Study on the influencing factors of oscillation chemical reaction and application in food safety detection
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , |
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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Food Science and Technology (Campinas) |
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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 |
_version_ |
1752126335091736576 |