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作 者:董治德 王琪智 李红美 龙玺 邱贵爽 张英 任旺 Dong Zhi-de;Wang Qi-zhi;Li Hong-mei;Long Xi;Qiu Gui-shuang;Zhang Ying;Ren Wang(College of Chemical and Environment Engineering,Sichuan University of Science and Engineering,Zigong,Sichuan 643000,China)
机构地区:[1]四川轻化工大学化学与环境工程学院,四川643000
出 处:《化学传感器》2023年第1期62-66,共5页Chemical Sensors
基 金:国家自然科学基金项目(22064005);四川轻化工大学大学生创新基金项目(cx2020044)。
摘 要:挥发性盐基总氮值(TVB-N)是目前国际上公认的用于评价肉质新鲜度的理化指标。本文基于挥发性盐基氮在碱性溶液中迅速释放出气体氨,气体氨被密闭空间内检测液顶空吸收,检测液pH值升高引发检测液主要成分快速发生特异性偶联反应,形成发射强烈蓝色荧光的产物。样本TVB-N含量越高,短时间内(<4 min)释放的气体氨越多,检测液pH升高得越多,生成的蓝色荧光产物越多,检测液的荧光强度越强。检测液中加入红色荧光参比物质后,检测液荧光颜色随样本TVB-N含量升高从粉色变成蓝紫色。根据检测液荧光荧光颜色,目视法可快速半定量样本TVB-N含量,实现肉品新鲜度的快速检测。该荧光方法能够满足肉品新鲜度的例行分析和现场快速检测的要求。Total volatile basic nitrogen value(TVB-N)is an important physical and chemical index of meat freshness.Volatile basic nitrogenis can be rapidly released in the strongly alkaline solution in the form of gas ammonia,and then gas ammonia is absorbed by head-space test solution in an enclosed space.Thus the pH value of the test solution increases and a specific coupling reaction generates between the chemical components in the test solution,forming a blue-emission fluorescent product within 4 min.The higher the content of TVB-N in the sample causes the faster the chemical reaction rate of the chemical components in the test solution,and the stronger the fluorescence intensity of the test solution.After addition of a internal reference with red fluorescence emission,the fluorescence color of test solution changes from pink to violet with the increase of TVB-N content.By comparing the fluorescence color of sample detection solution with TVB-N standard series fluorescence cards,visual method can be used to rapidly semi-quantitatively towards TVB-N in sample.The proposed fluorescence method has been successfully applied to detection of TVB-N in meat,and is suitable for the routine test and rapid on-site detection of meat freshness.
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