CN113281312B - Preparation method and application of ratio type fluorescence response sensing tag for salmon freshness - Google Patents
Preparation method and application of ratio type fluorescence response sensing tag for salmon freshness Download PDFInfo
- Publication number
- CN113281312B CN113281312B CN202110346921.3A CN202110346921A CN113281312B CN 113281312 B CN113281312 B CN 113281312B CN 202110346921 A CN202110346921 A CN 202110346921A CN 113281312 B CN113281312 B CN 113281312B
- Authority
- CN
- China
- Prior art keywords
- freshness
- salmon
- label
- tag
- sensing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 241000972773 Aulopiformes Species 0.000 title claims abstract description 102
- 235000019515 salmon Nutrition 0.000 title claims abstract description 102
- 230000004044 response Effects 0.000 title claims abstract description 46
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- PYWVYCXTNDRMGF-UHFFFAOYSA-N rhodamine B Chemical compound [Cl-].C=12C=CC(=[N+](CC)CC)C=C2OC2=CC(N(CC)CC)=CC=C2C=1C1=CC=CC=C1C(O)=O PYWVYCXTNDRMGF-UHFFFAOYSA-N 0.000 claims abstract description 40
- 229940043267 rhodamine b Drugs 0.000 claims abstract description 39
- JLZUZNKTTIRERF-UHFFFAOYSA-N tetraphenylethylene Chemical group C1=CC=CC=C1C(C=1C=CC=CC=1)=C(C=1C=CC=CC=1)C1=CC=CC=C1 JLZUZNKTTIRERF-UHFFFAOYSA-N 0.000 claims abstract description 33
- 229920002845 Poly(methacrylic acid) Polymers 0.000 claims abstract description 27
- 238000001514 detection method Methods 0.000 claims abstract description 14
- 238000003860 storage Methods 0.000 claims abstract description 12
- WYURNTSHIVDZCO-UHFFFAOYSA-N Tetrahydrofuran Chemical compound C1CCOC1 WYURNTSHIVDZCO-UHFFFAOYSA-N 0.000 claims abstract description 10
- 238000004519 manufacturing process Methods 0.000 claims abstract description 9
- 238000004806 packaging method and process Methods 0.000 claims abstract description 9
- 229920003229 poly(methyl methacrylate) Polymers 0.000 claims abstract description 7
- 239000004926 polymethyl methacrylate Substances 0.000 claims abstract description 7
- YLQBMQCUIZJEEH-UHFFFAOYSA-N tetrahydrofuran Natural products C=1C=COC=1 YLQBMQCUIZJEEH-UHFFFAOYSA-N 0.000 claims abstract description 5
- 230000005284 excitation Effects 0.000 claims abstract description 4
- 241000251468 Actinopterygii Species 0.000 claims description 21
- 235000019688 fish Nutrition 0.000 claims description 21
- 238000000034 method Methods 0.000 claims description 13
- 238000004090 dissolution Methods 0.000 claims description 8
- 238000005303 weighing Methods 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 7
- 235000005811 Viola adunca Nutrition 0.000 claims description 6
- 240000009038 Viola odorata Species 0.000 claims description 6
- 235000013487 Viola odorata Nutrition 0.000 claims description 6
- 235000002254 Viola papilionacea Nutrition 0.000 claims description 6
- 239000003755 preservative agent Substances 0.000 claims description 6
- 230000002335 preservative effect Effects 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 3
- 238000004043 dyeing Methods 0.000 claims description 3
- 230000001678 irradiating effect Effects 0.000 claims description 3
- 238000004364 calculation method Methods 0.000 claims description 2
- 230000035945 sensitivity Effects 0.000 abstract description 25
- 238000004445 quantitative analysis Methods 0.000 abstract description 5
- 230000008901 benefit Effects 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 29
- 239000000243 solution Substances 0.000 description 21
- 230000008859 change Effects 0.000 description 16
- 239000000975 dye Substances 0.000 description 13
- 239000000523 sample Substances 0.000 description 13
- 239000000758 substrate Substances 0.000 description 13
- 238000000576 coating method Methods 0.000 description 9
- 235000013372 meat Nutrition 0.000 description 9
- 239000011248 coating agent Substances 0.000 description 8
- 239000000203 mixture Substances 0.000 description 7
- 235000013305 food Nutrition 0.000 description 6
- 239000007788 liquid Substances 0.000 description 5
- 229920000767 polyaniline Polymers 0.000 description 5
- XOFYZVNMUHMLCC-ZPOLXVRWSA-N prednisone Chemical compound O=C1C=C[C@]2(C)[C@H]3C(=O)C[C@](C)([C@@](CC4)(O)C(=O)CO)[C@@H]4[C@@H]3CCC2=C1 XOFYZVNMUHMLCC-ZPOLXVRWSA-N 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 4
- 238000010586 diagram Methods 0.000 description 4
- 238000005057 refrigeration Methods 0.000 description 4
- 239000004952 Polyamide Substances 0.000 description 3
- 241001290266 Sciaenops ocellatus Species 0.000 description 3
- 239000006185 dispersion Substances 0.000 description 3
- 239000003550 marker Substances 0.000 description 3
- 238000012544 monitoring process Methods 0.000 description 3
- 229920002647 polyamide Polymers 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 238000007789 sealing Methods 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- -1 tetraphenyl ethylene compound Chemical class 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 2
- 238000013461 design Methods 0.000 description 2
- 238000009792 diffusion process Methods 0.000 description 2
- 239000012065 filter cake Substances 0.000 description 2
- 239000000706 filtrate Substances 0.000 description 2
- 239000007850 fluorescent dye Substances 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 238000001000 micrograph Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000011897 real-time detection Methods 0.000 description 2
- 230000004043 responsiveness Effects 0.000 description 2
- 239000013535 sea water Substances 0.000 description 2
- 238000010561 standard procedure Methods 0.000 description 2
- MKNQNPYGAQGARI-UHFFFAOYSA-N 4-(bromomethyl)phenol Chemical compound OC1=CC=C(CBr)C=C1 MKNQNPYGAQGARI-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 208000019331 Foodborne disease Diseases 0.000 description 1
- 101001018064 Homo sapiens Lysosomal-trafficking regulator Proteins 0.000 description 1
- 102100033472 Lysosomal-trafficking regulator Human genes 0.000 description 1
- 244000038561 Modiola caroliniana Species 0.000 description 1
- 235000010703 Modiola caroliniana Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- KGBXLFKZBHKPEV-UHFFFAOYSA-N boric acid Chemical compound OB(O)O KGBXLFKZBHKPEV-UHFFFAOYSA-N 0.000 description 1
- 239000004327 boric acid Substances 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000005338 frosted glass Substances 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000002329 infrared spectrum Methods 0.000 description 1
- 238000004811 liquid chromatography Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- TYJJADVDDVDEDZ-UHFFFAOYSA-M potassium hydrogencarbonate Chemical class [K+].OC([O-])=O TYJJADVDDVDEDZ-UHFFFAOYSA-M 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 238000004451 qualitative analysis Methods 0.000 description 1
- 239000013643 reference control Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 238000009450 smart packaging Methods 0.000 description 1
- 239000012086 standard solution Substances 0.000 description 1
- 238000001132 ultrasonic dispersion Methods 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- 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
- G01N21/62—Systems in which the material investigated is excited whereby it emits light or causes a change in wavelength of the incident light
- G01N21/63—Systems in which the material investigated is excited whereby it emits light or causes a change in wavelength of the incident light optically excited
- G01N21/64—Fluorescence; Phosphorescence
- G01N21/6428—Measuring fluorescence of fluorescent products of reactions or of fluorochrome labelled reactive substances, e.g. measuring quenching effects, using measuring "optrodes"
- G01N21/643—Measuring fluorescence of fluorescent products of reactions or of fluorochrome labelled reactive substances, e.g. measuring quenching effects, using measuring "optrodes" non-biological material
-
- 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
- G01N21/62—Systems in which the material investigated is excited whereby it emits light or causes a change in wavelength of the incident light
- G01N21/63—Systems in which the material investigated is excited whereby it emits light or causes a change in wavelength of the incident light optically excited
- G01N21/64—Fluorescence; Phosphorescence
- G01N21/6428—Measuring fluorescence of fluorescent products of reactions or of fluorochrome labelled reactive substances, e.g. measuring quenching effects, using measuring "optrodes"
- G01N2021/6439—Measuring fluorescence of fluorescent products of reactions or of fluorochrome labelled reactive substances, e.g. measuring quenching effects, using measuring "optrodes" with indicators, stains, dyes, tags, labels, marks
Landscapes
- Health & Medical Sciences (AREA)
- Immunology (AREA)
- Life Sciences & Earth Sciences (AREA)
- Physics & Mathematics (AREA)
- Chemical & Material Sciences (AREA)
- Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Optics & Photonics (AREA)
- Molecular Biology (AREA)
- Analytical Chemistry (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- General Physics & Mathematics (AREA)
- Pathology (AREA)
- Investigating, Analyzing Materials By Fluorescence Or Luminescence (AREA)
- Investigating Or Analysing Materials By The Use Of Chemical Reactions (AREA)
Abstract
A preparation method and application of a ratio type fluorescence response sensing label for salmon freshness, which is characterized in that polymethacrylic acid is dissolved in tetrahydrofuran, and then tetraphenyl ethylene is added to prepare tetraphenyl ethylene/polymethacrylic acid solution; the filter paper strip is soaked in rhodamine B solution, dried, soaked in tetraphenyl ethylene/polymethyl methacrylate solution and dried, and the ratio type fluorescent response sensing label is obtained. Under the condition of different TVB-N values, extracting a color difference Lab value of response information of the sensing tag under ultraviolet excitation, and manufacturing a standard colorimetric tag; and (3) comparing the color of the sensing label of the detection sample with that of the standard colorimetric label, and judging the freshness of salmon in the storage stage. The advantages are that: the sensing tag can qualitatively detect salmon freshness according to different fluorescent color changes, quantitative analysis of salmon freshness markers TVB-N in the packaging bag can be realized without sample pretreatment, and the detection result is high in sensitivity, accurate and reliable.
Description
Technical Field
The invention belongs to the field of food packaging, and particularly relates to a preparation method and application of a ratio type fluorescence response sensing tag for salmon freshness.
Background
Salmon (Salmon), also known as Salmon or Salmon, is one of the world's rare fish, and is known as "precious marine products". Because salmon is mainly eaten raw and is high in price, the consumption terminal has higher requirements on the freshness of salmon. Salmon in China is mainly imported from Norway, transported to various places throughout the country through a cold chain, and finally sliced and sectioned in various supermarkets or seafood markets and sold to consumers. At present, the market is mostly preserved and sold in a refrigeration mode.
In the refrigerating process of salmon, proteins and unsaturated fatty acids in the salmon are easy to be subjected to the actions of self enzymes and microorganisms, so that protein decomposition and fat oxidation occur. The quality of salmon is affected, food-borne diseases are also caused, and the safety of consumers is endangered. Therefore, the method for timely detecting the freshness of salmon in the transportation and storage processes has important practical significance.
At present, methods for detecting the freshness of foods mainly comprise a near infrared spectrum detection method, a liquid chromatography detection method and a method for detecting the freshness based on computer vision, and the methods can accurately evaluate the freshness of foods. However, large instruments and professional operators are required for actual operation, so that the cost is high, and the freshness information is inconvenient for consumers to acquire.
CN111077125a discloses an indicator card for judging freshness of sciaenops ocellatus with double indication signals, which comprises an indication label, a color comparison card i and a color comparison card ii, wherein the preparation steps of the indication label are as follows: firstly, polyaniline is prepared, then polyaniline is uniformly dispersed in a tetraphenyl ethylene/tetrahydrofuran solution, stirred, centrifugally separated, a filter cake is reserved, and the filter cake is dispersed in absolute ethyl alcohol to obtain a dispersion liquid of polyaniline/tetraphenyl ethylene compound; and (3) performing ultrasonic dispersion on the dispersion liquid of the polyaniline/tetraphenyl ethylene compound, coating the dispersion liquid of the polyaniline/tetraphenyl ethylene compound on the surface of the polyamide film by adopting a pull coating method, and drying at room temperature to obtain the indication label. The advantages are that: the American red fish freshness indicator card has double indication signals of fluorescent signal change and visible color change, has accurate and reliable detection result and high sensitivity, and can be applied to American red fish freshness real-time monitoring. However, the color judgment of the detection result of the method is to judge the freshness through the change of the shade of the blue fluorescence of a single color, and the identification degree of the color change is poor; the tag belongs to an indication tag, can only qualitatively detect the freshness of the sea water fish, and cannot be used as a sensing tag for quantitatively detecting the freshness marker of the sea water fish.
Disclosure of Invention
The invention aims to solve the technical problem of providing a preparation method and application of a ratio type fluorescence response sensing tag for salmon freshness, wherein the sensing tag not only has the function of qualitatively detecting salmon freshness according to different fluorescence color changes, but also can realize quantitative analysis of salmon freshness markers TVB-N in a packaging bag without sample pretreatment, has high sensitivity, is accurate and reliable, can be used for intelligent packaging for salmon freshness detection, and is used for nondestructive real-time detection of salmon freshness.
The technical scheme of the invention is as follows:
a preparation method of a ratio type fluorescence response sensing label for salmon freshness comprises the following specific steps:
(1) Preparation of tetraphenyl ethylene/polymethacrylic acid solution
Weighing 0.2g of polymethacrylic acid, completely dissolving the polymethacrylic acid in 10mL of tetrahydrofuran, adding 2mg of tetraphenyl ethylene, oscillating, standing at room temperature for 12 hours after dissolving, and preparing tetraphenyl ethylene/polymethacrylic acid solution for later use;
(2) Preparation of rhodamine B solution
Weighing 3mg of rhodamine B, adding 10mL of absolute ethyl alcohol, performing ultrasonic auxiliary dissolution, and preparing rhodamine B solution for later use after complete dissolution;
(3) Preparation of freshness sensor tags
Soaking the filter paper strip in rhodamine B solution for 10min, uniformly adsorbing the filter paper, taking out, and placing the filter paper strip in a 37 ℃ oven for drying for 30min; soaking the label coated with rhodamine B in a tetraphenyl ethylene/polymethyl methacrylate solution, immediately taking out the label after uniform dyeing, placing the label in a 37 ℃ oven for drying for 30min, and cutting to obtain the ratio type fluorescence response sensing label for the freshness of salmon.
Further, the cut label size was 2cm×2cm.
An application of a ratio-based fluorescence response sensing tag in detecting salmon freshness comprises the following steps:
(1) Production of standard colorimetric labels for sensor labels
Placing 30g of fresh salmon blocks in a tray, sealing the tray filled with the fish samples by using a preservative film, and sticking a ratio type fluorescence response sensing tag for the freshness of the salmon on a packaging bag positioned on the top of the sample to be tested in the package without directly contacting with the fish; extracting color difference L, a and b values of sensing tag freshness grade critical point response information under 365nm ultraviolet light excitation as characteristic values according to TVB-N values of salmon under different freshness degrees, and manufacturing a standard colorimetric tag of the sensing tag according to Lab values of the freshness grade critical point;
(2) A ratio type fluorescence response sensing label for the freshness of salmon is used as an indication part to be stuck on a packaging bag positioned at the top of the salmon in a package, and is not in direct contact with the salmon; and (3) irradiating the sensing label by 365nm ultraviolet light, comparing the color with a standard colorimetric label, judging the freshness of salmon in the storage stage, and finishing real-time freshness detection of salmon.
Further, according to the TVB-N values of salmon under different freshness degrees, standard colorimetric labels of the sensing labels are manufactured, wherein the TVB-N values are respectively selected from mg/100g, 6mg/100g, 7mg/100g, 9mg/100g, 13mg/100g, 15mg/100g, 17mg/100g, 20mg/100g, 25mg/100g, 31mg/100g and 34mg/100g.
Further, when the freshness of salmon in the storage stage is judged, the TVB-N value is less than 15mg/100g and is fresh, the TVB-N value is more than 25mg/100g and is more than or equal to 15mg/100g, and the TVB-N value is more than or equal to 25mg/100g and is putrefaction.
Further, under 365nm ultraviolet light irradiation, when the color of the ratio type fluorescence response sensing label is a pink fluorescence area in the standard colorimetric label, the salmon is fresh; the ratio-based fluorescence indicates sub-freshness when the color of the ratio-based fluorescence response sensor tag shows a blue-violet fluorescence region in the standard colorimetric tag; the ratio-based fluorescence indicates freshness when the ratio-based fluorescence response sensor tag color reveals a dark blue fluorescence region in the standard colorimetric tag.
Further, Δe is calculated by extracting Lab values and substituting them into a color difference value formula, and Δe values of a certain period of time are substituted into a fitting formula to calculate:
fitting formula is y=1.559x+26.883, linear correlation coefficient R 2 =0.993, x=Δe value, and the fitting equation calculates the result as the period TVB-N value.
According to the invention, rhodamine B is used as a reference dye, a ratio type fluorescent probe with sensing responsiveness and aggregation-induced emission characteristic is constructed by using a polymethyl methacrylate and tetraphenyl ethylene composite material, and the ratio type fluorescent probe is coated on filter paper in a coating superposition mode to prepare a freshness sensing label with fluorescence responsiveness, and compared with the traditional fish freshness indicating label which depends on single color fluorescence shade change indication, the freshness sensing label has the beneficial effects that:
when the prepared ratio type fluorescence response sensing label is used for detecting the freshness of salmon, the freshness of the salmon can be qualitatively and quantitatively monitored through the change of fluorescence response information, and the ratio type fluorescence response sensing label has the dual functions of qualitatively and quantitatively detecting the freshness of salmon. In the quantitative analysis, quantitative analysis of the salmon freshness marker TVB-N in the packaging bag can be realized without sample pretreatment; in qualitative analysis, the pink color in the standard colorimetric label represents freshness of salmon, the blue-violet fluorescence represents sub-freshness, the deep blue fluorescence represents non-freshness, the fluorescence color among the freshness grades is clear, and the detection result has high sensitivity, accuracy and reliability.
The ratio type fluorescence response indication label can perform non-contact and nondestructive freshness monitoring on salmon under different storage duration and temperature, and provides accurate and effective freshness information for manufacturers and retailers in time; the method is used for detecting and packaging the freshness of the Sanwen, and can be directly used for nondestructive real-time detection of the freshness of the Sanwen in transportation or sales.
Drawings
FIG. 1 is a graph showing the response of a sensor tag to the change in fluorescence color of stored salmon under refrigeration.
Fig. 2 is a conceptual diagram of a design of a freshness sensor tag.
FIG. 3 is a linear fit of the ΔE value versus TVB-N value for a sensor tag under refrigeration.
FIG. 4 is a scanning electron microscope image of filter paper, rhodamine B-filter paper, and tetraphenyl ethylene/polymethacrylic acid/rhodamine B sensing label at a magnification of 50.0 k.
Fig. 5 is a schematic diagram of the practical application of the tetraphenyl ethylene/polymethacrylic acid/rhodamine B sensing label.
FIG. 6 is a plot of the sensitivity of freshness sensor labels prepared from different substrates of comparative example 1 (example 1) and comparative example 2 of the present invention.
FIG. 7 is a plot of sensitivity of freshness sensor labels prepared with reference dye of the present invention at different concentrations of comparative example 3, comparative example 4 (example 1) and comparative example 5, wherein the abscissa represents the reference dye rhodamine B concentration.
FIG. 8 is a plot of the sensitivity of freshness sensor labels prepared from the tetraphenyl ethylene/polymethacrylic acid coating solutions of comparative example 6 (example 1), comparative example 7 and comparative example 8 according to various ratios of the present invention.
Detailed Description
Example 1
(1) Preparation of tetraphenyl ethylene/polymethacrylic acid solution:
weighing 0.2g of polymethacrylic acid, completely dissolving the polymethacrylic acid in 10mL of tetrahydrofuran, adding 2mg of tetraphenyl ethylene, oscillating, standing at room temperature for 12 hours after dissolving, and preparing tetraphenyl ethylene/polymethacrylic acid solution for later use;
(2) Preparation of rhodamine B solution:
weighing 3mg of rhodamine B, adding 10mL of absolute ethyl alcohol, performing ultrasonic auxiliary dissolution, and preparing rhodamine B solution for later use after complete dissolution;
(3) Preparation of freshness sensor tag:
soaking the filter paper strip in rhodamine B solution for 10min, uniformly adsorbing the filter paper, taking out, and placing the filter paper strip in a 37 ℃ oven for drying for 30min; soaking the label coated with rhodamine B in a tetraphenyl ethylene/polymethyl methacrylate solution, immediately taking out the label after uniform dyeing, placing the label in a 37 ℃ oven for drying for 30min, cutting the label into square blocks with the length multiplied by the width of 2cm multiplied by 2cm, obtaining the ratio type fluorescence response sensing label for the freshness of salmon, and collecting the label for later use.
(4) Production of standard colorimetric labels for producing sensor labels
Detecting the TVB-N content at intervals at the constant temperature of 4 ℃, photographing the phenomenon under 365nm ultraviolet lamp irradiation by using a photographing device when the TVB-N content is 5mg/100g, 6mg/100g, 7mg/100g, 9mg/100g, 13mg/100g, 15mg/100g, 17mg/100g, 20mg/100g, 25mg/100g, 31mg/100g and 34mg/100g, extracting L, a and b values of sensing label freshness grade critical point response information under 365nm ultraviolet excitation by using Photoshop software as characteristic values, and manufacturing a standard colorimetric label of the sensing label according to Lab values of freshness grade critical points, as shown in figure 1;
(5) Production of standard colorimetric labels for sensor labels
Placing 30g of fresh salmon blocks in a tray, sealing the tray filled with the fish samples by using a preservative film, and sticking a ratio type fluorescence response sensing label for the freshness of the salmon and a standard colorimetric label of the sensing label on a packaging bag positioned at the top of the sample to be tested in the package without directly contacting with the fish;
and determining a colorimetric region corresponding to the freshness of salmon by adopting TVB-N, wherein the TVB-N content gradually rises along with the extension of the storage time of the fish sample. The selection criteria of the critical point of the invention are: the freshness grade of the sensing label is selected to be fresh with TVB-N value smaller than 15mg/100g, qualified with TVB-N value larger than or equal to 15mg/100g and spoilage with TVB-N value larger than or equal to 25mg/100g respectively. ( The national standard prescribes that when the content of TVB-N is lower than 15mg/100g, the freshness grade of the fish is a good grade. When the content of TVB-N is 15mg/100g-30mg/100g, the fresh grade of the fish is qualified. When the TVB-N content is higher than 30mg/100g, the fish sample becomes putrefactive. Whereas internationally a TVB-N content of more than 25mg/100g is generally considered to be a food product entering the spoilage stage. )
(6) Determination of salmon freshness
a. The sensitivity of salmon in the storage stage can be primarily judged by irradiating the sensing label with 365nm ultraviolet light and comparing the color with the standard colorimetric label;
under 365nm ultraviolet light irradiation, when the color of the ratio type fluorescence response sensing label is a pink fluorescence area in the standard colorimetric label, the salmon is fresh; the ratio-based fluorescence indicates sub-freshness when the color of the ratio-based fluorescence response sensor tag shows a blue-violet fluorescence region in the standard colorimetric tag; the ratio-based fluorescence indicates freshness when the ratio-based fluorescence response sensor tag color reveals a dark blue fluorescence region in the standard colorimetric tag.
b. Delta E is calculated by extracting Lab values of each time period and substituting the Lab values into a color difference value formula, and an x-value fitting formula for substituting the delta E values of a certain time period is calculated, wherein the fitting formula is y=1.559x+26.883, and the linear correlation coefficient R 2 =0.993. The y value is the TVB-N value of the obtained time, and the accurate detection of the salmon freshness can be completed by comparing the y value with the TVB-N value judgment level.
The color difference value is calculated as
Wherein Δl=l-L 0 *；Δa*＝a*-a 0 *；Δb*＝b*-b 0 *
Wherein: l is the sample brightness value; l (L) 0 * Is a control brightness value; b is the sample yellowness/blueness value; b 0 * Is a control yellow/blue value; a is the sampleRed/green value; a, a 0 * Is a control red/green value.
1. Salmon freshness correlation detection
Placing fresh salmon meat serving as a sample to be tested in a tray, sealing the tray filled with the fish meat sample by using a preservative film, and sticking the ratio type fluorescence response sensing label manufactured in the embodiment 1 of the invention at a sample headspace in a package without directly contacting with the fish meat; the standard colorimetric label manufactured in example 1 of the present invention was used when determining the color change of salmon.
(1) Salmon freshness determination for different times
Determination of volatile basic Nitrogen (TVB-N):
the detection was carried out by the micro-diffusion method prescribed in GB 5009.228-2016 "determination of volatile basic Nitrogen in food safety national Standard food". Weighing 5g of fish meat, adding 50mL of deionized water, mincing with a meat mincer, standing, filtering, and standing filtrate for later use. Uniformly coating the edge of a diffusion dish by using prepared water-soluble glue, adding 1mL of 20g/L boric acid solution and 1 drop of bromocresol green-methyl red mixed indicator into the inner chamber of the dish, adding 1mL of filtrate into the outer chamber of the dish, rapidly covering a frosted glass cover, only leaving a gap capable of being inserted into a gun head, rapidly adding 1mL of saturated potassium carbonate solution from the gap, immediately pushing the glass cover horizontally, regulating to be sealed, rotating on a table until the mixture is fully and uniformly mixed, placing the mixture in a 37 ℃ incubator for culturing for 2 hours, taking out the mixture, airing the mixture until the mixture is at room temperature, uncovering the mixture, titrating the mixture to mauve by using 0.01 mol/L hydrochloric acid standard solution, and recording the volume of consumed hydrochloric acid. Samples for each time period were repeatedly assayed 3 times and averaged for the recording analysis.
The tray was placed at a constant temperature of 4℃and the TVB-N content was measured at intervals of 5mg/100g, 6mg/100g, 7mg/100g, 9mg/100g, 13mg/100g, 15mg/100g, 17mg/100g, 20mg/100g, 25mg/100g, 31mg/100g and 34mg/100g, and when the TVB-N content was measured, the image was taken by using an image-taking device to take an image of the phenomenon irradiated with 365nm ultraviolet lamp, the law between the change in fluorescence color and the spoilage of fish meat was observed, and a change chart of the fluorescence color response of the sensor tag was obtained as shown in FIG. 1.
FIG. 1 is a graph showing the response of salmon stored under refrigeration to changes in fluorescent color of a sensor tag. As can be seen from the graph, when the TVB-N content of salmon is 5mg/100g, 6mg/100g, 7mg/100g, 9mg/100g and 13mg/100g, the fluorescence color of the sensing tag sequentially transits in pink, pink and blue powder color intervals, and the fluorescence color of the sensing tag is close to pink in a standard colorimetric tag, so that the salmon is fresh, and the salmon meat is a top grade. When the TVB-N content is 15mg/100g, 17mg/100g and 20mg/100g, the fluorescence color of the sensing tag sequentially transits between a blue purple color interval and a blue color interval, and at the moment, the fluorescence color of the sensing tag is close to the blue purple color in the standard colorimetric tag, which indicates that salmon is fresher. When the TVB-N content of salmon is 25mg/100g, 31mg/100g and 34mg/100g, the fluorescence color of the sensing tag is dark blue, and the fluorescence color of the sensing tag is close to the dark blue in the standard colorimetric tag, so that the salmon is putrefactive. Therefore, whether salmon is fresh or not can be judged primarily and qualitatively through the change of the fluorescent color of the ratio-type fluorescent response sensing tag.
Fig. 2 is a conceptual diagram of a freshness sensor tag design, the sensor tag comprising a sensor portion and a color card. The sensing part is used for indicating the freshness change of salmon, and the salmon is stuck to the headspace of a sample in the package and is not contacted with the sample when in use; the color chart served as a reference control. Under the ultraviolet mode, comparing with the color part of the colorimetric card, and when the fluorescent color of the sensing part is pink, the pink is fresh, which indicates that the fish meat is fresh; when the fluorescence color of the indication label sensing part changes to blue-violet, the fish meat is sub-fresh; with increasing storage time, the sensor tag appeared dark blue, which is stale, indicating spoilage of fish. When the sensing label is used for detecting the freshness of salmon, the fluorescence response information of the sensing part is compared with the color of the colorimetric card in an ultraviolet mode, so that the freshness of the salmon can be rapidly and accurately analyzed, and meanwhile, an ultraviolet light source can be realized by means of a simple ultraviolet flashlight and an ultraviolet lamp.
(2) Fitting curve production
In the detection process, in order to further accurately analyze the freshness of salmon, quantitative analysis is performed on a salmon freshness marker TVB-N, and further linear fitting is performed by taking the TVB-N value as an abscissa and taking a chromatic aberration value (delta E) of a Photoshop software extraction tag as an ordinate, so that a linear fitting relation diagram of the delta E value of the TVB-N content within the range of 15.45-25.02mg/100g to the TVB-N content can be obtained, as shown in figure 3.
FIG. 3 is a graph of a linear fit of ΔE values to TVB-N content over a range of 15.45-25.02mg/100g TVB-N content. It can be seen from the graph that the ΔE value and the TVB-N content have a good linear correlation. The resulting linear fit equation is y=1.559x+26.883, the linear correlation coefficient R 2 =0.993. Through the equation, consumers can judge the freshness of salmon through the fluorescence color change of the sensing tag, and can calculate the TVB-N content by acquiring the delta E value through collecting the fluorescence color change information of the freshness sensing tag, so that the freshness grade of salmon is accurately judged.
FIG. 4 is a scanning electron microscope image at 50,000 magnification, where (a) is a blank filter, (B) is a blank rhodamine B stained filter, and (c) is a sensor label. It can be seen from the figures that fig. 4 (a), (b) and (c) each show a different microstructure. Fig. 4 (a) shows a fiber-like structure aligned. In comparison with fig. 4 (a), when the surface of the filter paper is coated with rhodamine B, fig. 4 (B) shows a staggered fibrous structure, and oval particles can be seen between the pores of the fibrous structure, probably because rhodamine B is immobilized on the blank filter paper. The surface structure of fig. 4 (c) changed greatly, and the fibrous structure disappeared after the filter paper substrate was coated with tetraphenyl ethylene/polymethyl methacrylate/rhodamine B, and the surface became smoother and smoother, which also demonstrated that the tetraphenyl ethylene/polymethyl methacrylate/rhodamine B was successfully coated on the blank filter paper substrate.
Fig. 5 shows a practical application of the sensor tag to salmon monitoring. Fresh salmon is placed in a PET box with a cover, a sensing tag is stuck to the top space in the box, and the cover is fastened. During the storage of salmon, fluorescent signals of the indicator tag were collected to obtain fig. 5 (a), (b) and (c), respectively. And judging the freshness grade of salmon according to the fluorescence color of the indication label. Fig. 5 (a) the sensor tag is pink fluorescent, indicating that salmon is fresh. Fig. 5 (b) the sensor tag was blue-violet fluorescent, indicating that salmon was secondary fresh. FIG. 5 (c) shows the sensor tag as dark blue fluorescent, indicating salmon spoilage. To further verify the accuracy of the indication results, the actual contents of TVB-N of salmon in FIGS. 5 (a), (b) and (c) were measured according to the national standard method, and the measured actual values were 6.72.+ -. 0.54, 15.31.+ -. 1.59 and 26.67.+ -. 1.44mg/100g, respectively. The proving sensing label can indicate the freshness of salmon. When the TVB-N content is 15-25mg/100g, the TVB-N content can be further calculated by extracting the delta E value of the sensing tag and combining a linear fitting equation. Calculated TVB-N values of FIGS. 5 (b) and (c) were 17.26mg/100g and 25.27mg/100g, respectively. The calculated value of the TVB-N is subjected to difference significance analysis with the actual value measured according to the national standard method, and the result shows that the difference is not significant, so that the sensing tag can quantitatively analyze the TVB-N content.
2. Influence of freshness indicating tags on sensitivity under different conditions
Comparative examples 1-8 rhodamine B solution was formulated: weighing rhodamine B, adding absolute ethyl alcohol, performing ultrasonic auxiliary dissolution, and preparing rhodamine B solution for later use after complete dissolution.
(1) Sensitivity parallel test of freshness indicating labels prepared from different substrates
Comparative example 1
Example 1 was used as comparative example 1. Namely, filter paper is selected as a substrate, the concentration of rhodamine B serving as a reference dye is 0.3g/L, and the mass ratio of tetraphenyl ethylene to polymethacrylic acid is 1:100, so that the freshness indicating label is prepared
Comparative example 2
The polyamide film is selected as a base material, the concentration of rhodamine B serving as a reference dye is 0.3g/L, and the mass ratio of tetraphenyl ethylene to polymethacrylic acid is 1:100 to prepare the freshness indicating label
(2) Sensitivity parallel test of sensing labels prepared by reference dye rhodamine B solutions with different concentrations
Comparative example 3
Filter paper is selected as a substrate, the concentration of rhodamine B serving as a reference dye is 0.1g/L, and the mass ratio of tetraphenyl ethylene to polymethacrylic acid is 1:100 to prepare the freshness indicating label
Comparative example 4
Example 1 was used as comparative example 4. Filter paper is selected as a substrate, the concentration of rhodamine B serving as a reference dye is 0.3g/L, and the mass ratio of tetraphenyl ethylene to polymethacrylic acid is 1:100 to prepare the freshness indicating label
Comparative example 5
Filter paper is selected as a substrate, the concentration of a reference dye rhodamine B is 0.6g/L, and the mass ratio of tetraphenyl ethylene to polymethacrylic acid is 1:100 made freshness indicating label
(3) Sensitivity parallel test of freshness sensing labels prepared by tetraphenyl ethylene/polymethacrylic acid coating solutions with different proportions
Comparative example 6
Example 1 was used as comparative example 6. The filter paper is selected as a substrate, the concentration of the reference dye rhodamine B is 0.3g/L, and the mass ratio of the tetraphenyl ethylene to the polymethacrylic acid is 1:100, so that the freshness indicating label is prepared.
Comparative example 7
The filter paper is selected as a substrate, the concentration of the reference dye rhodamine B is 0.3g/L, and the mass ratio of the tetraphenyl ethylene to the polymethacrylic acid is 1:40, so that the freshness indicating label is prepared.
Comparative example 8
The filter paper is selected as a substrate, the concentration of the reference dye rhodamine B is 0.3g/L, and the mass ratio of the tetraphenyl ethylene to the polymethacrylic acid is 1:20, so that the freshness indicating label is prepared.
Examples and comparative examples 1-comparative example 8 determination of sensitivity
Placing fresh salmon in a PET box with a cover, sticking a sensing label at the top space in the box, fastening the cover, and collecting an initial image of the sensing label under ultraviolet irradiation. Along with the extension of the salmon storage time, the change of the fluorescence color of the sensing label is observed until the color is changed to dark blue and no change is generated, namely, the actual TVB-N content is higher than 31mg/100g, and an image is acquired. RGB values of the image and the initial image are extracted, and the sensitivity S is calculated with reference to the following formula.
Sensitivity S calculation formula:
wherein R is 0 、G 0 、B 0 R is the characteristic value of the initial sensing label X 、G X 、B X Is a characteristic value when the fluorescence color of the sensing label is kept unchanged.
The sensitivity of freshness indicating labels prepared from different substrates was obtained from comparative example 1 (example 1) and comparative example 2. As can be seen from fig. 6, the sensitivity of the sensor tag prepared from the filter paper substrate was high, up to 56%. The indicator labels based on polyamide films were relatively low at 39%.
FIG. 7 is the sensitivity of sensor labels prepared with reference dye rhodamine B solutions at different concentrations for comparative example 3, comparative example 4 (example 1) and comparative example 5. The sensitivity of the sensor tag prepared at a rhodamine B concentration of 0.1g/L was 15%. The sensitivity of the sensor label prepared at a concentration of 0.3g/L was 56%. The sensitivity of the sensor tag prepared at a concentration of 0.6g/L was 40%.
FIG. 8 is the sensitivity of freshness sensor labels prepared from the tetraphenyl ethylene/polymethacrylic acid coating solutions of comparative example 6 (example 1), comparative example 7 and comparative example 8 in different ratios. When the mass ratio of the tetraphenyl ethylene to the polymethacrylic acid is 1:100, the sensitivity of the sensing tag is 56%. When the mass ratio of the coating liquid is 1:40, the sensitivity of the sensing label is 30%. When the mass ratio of the coating liquid is 1:10, the sensitivity of the sensing label is 25.68%.
The above is only a specific embodiment of the present invention, and is not intended to limit the present invention, but various modifications and variations can be made to the present invention by those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (7)
1. A preparation method of a ratio type fluorescence response sensing label for salmon freshness is characterized by comprising the following steps:
the method comprises the following specific steps:
(1) Preparation of tetraphenyl ethylene/polymethacrylic acid solution
Weighing 0.2. 0.2g of polymethacrylic acid, completely dissolving in 10mL of tetrahydrofuran, adding 2mg of tetraphenyl ethylene, oscillating, standing at room temperature for 12h after dissolving, and preparing tetraphenyl ethylene/polymethacrylic acid solution for later use;
(2) Preparation of rhodamine B solution
Weighing 3mg rhodamine B, adding 10mL absolute ethyl alcohol, performing ultrasonic auxiliary dissolution, and preparing rhodamine B solution for later use after complete dissolution;
(3) Preparation of freshness sensor tags
Soaking the filter paper strip in rhodamine B solution for 10min, uniformly adsorbing the filter paper, taking out, and placing the filter paper strip in a 37 ℃ oven for drying for 30min; soaking the label coated with rhodamine B in a tetraphenyl ethylene/polymethyl methacrylate solution, immediately taking out the label after uniform dyeing, placing the label in a 37 ℃ oven for drying for 30min, and cutting to obtain the ratio type fluorescence response sensing label for the freshness of salmon.
2. The method for preparing the ratio-type fluorescence response sensing tag for salmon freshness according to claim 1, wherein the method comprises the following steps: the cut label size was 2cm ×2cm.
3. Use of the ratiometric fluorescent response sensor tag of claim 1 for detecting salmon freshness, wherein: the method comprises the following steps:
(1) Production of standard colorimetric labels for sensor labels
Placing 30g of fresh salmon blocks in a tray, packaging the tray filled with the fish samples by using a preservative film, and sticking a ratio type fluorescence response sensing tag for the freshness of the salmon on the preservative film positioned at the top of the sample to be tested in the package without directly contacting with the fish; extracting color difference L, a and b values of sensing tag freshness grade critical point response information under 365nm ultraviolet light excitation as characteristic values according to TVB-N values of salmon under different freshness degrees, wherein L is a brightness value, b is a yellow Lan Sedu value, a is a red green value, and a standard colorimetric tag of the sensing tag is manufactured according to the L, a and b values of the freshness grade critical point;
(2) The ratio type fluorescence response sensing label for the freshness of salmon is used as an indication part to be stuck on a preservative film positioned at the top of the salmon in a package, and is not in direct contact with the salmon; and (3) irradiating the sensing label by 365nm ultraviolet light, comparing the color with a standard colorimetric label, judging the freshness of salmon in the storage stage, and finishing real-time freshness detection of salmon.
4. Use of the ratiometric fluorescent response sensor tag of claim 3 for detecting salmon freshness, characterized by: and manufacturing standard colorimetric labels of the sensing labels according to TVB-N values of salmon under different freshness degrees, wherein the TVB-N values are respectively 5mg/100g, 6mg/100g, 7mg/100g, 9mg/100g, 13mg/100g, 15mg/100g, 17mg/100g, 20mg/100g, 25mg/100g, 31mg/100g and 34mg/100g.
5. Use of the ratiometric fluorescent response sensor tag of claim 3 for detecting salmon freshness, characterized by: when the freshness of salmon in the storage stage is judged, the TVB-N value is less than 15mg/100g and is fresh, the TVB-N value is more than or equal to 25mg/100g and is more than or equal to 15mg/100g and is qualified, and the TVB-N is more than or equal to 25mg/100g and is putrefaction.
6. Use of the ratiometric fluorescent response sensor tag of claim 3 for detecting salmon freshness, characterized by: under 365nm ultraviolet light irradiation, when the color of the ratio type fluorescence response sensing label is a pink fluorescence area in the standard colorimetric label, the salmon is fresh; the ratio-based fluorescence indicates sub-freshness when the color of the ratio-based fluorescence response sensor tag shows a blue-violet fluorescence region in the standard colorimetric tag; the ratio-based fluorescence indicates freshness when the ratio-based fluorescence response sensor tag color reveals a dark blue fluorescence region in the standard colorimetric tag.
7. The ratiometric fluorescent response sensor tag of claim 3 inThe application in detecting the freshness of salmon is characterized in that: calculation by extracting L, a and b values and substituting the values into a color difference value formulaΔE, for a certain period of timeΔE value is carried into a fitting formula to calculate:
fitting formula is y=1.559x+26.883, linear correlation coefficient R 2 =0.993，x=ΔE value, the calculated result of the fitting formula is TVB-N value of the period.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110346921.3A CN113281312B (en) | 2021-03-31 | 2021-03-31 | Preparation method and application of ratio type fluorescence response sensing tag for salmon freshness |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110346921.3A CN113281312B (en) | 2021-03-31 | 2021-03-31 | Preparation method and application of ratio type fluorescence response sensing tag for salmon freshness |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN113281312A CN113281312A (en) | 2021-08-20 |
| CN113281312B true CN113281312B (en) | 2024-02-02 |
Family
ID=77276177
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110346921.3A Active CN113281312B (en) | 2021-03-31 | 2021-03-31 | Preparation method and application of ratio type fluorescence response sensing tag for salmon freshness |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113281312B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114452937A (en) * | 2021-12-23 | 2022-05-10 | 北京市农林科学院信息技术研究中心 | Preparation method of functionalized MOFs composite membrane and detection method of freshness of chilled fresh meat |
| CN114656440B (en) * | 2022-03-03 | 2023-07-14 | 渤海大学 | Near infrared emission fluorescent probe for indicating freshness of sea water fish meat, dual-channel indicating card prepared by same and application of dual-channel indicating card |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2007109854A1 (en) * | 2006-03-28 | 2007-10-04 | Diatech Pty Ltd | A method of genotyping cells using real-time pcr |
| CN109406474A (en) * | 2018-11-14 | 2019-03-01 | 河南工业大学 | A kind of aggregation-induced emission-molecular engram fluorescent optical sensor preparation method and application detecting rhodamine B |
| CN109808254A (en) * | 2018-12-10 | 2019-05-28 | 中国农业科学院农产品加工研究所 | A kind of composite membrane and its preparation method and application with early warning and sterilizing function |
| CN109975283A (en) * | 2019-04-10 | 2019-07-05 | 内蒙古农业大学 | Visual indicating label of a kind of identification Meat and preparation method thereof and application |
| CN111077125A (en) * | 2019-12-30 | 2020-04-28 | 渤海大学 | Indicator card with dual indicator signals for judging freshness of sciaenops ocellatus |
| CN111472092A (en) * | 2020-04-22 | 2020-07-31 | 内蒙古农业大学 | Double-indication intelligent label for identifying meat quality and manufacturing method and application thereof |
| CN111472102A (en) * | 2020-04-13 | 2020-07-31 | 内蒙古农业大学 | Intelligent label capable of identifying and prolonging meat quality and manufacturing method and application thereof |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US10753941B2 (en) * | 2011-09-01 | 2020-08-25 | The Hong Kong University Of Science And Technology | Biocompatible nanoparticles with aggregation induced emission characteristics as fluorescent bioprobes and methods of using the same for in vitro and in vivo imaging |
| US9228949B2 (en) * | 2011-09-06 | 2016-01-05 | The Hong Kong University Of Science And Technology | Aggregation-induced emission luminogens for metal ion detection |
| JP6295351B1 (en) * | 2017-01-25 | 2018-03-14 | 株式会社東芝 | Phosphor, phosphor mixture, freshness marker, freshness label and sensing system |
-
2021
- 2021-03-31 CN CN202110346921.3A patent/CN113281312B/en active Active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2007109854A1 (en) * | 2006-03-28 | 2007-10-04 | Diatech Pty Ltd | A method of genotyping cells using real-time pcr |
| CN109406474A (en) * | 2018-11-14 | 2019-03-01 | 河南工业大学 | A kind of aggregation-induced emission-molecular engram fluorescent optical sensor preparation method and application detecting rhodamine B |
| CN109808254A (en) * | 2018-12-10 | 2019-05-28 | 中国农业科学院农产品加工研究所 | A kind of composite membrane and its preparation method and application with early warning and sterilizing function |
| CN109975283A (en) * | 2019-04-10 | 2019-07-05 | 内蒙古农业大学 | Visual indicating label of a kind of identification Meat and preparation method thereof and application |
| CN111077125A (en) * | 2019-12-30 | 2020-04-28 | 渤海大学 | Indicator card with dual indicator signals for judging freshness of sciaenops ocellatus |
| CN111472102A (en) * | 2020-04-13 | 2020-07-31 | 内蒙古农业大学 | Intelligent label capable of identifying and prolonging meat quality and manufacturing method and application thereof |
| CN111472092A (en) * | 2020-04-22 | 2020-07-31 | 内蒙古农业大学 | Double-indication intelligent label for identifying meat quality and manufacturing method and application thereof |
Non-Patent Citations (3)
| Title |
|---|
| Dual-mode smart packaging based on tetraphenylethylene-functionalized polyaniline sensing label for monitoring the freshness of fish;Xiuying Liu 等;Sensors and Actuators: B. Chemical;全文 * |
| Recent developments in colorimetric and optical indicators stimulated by volatile base nitrogen to monitor seafood freshness;Qianyun Ma 等;Food Packaging and Shelf Life;全文 * |
| 食品分析;胡正芝;分析试验室(第05期);全文 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN113281312A (en) | 2021-08-20 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN110618116B (en) | Preparation method and application of intelligent indication label for visually detecting freshness of meat | |
| Liu et al. | An on-package colorimetric sensing label based on a sol-gel matrix for fish freshness monitoring | |
| Chen et al. | Development of a novel colorimetric food package label for monitoring lean pork freshness | |
| CN113281312B (en) | Preparation method and application of ratio type fluorescence response sensing tag for salmon freshness | |
| CN107703125A (en) | A kind of preparation method and applications for the intelligent label for judging the critical freshness of pork | |
| CN115246823B (en) | Dual-functional near infrared emission fluorescent probe for detecting bisulphite and indicating fish freshness and synthesis method and application thereof | |
| CN110672596B (en) | Colorimetric strip for quickly detecting histamine, colorimetric card and detection method | |
| CN109447130B (en) | Ha-bai preserved meat detection device and method based on visual gas-sensitive array | |
| Listyarini et al. | A paper-based colorimetric indicator label using natural dye for monitoring shrimp spoilage | |
| Liu et al. | On-package ratiometric fluorescent sensing label based on AIE polymers for real-time and visual detection of fish freshness | |
| Magnaghi et al. | Naked-eye food freshness detection: Innovative polymeric optode for high-protein food spoilage monitoring | |
| EP3092485A1 (en) | Food freshness indicator ink and method for the manufacture of a food freshness indicator ink | |
| CN103267760B (en) | Method and kit for detecting illegal cooking oil | |
| CN113651748B (en) | Volatile basic nitrogen response type compound, portable detection test paper, preparation method and application | |
| CN111999286B (en) | Preparation method and application of visual indication label for monitoring edible quality of aquatic products | |
| CN111077125B (en) | Indicator card with dual indicator signals for judging freshness of sciaenops ocellatus | |
| CN114656440B (en) | Near infrared emission fluorescent probe for indicating freshness of sea water fish meat, dual-channel indicating card prepared by same and application of dual-channel indicating card | |
| CN114397281B (en) | Visual fluorescent sensor and application thereof | |
| CN111638210B (en) | Preparation method and application of colorimetric array sensing label based on anodic aluminum oxide film for indicating freshness of seawater fish | |
| CN113155799A (en) | Composite material for detecting food freshness, detection element, preparation method of detection element and kit | |
| CN113640258A (en) | Thin film type fluorescence sensor and preparation method and application thereof | |
| DE10013992A1 (en) | Indicator for freshness of foods, comprises sensor detecting consumption of oxygen or production of carbon dioxide | |
| CN116730997A (en) | Dual-functional near infrared emission fluorescent probe for simultaneously detecting sulfur dioxide derivative and volatile amine as well as synthesis method and application thereof | |
| CN116046732A (en) | Ratio type fluorescent intelligent tag for visually detecting freshness of meat and preparation method and application thereof | |
| CN116655610A (en) | Volatile amine fluorescent probe and application of dual-channel indicating card prepared by same in fish freshness detection |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |