CN111855651A - 一种肉新鲜度的快速筛查方法 - Google Patents
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Abstract
本发明属于食品快速检测领域，涉及一种肉新鲜度的快速筛查方法，尤其是涉及一种可以通过颜色变化来快速筛查肉新鲜度的方法。只需将肉浸汁加入到检测卡或者测试溶液中，然后滴加碱液，便可实现目视法直观且快速地检测。相比于常规方式，本方法操作简便、便于携带运输、成本较低，适合现场检测，具有较高的便捷应用性能。
Description
技术领域
本发明属于食品快速检测领域，涉及一种肉新鲜度的快速筛查方法，尤其是涉及一种可以通过颜色变化来快速筛查肉新鲜度的方法。
背景技术
挥发性盐基氮(TVB-N)是动物性食品由于酶和细菌的作用，在腐败过程中，使蛋白质分解而产生氨以及胺类等碱性含氮物质。此类物质具有挥发性，其含量越高，表明氨基酸被破坏的越多，特别是蛋氨酸和酪氨酸，使营养价值大受影响。因此，挥发性盐基氮含量可作为判断肉新鲜度的一个重要指标。
标准GB 5009.228-2016中规定了食品中挥发性盐基氮的测定方法，主要有半微量定氮法、自动凯氏定氮仪法、微量扩散法，对试验人员、操作条件等要求高，检测时间长，仅适用于实验室检测。相关研究中，使用乙酰丙酮-甲醛比色法、氯化对硝基重氮苯比色法、对二甲氨基苯-甲醛比色法、四乙基溴化铵-生物胶体比色法、近红外法等进行挥发性盐基氮的检测，但是由于红外法设备投入较高，普适性较低；乙酰丙酮-甲醛比色法和对二甲氨基苯-甲醛比色法在检测前需要煮沸或水浴加热处理，四乙基溴化铵-生物胶体比色法对使用环境要求较高，均不适用于现场快速检测。本发明优化氯化对硝基重氮苯制备方法，建立一种适用于现场快速筛查肉新鲜度的检测方法。前处理简单，对使用环境、操作人员等无特殊要求，只需将肉浸汁加入到检测卡或者测试溶液中，然后滴加碱液，便可实现目视法直观且快速地检测。相比于常规方式，本方法操作简便、便于携带运输且成本较低，具有较高的便捷应用性能。
发明内容
本发明的目的是提供一种肉新鲜度的快速筛查方法。只需将肉浸汁加入到检测卡或者测试溶液中，然后加入碱液，便可实现目视法直观且快速的检测。相比于常规方式，本方法操作简便、便于携带运输且成本较低，具有较高的便捷应用性能。
为了实现本发明的目的，本发明的技术方案如下：
a.取适量搅碎的肉，加入水，震荡混匀30s；
b.取上清液滴加到检测卡或测试溶液中；
c.滴加氢氧化钠溶液，震荡混匀5s；
d.目视法观察检测卡或测试溶液颜色变化，若变黄、橘黄或橘红，则肉较为新鲜；若变红，则肉新鲜度下降，且颜色越红，新鲜度越低。
最优地，测试溶液为0.54％对硝基苯胺溶液和5％亚硝酸钠溶液按照9.2∶1 的体积比制得的混合溶液；检测卡是将滤纸浸泡于测试溶液中，干燥后所得。
最优地，肉与水的质量比为1∶4～1∶3。
最优地，氢氧化钠溶液的浓度为1mol/L，使用量为0.4mL。
有益效果：本发明无需复杂繁琐的前处理，只需将肉浸汁加入到检测卡或者测试溶液中，滴加碱液，便可实现目视法直观且快速地检测。相比于常规方式，本方法操作简便、便于携带运输且成本较低，具有较高的便捷应用性能。
附图说明
图1不同体积浓盐酸对显色结果的影响
其中，浓盐酸加入量为2mL时，a为空白对照结果，b为标液结果；
浓盐酸加入量为3mL时，c为空白对照结果，d为标液结果；
浓盐酸加入量为4mL时，e为空白对照结果，f为标液结果；
浓盐酸加入量为5mL时，g为空白对照结果，h为标液结果；
注：试验中使用标液为3.81μg/mL硫酸铵溶液(其中氮浓度为5μg/mL)。
图2不同体积氢氧化钠溶液(1mol/L)对显色结果的影响
其中，氢氧化钠溶液加入量为0.2mL时，i为空白对照结果，j为标液结果；
氢氧化钠溶液加入量为0.3mL时，k为空白对照结果，l为标液结果；
氢氧化钠溶液加入量为0.4mL时，m为空白对照结果，n为标液结果；注：试验中使用标液为3.81μg/mL硫酸铵溶液(其中氮浓度为5μg/mL)。
图3实际样品检测结果示意图
其中，o为空白对照结果；p为猪肉样品结果。
具体实施方式
结合实施例对本发明做进一步说明，但不以任何方式对本发明加以限制，基于本发明所做出的任何变更或改进，均属于本发明的保护范围。
实施例一
分别称取1g对硝基苯胺于不同体积的(2、3、4、5mL)浓盐酸和20mL 水中，超声溶解，160mL稀释冷却，然后加入20mL 5％亚硝酸钠溶液，剧烈震荡。按照9.2∶1的体积比与5％亚硝酸钠溶液混合制备测试溶液。取1mL标液，加入到测试溶液中，滴加0.4mL 1mol/L氢氧化钠溶液，混匀5s，观察颜色变化。如图1所示，所有空白对照结果(图1a、c、e、g)均表现为淡黄色，当浓盐酸加入量为5mL时，标液显色结果(图1h)与空白对照结果一致(图1g)，为淡黄色；当浓盐酸加入量为2、3、4mL时，显色结果分别为橘黄色(图1b)、深橘黄色(图1d)、橘红色(图1f)；当浓盐酸加入量为4mL时，颜色结果最深，显色结果最优。
实施例二
取1mL标液，加入到测试溶液中，分别滴加0.3、0.4、0.5mL 1mol/L氢氧化钠溶液，混匀5s，观察颜色变化。结果如图2所示，空白对照(图2i、k、m)均表现为淡黄色，当1mol/L氢氧化钠溶液加入量为0.5mL时，标液显色结果(图2n) 与空白对照结果一致(图2m)，为淡黄色；当1mol/L氢氧化钠溶液加入量为0.3、 0.4mL时，标液显色结果分别为深橘黄色(图2j)、橘红色(图2l)；当1mol/L 氢氧化钠溶液加入量为0.4mL时，颜色最深，显色结果最优。
实施例三
称取约1g冷鲜猪肉，加入4mL水，振荡混匀30s，取上清液1mL，加入到测试溶液中，滴加0.4mL 1mol/L氢氧化钠，混匀5s，观察颜色变化。结果颜色为橘黄色(图3p)，表明该冷鲜猪肉较新鲜。
上述实施例仅供说明本发明之用，而并非是对本发明专利的限制；应当指出的是，对于本领域的普通技术人员，在不脱离本发明构思的情况下，还可以做出各种变化和变型，这些都属于本发明的保护范围；因此，凡是跟本发明权利要求范围所做的均等变化与修饰，均应属于本发明权利要求的覆盖范围。
Claims (4)
1.一种肉新鲜度的快速筛查方法，其特征在于，包括如下步骤：
a.取适量搅碎的肉，加入水，震荡混匀30s；
b.取上清液滴加到检测卡或测试溶液中；
c.滴加氢氧化钠溶液，震荡混匀5s；
d.目视法观察检测卡或测试溶液颜色变化，若变黄、橘黄或橘红，则肉较为新鲜；若变红，则肉新鲜度下降，且颜色越深，新鲜度越低。
2.根据权利要求1所述的一种肉新鲜度的快速筛查方法，其特征在于，所述测试溶液为0.54％对硝基苯胺溶液和5％亚硝酸钠溶液按照9.2∶1的体积比制得的混合溶液；检测卡是将滤纸浸泡于测试溶液中，干燥后所得。
3.根据权利要求1所述的一种肉新鲜度的快速筛查方法，其特征在于，所述肉与水的质量比为1∶4～1∶3。
4.根据权利要求1所述的一种肉新鲜度的快速筛查方法，其特征在于，所述氢氧化钠溶液的浓度为1mol/L，使用量为0.4mL。
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114636695A (zh) * | 2022-05-18 | 2022-06-17 | 广东江门中医药职业学院 | 一种预包装制品使用不合格鱼肉原料的检测方法 |
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