CN115389504A - Uncooked food freshness detection method and color identification system using same - Google Patents
Uncooked food freshness detection method and color identification system using same Download PDFInfo
- Publication number
- CN115389504A CN115389504A CN202211027536.3A CN202211027536A CN115389504A CN 115389504 A CN115389504 A CN 115389504A CN 202211027536 A CN202211027536 A CN 202211027536A CN 115389504 A CN115389504 A CN 115389504A
- Authority
- CN
- China
- Prior art keywords
- film
- curcumin
- color
- freshness
- sample
- 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.)
- Pending
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 33
- 238000001514 detection method Methods 0.000 title claims abstract description 16
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 claims abstract description 120
- 229940109262 curcumin Drugs 0.000 claims abstract description 60
- 235000012754 curcumin Nutrition 0.000 claims abstract description 60
- 239000004148 curcumin Substances 0.000 claims abstract description 60
- VFLDPWHFBUODDF-UHFFFAOYSA-N diferuloylmethane Natural products C1=C(O)C(OC)=CC(C=CC(=O)CC(=O)C=CC=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-UHFFFAOYSA-N 0.000 claims abstract description 60
- 241000237502 Ostreidae Species 0.000 claims abstract description 31
- 235000020636 oyster Nutrition 0.000 claims abstract description 31
- 238000000034 method Methods 0.000 claims abstract description 15
- 241000972773 Aulopiformes Species 0.000 claims abstract description 7
- 235000019515 salmon Nutrition 0.000 claims abstract description 7
- 239000000243 solution Substances 0.000 claims description 26
- 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 claims description 18
- 239000012528 membrane Substances 0.000 claims description 16
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 15
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 108010010803 Gelatin Proteins 0.000 claims description 5
- 239000008273 gelatin Substances 0.000 claims description 5
- 229920000159 gelatin Polymers 0.000 claims description 5
- 235000019322 gelatine Nutrition 0.000 claims description 5
- 235000011852 gelatine desserts Nutrition 0.000 claims description 5
- -1 polytetrafluoroethylene Polymers 0.000 claims description 4
- 239000003755 preservative agent Substances 0.000 claims description 4
- 230000002335 preservative effect Effects 0.000 claims description 4
- 238000005266 casting Methods 0.000 claims description 3
- 238000012937 correction Methods 0.000 claims description 3
- 239000012153 distilled water Substances 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 229920001343 polytetrafluoroethylene Polymers 0.000 claims description 3
- 239000004810 polytetrafluoroethylene Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000007864 aqueous solution Substances 0.000 claims description 2
- 238000012545 processing Methods 0.000 claims description 2
- ZNOZWUKQPJXOIG-XSBHQQIPSA-L [(2r,3s,4r,5r,6s)-6-[[(1r,3s,4r,5r,8s)-3,4-dihydroxy-2,6-dioxabicyclo[3.2.1]octan-8-yl]oxy]-4-[[(1r,3r,4r,5r,8s)-8-[(2s,3r,4r,5r,6r)-3,4-dihydroxy-6-(hydroxymethyl)-5-sulfonatooxyoxan-2-yl]oxy-4-hydroxy-2,6-dioxabicyclo[3.2.1]octan-3-yl]oxy]-5-hydroxy-2-( Chemical compound O[C@@H]1[C@@H](O)[C@@H](OS([O-])(=O)=O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H]2OC[C@H]1O[C@H](O[C@H]1[C@H]([C@@H](CO)O[C@@H](O[C@@H]3[C@@H]4OC[C@H]3O[C@H](O)[C@@H]4O)[C@@H]1O)OS([O-])(=O)=O)[C@@H]2O ZNOZWUKQPJXOIG-XSBHQQIPSA-L 0.000 claims 2
- 238000011161 development Methods 0.000 abstract description 3
- 230000000007 visual effect Effects 0.000 abstract description 2
- 239000010408 film Substances 0.000 description 54
- 241000277263 Salmo Species 0.000 description 26
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 20
- 238000003860 storage Methods 0.000 description 18
- ZKHQWZAMYRWXGA-KQYNXXCUSA-J ATP(4-) Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@@H]1O[C@H](COP([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O)[C@@H](O)[C@H]1O ZKHQWZAMYRWXGA-KQYNXXCUSA-J 0.000 description 12
- ZKHQWZAMYRWXGA-UHFFFAOYSA-N Adenosine triphosphate Natural products C1=NC=2C(N)=NC=NC=2N1C1OC(COP(O)(=O)OP(O)(=O)OP(O)(O)=O)C(O)C1O ZKHQWZAMYRWXGA-UHFFFAOYSA-N 0.000 description 11
- 229910021529 ammonia Inorganic materials 0.000 description 10
- 230000000875 corresponding effect Effects 0.000 description 8
- 239000000047 product Substances 0.000 description 5
- XTWYTFMLZFPYCI-KQYNXXCUSA-N 5'-adenylphosphoric acid Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@@H]1O[C@H](COP(O)(=O)OP(O)(O)=O)[C@@H](O)[C@H]1O XTWYTFMLZFPYCI-KQYNXXCUSA-N 0.000 description 4
- XTWYTFMLZFPYCI-UHFFFAOYSA-N Adenosine diphosphate Natural products C1=NC=2C(N)=NC=NC=2N1C1OC(COP(O)(=O)OP(O)(O)=O)C(O)C1O XTWYTFMLZFPYCI-UHFFFAOYSA-N 0.000 description 4
- GRSZFWQUAKGDAV-UHFFFAOYSA-N Inosinic acid Natural products OC1C(O)C(COP(O)(O)=O)OC1N1C(NC=NC2=O)=C2N=C1 GRSZFWQUAKGDAV-UHFFFAOYSA-N 0.000 description 4
- 230000003247 decreasing effect Effects 0.000 description 4
- FDGQSTZJBFJUBT-UHFFFAOYSA-N hypoxanthine Chemical compound O=C1NC=NC2=C1NC=N2 FDGQSTZJBFJUBT-UHFFFAOYSA-N 0.000 description 4
- 235000013902 inosinic acid Nutrition 0.000 description 4
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- UDMBCSSLTHHNCD-KQYNXXCUSA-N adenosine 5'-monophosphate Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@@H]1O[C@H](COP(O)(O)=O)[C@@H](O)[C@H]1O UDMBCSSLTHHNCD-KQYNXXCUSA-N 0.000 description 3
- 239000000679 carrageenan Substances 0.000 description 3
- 229940113118 carrageenan Drugs 0.000 description 3
- 229920001525 carrageenan Polymers 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 238000004128 high performance liquid chromatography Methods 0.000 description 3
- 239000002207 metabolite Substances 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- AUHDWARTFSKSAC-HEIFUQTGSA-N (2S,3R,4S,5R)-3,4-dihydroxy-5-(hydroxymethyl)-2-(6-oxo-1H-purin-9-yl)oxolane-2-carboxylic acid Chemical compound [C@]1([C@H](O)[C@H](O)[C@@H](CO)O1)(N1C=NC=2C(O)=NC=NC12)C(=O)O AUHDWARTFSKSAC-HEIFUQTGSA-N 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- UDMBCSSLTHHNCD-UHFFFAOYSA-N Coenzym Q(11) Natural products C1=NC=2C(N)=NC=NC=2N1C1OC(COP(O)(O)=O)C(O)C1O UDMBCSSLTHHNCD-UHFFFAOYSA-N 0.000 description 2
- UGQMRVRMYYASKQ-UHFFFAOYSA-N Hypoxanthine nucleoside Natural products OC1C(O)C(CO)OC1N1C(NC=NC2=O)=C2N=C1 UGQMRVRMYYASKQ-UHFFFAOYSA-N 0.000 description 2
- UGQMRVRMYYASKQ-KQYNXXCUSA-N Inosine Chemical compound O[C@@H]1[C@H](O)[C@@H](CO)O[C@H]1N1C2=NC=NC(O)=C2N=C1 UGQMRVRMYYASKQ-KQYNXXCUSA-N 0.000 description 2
- 229930010555 Inosine Natural products 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- 229960003786 inosine Drugs 0.000 description 2
- 229940028843 inosinic acid Drugs 0.000 description 2
- 239000004245 inosinic acid Substances 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- KDRNOBUWMVLVFH-UHFFFAOYSA-N 2-methyl-n-(2,2,6,6-tetramethylpiperidin-4-yl)prop-2-enamide Chemical compound CC(=C)C(=O)NC1CC(C)(C)NC(C)(C)C1 KDRNOBUWMVLVFH-UHFFFAOYSA-N 0.000 description 1
- 101000740112 Homo sapiens Membrane-associated transporter protein Proteins 0.000 description 1
- 102100037258 Membrane-associated transporter protein Human genes 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 210000003489 abdominal muscle Anatomy 0.000 description 1
- LNQVTSROQXJCDD-UHFFFAOYSA-N adenosine monophosphate Natural products C1=NC=2C(N)=NC=NC=2N1C1OC(CO)C(OP(O)(O)=O)C1O LNQVTSROQXJCDD-UHFFFAOYSA-N 0.000 description 1
- 229950006790 adenosine phosphate Drugs 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 230000002596 correlated effect Effects 0.000 description 1
- 238000010219 correlation analysis Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 239000007857 degradation product Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000010812 external standard method Methods 0.000 description 1
- XKVWLLRDBHAWBL-UHFFFAOYSA-N imperatorin Natural products CC(=CCOc1c2OCCc2cc3C=CC(=O)Oc13)C XKVWLLRDBHAWBL-UHFFFAOYSA-N 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- MYWUZJCMWCOHBA-UHFFFAOYSA-N n-methyl-1-phenylpropan-2-amine Chemical compound CNC(C)CC1=CC=CC=C1 MYWUZJCMWCOHBA-UHFFFAOYSA-N 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 244000045947 parasite Species 0.000 description 1
- 239000008363 phosphate buffer Substances 0.000 description 1
- 239000002985 plastic film Substances 0.000 description 1
- 229920006255 plastic film Polymers 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 238000011002 quantification Methods 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000010409 thin film Substances 0.000 description 1
- 238000012795 verification Methods 0.000 description 1
Images
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
- G01N21/84—Systems specially adapted for particular applications
-
- 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
- G01N21/01—Arrangements or apparatus for facilitating the optical investigation
-
- 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
-
- G—PHYSICS
- G06—COMPUTING; CALCULATING OR COUNTING
- G06T—IMAGE DATA PROCESSING OR GENERATION, IN GENERAL
- G06T7/00—Image analysis
- G06T7/90—Determination of colour characteristics
-
- G—PHYSICS
- G06—COMPUTING; CALCULATING OR COUNTING
- G06T—IMAGE DATA PROCESSING OR GENERATION, IN GENERAL
- G06T2207/00—Indexing scheme for image analysis or image enhancement
- G06T2207/10—Image acquisition modality
- G06T2207/10024—Color image
Landscapes
- Physics & Mathematics (AREA)
- General Physics & Mathematics (AREA)
- General Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Analytical Chemistry (AREA)
- Biochemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Immunology (AREA)
- Pathology (AREA)
- Engineering & Computer Science (AREA)
- Computer Vision & Pattern Recognition (AREA)
- Theoretical Computer Science (AREA)
- Spectroscopy & Molecular Physics (AREA)
- Investigating Or Analysing Materials By The Use Of Chemical Reactions (AREA)
Abstract
The invention provides a method for detecting freshness of uncooked food and a color identification system using the same, belonging to the field of food detection. The detection method provided by the invention is provided with a film which is specially used for taking curcumin as a freshness indicator, and meanwhile, the characteristic that the color of the curcumin intelligent colorimetric film changes along with the freshness change of uncooked food is utilized, and the color difference value calculated by a color identification system replaces the color difference value measured by a handheld color difference meter. The method is fast, convenient and accurate in judgment, effectively solves the problem that consumers and merchants cannot accurately judge, and further solves the problem that the freshness of the raw salmon and the raw oyster is not obvious in color development of the intelligent curcumin colorimetric film during visual observation.
Description
Technical Field
The invention belongs to the field of food detection, and particularly relates to a method for detecting freshness of uncooked food and a color identification system using the same.
Background
With the improvement of living standard of people, the requirement on the quality of food is higher and higher, in particular to uncooked food which can be eaten only under the condition of very fresh food. More commonly, such as salmon, oyster, etc. They are often found in restaurants, large businesses. The current methods for determining their freshness, either for the consumer or the merchant, are preliminary determinations made by simple sensory evaluation. The accurate freshness detection method basically needs to be carried out by means of instruments under laboratory conditions, which not only consumes manpower, but also needs long time and cannot be popularized and used in the market.
In the existing method for judging the freshness of the raw salmon and the oysters, the method is convenient and can be further popularized and used based on the use of a membrane sensitive to pH. When the film is stuck on the surface of food, the color of the film changes along with the change of the freshness of the food. However, at present, the color change of such films is not sufficient for consumers to accurately judge the freshness of the food by the naked eye. Therefore, how to provide consumers with a method for quickly, conveniently and accurately judging the freshness of the raw salmon and the oysters is particularly important.
Disclosure of Invention
The invention provides a method for detecting the freshness of uncooked food and a color recognition system using the same.
In order to achieve the above purpose, the invention provides a method for detecting freshness of uncooked food, which comprises the following steps:
placing the curcumin intelligent colorimetric film at the central position of a raw food sample, and wrapping the curcumin intelligent colorimetric film by using a preservative film;
photographing the wrapped sample to obtain a sample picture;
splitting pixel points of the film in the obtained sample picture, taking the average value of all the pixel points as the pixel value of the picture, converting the pixel value RGB of the picture into Lab color space through a gamma correction function, and obtaining the L, a and b values of the film corresponding to the sample;
for the obtained L, a, b values of the film of the corresponding sample and the L of the original film 0 ,a 0 ,b 0 Calculating the value (when the pH value is 6) to obtain a color difference value delta E;
and judging the freshness of the uncooked food by using the color difference value delta E.
Preferably, the determination of the freshness of the uncooked food by using the color difference value Δ E specifically comprises:
when delta E is more than or equal to 0 and less than or equal to 15, the detected uncooked food is in an absolute fresh state;
when the delta E is more than or equal to 15 and less than 20, the detected uncooked food is in a temporary state;
when the delta E is more than or equal to 20, the detected uncooked food is in an stale state.
Preferably, the raw food is salmon or oyster.
Preferably, the color difference value Δ E is calculated by the following formula:
wherein L is 0 *、a 0 * And b 0 * Color parameter of the original film at pH 6; l, a and b are color parameters of the film corresponding to the sample.
Preferably, the curcumin intelligent colorimetric film is prepared by the following method:
dissolving K-carrageenan and gelatin in distilled water containing 30% of glycerol, and stirring for 30 minutes in a water bath mixer at 70 +/-1 ℃ to obtain a membrane solution;
dissolving curcumin in 85% ethanol solution, and mixing with the membrane solution at 70 + -1 deg.C for 10 min to obtain curcumin intelligent colorimetric membrane solution;
adjusting the pH value of the curcumin intelligent colorimetric film solution to 6, casting the curcumin intelligent colorimetric film solution on a polytetrafluoroethylene plate, and drying for 4 hours in an oven at 60 ℃ by airflow to form the curcumin intelligent colorimetric film.
Preferably, the mass ratio of the added K-carrageenan, the gelatin and the glycerol is 1.50 +/-0.10: 1.50 ± 0.10:0.29 +/-0.10.
Preferably, the concentration of the added ethanol solution of curcumin is 0.60 +/-0.01 g/L, and the volume ratio of the added membrane solution to the ethanol solution of curcumin is 9:1.
the invention also provides a color identification system based on the WeChat program, and the detection method of any technical scheme is built in the color identification system.
Preferably, when the mobile phone is used, the raw food is photographed, and a sample picture is obtained and transmitted to the mobile phone program;
processing and converting the pixel value of the film in the sample picture by the mobile phone program, and comparing the L, a and b values of the film corresponding to the sample with the L of the original film at pH 6 0 ,a 0 ,b 0 The values are compared to display the color difference value Δ E and the freshness indication corresponding thereto.
Compared with the prior art, the invention has the advantages and positive effects that:
the invention provides a color identification system based on a WeChat program, which is provided with a film specially used for taking curcumin as a freshness indicator, and simultaneously utilizes the characteristic that the color of the curcumin intelligent colorimetric film changes along with the freshness change of uncooked food, and the color difference value calculated by the color identification system replaces the color difference value measured by a handheld color difference meter. The method is fast, convenient and accurate in judgment, effectively solves the problem that consumers and merchants cannot accurately judge, and further solves the problem that the freshness of the raw salmon and the raw oyster is not obvious in color development of the intelligent curcumin colorimetric film during visual observation.
Drawings
FIG. 1 is a graph showing the TVB-N content of samples stored at 4 ℃ for different days according to the present invention; wherein the content of the first and second substances,
(A) Storing at 4 deg.C for different days the TVB-N content of Atlantic salmon sides; (B) storing the TVB-N content of the oysters for different days at 4 ℃;
FIG. 2 is a graph showing K values of samples stored at 4 ℃ for different days as provided by the present invention; wherein, (A) HPLC chromatogram of six ATP-related standard substances, ATP, IMP, ADP, hxR, AMP concentration is 100. Mu.g/ml, hx concentration is 50. Mu.g/ml, and (B) chromatogram of ATP and its series decomposition products in Atlantic salmon slide stored at 4 ℃ for 0, 1, 2, 3, 4, 5, 6 and 7 days (S0, S1, S2, S3, S4, S5, S6, S7), respectively; (C) Change in K value after different days of storage at 4 ℃ in Atlantic salmon sides; (D) Chromatograms of ATP and its serial decomposition products in Concha Ostreae stored at 4 deg.C for 0, 1, 2, 3, 4, 5 and 6 days (M0, M1, M2, M3, M4, M5, M6); (E) changes in K values of oysters stored at 4 ℃ for different days;
fig. 3 is the color response of the curcumin intelligent colorimetric film label provided by the present invention; wherein (A) the color response of the curcumin intelligent colorimetric film label to volatile ammonia; (B) Correlation between color change of curcumin intelligent colorimetric film label and volatile ammonia; (C) The curcumin intelligent colorimetric film label responds to the color of the oyster; (D) The color response of the curcumin intelligent colorimetric film label to the Atlantic salmon side; (E) correlation analysis of K value with color difference value;
FIG. 4 shows the results of freshness tests of oysters provided by the present invention when stored at 4 ℃ for 1, 2, 3, 4, 5, and 6 days (M0, M1, M2, M3, M4, M5, M6);
fig. 5 shows the freshness of the Atlantic salmon sides provided by the present invention when stored at 4 ℃ for 1, 2, 3, 4, 5, 6 and 7 days (S0, S1, S2, S3, S4, S5, S6, S7).
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1 preparation of curcumin Smart colorimetric film
Dissolving K-carrageenan (1.5% w/v) and gelatin (1.03% w/v) in distilled water containing 30% glycerol (0.29% w/w), and stirring in a 70 ℃ water bath mixer for 30 minutes to obtain a film solution;
dissolving 60mg of curcumin (w/v) in an 85% ethanol solution, mixing the solution with a membrane solution (the volume ratio of the membrane solution to the ethanol aqueous solution of curcumin is 9, v/v) at 70 ℃ for 10 minutes to obtain a curcumin intelligent colorimetric membrane solution (60 mg/100 mL);
adjusting the pH value of the curcumin intelligent colorimetric membrane solution to 6, casting the curcumin intelligent colorimetric membrane solution (12 g) on a polytetrafluoroethylene plate, drying in an oven at 60 ℃ for 4 hours by using airflow to form a curcumin intelligent colorimetric membrane, and uniformly cutting the thin film into the size of 1cm multiplied by 1cm for later use.
Example 2 preparation of Atlantic salmon samples
Fresh Atlantic salmon was purchased from Qingdao national-believed finance-holdings, inc. The 7 slaughtered ice atlantic salmon had a total weight of 4.50 kg of dorsal and abdominal muscles on the day. Immediately after shipment to the laboratory, iced Atlantic salmon were cut into 4cm by 4cm uniform fillets on ice and randomly packed in 8 sealed bags.
First, atlantic salmon were stored at-80 ℃ for more than 6 hours to kill the parasites. Next, four atlantic salmon sides were randomly selected from each group of sealed bags. The fillets are placed in a sterile flat plate, and a curcumin intelligent colorimetric film is attached to the center of each fillet. Wrapping the plastic film with a preservative film. Finally, storing in a refrigerator at 4 ℃ for 0, 1, 2, 3, 4, 5, 6 and 7 days, respectively; the fresh control group was designated as S0 and stored at 4 ℃ for 0 day; the experimental groups were designated S1, S2, S3, S4, S5, S6, S7 and stored at 4 ℃ for 1, 2, 3, 4, 5, 6 and 7 days, respectively. At the same time, four replicates of each group were run.
The TVB-N and K values of the samples are respectively determined, and the color difference between the curcumin intelligent colorimetric film and the standard color (0 day) on each group of samples is measured by a handheld color difference meter.
Example 3 preparation of oyster sample
Fresh oysters were purchased from Qingdao Jialefu supermarket. A total of 120 oysters were purchased. After removing the shell on one side, pasting a curcumin intelligent colorimetric film on the center of the surface of the fresh oyster meat, and wrapping the curcumin intelligent colorimetric film by using a preservative film. The obtained product was stored in a refrigerator at 4 ℃ for 0, 1, 2, 3, 4, 5 and 6 days, respectively. Wherein, the control group stored for 0 day is named as M0, and the other control groups are respectively named as M1, M2, M3, M4, M5 and M6. Each group was tested in 4 replicates.
The TVB-N and K values of the samples are respectively determined, and the color difference between the curcumin intelligent colorimetric film and the standard color (0 day) on each group of samples is measured by a handheld color difference meter.
EXAMPLE 4 Total volatile basic Nitrogen (TVB-N) content determination
Referring to the third method of national standard of the people's republic of China (GB 5009.228-2016), the content of TVB-N in Atlantic salmon fillets and oysters is determined by a microdiffusion method. The experiment was repeated four times, data are presented as mean ± standard deviation, with P <0.05 as a significant difference. Among them, the TVB-N contents of Atlantic salmon fillet and oyster stored at 4 ℃ for different days are shown in Table 1, and the change trends thereof are shown in FIGS. 1A and 1B.
TABLE 1 TVB-N contents of Atlantic salmon fillets and oysters stored at 4 ℃ for different days
Example 5K value determination
ATP and its degradation products were measured using the national people's republic of China aquatic industry Standard (SC/T3048-2014). ATP and its metabolites were analyzed using a High Performance Liquid Chromatography (HPLC) system (1260 Infinity, agilent technologies, calif.) and a Zorbax Eclipse Plus C18 column (250 mm. Times.4.60mm, 5 μm, calif.). The detection wavelength is 254nm, and the column temperature is 30 ℃. Mobile phase A is 0.05mol/L phosphate buffer (KH) 2 PO 4 :K 2 HPO 4 = 1:1), pH 6.68, mobile phase B is 100% methanol solution. The ratio of mobile phase A to mobile phase B was set at 95 (V: V), a flow rate of 1.0ml/min and an injection volume of 10. Mu.L. The K value is calculated using equation (1).
MATP, MADP, MAMP, MIMP, MHxR and MHx represent the content (. Mu. Mol/g) of adenosine triphosphate, adenosine diphosphate, adenylic acid, inosinic acid, inosine and hypoxanthine in the sample, respectively. The experiment was repeated three times, data are presented as mean ± standard deviation, with P <0.05 as a significant difference. Wherein, K values of Atlantic salmon fillet and oyster stored at 4 deg.C for different days are shown in Table 2, and related change trends are shown in FIGS. 2A-2E.
TABLE 2K-value of Atlantic salmon fillets and oysters stored at 4 ℃ for different days
Figure 2A shows HPLC profiles of mixed standards of six ATP series breakdown products, with six targets effectively separated within 8 minutes, with smooth and reproducible baselines, and characterized by their retention times. The peak appearance sequence is Adenosine Triphosphate (ATP), inosinic acid (IMP), adenosine Diphosphate (ADP) and hypoxanthine (H) X ) Adenosine Monophosphate (AMP) and inosine (H) X R). Quantification was performed by external standard method.
During storage, H X And H X The content of R increased, while the content of ATP and other metabolites decreased (fig. 2B). This finding indicates that the freshness of Atlantic salmon is decreasing. This change can be visually observed from the K value (fig. 2C). The K values of the Atlantic salmon sides stored at 4 ℃ for different days are shown in Table 2 (S0, S1, S2, S3, S4, S5, S6, S7). The K-value of the atlantic salmon sides generally increases during storage. The K-value was below 20% during the first three days of storage and exceeded 20% from the fourth day of storage.
With Atlantic languageThe experimental results of the fillets are basically consistent, and the K value of the oysters generally increases during the storage period. During storage, H X And H X The content of R increased, while the content of ATP and other metabolites decreased (fig. 2D). This finding indicates that the freshness of oysters is decreasing. This change can be visually observed from the value of K (fig. 2E). K values of oysters stored at 4 ℃ for different days are shown in Table 2 (M0, M1, M2, M3, M4, M5, M6). Oysters had a K value of less than 20% on the first five days of storage and a K value of more than 20% from the sixth day of storage.
Example 6 color response of curcumin Smart colorimetric film Label
Color response of curcumin intelligent colorimetric film label to volatile ammonia
To determine the relationship between color change and volatile ammonia of the curcumin smart colorimetric film, the curcumin smart colorimetric film was covered on a bottle mouth containing 80ml of different concentrations of ammonia (28.0%, 14.0%, 7.0%, 3.5%, 0.0%) for 15min. And (3) measuring the color change of the curcumin intelligent colorimetric film by using a color difference instrument.
The color response results of the curcumin smart colorimetric film label to volatile ammonia are shown in fig. 3A. It can be seen that the curcumin intelligent colorimetric film label has obvious difference on the color change of volatile ammonia under different concentrations. The color difference values show the same increasing trend as volatile ammonia, the accuracy R of the linear polynomial model 2 0.998 (FIG. 3B). The result shows that the color change of the curcumin intelligent colorimetric film has obvious positive correlation with the volatile ammonia, and the freshness of the aquatic product can be detected by adopting a mode of combining the curcumin intelligent colorimetric film and a colorimeter.
Color response of curcumin intelligent colorimetric film label to sample
The color response of curcumin smart colorimetric films was measured daily during storage of atlantic salmon and oysters using a colorimeter (LS-172B, shenzhen, china). Each curcumin smart colorimetric film was placed on a white plate and the color parameters L (brightness), a (red green) and b (yellow blue) were used to calculate the total color difference (Δ E) as described in equation (2).
L 0 *、a 0 * And b 0 * Is the color parameter of the film at pH 6; l, a, and b are color values of the membrane for different samples.
The color reaction of the curcumin intelligent colorimetric film label on oysters is shown in figure 3C, and the color reaction on Atlantic salmon sides is shown in figure 3D. As can be seen from the figure, the color difference values increased with the storage time, and changed significantly every two days. The results show that the color difference value can well reflect the freshness of the sample.
Correlation of K value with color difference value
As shown in FIG. 3E, the color difference values are significantly positively correlated with the K values (R) 2 = 0.9450) it may be considered reliable to use the colour difference value to indicate freshness of the seafood.
Example 7 applet development
And splitting the pixel points of the picture by using a canvas GetImageData function in the canvas component library, and calculating by taking the average value of all the pixel points as the pixel value of the picture. RGB is converted to Lab color space by gamma correction function. The L, a and b values and the color difference value delta E (shown in Table 3) of the corresponding curcumin intelligent colorimetric films of the samples with different storage times obtained in the experiment are adopted to determine the freshness of the samples, and the freshness index K value is used as a verification standard.
TABLE 3
Fig. 4 and 5 show results corresponding to freshness of the atlantic salmon sides when stored at 4 ℃ for 1, 2, 3, 4, 5, 6 and 7 days (S0, S1, S2, S3, S4, S5, S6, S7) and freshness of oysters when stored at 4 ℃ for 1, 2, 3, 4, 5 and 6 days (M0, M1, M2, M3, M4, M5, M6) judged based on color difference values in the data in table 3. As can be seen from fig. 4, the results of the appli-cal measurements for the curcumin smart colorimetric film covering the surface of the atlantic salmon sides showed that on the third day of storage the samples were in a temporary state and on the fourth day of storage the samples were in an inedible state, corresponding to the K-values of the atlantic salmon sides in table 2 stored at 4c for different days.
As can be seen from fig. 5, the results of the applets measurements for the curcumin smart colorimetric film coated on the surface of the oysters showed that on the fourth day of storage, the sample was in a temporary state and on the fifth day of storage, the sample was in an inedible state, which corresponds to the K values of the oysters in table 2 stored at 4 ℃ for different days.
As can be seen from the above, first, the experimental results based on the K value and TVB-N showed that the atlantic salmon sides began to deteriorate on day 4 of storage and the oysters that had been opened shell began to deteriorate after 5 days of storage. Secondly, the color difference value between the color of the curcumin intelligent colorimetric film applied to the sample and the standard color has obvious positive correlation with the K value and the volatile ammonia. Finally, a smart phone applet was developed for the first time based on the present application, which can replace a color difference meter to detect freshness of oysters and Atlantic salmon fillet, and the detection result is substantially consistent with the K value and TVB-N result.
Claims (9)
1. The method for detecting the freshness of uncooked food is characterized by comprising the following steps:
placing the curcumin intelligent colorimetric film at the central position of a raw food sample, and wrapping the curcumin intelligent colorimetric film by using a preservative film;
photographing the wrapped sample to obtain a sample picture;
splitting pixel points of the film in the obtained sample picture, taking the average value of all the pixel points as the pixel value of the picture, converting the pixel value RGB of the picture into Lab color space through a gamma correction function, and obtaining the L, a and b values of the film corresponding to the sample;
for the obtained L, a, b values of the film of the corresponding sample and the L of the original film 0 ,a 0 ,b 0 Calculating the value (when the pH value is 6) to obtain a color difference value delta E;
and judging the freshness of the uncooked food by using the color difference value delta E.
2. The detection method according to claim 1, wherein the determining of the freshness of the uncooked food by using the color difference value Δ E specifically comprises:
when delta E is more than or equal to 0 and less than or equal to 15, the detected uncooked food is in an absolute fresh state;
when the delta E is more than or equal to 15 and less than 20, the detected uncooked food is in a temporary state;
when the delta E is more than or equal to 20, the detected uncooked food is in an stale state.
3. The detection method according to claim 1 or 2, wherein the uncooked food is salmon or oyster.
4. The detection method according to claim 1 or 2, wherein the color difference value Δ E is calculated by the following formula:
wherein L is 0 *、a 0 * And b 0 * Color parameter of the original film at pH 6; l, a and b are color parameters of the film corresponding to the sample.
5. The detection method as claimed in claim 1 or 2, wherein the curcumin intelligent colorimetric film is prepared by the following method:
dissolving kappa-carrageenan and gelatin in distilled water containing 30% glycerol, and stirring in a water bath mixer at 70 +/-1 ℃ for 30 minutes to obtain a membrane solution;
dissolving curcumin in 85% ethanol solution, and mixing with the membrane solution at 70 + -1 deg.C for 10 min to obtain curcumin intelligent colorimetric membrane solution;
adjusting the pH value of the curcumin intelligent colorimetric film solution to 6, casting the curcumin intelligent colorimetric film solution on a polytetrafluoroethylene plate, and drying for 4 hours in an oven at 60 ℃ by airflow to form the curcumin intelligent colorimetric film.
6. The detection method according to claim 5, wherein the mass ratio of the added kappa-carrageenan, gelatin and glycerol is 1.50 ± 0.10:1.50 ± 0.10:0.29 +/-0.10.
7. The detection method as claimed in claim 5, wherein the mass of the added curcumin is 0.60 ± 0.01g/L, and the volume ratio of the added membrane solution to the ethanol aqueous solution of curcumin is 9:1.
8. a WeChat program-based color recognition system incorporating the detection method according to any one of claims 1 to 7.
9. A color recognition system according to claim 8, wherein, in use,
photographing uncooked food, obtaining a sample picture and transmitting the sample picture to a mobile phone program;
processing and converting the pixel value of the film in the sample picture by the mobile phone program, and comparing the L, a and b values of the film corresponding to the sample with the L of the original film at pH 6 0 ,a 0 ,b 0 The values are compared to display the color difference value Δ E and the freshness indication corresponding thereto.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211027536.3A CN115389504A (en) | 2022-08-25 | 2022-08-25 | Uncooked food freshness detection method and color identification system using same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211027536.3A CN115389504A (en) | 2022-08-25 | 2022-08-25 | Uncooked food freshness detection method and color identification system using same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115389504A true CN115389504A (en) | 2022-11-25 |
Family
ID=84123538
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211027536.3A Pending CN115389504A (en) | 2022-08-25 | 2022-08-25 | Uncooked food freshness detection method and color identification system using same |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115389504A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106117577A (en) * | 2016-08-01 | 2016-11-16 | 东北林业大学 | A kind of curcumin/PVA/ tara gum NH3the preparation method of intelligent response film |
| CN110483926A (en) * | 2019-07-23 | 2019-11-22 | 江苏大学 | A kind of preparation method and applications based on the two-way instruction gel mould of curcumin |
| CN114414566A (en) * | 2021-12-20 | 2022-04-29 | 北京市农林科学院信息技术研究中心 | Nondestructive testing method and device for freshness of fishes |
| CN114805875A (en) * | 2022-05-12 | 2022-07-29 | 华中农业大学 | Visual intelligent indicating film for freshness of low-temperature formed pork and preparation method and application thereof |
-
2022
- 2022-08-25 CN CN202211027536.3A patent/CN115389504A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106117577A (en) * | 2016-08-01 | 2016-11-16 | 东北林业大学 | A kind of curcumin/PVA/ tara gum NH3the preparation method of intelligent response film |
| CN110483926A (en) * | 2019-07-23 | 2019-11-22 | 江苏大学 | A kind of preparation method and applications based on the two-way instruction gel mould of curcumin |
| CN114414566A (en) * | 2021-12-20 | 2022-04-29 | 北京市农林科学院信息技术研究中心 | Nondestructive testing method and device for freshness of fishes |
| CN114805875A (en) * | 2022-05-12 | 2022-07-29 | 华中农业大学 | Visual intelligent indicating film for freshness of low-temperature formed pork and preparation method and application thereof |
Non-Patent Citations (1)
| Title |
|---|
| FANG HE: "Developing a unidirectionally permeable edible film based on ĸ-carrageenan and gelatin for visually detecting the freshness of grass carp fillets", CARBOHYDRATE POLYMERS, 7 May 2020 (2020-05-07), pages 1 - 11 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Zaragozá et al. | Evaluation of sea bream (Sparus aurata) shelf life using an optoelectronic nose | |
| Kono et al. | Effects of relationships among freezing rate, ice crystal size and color on surface color of frozen salmon fillet | |
| Møller et al. | Optimisation of colour stability of cured ham during packaging and retail display by a multifactorial design | |
| Saraiva et al. | A chemometrics approach applied to Fourier transform infrared spectroscopy (FTIR) for monitoring the spoilage of fresh salmon (Salmo salar) stored under modified atmospheres | |
| Bao et al. | Effect of oxygen concentration in modified atmosphere packaging on color and texture of beef patties cooked to different temperatures | |
| Busch et al. | Molecular properties of post‐mortem muscle. 4. Effect of temperature on adenosine triphosphate degradation, isometric tension parameters, and shear resistance of bovine muscle | |
| CN110672596B (en) | Colorimetric strip for quickly detecting histamine, colorimetric card and detection method | |
| Sujiwo et al. | Relationship between quality and freshness traits and torrymeter value of beef loin during cold storage | |
| CN101320030B (en) | Method for measuring freshness of royal jelly | |
| Kim et al. | Effects of aging and freezing/thawing sequence on quality attributes of bovine Mm. gluteus medius and biceps femoris | |
| Azab et al. | High-throughput sensing microtiter plate for determination of biogenic amines in seafood using fluorescence or eye-vision | |
| Devarayan et al. | Halochromic sensors for real-time monitoring of spoilage of packed seer fish | |
| Hallsworth et al. | A simple method to determine the water activity of ethanol‐containing samples | |
| Shelef et al. | Use of a titrimetric method to assess the bacterial spoilage of fresh beef | |
| Rocculi et al. | Freshness assessment of European hake (Merluccius merluccius) through the evaluation of eye chromatic and morphological characteristics | |
| CN114414566A (en) | Nondestructive testing method and device for freshness of fishes | |
| CN115389504A (en) | Uncooked food freshness detection method and color identification system using same | |
| LeBlanc et al. | Ammonia as an objective quality index in squid | |
| Hwang et al. | The relationship between muscle fiber composition and pork taste-traits assessed by electronic tongue system | |
| Duta et al. | Sensory and physicochemical changes in gluten-free oat biscuits stored under different packaging and light conditions | |
| Lv et al. | A rapid colorimetric sensing unit for histamine content of mackerel using azo reagent | |
| Brienne et al. | Assessment of meat fat content using dual energy X-ray absorption | |
| Tejada et al. | Changes in the quality indices during ice storage of farmed Senegalese sole (Solea senegalensis) | |
| CN114805875B (en) | Low-temperature molded pork freshness visual intelligent indication film and preparation method and application thereof | |
| CN105136790A (en) | Method for detecting mercury content of beef |
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 |