猪肉可视化新鲜度智能指示薄膜研究

引用本文: 王玥, 樊柳荫. 猪肉可视化新鲜度智能指示薄膜研究[J]. 分析化学, 2023, 51(1): 139-145. doi: 10.19756/j.issn.0253-3820.221161 shu

Citation: WANG Yue, FAN Liu-Yin. Intelligent Indicator Film for Visual Meat Freshness Monitoring[J]. Chinese Journal of Analytical Chemistry, 2023, 51(1): 139-145. doi: 10.19756/j.issn.0253-3820.221161 shu

猪肉可视化新鲜度智能指示薄膜研究

王玥 ^1,2, ,
樊柳荫 ^{1,
,}

1.
上海交通大学学生创新中心, 上海 200240;
2.
上海交通大学化学化工学院, 上海 200240

通讯作者: 樊柳荫,E-mail:lyfan@sjtu.edu.cn

基金项目:
国家自然科学基金项目(No.22074091)资助。

摘要: 基于静电纺丝技术,利用3种不同的pH敏感型指示剂分别与聚乙烯醇(PVA)共混,制备了3种可视化检测猪肉新鲜度的智能指示薄膜。采用扫描电子显微镜(SEM)对薄膜的微观结构进行了分析,测试了3种不同指示薄膜对氨气(NH₃)及猪肉贮存过程中不同时段的颜色响应以及相应的色差值(△E)变化;采用自动凯氏定氮仪测定了不同贮存时间内猪肉的挥发性盐基氮(TVB-N)含量。结果表明,PVA/指示剂智能指示薄膜有较高的孔隙率与比表面积,对NH₃的响应性良好,在猪肉贮藏过程中颜色变化明显,易通过肉眼观察。3种指示薄膜在猪肉不同贮存时间内的△E值与TVB-N含量均呈高度的相关性,可灵敏、准确地检测猪肉新鲜度变化,在肉类新鲜度的方便快捷、实时监测中具有良好的应用潜力。

关键词:

English

Intelligent Indicator Film for Visual Meat Freshness Monitoring

WANG Yue ^1,2, ,
FAN Liu-Yin ^{1,
,}

1.
Student Innovation Center, Shanghai Jiaotong University, Shanghai 200240, China;
2.
School of Chemistry and Chemical Engineering, Shanghai Jiaotong University, Shanghai 200240, China

Corresponding author: FAN Liu-Yin, lyfan@sjtu.edu.cn

Received Date: 02 April 2022
Revised Date: 07 July 2022
Fund Project:
Supported by the National Natural Science Foundation of China (No.22074091).

Abstract: Three different pH-sensitive colorants including cyanidin cation (CC), bromothymol blue/methyl red (BTB/MR) and bromocresol purple (BCP) were respectively incorporated into polyvinyl alcohol (PVA) matrix to prepare intelligent indicator films by electrospinning for visual meat freshness monitoring. The morphology of films captured by scanning electron microscopy indicated that colorants had been successfully dispersed into PVA matrix and could be more sensitive due to the high specific surface area offered by the nanofiber structure. Each indicator film exhibited an obvious color response to volatile ammonia with a color difference value (△E) greater than the lowest distinguishable value (△E=7) when the mass fraction of colorant was increased to 3%. Color changes of intelligent indicator films during the minced pork freshness monitoring could be clearly observed by naked eyes and the corresponding △E calculated according to the lightness (L), redness (a) and yellowness (b) of indicator films and total volatile basic nitrogen (TVB-N) contents determined by an automated Kjeldahl apparatus were positively correlated, which suggested that the intelligent indicator films could accurately indicate the freshness and held great promise in the application of rapid and real-time monitoring of meat freshness.

Key words:

1. [1]
  CHEN Yuan-Tao, XIONG Yi-Zhou, XUE Ying-Ying, ZHANG Tao, YU Wei-Jie, ZHANG Jun-Yu, ZHANG Xi, SUN Qi-Yong, WAN Hao, WANG Ping. Chin. J. Sens. Actuators, 2021, 34(8):1131-1138. 陈远涛, 熊忆舟, 薛莹莹, 张涛, 于伟杰, 张钧煜, 张希, 孙启永, 万浩, 王平. 传感技术学报, 2021, 34(8):1131-1138.
2. [2]
  YOUSEFI H, SU H M, IMANI S M, ALKHALDI K, FILIPE C D M, DIDAR T F. ACS Sens., 2019, 4(4):808-821.YOUSEFI H, SU H M, IMANI S M, ALKHALDI K, FILIPE C D M, DIDAR T F. ACS Sens., 2019, 4(4):808-821.
3. [3]
  WU D, ZHANG M, CHEN H Z, BHANDARI B. Crit. Rev. Food Sci. Nutr., 2021, 61(8):1279-1292.WU D, ZHANG M, CHEN H Z, BHANDARI B. Crit. Rev. Food Sci. Nutr., 2021, 61(8):1279-1292.
4. [4]
  MOHAMMADI M A, HOSSEINI S M, YOUSEFI M. Food Sci. Nutr., 2020, 8(9):4656-4665.MOHAMMADI M A, HOSSEINI S M, YOUSEFI M. Food Sci. Nutr., 2020, 8(9):4656-4665.
5. [5]
  GHAANI M, COZZOLINO C A, CASTELLI G, FARRIS S. Trends Food Sci. Technol., 2016, 51:1-11.GHAANI M, COZZOLINO C A, CASTELLI G, FARRIS S. Trends Food Sci. Technol., 2016, 51:1-11.
6. [6]
  ZHANG K X, PU Y Y, SUN D W. Trends Food Sci. Technol., 2018, 78:72-82.ZHANG K X, PU Y Y, SUN D W. Trends Food Sci. Technol., 2018, 78:72-82.
7. [7]
  MILLER K, REICHERT C L, SCHMID M. Food Rev. Int., 2021, DOI: 10.1080/87559129.2021.1961270.MILLER K, REICHERT C L, SCHMID M. Food Rev. Int., 2021, DOI: 10.1080/87559129.2021.1961270.
8. [8]
  CHEN S L, WU M, LU P, GAO L, YAN S, WANG S F. Int. J. Biol. Macromol., 2020, 149:271-280.CHEN S L, WU M, LU P, GAO L, YAN S, WANG S F. Int. J. Biol. Macromol., 2020, 149:271-280.
9. [9]
  POURJAVAHER S, ALMASI H, MESHKINI S, PIRSA S, PARANDI E. Carbohydr. Polym., 2017, 156:193-201.POURJAVAHER S, ALMASI H, MESHKINI S, PIRSA S, PARANDI E. Carbohydr. Polym., 2017, 156:193-201.
10. [10]
  ZHANG C J, SUN G H, CAO L L, WANG L J. Food Hydrocolloids, 2020, 108:106012.ZHANG C J, SUN G H, CAO L L, WANG L J. Food Hydrocolloids, 2020, 108:106012.
11. [11]
  AMIRI R, PIRI H, AKBARI M, MORADI G. Anal. Methods, 2020, 12(4):544-551.AMIRI R, PIRI H, AKBARI M, MORADI G. Anal. Methods, 2020, 12(4):544-551.
12. [12]
  ROY S, RHIM J W. Food Sci. Nutr., 2021, 61(14):2297-2325.ROY S, RHIM J W. Food Sci. Nutr., 2021, 61(14):2297-2325.
13. [13]
  CHEN Y, LIN J, FEI Y N, WANG H B, GAO W D. Fibers Polym., 2010, 11(8):1128-1131.CHEN Y, LIN J, FEI Y N, WANG H B, GAO W D. Fibers Polym., 2010, 11(8):1128-1131.
14. [14]
  RAMOS S D P, GIACONIA M A, DO MARCO J T, PAIVA R D S, DE ROSSO V V, LEMES A C, EGEA M B, ASSIS M, MAZZO T M, LONGO E. Colloids Surf., 2020, 4(2):14.RAMOS S D P, GIACONIA M A, DO MARCO J T, PAIVA R D S, DE ROSSO V V, LEMES A C, EGEA M B, ASSIS M, MAZZO T M, LONGO E. Colloids Surf., 2020, 4(2):14.
15. [15]
  YILDIZ E, SUMNU G, KAHYAOGLU L N. Int. J. Biol. Macromol., 2020, 170:437-446.YILDIZ E, SUMNU G, KAHYAOGLU L N. Int. J. Biol. Macromol., 2020, 170:437-446.
16. [16]
  RENEKER D H, YARIN A L. Polymer, 2008, 49(10):2387-2425.RENEKER D H, YARIN A L. Polymer, 2008, 49(10):2387-2425.
17. [17]
  HUANG Z M, ZHANG Y Z, KOTAKI M, RAMAKRISHNA S. Compos. Sci. Technol., 2003, 63(15):2223-2253.HUANG Z M, ZHANG Y Z, KOTAKI M, RAMAKRISHNA S. Compos. Sci. Technol., 2003, 63(15):2223-2253.
18. [18]
  GB 5009.228-2016. Determination of Volatile Base Nitrogen in Food. National Standards of the People's Republic of China. 食品中挥发性盐基氮的测定. 中华人民共和国国家标准. GB 5009.228-2016.
19. [19]
  PECHO O E, GHINEA R, ALESSANDRETTI R, PÉREZ M M. Dent. Mater. 2016, 32(1):82-92.PECHO O E, GHINEA R, ALESSANDRETTI R, PÉREZ M M. Dent. Mater. 2016, 32(1):82-92.
20. [20]
  GB 2707-2016. Fresh and Frozen Poultry Product. National Standards of the People's Republic of China. 鲜(冻)畜、禽产品. 中华人民共和国国家标准. GB 2707-2016.

扫一扫看文章

计量

PDF下载量: 9
文章访问数: 268
HTML全文浏览量: 46

通讯作者: 陈斌, bchen63@163.com

1.
沈阳化工大学材料科学与工程学院沈阳 110142

猪肉可视化新鲜度智能指示薄膜研究

通讯作者: 樊柳荫,E-mail:lyfan@sjtu.edu.cn

English

Intelligent Indicator Film for Visual Meat Freshness Monitoring

Corresponding author: FAN Liu-Yin, lyfan@sjtu.edu.cn

CCS Chemistry：嵌段共聚物自组装成 “三明治”二维有机材料，实现纳米级压力传感功能

CCS Chemistry：颜徐州、鲍哲南：你的皮肤可能是一片SPMs

CCS Chemistry：工作高效不疲劳，只须让催化剂动起来

CCS Chemistry：静电组装导向聚合- 聚电解质纳米凝胶量化制备新策略

CCS Chemistry：金黄色葡萄球菌醛基脱氢酶是如何识别特异性底物的？

计量

通讯作者: 陈斌, bchen63@163.com

中国化学会秘书处

猪肉可视化新鲜度智能指示薄膜研究

通讯作者: 樊柳荫,E-mail:lyfan@sjtu.edu.cn

English

Intelligent Indicator Film for Visual Meat Freshness Monitoring

Corresponding author: FAN Liu-Yin, lyfan@sjtu.edu.cn

CCS Chemistry：嵌段共聚物自组装成 “三明治”二维有机材料，实现纳米级压力传感功能

CCS Chemistry：颜徐州、鲍哲南： 你的皮肤可能是一片SPMs

CCS Chemistry：工作高效不疲劳，只须让催化剂动起来

CCS Chemistry：静电组装导向聚合- 聚电解质纳米凝胶量化制备新策略

CCS Chemistry：金黄色葡萄球菌醛基脱氢酶是如何识别特异性底物的？

计量

文章相关

通讯作者: 陈斌, bchen63@163.com

中国化学会秘书处

CCS Chemistry：颜徐州、鲍哲南：你的皮肤可能是一片SPMs