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    Home > Food News > Food Flavorings News > Anhui Provincial Quality Supervision and Inspection Institute has achieved initial results in the rapid detection and research of edible oil

    Anhui Provincial Quality Supervision and Inspection Institute has achieved initial results in the rapid detection and research of edible oil

    • Last Update: 2021-04-17
    • Source: Internet
    • Author: User
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      Anhui Province Quality Inspection postdoctoral workstation food safety research team with the Hefei University of Technology professor Chen Wei fast food safety inspection team, recently passed preliminary collaborative research, proposed low-grade waste oil in chili fluorescein strips rapid identification of bar.
     
      The team used time-resolved fluorescent microspheres with excellent anti-background fluorescence interference as markers to label capsaicin antibodies, and established a rapid screening method for capsaicin based on fluorescent lateral chromatography test strips.
    The oil sample to be tested is simply mixed with alcohol and allowed to stand.
    After being mixed with the sample liquid, it is directly dripped onto the test strip to achieve
    precise screening of capsaicin in the
    edible oil sample to be tested .
    The entire testing process can be It was completed within 0.
    5 hours, and the detection sensitivity reached 2.
    3 ng/mL.
    At the same time, the established fluorescent lateral chromatography test strip can effectively identify natural capsaicin, dihydrocapsaicin and synthetic capsaicin in edible oil, ensuring the accuracy and reliability of detection.
    The established method has the advantages of simple operation, short detection time and high sensitivity.
    It has been applied to the on-site inspection of the production of illegal bulk waste oil, providing effective technical support for the rapid screening and identification of harmful ingredients in edible oil.
     
      The collaborative research results were published in the high-level journal "Food Chemistry" in the field of food science "Time-resolved fluorescent lateral flow strip for easy and rapid on-site quality co"ntrol of edible oil", 2021, online.
      Anhui Province Quality Inspection postdoctoral workstation food safety research team with the Hefei University of Technology professor Chen Wei fast food safety inspection team, recently passed preliminary collaborative research, proposed low-grade waste oil in chili fluorescein strips rapid identification of bar.
    Food safety gutter oil chili test paper
     
      The team used time-resolved fluorescent microspheres with excellent anti-background fluorescence interference as markers to label capsaicin antibodies, and established a rapid screening method for capsaicin based on fluorescent lateral chromatography test strips.
    The oil sample to be tested is simply mixed with alcohol and allowed to stand.
    After being mixed with the sample liquid, it is directly dripped onto the test strip to achieve
    precise screening of capsaicin in the
    edible oil sample to be tested .
    The entire testing process can be It was completed within 0.
    5 hours, and the detection sensitivity reached 2.
    3 ng/mL.
    At the same time, the established fluorescent lateral chromatography test strip can effectively identify natural capsaicin, dihydrocapsaicin and synthetic capsaicin in edible oil, ensuring the accuracy and reliability of detection.
    The established method has the advantages of simple operation, short detection time and high sensitivity.
    It has been applied to the on-site inspection of the production of illegal bulk waste oil, providing effective technical support for the rapid screening and identification of harmful ingredients in edible oil.
    Cooking oil
     
      The collaborative research results were published in the high-level journal "Food Chemistry" in the field of food science "Time-resolved fluorescent lateral flow strip for easy and rapid on-site quality co"ntrol of edible oil", 2021, online.
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