CN100460853C - Detecting liquid for detecting irradiated foor and using method thereof - Google Patents
Detecting liquid for detecting irradiated foor and using method thereof Download PDFInfo
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- CN100460853C CN100460853C CNB2006100496638A CN200610049663A CN100460853C CN 100460853 C CN100460853 C CN 100460853C CN B2006100496638 A CNB2006100496638 A CN B2006100496638A CN 200610049663 A CN200610049663 A CN 200610049663A CN 100460853 C CN100460853 C CN 100460853C
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Abstract
Present invention discloses a detection liquid for detecting irradiation foodstuff and use method. Detecting liquid is composed of following weight percentage compositions with pH value 2-6, lactic acid 2-4 per cent, acetic acid 3-6 per cent, citric acid 2-5 per cent, tartaric acid 5-8 per cent, the others being distilled water. Detection method as follows: taking two equiponderant farinaceous food powder respectively loading in two tanks, wherein adding detecting liquid in one tank adding distilled water in another tank, after uniformly stirring to proceed cooking-steaming viscosity spectra comparison, if the foodstuff viscosity spectra curve of detecting liquid being higher than that of distilled water, then judging detective as being processed by irradiation, otherwise judging being not processed by irradiation. Said invented detecting has low cost, simple configuring technology, can fast identify any kind of not gelatinized starch foodstuff whether being processed by irradiation with simple, fast and high accuracy.
Description
Technical field
The present invention relates to a kind of detection liquid and using method thereof that is used to detect irradiated food.
Background technology
Irradiation technique can be applicable to all agricultural byproducts, medical and sanitary products etc., its fundamental purpose be by cobalt-60 γ according to line sterilize, desinsection and inhibition plant germination.Because irradiated food is reducing the generation of foodborne disease, reduce agricultural product loss in postpartum, prolong the shown superiority in aspect such as food shelf life, be familiar with by more and more national.Food is in process of manufacture, because working condition and Effect of Environmental, product after the processing is often attached to contain a large amount of microorganisms, do not meet hygienic requirements, traditional method adopts chemical fumigation method or high temperature sterilization, various countries all adopt the irradiation sterilization method at present, the irradiation sterilization method can be killed pathogenic organisms in food and insect pest, but also can prevent going mouldy in storage, before the present invention proposes, there are ESR or thermoluminescent method to detect usually, mass spectrometer detects, GC detects, DNA detection is used GC, HPLC and fluorescence analysis, DNA " comet " detection method, microorganism direct surface fluorescence optical filtering/living cells colony counting method wait and detect food and whether pass through irradiation treatment.Still have many deficiencies in above-mentioned detection method, especially need large-scale instrument and equipment, its cost is higher, and inconvenient operation can only be carried out in the R﹠D institution that scale is arranged.Up to the present, also do not have simply can fast detecting without the starch food products irradiation whether method of gelatinization.
Summary of the invention
The objective of the invention is to overcome above-mentioned weak point, provide a kind of cost lower, simple to operate, be used to detect the detection liquid and the using method thereof of irradiated food fast.
The detection liquid that is used to detect irradiated food of the present invention, it is made up of following components in weight percentage, and its pH value is 2～6:
Lactic acid 2～4%
Acetic acid 3～6%
Citric acid 2～5%
Tartrate 5～8%, surplus are distilled water and regulate the nitric acid or the sulfuric acid of pH value.
Its preparation method is: get above-mentioned each component in proportion, mix at normal temperatures and be 2～6 with nitric acid or sulphur acid for adjusting pH value.
Said lactic acid, acetic acid, citric acid and tartrate are commercially available analysis pure chemistry reagent commodity among the present invention.
Detection liquid of the present invention is used to detect the method for irradiated food, and step is as follows:
The powder of getting the detected starch food of two parts of equivalent is respectively charged in two jars, wherein in a jar, add and detect liquid, add distilled water in another jar, the food powder is 1:3～10 with the w/v of add liquid, the boiling viscosity spectrum of carrying out on the viscosity tacheometer after stirring 8～20 minutes compares, if add the food viscosity spectral curve that the food viscosity spectral curve that detects liquid is higher than adding distil water, judge that then detected food is the process radiation treatment; Otherwise,, judge that then detected food is not for passing through radiation treatment if add the food viscosity spectral curve that the food viscosity spectral curve that detects liquid is lower than adding distil water.
Above-mentioned starch food is ground rice, dextrin, lotus root starch, starch, noodles, boiled dumpling, steamed bun or corn flour etc.The fineness of food powder is at the 100-300 order.
Beneficial effect of the present invention is: detection liquid of the present invention is with low cost, and configuration technology is simple; Application the present invention detects liquid and can differentiate fast whether the starch food products without gelatinization of any one kind passes through radiation treatment, and does not need control sample, and detection method is simply quick, the accuracy height.
Embodiment
Below further specify the present invention by instantiation.
Embodiment 1:
The component and the weight percent content thereof that detect liquid are: lactic acid 2%, acetic acid 6%, citric acid 5%, tartrate 5%, surplus are distilled water.Get each component in proportion, mix at normal temperatures, regulating pH with the salpeter solution of mass concentration 15% is 2.
Take by weighing two parts of fineness 100 purpose ground rice without gelatinization through radiation treatment, every part 5 gram is respectively charged in two jars (Φ 35*50cm).Wherein add 30 milliliters in a jar and detect liquid, add 30 ml distilled waters in another jar, the back that stirs is carried out 10 minutes boiling viscosity spectrums and is detected on the viscosity tacheometer.The result adds the food viscosity spectral curve that the food viscosity spectral curve that detects liquid is higher than adding distil water, detected ground rice is described through radiation treatment, and judged result is with true consistent.
Embodiment 2:
Take by weighing two parts of fineness 200 purpose flour without gelatinization without radiation treatment, every part 5 gram is respectively charged in two jars (Φ 35*50cm).Wherein add 30 milliliters of detection liquid with embodiment 1 in a jar, add 30 ml distilled waters in another jar, the back that stirs is carried out 10 minutes boiling viscosity spectrums and is detected on the viscosity tacheometer.The result adds the food viscosity spectral curve that the food viscosity spectral curve that detects liquid is lower than adding distil water, illustrates that detected flour is not pass through radiation treatment, and judged result is with true consistent.
Embodiment 3:
The component and the weight percent content thereof that detect liquid are: lactic acid 4%, acetic acid 3%, citric acid 5%, tartrate 8%, surplus are distilled water.Get each component in proportion, mix at normal temperatures, regulating pH with the sulfuric acid solution of mass concentration 20% is 5.
Take by weighing two portions of fineness 300 purpose corn flour without gelatinization through radiation treatment, every part 5 gram is respectively charged in two jars (Φ 35*50cm).Wherein add 30 milliliters in a jar and detect liquid, add 30 ml distilled waters in another jar, the back that stirs is carried out 20 minutes boiling viscosity spectrums and is detected on the viscosity tacheometer.The result adds the food viscosity spectral curve that the food viscosity spectral curve that detects liquid is higher than adding distil water, detected corn flour is described through radiation treatment, and judged result is with true consistent.
Claims (3)
1. a detection liquid that is used to detect irradiated food is characterized in that being made up of following components in weight percentage, and its pH value is 2～6:
Lactic acid 2～4%
Acetic acid 3～6%
Citric acid 2～5%
Tartrate 5～8%, surplus are distilled water and regulate the nitric acid or the sulfuric acid of pH value.
2. detect the using method of irradiated food with the described detection liquid of claim 1, it is characterized in that step is as follows:
The powder of getting the detected starch food of two parts of equivalent is respectively charged in two jars, wherein in a jar, add and detect liquid, add distilled water in another jar, food powders is 1:3～10 with the w/v of add liquid, the boiling viscosity spectrum of carrying out on the viscosity tacheometer after stirring 8～20 minutes compares, if add the food viscosity spectral curve that the food viscosity spectral curve that detects liquid is higher than adding distil water, judge that then detected food is the process radiation treatment; Otherwise,, judge that then detected food is not for passing through radiation treatment if add the food viscosity spectral curve that the food viscosity spectral curve that detects liquid is lower than adding distil water.
3. detection liquid according to claim 2 detects the using method of irradiated food, it is characterized in that said starch food is ground rice, dextrin, lotus root starch, starch, noodles or corn flour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100496638A CN100460853C (en) | 2006-03-02 | 2006-03-02 | Detecting liquid for detecting irradiated foor and using method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100496638A CN100460853C (en) | 2006-03-02 | 2006-03-02 | Detecting liquid for detecting irradiated foor and using method thereof |
Publications (2)
| Publication Number | Publication Date |
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| CN1815177A CN1815177A (en) | 2006-08-09 |
| CN100460853C true CN100460853C (en) | 2009-02-11 |
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| CNB2006100496638A Expired - Fee Related CN100460853C (en) | 2006-03-02 | 2006-03-02 | Detecting liquid for detecting irradiated foor and using method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE3339750A1 (en) * | 1983-11-03 | 1985-05-23 | Battelle-Institut E.V., 6000 Frankfurt | Process and apparatus for detecting radioactively irradiated organic materials |
| WO1994025851A1 (en) * | 1993-04-24 | 1994-11-10 | The University Court Of The University Of Glasgow | Detection of irradiated samples |
| US6261625B1 (en) * | 1995-07-15 | 2001-07-17 | Novus Foods Ltd | Stabilization of microwave heated foods |
| CN2656998Y (en) * | 2003-12-05 | 2004-11-17 | 浙江大学 | Regulating and controlling input pump used for discriminating and detecting sugar containing radiation food |
-
2006
- 2006-03-02 CN CNB2006100496638A patent/CN100460853C/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE3339750A1 (en) * | 1983-11-03 | 1985-05-23 | Battelle-Institut E.V., 6000 Frankfurt | Process and apparatus for detecting radioactively irradiated organic materials |
| WO1994025851A1 (en) * | 1993-04-24 | 1994-11-10 | The University Court Of The University Of Glasgow | Detection of irradiated samples |
| US6261625B1 (en) * | 1995-07-15 | 2001-07-17 | Novus Foods Ltd | Stabilization of microwave heated foods |
| CN2656998Y (en) * | 2003-12-05 | 2004-11-17 | 浙江大学 | Regulating and controlling input pump used for discriminating and detecting sugar containing radiation food |
Non-Patent Citations (10)
| Title |
|---|
| CONDITION OF VISCOSITY MEASUREMENT FORDETECTING IRRADIATED PEPPERS. TORU HAYASHI etal.Radiation Physics and Chemistry,Vol.45 No.4. 1995 |
| CONDITION OF VISCOSITY MEASUREMENT FORDETECTING IRRADIATED PEPPERS. TORU HAYASHI etal.Radiation Physics and Chemistry,Vol.45 No.4. 1995 * |
| Pasting Properties of γ-Irradiated Rice starches asAffectedby pH. JINSONG BAO AND HAROLD CORKE.J.Agric.Food Chem.,Vol.50 No.2. 2002 |
| Pasting Properties of γ-Irradiated Rice starches asAffectedby pH. JINSONG BAO AND HAROLD CORKE.J.Agric.Food Chem.,Vol.50 No.2. 2002 * |
| 用RVA特征谱值定性判断辐照谷类的可行性研究. 郭利平，胡群，王松青.检验检疫科学，第14卷第5期. 2004 |
| 用RVA特征谱值定性判断辐照谷类的可行性研究. 郭利平，胡群，王松青. 检验检疫科学，第14卷第5期. 2004 * |
| 用淀粉粘滞性变化检测粮食辐照及其剂量的可行性研究. 包劲松，夏英武.浙江农业大学学报（农业与生命科学版），第25卷第3期. 1999 |
| 用淀粉粘滞性变化检测粮食辐照及其剂量的可行性研究. 包劲松，夏英武. 浙江农业大学学报(农业与生命科学版)，第25卷第3期. 1999 * |
| 辐照食品检测技术与利用辐照后粘度特异变化鉴别辐照谷物的方法研究. 邹珍友.中国优秀博硕士学位论文全文数据库（硕士） 工程科技Ⅰ辑，第8期. 2005 |
| 辐照食品检测技术与利用辐照后粘度特异变化鉴别辐照谷物的方法研究. 邹珍友. 中国优秀博硕士学位论文全文数据库(硕士)工程科技Ⅰ辑，第8期. 2005 * |
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| CN1815177A (en) | 2006-08-09 |
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