the sample at which the TVBN reached 20mg/100g was 3 days; the total degree of label color difference (delta E) of the left side volatile amine sensing area of the label is 14.6, and the total degree of label color difference (delta E) of the side volatile hydrogen sulfide sensing area of the label is 31.3, and the test results show that the intelligent label manufactured by the embodiment can indicate the amount of volatile biological amine and the amount of volatile biological hydrogen sulfide, and finally, the freshness of meat is 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
B, blending and spinning the two different base layer spinning solutions obtained in the step A for 60min by using an electrostatic 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 cold fresh meat storage test method described in the specification of the application, the intelligent label manufactured by the embodiment is used for carrying out a test on a pork, sheep, cattle, duck, mutton sample, and the result shows that the storage time of the sample when the TVBN reaches 20mg/100g is 3 days; the total color difference (Delta E) of the label in the left volatile amine sensing area of the label is 11.9, and the total color difference (Delta E) of the label in the side volatile hydrogen sulfide sensing area of the label is 26.9, and the test results show that the intelligent label manufactured by the embodiment can indicate the amount of the volatile biological amine and the volatile biological hydrogen sulfide, and finally, the freshness of the meat is 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.
The smart label prepared in this example was used in tests with chicken samples according to the chilled meat storage test method described in the specification of this application, and the results showed that the storage time for the sample to reach 20mg/100g TVBN was 3 days; the total degree of label color difference (delta E) of the left side volatile amine sensing area of the label is 16.3, and the total degree of label color difference (delta E) of the side volatile hydrogen sulfide sensing area of the label is 19.6, and the test results show that the intelligent label manufactured by the embodiment can indicate the amount of volatile biological amine and the amount of volatile biological hydrogen sulfide, and finally, the freshness of meat is 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 hydrophilic polymer (weight ratio is 1:1) of polyethylene oxide and chitosan mixture, adding glutaraldehyde of 8.0% 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 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; then under the conditions of 38 ℃ of temperature, 60 percent of relative humidity, 18kv of spinning voltage, 24cm of spinning distance and 8.0ml/h of injection speed,spinning the volatile biogenic amine sensing layer spinning solution obtained in the step B for 42min on the left half side of the base layer fiber membrane; 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.
The smart label prepared in this example was tested with a duck meat sample according to the chilled meat storage test method described in the specification of this application, and the results showed that the storage time of the sample at which TVBN reached 20mg/100g was 3 days; the total degree of label color difference (delta E) of the left side volatile amine sensing area of the label is 12.8, and the total degree of label color difference (delta E) of the side volatile hydrogen sulfide sensing area of the label is 28.9, and the test results show that the intelligent label manufactured by the embodiment can indicate the amount of volatile biological amine and the amount of volatile biological hydrogen sulfide, and finally, the freshness of meat is 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 combinations thereof.
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 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 claim 1, wherein the sensing layer dope is composed of 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. The method for using the dual-indication intelligent label as claimed in claim 9, wherein the intelligent label is placed on the top of meat in the package, the meat is stored at a temperature of 0-4 ℃ to monitor the freshness of the meat in real time, the color of the left side volatile biogenic amine fiber film changes from red to blue, and the right side H changes from H2The S fiber film is changed from colorless to black, so that the freshness of the meat can be monitored in real time.
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