Study on the influencing factors of oscillation chemical reaction and application in food safety detection

Detalhes bibliográficos
Autor(a) principal: MA,Yongjie
Data de Publicação: 2022
Outros Autores: LI,Haiyu, BAO,Hongliang, HUANG,Yishuo, DONG,Wenbin
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101291
Resumo: Abstract The influencing factors of oscillation chemical reaction and application in food safety detection were studied. The results showed that oscillation chemical reaction was related to many factors. Taking the melamine in infant formula as tested samples, click the menu to collect data. Inductive time value and the content of melamine in infant formula had a linear relationship in the range of 0-40 μg/g. A detection limit of 0.08 μg/g was obtained. When the maximum dosage of magnesium sulfate, sodium nitrate, potassium iodide, calcium carbonate and urea reagent was 1×10-3 ug/mL, respectively, there was no effect on the signal of the spectrum. The proposed method in this study did not need pretreatment for analysis of sample, and was with some anti-interference, simple and effective. At the same time, this study provided a reference for the food safety detection by nonlinear chemical oscillation system.
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spelling Study on the influencing factors of oscillation chemical reaction and application in food safety detectionfood safety detectionoscillating chemical reactionadulterationinfant formulamelamineAbstract The influencing factors of oscillation chemical reaction and application in food safety detection were studied. The results showed that oscillation chemical reaction was related to many factors. Taking the melamine in infant formula as tested samples, click the menu to collect data. Inductive time value and the content of melamine in infant formula had a linear relationship in the range of 0-40 μg/g. A detection limit of 0.08 μg/g was obtained. When the maximum dosage of magnesium sulfate, sodium nitrate, potassium iodide, calcium carbonate and urea reagent was 1×10-3 ug/mL, respectively, there was no effect on the signal of the spectrum. The proposed method in this study did not need pretreatment for analysis of sample, and was with some anti-interference, simple and effective. At the same time, this study provided a reference for the food safety detection by nonlinear chemical oscillation system.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101291Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.71222info:eu-repo/semantics/openAccessMA,YongjieLI,HaiyuBAO,HongliangHUANG,YishuoDONG,Wenbineng2022-08-26T00:00:00Zoai:scielo:S0101-20612022000101291Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-08-26T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Study on the influencing factors of oscillation chemical reaction and application in food safety detection
title Study on the influencing factors of oscillation chemical reaction and application in food safety detection
spellingShingle Study on the influencing factors of oscillation chemical reaction and application in food safety detection
MA,Yongjie
food safety detection
oscillating chemical reaction
adulteration
infant formula
melamine
title_short Study on the influencing factors of oscillation chemical reaction and application in food safety detection
title_full Study on the influencing factors of oscillation chemical reaction and application in food safety detection
title_fullStr Study on the influencing factors of oscillation chemical reaction and application in food safety detection
title_full_unstemmed Study on the influencing factors of oscillation chemical reaction and application in food safety detection
title_sort Study on the influencing factors of oscillation chemical reaction and application in food safety detection
author MA,Yongjie
author_facet MA,Yongjie
LI,Haiyu
BAO,Hongliang
HUANG,Yishuo
DONG,Wenbin
author_role author
author2 LI,Haiyu
BAO,Hongliang
HUANG,Yishuo
DONG,Wenbin
author2_role author
author
author
author
dc.contributor.author.fl_str_mv MA,Yongjie
LI,Haiyu
BAO,Hongliang
HUANG,Yishuo
DONG,Wenbin
dc.subject.por.fl_str_mv food safety detection
oscillating chemical reaction
adulteration
infant formula
melamine
topic food safety detection
oscillating chemical reaction
adulteration
infant formula
melamine
description Abstract The influencing factors of oscillation chemical reaction and application in food safety detection were studied. The results showed that oscillation chemical reaction was related to many factors. Taking the melamine in infant formula as tested samples, click the menu to collect data. Inductive time value and the content of melamine in infant formula had a linear relationship in the range of 0-40 μg/g. A detection limit of 0.08 μg/g was obtained. When the maximum dosage of magnesium sulfate, sodium nitrate, potassium iodide, calcium carbonate and urea reagent was 1×10-3 ug/mL, respectively, there was no effect on the signal of the spectrum. The proposed method in this study did not need pretreatment for analysis of sample, and was with some anti-interference, simple and effective. At the same time, this study provided a reference for the food safety detection by nonlinear chemical oscillation system.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101291
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101291
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.71222
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.42 2022
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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