CN111999285A - Preparation method of kapok anthocyanin-based meat freshness indicator card - Google Patents
Preparation method of kapok anthocyanin-based meat freshness indicator card Download PDFInfo
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- CN111999285A CN111999285A CN202010718435.5A CN202010718435A CN111999285A CN 111999285 A CN111999285 A CN 111999285A CN 202010718435 A CN202010718435 A CN 202010718435A CN 111999285 A CN111999285 A CN 111999285A
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
- G01N21/75—Systems in which material is subjected to a chemical reaction, the progress or the result of the reaction being investigated
- G01N21/77—Systems in which material is subjected to a chemical reaction, the progress or the result of the reaction being investigated by observing the effect on a chemical indicator
- G01N21/78—Systems in which material is subjected to a chemical reaction, the progress or the result of the reaction being investigated by observing the effect on a chemical indicator producing a change of colour
- G01N21/783—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 for analysing gases
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
- G01N21/75—Systems in which material is subjected to a chemical reaction, the progress or the result of the reaction being investigated
- G01N21/77—Systems in which material is subjected to a chemical reaction, the progress or the result of the reaction being investigated by observing the effect on a chemical indicator
- G01N2021/775—Indicator and selective membrane
Abstract
The invention discloses a preparation method of a kapok anthocyanin-based meat freshness indicator card, which comprises the steps of taking kapok petals as a raw material, extracting the kapok anthocyanin by an organic solvent-enzyme extraction method, evaporating and concentrating an extracted anthocyanin solution, adding a proper amount of anthocyanin concentrated solution into a film forming solution prepared by mixing starch and polyvinyl alcohol, uniformly stirring, then pouring a proper amount of mixed solution into a culture dish, drying to form a film, and finally attaching the film to a cut white waterproof card to prepare the meat freshness indicator card. The meat freshness indicator card can monitor the freshness of fresh raw meat in real time, reasonably utilizes kapok resources, expands the application field of kapok, is nontoxic and harmless, and meets the application requirement of the food field.
Description
Technical Field
The invention relates to the technical fields of material science and food industry, in particular to a preparation method of a meat freshness indicator card, and especially relates to a preparation method of a kapok anthocyanin-based meat freshness indicator card.
Background
In recent years, with the improvement of the living standard of people, people have more pursuit on the quality of food. The frequency of food safety events has raised concerns about food safety. Meat products are the most common food in people's life, and the safety problem of meat products is receiving more and more attention of consumers. The circulation process of meat products from slaughtering to dining tables has many links, and links such as transportation and storage are best to retail from slaughtering to packing, and the difficulty of quality safety in supervision becomes big in addition to the large amount of consumption and the quick circulation of meat products. Meat deterioration is a complex biochemical change accompanied by a complex change in the indices of various biochemical components. Harmful substances are generated in the process of meat spoilage, and fresh meat contains rich nutrients such as fat, protein and the like, and is easy to generate lipid oxidation, microbial pollution and the like in the storage process. Due to the mass propagation of spoilage microorganisms in muscles, proteins are subjected to oxidative degradation, so that fresh meat is gradually decomposed to generate a large amount of inorganic ammonia and other organic decomposers. The long-term eating of the health-care food can affect the health of people. The freshness detection of meat is therefore a concern for most people's "healthy diet".
The kapok is mainly distributed in parts of south China and southwest China, has five petals of corolla, is orange yellow or orange red, and contains rich anthocyanin. Anthocyanins, also known as anthocyanidins, are phenolic pigments. The color of plant flowers is mostly generated by anthocyanin, and the anthocyanin has the characteristics of safety, no toxicity, easy extraction, good water solubility and the like. However, due to the unstable demand of kapok, a large amount of kapok resources are wasted, and the kapok of many kapok trees is not picked and managed by people from growth to rotting.
Aiming at the food safety problem, a great number of detection devices are available on the market, and the devices imported from Europe and America countries can be applied to the field of food safety detection. However, under intense market competition, the price of the food cannot be passed on to the consumer because of the expensive detection cost. Cost-effective detection devices often do not have a quality advantage.
Disclosure of Invention
The invention aims to solve the technical problems of high detection cost, poor quality of detection equipment and low utilization rate of kapok resources in the prior art, and achieves the effects of reducing food detection cost and improving quality of detection tools and kapok utilization rate.
In order to solve the technical problems, the technical scheme of the invention is as follows:
a preparation method of a kapok anthocyanin-based meat freshness indicator card comprises the following steps: the method comprises the following steps and conditions of extracting and concentrating the kapok anthocyanin:
(S1) extracting the kapok anthocyanin: weighing a certain amount of pretreated kapok, placing in a container, and treating with an acidification extractant, wherein the material-liquid ratio is 10-20%, and the soaking time is 30-120 min;
(S2) heating: adding 0.01-1% times of hydrolase into the soaked kapok solution, and heating in 40-55 deg.C water bath for 30-120 min;
(S3) concentrating: after heating in a water bath, carrying out suction filtration on the kapok solution, evaporating and concentrating filtrate after suction filtration at 30-50 ℃ to be thick to obtain anthocyanin concentrated solution;
(S4) storing: storing the prepared anthocyanin concentrate at a temperature below 4 ℃ for later use;
(S5) preparation of film-forming solution: dissolving starch in pure water according to a material-to-liquid ratio of 1:50 to obtain a first primary solution, adding glycerol into the first primary solution to obtain a first intermediate solution, wherein the addition amount of the glycerol is 1% of the volume of the first intermediate solution, and gelatinizing the first intermediate solution at 100 ℃ for 15-30 min; dissolving polyvinyl alcohol in pure water according to the liquid-material ratio of 1:50 to obtain a second primary solution, adding glycerol into the second primary solution, wherein the addition amount of the glycerol is 1% of the volume of the second primary solution, and stirring the second primary solution at 100 ℃ until the second primary solution is dissolved to obtain a second intermediate solution; finally, mixing the first intermediate solution and the second intermediate solution in a ratio of 1:1, and uniformly stirring to obtain a film forming solution;
(S6) mixing the anthocyanin concentrated solution: adding 10-50% of anthocyanin concentrated solution into the film forming solution (S5), fully and uniformly stirring, and pouring 10-20ml of uniformly mixed solution into a culture dish;
(S7) drying: placing the culture dish containing the solution in a drying oven, and drying at 30-50 deg.C to form a film;
(S8) cutting: and (S7) taking down the prepared film by using tweezers, cutting the film into blocks, and attaching the blocks to a white waterproof card to obtain the meat freshness indication card.
Anthocyanins, also known as anthocyanidins, are phenolic pigments. The color of plant flowers is mostly generated by anthocyanin, and the anthocyanin has the characteristics of safety, no toxicity, easy extraction, good water solubility and the like. The anthocyanin also has the oxidation resistance and the bacteriostatic activity, is a gas-sensitive substance, and can generate a color reaction with putrefactive gas generated in the food storage process.
Polyvinyl alcohol is a vinyl polymer, and has the advantages of simple and convenient synthesis, safety, no toxicity and degradability; the gas barrier property is good; the film forming property and the biocompatibility are good; the mechanical property is outstanding, and the tensile resistance is strong; low cost, good water solubility and the like.
Starch is a natural polysaccharide high polymer formed by aggregating glucose molecules, has the advantages of safety, no toxicity, degradability, reproducibility, good biocompatibility and the like, and is an ideal raw material for film formation in food. Starch and polyvinyl alcohol both contain a large number of hydroxyl groups, have strong polarity, easily form hydrogen bonds among molecules and have good biocompatibility. The starch and the polyvinyl alcohol are mixed to increase the hydrophobicity of the film and improve the mechanical property of the film, and the film can be completely biodegraded and has environmental protection.
The fresh meat contains rich nutrients such as fat and protein, and is easy to generate lipid oxidation, microbial contamination and the like in the storage process. Due to the mass propagation of spoilage microorganisms in muscles, proteins are subjected to oxidative degradation, so that fresh meat is gradually decomposed, a large amount of inorganic ammonia and other organic decomposers are generated, and the pH is obviously increased. The anthocyanin is used as a pH sensitive color indicator, and has a color reaction with organic decomposition products generated by the decay of the fresh meat, so that the change of the pH in the packaging environment of the fresh meat can be well detected to indicate the quality change of the fresh meat.
Preferably, the pretreatment step of the pretreated kapok described in (S1) is: collecting petal of flos Bombacis Malabarici, washing, and dehydrating in a vacuum drying oven at 30-50 deg.C; putting the dried kapok petals into a grinder to be ground into particles with the particle size of less than 2mm, packaging the pretreated kapok petals with a brown wide-mouth bottle, and storing the packaged kapok petals in a dark and cool place.
More preferably, the acidified extraction agent consists of 60% to 95% absolute ethanol and 5% to 40% citric acid solution with a concentration of 5%.
Preferably, the hydrolase is one of cellulase or hemicellulase.
More preferably, the concentrated anthocyanin solution is evaporated and concentrated to a solution which can be adhered to the wall of a container (S3).
It is particularly preferred that the polyvinyl alcohol used to prepare the film-forming solution has a solubility of 87.0 to 99.0% (mol/mol) and a viscosity of 3.2 to 66.0 mpa.s.
Preferably, the length and width of the white waterproof card are 45-80mm and 25-60mm respectively.
One or more technical solutions provided by the present application have at least the following technical effects or advantages:
according to the technical scheme, the anthocyanin extracted from kapok is combined with polyvinyl alcohol and starch to serve as raw materials to prepare the meat freshness indication card and other technical means, so that the anthocyanin is safe, non-toxic, easy to extract, good in water solubility and capable of being combined with the characteristics of air sensitivity, low price and the like to be utilized. In addition, the vinyl polymer has the advantages of simple and convenient synthesis, safety, no toxicity, degradability, good gas barrier property, good film-forming property and biocompatibility, outstanding mechanical property, stronger tensile resistance, low price, good water solubility and the like, and can also be utilized; meanwhile, the starch and the polyvinyl alcohol both contain a large number of hydroxyl groups, have strong polarity, easily form hydrogen bonds among molecules and have good biocompatibility, and the starch and the polyvinyl alcohol are mixed to increase the hydrophobicity of the film so as to improve the mechanical property of the film, and the environmental protection property of the film which can be completely biodegraded can also be utilized. The technical problems of high detection cost, poor quality of detection equipment and low utilization rate of kapok resources in the prior art are effectively solved, and the technical effects of reducing the food detection cost and improving the quality of a detection tool and the utilization rate of kapok resources are further realized.
Detailed Description
The following further describes the embodiments of the present invention. It should be noted that the description of the embodiments is provided to help understanding of the present invention, but the present invention is not limited thereto. In addition, the technical features involved in the embodiments of the present invention described below may be combined with each other as long as they do not conflict with each other.
The technical scheme of the embodiment of the application is through providing a preparation method of meat freshness indicator card based on kapok anthocyanin, has solved the problem that detection cost is high and detection equipment quality is not good and kapok resource utilization rate is low among the prior art, has realized reducing food detection cost and improving detection instrument quality and kapok utilization ratio beneficial effect under the anthocyanin that kapok extracted combines polyvinyl alcohol and starch as the raw materials to prepare meat freshness indicator card.
The general idea of the embodiment of the invention for solving the technical problems is as follows:
the method is mainly implemented by three steps of 1, extracting and concentrating the kapok anthocyanin. 2. Dissolving and mixing polyvinyl alcohol and starch to prepare a film forming solution. 3. Preparing a kapok anthocyanin-based meat freshness indicator card.
The test comprises extracting and concentrating flos Bombacis Malabarici anthocyanin, weighing certain amount of pretreated flos Bombacis Malabarici in a container, treating with acidified extractant at material-liquid ratio of 10-20%, soaking for 30-120 min; adding 0.01-1% times of hydrolase into the soaked kapok solution, and heating in 40-55 deg.C water bath for 30-120 min; after heating in a water bath, carrying out suction filtration on the kapok solution, and evaporating and concentrating filtrate after suction filtration at 30-50 ℃ to be thick to obtain anthocyanin concentrated solution; the obtained anthocyanin concentrate is stored at a temperature below 4 ℃ for later use.
The test comprises the following pretreatment steps of: collecting petal of flos Bombacis Malabarici, cleaning, and dehydrating and drying in a vacuum drying oven at 30-50 deg.C; putting the dried kapok petals into a grinder to be ground into particles with the particle size of less than 2mm, packaging the pretreated kapok petals with a brown wide-mouth bottle, and storing the packaged kapok petals in a dark and cool place.
The preparation method of the acidified extracting agent comprises the following steps: 95% absolute ethyl alcohol and 5% citric acid solution with the concentration of 5%.
The hydrolase is one of cellulase and hemicellulase.
The anthocyanin concentrate described in the experiments is characterized in that: evaporating and concentrating until the solution can be stained on the wall of the container.
In the test, the preparation method of the film forming solution comprises the steps of dissolving starch in pure water at a material-liquid ratio of 1:50, adding glycerol into the solution, wherein the addition amount of the glycerol is 1% of the volume of the solution, and gelatinizing the solution at 100 ℃ for 15-30 min. And dissolving polyvinyl alcohol in pure water at a material-to-liquid ratio of 1:50, adding glycerol into the solution, wherein the addition amount of the glycerol is 1% of the volume of the solution, and stirring the solution at 100 ℃ until the solution is dissolved. And finally, mixing the two solutions 1:1, and uniformly stirring to obtain a film forming solution.
The polyvinyl alcohol described in the tests was predominantly polyvinyl alcohol with an alcohol solubility of 87.0 to 99.0% (mol/mol) and a viscosity of 3.2 to 66.0 mpa.s.
Test method for preparing meat freshness indicator card comprises adding 10-50% anthocyanin concentrate into film forming solution, stirring thoroughly, and pouring 10-20ml of mixed solution into culture dish. And then placing the culture dish containing the solution in a drying oven to be dried at 30-50 ℃ to form a film, taking down the prepared indicating film by using tweezers, cutting the film into blocks, and attaching the blocks to a white waterproof card to obtain the meat freshness indicating card.
The white waterproof card is tested as follows: PVC white waterproof card with the size of 45mm multiplied by 25 mm.
In order to better understand the above technical solutions, the following detailed descriptions will be provided with reference to specific embodiments.
Example 1
(1) Extracting and concentrating the kapok anthocyanin:
weighing 60g of dried kapok petals, placing the petals in a mincing machine, mincing the petals until the particle size is below 2mm, and placing the petals in a 1000ml beaker for later use;
preparing a citric acid solution with the concentration of 5%, weighing 5.00g of citric acid, dissolving the citric acid with 20ml of pure water, and putting the solution into a 100ml capacity bottle to fix the volume for later use;
preparing an acidification extractant, and mixing 475ml of absolute ethyl alcohol with 25ml of prepared 5% citric acid solution to obtain 500ml of the acidification extractant;
pouring the prepared acidified extracting agent into a beaker containing 60g of kapok, stirring uniformly to completely immerse the kapok, sealing the opening of the beaker with a preservative film, soaking in the shade for 60min, taking out the kapok at proper time during soaking, stirring, and continuously standing and soaking; after soaking, 0.4g of cellulase is weighed and added into the soaking solution to be uniformly stirred, and the soaking solution is put into a water bath kettle at 50 ℃ to be extracted for 50 min; and after the water bath is finished, carrying out suction filtration on the kapok soak solution to obtain a filtrate, namely the anthocyanin solution. Placing the extracted anthocyanin solution in a rotary evaporator, evaporating and concentrating at 35 ℃ until the anthocyanin solution can be stained on the wall of the round-bottom flask, and finally placing the anthocyanin concentrated solution in a refrigerator at 4 ℃ for standby.
(2) Preparation of film-forming solution:
preparing a starch solution, dissolving 1g of starch in 50ml of pure water, adding 0.5ml of glycerol, uniformly stirring, and stirring and pasting in a 100 ℃ water bath kettle for 30 min;
preparing a polyvinyl alcohol solution, dissolving 1g of 105-type (the alcohol solubility is 98.0-99.0% (mol/mol)) polyvinyl alcohol in 50ml of pure water, adding 0.5ml of glycerol, uniformly stirring, and placing in a 100 ℃ water bath kettle to stir until the mixture is dissolved;
and (3) uniformly mixing 30ml of the two solutions respectively to obtain the film forming solution.
(3) Preparation of the meat freshness indication card:
adding 15ml of anthocyanin concentrated solution into the film forming solution, fully and uniformly stirring, pouring 20ml of uniformly mixed solution into a culture dish of 90cm, placing the culture dish containing the solution in a drying box, drying for 9 hours at 35 ℃ to prepare an indicating film, taking down the prepared indicating film by using tweezers, cutting the film into blocks, and attaching the blocks to a PVC white waterproof card with the size of 45mm multiplied by 25mm to obtain the meat freshness indicating card.
The prepared indicator card passes the test of GBT 13022-1991.
In addition, the test result of the meat product by the indicator card is compared with the result of the CSY-DS103B meat safety comprehensive detector, and the test result shows that the difference of the test result of the meat product by the indicator card is less than 1%.
And (4) experimental conclusion: the preparation method of the kapok anthocyanin-based meat freshness indicator card is simple and applicable, nontoxic and harmless, strong in operability, strong in applicability and low in preparation cost, and the utilization rate of the kapok is improved to a large extent.
The embodiments of the present invention have been described in detail, but the present invention is not limited to the described embodiments. It will be apparent to those skilled in the art that various changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, and still fall within the scope of the invention.
Claims (7)
1. A preparation method of a kapok anthocyanin-based meat freshness indicator card is characterized by comprising the following steps of: the method comprises the following steps: the method comprises the following steps and conditions of extracting and concentrating the kapok anthocyanin:
(S1) extracting the kapok anthocyanin: weighing a certain amount of pretreated kapok, placing in a container, and treating with an acidification extractant, wherein the material-liquid ratio is 10-20%, and the soaking time is 30-120 min;
(S2) heating: adding 0.01-1% times of hydrolase into the soaked kapok solution, and heating in 40-55 deg.C water bath for 30-120 min;
(S3) concentrating: after heating in a water bath, carrying out suction filtration on the kapok solution, and evaporating and concentrating filtrate after suction filtration at 30-50 ℃ to be thick to obtain anthocyanin concentrated solution;
(S4) storing: storing the prepared anthocyanin concentrate at a temperature below 4 ℃ for later use;
(S5) preparation of film-forming solution: dissolving starch in pure water according to a material-to-liquid ratio of 1:50 to obtain a first primary solution, adding glycerol into the first primary solution to obtain a first intermediate solution, wherein the addition amount of the glycerol is 1% of the volume of the first intermediate solution, and gelatinizing the first intermediate solution at 100 ℃ for 15-30 min; dissolving polyvinyl alcohol in pure water according to the liquid-material ratio of 1:50 to obtain a second primary solution, adding glycerol into the second primary solution, wherein the addition amount of the glycerol is 1% of the volume of the second primary solution, and stirring the second primary solution at 100 ℃ until the second primary solution is dissolved to obtain a second intermediate solution; finally, mixing the first intermediate solution and the second intermediate solution in a ratio of 1:1, and uniformly stirring to obtain a film forming solution;
(S6) mixing the anthocyanin concentrated solution: adding 10-50% of anthocyanin concentrated solution into the film forming solution (S5), fully and uniformly stirring, and pouring 10-20ml of uniformly mixed solution into a culture dish;
(S7) drying: placing the culture dish containing the solution in a drying oven, and drying at 30-50 deg.C to form a film;
(S8) cutting: the obtained film was removed (S7) with tweezers and cut into pieces and attached to a white waterproof card to obtain a meat freshness indicator card.
2. The preparation method of kapok anthocyanin-based meat freshness indicator card of claim 1, wherein: (S1) the pretreatment of the pretreated kapok comprises: collecting petal of flos Bombacis Malabarici, cleaning, and dehydrating and drying in a vacuum drying oven at 30-50 deg.C; putting the dried kapok petals into a grinder to be ground into particles with the particle size of less than 2mm, packaging the pretreated kapok petals with a brown wide-mouth bottle, and storing the packaged kapok petals in a dark and cool place.
3. The preparation method of kapok anthocyanin-based meat freshness indicator card of claim 1, wherein: the acidification extractant consists of 60 to 95 percent of absolute ethyl alcohol and 5 to 40 percent of citric acid solution with the concentration of 5 percent.
4. The preparation method of kapok anthocyanin-based meat freshness indicator card of claim 1, wherein: the hydrolase is one of cellulase or hemicellulase.
5. The preparation method of kapok anthocyanin-based meat freshness indicator card of claim 1, wherein: (S3) evaporating and concentrating the anthocyanin concentrated solution until the solution can be adhered to the wall of a container.
6. The method for preparing kapok anthocyanin-based meat freshness indicator card of any one of claims 1-5, wherein: the polyvinyl alcohol used to prepare the film-forming solution has a solubility of 87.0-99.0% (mol/mol) and a viscosity of 3.2-66.0 mpa.s.
7. The method for preparing kapok anthocyanin-based meat freshness indicator card of claim 6, wherein: the length and the width of the white waterproof card are 45-80mm and 25-60mm respectively.
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| CN114047184B (en) * | 2021-09-23 | 2023-12-05 | 河北科技师范学院 | Preparation method and application of intelligent indication tag for identifying freshness of meat |
| CN114324317A (en) * | 2022-01-03 | 2022-04-12 | 安徽大学绿色产业创新研究院 | Preparation method of anthocyanin composite membrane and application of anthocyanin composite membrane in environmental monitoring |
| CN114931535A (en) * | 2022-06-29 | 2022-08-23 | 广东远宸医药生物科技有限公司 | Preparation method and application of kapok extract with moisturizing and relieving effects |
| CN114931535B (en) * | 2022-06-29 | 2023-09-26 | 广东远宸医药生物科技有限公司 | Preparation method and application of kapok extract with moisturizing and relieving effects |
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