CN112816465A - Method for rapidly determining content of sodium benzoate in food - Google Patents
Method for rapidly determining content of sodium benzoate in food Download PDFInfo
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- 235000010234 sodium benzoate Nutrition 0.000 title claims abstract description 61
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- QKNYBSVHEMOAJP-UHFFFAOYSA-N 2-amino-2-(hydroxymethyl)propane-1,3-diol;hydron;chloride Chemical compound Cl.OCC(N)(CO)CO QKNYBSVHEMOAJP-UHFFFAOYSA-N 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
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- G—PHYSICS
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- 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
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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
- G01N21/17—Systems in which incident light is modified in accordance with the properties of the material investigated
- G01N21/25—Colour; Spectral properties, i.e. comparison of effect of material on the light at two or more different wavelengths or wavelength bands
- G01N21/31—Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry
- G01N21/33—Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry using ultraviolet light
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- Plasma & Fusion (AREA)
- Investigating Or Analyzing Non-Biological Materials By The Use Of Chemical Means (AREA)
Abstract
The invention discloses a method for rapidly determining the content of sodium benzoate in food, which comprises the following steps: s1, mixing the solution to be detected with DAAO and D-type amino acid in a first buffer solution for reaction to obtain a first mixed solution for later use; s2, adding the first mixed solution obtained in the step S1 into a second buffer solution containing 2D-MOF and TMB, and reacting to obtain a second mixed solution; s3, setting a plurality of groups of experimental examples, sequentially increasing the content of sodium benzoate in the solution to be detected of each group of experimental examples from 0 to 6.90mmol/L, and manufacturing a sodium benzoate content colorimetric card according to the color of the second mixed solution obtained by each group of experimental examples; and S4, sequentially carrying out the operations of S1-S2 on the food to be detected, and comparing the color of the second mixed liquid obtained by the reaction with the sodium benzoate content comparison system obtained in the S3 so as to quickly determine the content of the sodium benzoate in the food. The invention provides a method for rapidly determining the content of sodium benzoate in food, which can realize the accurate detection of the content of sodium benzoate in food.
Description
Technical Field
The invention relates to the technical field of food analysis and detection. More specifically, the invention relates to a method for rapidly determining the content of sodium benzoate in food.
Background
The food additive is an artificial or natural substance added into food for improving the quality of the food such as color, aroma, taste and the like, and for the requirements of preservation and processing technology. At present, food additives in China have 23 categories, including coloring agents, acidity regulators, leavening agents, sweetening agents, preservatives and the like. The food additive greatly promotes the development of the food industry and is praised as the soul of the food industry. Among them, preservatives have become an increasingly important food additive in modern food technology, and they can prevent food spoilage caused by microorganisms, prolong the shelf life of food, and prevent food poisoning caused by microbial contamination. Food preservation typically employs chemical preservatives such as benzoic and sorbic acids and their respective sodium, potassium and calcium salts. Among them, sodium benzoate is cheap and easily available, is a chemical synthetic preservative commonly used in China and even all over the world, and has been used in various foods such as jam, carbonated beverage, fruit juice beverage, soy sauce and the like for a long time. Although sodium benzoate is widely used for preservation, human bodies may cause anaphylactic reactions such as non-immune contact urticaria, asthma and the like if the preservative is taken beyond the allowable limit. Establishing a rapid and high-sensitivity sodium benzoate rapid detection method based on the regulations and symptoms of preservatives is an important problem for food industry and regulatory authorities.
The conventional detection methods of sodium benzoate include High Performance Liquid Chromatography (HPLC), Thin Layer Chromatography (TLC), gas chromatography-mass spectrometry (GC-MS), liquid chromatography-mass spectrometry (LC-MS), Capillary Electrophoresis (CE), micellar electrokinetic chromatography and the like. Although these methods have high precision and accuracy, the disadvantages are obvious, including expensive equipment, special operation, high detection cost, time and labor consuming sample pretreatment, and the like, and thus are difficult to use for on-site real-time detection in the food supervision process. There remains a great need to develop a low cost, easy to operate and rapid method for sodium benzoate detection. At present, a visual sensing method for measuring the content of sodium benzoate in food has not been reported.
Disclosure of Invention
The invention aims to provide a method for rapidly determining the content of sodium benzoate in food, which has the advantage of visualization and can realize accurate detection of the content of sodium benzoate in food.
To achieve these objects and other advantages in accordance with the present invention, there is provided a method for rapidly determining the content of sodium benzoate in a food product, comprising the steps of:
s1, mixing the solution to be detected with DAAO and D-type amino acid in a first buffer solution for reaction to obtain a first mixed solution for later use;
s2, adding the first mixed solution obtained in the step S1 into a second buffer solution containing 2D-MOF and TMB, and reacting to obtain a second mixed solution;
s3, setting a plurality of groups of experimental examples, sequentially increasing the content of sodium benzoate in the solution to be detected of each group of experimental examples from 0 to 6.90mmol/L, and manufacturing a sodium benzoate content colorimetric card according to the color of the second mixed solution obtained by each group of experimental examples;
and S4, sequentially carrying out the operations of S1-S2 on the food to be detected, and comparing the color of the second mixed liquid obtained by the reaction with the sodium benzoate content comparison system obtained in the S3 so as to quickly determine the content of the sodium benzoate in the food.
Preferably, in the method for rapidly determining the content of sodium benzoate in food, before the solution to be determined in S1 is mixed with DAAO and D-type amino acid in the first buffer solution for reaction, the solution to be determined is diluted first, then the diluted sample to be determined is subjected to centrifugation and filtration in sequence, and the obtained filtrate is used as the solution to be determined to be mixed with DAAO and D-type amino acid in the first buffer solution for reaction.
Preferably, in the method for rapidly determining the content of sodium benzoate in food, the D-type amino acid used in S1 is any one of D-type serine, D-type alanine, D-type phenylalanine, D-type tyrosine or D-type leucine.
Preferably, in the method for rapidly determining the content of sodium benzoate in food, the concentration of DAAO used in S1 is 5-15U/mL, and the concentration of D-type amino acid is 20-80 mmol/L.
Preferably, in the method for rapidly determining the content of sodium benzoate in food, the first buffer solution in S1 is a Tris-HCl buffer system or a phosphate buffer system, and the pH is 5.0-8.5.
Preferably, in the method for rapidly determining the content of sodium benzoate in food, in the step S1, when the solution to be determined is mixed with DAAO and D-type amino acid in the first buffer solution, the reaction temperature is 37 ℃, and the reaction time is 2-10 minutes.
Preferably, in the method for rapidly determining the content of sodium benzoate in food, 2D-MOF in S2 takes tetra (4-carboxyphenyl) porphyrin iron chloride (TCPP (Fe)) as an organic ligand and Cu as2+、Co2+Or Zn2+MOF materials prepared for central ions.
Preferably, in the method for rapidly determining the content of sodium benzoate in food, the concentration of 2D-MOF in S2 is 1mg/mL, and the concentration of TMB is 5 mg/mL.
Preferably, in the method for rapidly determining the content of sodium benzoate in food, the second buffer solution in S2 is an acetic acid buffer system or a phosphoric acid buffer system, and the pH of the second buffer solution is 3.0 to 5.5.
Preferably, in the method for rapidly determining the content of sodium benzoate in food, the reaction temperature of the first mixed solution obtained in S1 in S2 when the first mixed solution is added into the second buffer solution containing 2D-MOF and TMB is 37 ℃, and the reaction time is 15-25 minutes.
The invention has the beneficial effects that:
1. the method for determining the content of the sodium benzoate in the food has good selectivity, and other common additives in the food, such as ethyl p-hydroxybenzoate, potassium sorbate, 4-aminobenzoic acid, calcium lactate, citric acid and the like, do not interfere with the determination.
2. The method for determining the content of sodium benzoate in food has high accuracy and the recovery rate is between 95.0 and 105.0 percent
3. The method for measuring the content of the sodium benzoate in the food can realize the visual measurement of the sodium benzoate in the food within 30 minutes. The method is simple and convenient to operate, can realize rapid determination, has high selectivity, low cost and strong practicability, and has important significance in practical popularization.
Additional advantages, objects, and features of the invention will be set forth in part in the description which follows and in part will become apparent to those having ordinary skill in the art upon examination of the following or may be learned from practice of the invention.
Drawings
FIG. 1 is a schematic diagram of a color chart containing sodium benzoate according to the present invention;
FIG. 2 is a graph showing the absorbance of the second mixed solution obtained in each experimental example of the present invention;
FIG. 3 is a visual measurement result of example 1 in the present invention;
FIG. 4 is a visual measurement result of example 2 in the present invention;
FIG. 5 is a graph showing the results of visual measurement in example 3 of the present invention.
Detailed Description
The present invention is further described in detail below with reference to examples so that those skilled in the art can practice the invention with reference to the description.
It is to be noted that the experimental methods described in the following embodiments are all conventional methods unless otherwise specified, and the reagents and materials are commercially available unless otherwise specified.
< example 1>
The method for rapidly determining the content of sodium benzoate in the food is utilized to determine the content of benzoic acid in the carbonated beverage:
the carbonated beverage is purchased from a local supermarket, after fully shaking up, a sample is taken and 50 mu L of the carbonated beverage is diluted by 100 times, then the carbonated beverage is centrifuged, the supernatant is filtered by a 0.22 mu m filter membrane, and the filtrate is used as the solution to be tested.
mu.L of the sample to be tested was reacted with 50. mu.L of DAAO (10U/mL), 50. mu. L D-serine (50mmol/L) and 100. mu.L of Tris-HCl buffer (pH 7.0) at 37 ℃ for 5 minutes.
After completion of the enzyme reaction, 40. mu.L of the mixture was added to 870. mu.L of an acetic acid buffer (pH 4.0), 40. mu.L of TMB (5mg/mL) and 50. mu.L of a 2D-MOF dispersion [ Cu-TCPP (Fe); 1mg/mL ], and reacted at 37 ℃ for 20 minutes.
After the reaction is finished, the color change of the sample is observed, and the color of the sample is visually compared with the color of the sample which participates in the reaction of a sodium benzoate standard solution (the concentration is 6.90mmol/L of the limit specified by the national standard), so that the ultraviolet absorption value of the sample at 652nm is measured. The result shows that the content of sodium benzoate in certain brand of carbonated beverage is far lower than the limit specified by the national standard, and the concentration of the sodium benzoate in the certain brand of carbonated beverage is 3.50mmol/L through ultraviolet measurement and quantitative analysis.
< example 2>
The method for rapidly determining the content of sodium benzoate in food is utilized to determine the content of benzoic acid in certain brand of fruit juice:
the fruit juice beverage is purchased from a local supermarket, after fully shaking up, a sample is taken and 50 mu L of the fruit juice beverage is diluted by 100 times, then the fruit juice beverage is centrifuged, the supernatant is filtered by a 0.22 mu m filter membrane, and the filtrate is used as the solution to be detected.
mu.L of the sample to be tested was reacted with 50. mu.L of DAAO (15U/mL), 50. mu. L D-serine (75mmol/L) and 100. mu.L of Tris-HCl buffer (pH 7.0) at 37 ℃ for 5 minutes.
After completion of the enzyme reaction, 40. mu.L of the mixture was added to 870. mu.L of acetic acid buffer (pH 3.5), 40. mu.L of TMB (5mg/mL) and 50. mu.L of 2D MOF dispersion [ Co-TCPP (Fe); 1mg/mL ], and reacted at 37 ℃ for 20 minutes.
After the reaction is finished, the color change of the sample is observed, and the color of the sample is visually compared with the color of the sample which participates in the reaction of a sodium benzoate standard solution (the concentration is 6.90mmol/L of the limit specified by the national standard), so that the ultraviolet absorption value of the sample at 652nm is measured. The result shows that the content of the sodium benzoate in the fruit juice beverage is far lower than the limit specified by the national standard, and the concentration of the sodium benzoate in the fruit juice beverage is 2.45mmol/L through ultraviolet measurement and quantitative analysis.
< example 3>
The method for rapidly determining the content of sodium benzoate in the food is utilized to determine the content of benzoic acid in the edible vinegar:
the fruit juice beverage is purchased from a local supermarket, after fully shaking up, a sample is taken and 50 mu L of the fruit juice beverage is diluted by 500 times, then the fruit juice beverage is centrifuged, the supernatant is filtered by a 0.22 mu m filter membrane, and the filtrate is used as the solution to be detected.
mu.L of the sample to be tested was reacted with 50. mu.L of DAAO (5U/mL), 50. mu. L D-serine (30mmol/L) and 100. mu.L of Tris-HCl buffer (pH 8.0) at 37 ℃ for 5 minutes.
After completion of the enzyme reaction, 40. mu.L of the mixture was added to 870. mu.L of acetic acid buffer (pH 3.5), 40. mu.L of TMB (5mg/mL) and 50. mu.L of 2D MOF dispersion [ Zn-TCPP (Fe); 1mg/mL ], and reacted at 37 ℃ for 20 minutes.
After the reaction is finished, the color change of the sample is observed, and the color of the sample is visually compared with the color of the sample which participates in the reaction of a sodium benzoate standard solution (the concentration is 6.90mmol/L of the limit specified by the national standard), so that the ultraviolet absorption value of the sample at 652nm is measured. The result shows that the content of the sodium benzoate in the edible vinegar is close to the limit specified by the national standard, and the concentration of the sodium benzoate in the edible vinegar is 6.82mmol/L through ultraviolet measurement and quantitative analysis.
While embodiments of the invention have been described above, it is not limited to the applications set forth in the description and the embodiments, which are fully applicable to various fields of endeavor for which the invention may be embodied with additional modifications as would be readily apparent to those skilled in the art, and the invention is therefore not limited to the details given herein and to the embodiments shown and described without departing from the generic concept as defined by the claims and their equivalents.
Claims (10)
1. A method for rapidly determining the content of sodium benzoate in food is characterized by comprising the following steps:
s1, mixing the solution to be detected with DAAO and D-type amino acid in a first buffer solution for reaction to obtain a first mixed solution for later use;
s2, adding the first mixed solution obtained in the step S1 into a second buffer solution containing 2D-MOF and TMB, and reacting to obtain a second mixed solution;
s3, setting a plurality of groups of experimental examples, sequentially increasing the content of sodium benzoate in the solution to be detected of each group of experimental examples from 0 to 6.90mmol/L, and manufacturing a sodium benzoate content colorimetric card according to the color of the second mixed solution obtained by each group of experimental examples;
s4, sequentially carrying out the operations of S1-S2 on the food to be detected, and comparing the color of the second mixed liquid obtained by the reaction with the sodium benzoate content comparison system obtained in S3, thereby rapidly determining the sodium benzoate content in the food.
2. The method according to claim 1, wherein before the solution to be tested reacts with the DAAO and the D-amino acid in the first buffer solution in S1, the solution to be tested is diluted, and then the diluted sample to be tested is sequentially centrifuged and filtered, and the obtained filtrate is used as the solution to be tested to react with the DAAO and the D-amino acid in the first buffer solution.
3. The method for rapidly determining the content of sodium benzoate in food according to claim 1, wherein the D-form amino acid used in S1 is any one of D-form serine, D-form alanine, D-form phenylalanine, D-form tyrosine or D-form leucine.
4. The method for rapidly determining the content of sodium benzoate in food according to claim 1, wherein the concentration of DAAO used in S1 is 5 to 15U/mL and the concentration of D-amino acid is 20 to 80 mmol/L.
5. The method of claim 1, wherein the first buffer solution in S1 is Tris-HCl buffer system or phosphate buffer system, and has a pH of 5.0-8.5.
6. The method for rapidly determining the content of sodium benzoate in food according to claim 1, wherein the reaction temperature of the solution to be determined and the DAAO and D-amino acid in the first buffer solution is 37 ℃ and the reaction time is 2-10 minutes when the solution to be determined and the DAAO and the D-amino acid are mixed and reacted in the S1.
7. The method for rapidly determining the content of sodium benzoate in food as claimed in claim 1, wherein 2D-MOF in S2 is tetra (4-carboxyphenyl) porphyrin iron chloride (TCPP (Fe)) as an organic ligand and Cu2+、Co2+Or Zn2+MOF materials prepared for central ions.
8. The method for rapidly determining the content of sodium benzoate in food according to claim 7, wherein the concentration of 2D-MOF in S2 is 1mg/mL, and the concentration of TMB is 5 mg/mL.
9. The method for rapidly determining the content of sodium benzoate in food according to claim 1, wherein the second buffer solution in S2 is an acetic acid buffer system or a phosphoric acid buffer system, and has a pH of 3.0 to 5.5.
10. The method for rapidly determining the content of sodium benzoate in food according to claim 1, wherein the reaction temperature of the first mixed solution obtained in S1 in S2 when the first mixed solution is added into the second buffer solution containing 2D-MOF and TMB is 37 ℃ and the reaction time is 15-25 minutes.
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