CN102495052A - Saccharifying enzyme type time-temperature indicator - Google Patents
Saccharifying enzyme type time-temperature indicator Download PDFInfo
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- CN102495052A CN102495052A CN201110394281XA CN201110394281A CN102495052A CN 102495052 A CN102495052 A CN 102495052A CN 201110394281X A CN201110394281X A CN 201110394281XA CN 201110394281 A CN201110394281 A CN 201110394281A CN 102495052 A CN102495052 A CN 102495052A
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- carbohydrase
- temperature indicator
- time
- dextrin
- temperature
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Abstract
Provided is a saccharifying enzyme type time-temperature indicator. Dextrin solution and iodine solution are mixed to form mixing solution, the mixing solution and saccharifying enzyme liquid are independently packaged, and the mixing solution and the saccharifying enzyme liquid are mixed when in use. The purposes of indicating storage temperature and time are achieved by utilizing hydrolysis reaction of saccharifying enzyme and dextrin, using the iodine solution as indicating agents and displaying cumulative effects of time and temperature through color changes. The time-temperature indicator is stable in reaction system, obvious in color showing effect, low in cost and easy to practically apply.
Description
Technical field
The present invention relates to time-temperature indication technical field, especially relate to the technical field of hydrolysis reaction temperature instruction time of utilizing carbohydrase and dextrin.
Background technology
The food quality safety problem takes place frequently, and has caused people's extensive concern.Food quality is except that waited internal factor influences by himself composition; Also receive the influence of external environment conditions such as temperature, illumination, pressure; And quality security problem often occurs in production storage, transportation or the shelf life of food, is a very important link so control external environment condition well.In all external environment influence factors, temperature is a factor that unpredictability is higher, often fluctuates because of the variation of environment, departs from the temperature conditions of recommendation, though cause food in the shelf-life, food is putrid and deteriorated.Therefore need a kind of effective means to come the time of monitoring product in the process of circulation and the accumulation of temperature, indicate the quality information of product simultaneously, the information of the remaining shelf life of product is provided.In order to satisfy these requirements, can service time-temperature indicator (TI).
In order to address this problem; Successively developed time-temperature indicator/device (time temperature indicator/integrator both at home and abroad based on different principle (non-reversible reaction of mechanics, chemistry, zymetology, microbiology or electronics); Be called for short TTI); TTI realizes a kind of visible, irreversible variation with the irreversible change of mechanically deform, color and the motion change through different colours, reaches the purpose of monitoring food quality.
Application number is that the patent documentation of CN200610072827.9 discloses a kind of time-temperature indicating card based on the diastase reaction.It utilizes diastase and starch hydrolysis reaction, is indicator with iodine, shows the cumulative effect of time, temperature through change color.Its basic technology is that oven dry after starch and the iodine liquid mixing variable color is pulverized, the back mixes with diastase suppress in blocks.This indicator lacks active device, promptly will come into operation once producing, otherwise accuracy is difficult to guarantee.In addition, required diastase large usage quantity causes cost higher.
Summary of the invention
To the problems referred to above that prior art exists, the applicant provides a kind of carbohydrase type time-temperature indicator.The reaction system of this time-temperature indicator is stable, and color developing effect is obvious, and cost is lower, is easy to practical application.
Technical scheme of the present invention is following:
A kind of carbohydrase type time-temperature indicator, dextrin solution mix with iodine liquid forms mixed liquor, and this mixed solution and carbohydrase liquid are carried out independent packaging respectively; When to be used; The two mixes with it, utilizes the hydrolysis reaction of carbohydrase and dextrin, is indicator with iodine liquid; Show the cumulative effect of time and temperature through change color, thereby reach indication storage temperature and the purpose of time.
Said dextrin solution is the dextrin solution of 4g/ml, and its solute is a dextrin, and solvent is a damping fluid; Said damping fluid is 12H
2O Na
2HPO
4And 2H
2O NaH
2PO
4Add the WS that water is mixed with, said 12H
2O Na
2HPO
4Concentration be 2.2g/L, said 2H
2O NaH
2PO
4Concentration be 6.84g/L, the PH=6.0 of said damping fluid.Said iodine liquid is to add the formulated WS of water by iodine and potassium iodide by the mass ratio of 1:2, and the concentration of iodine is 0.1% in the said iodine liquid.The volume ratio of said dextrin solution, iodine liquid, carbohydrase liquid is 200:60:1.Said dextrin can be a maltodextrin.The enzyme of said carbohydrase is lived and is 100000u/ml.Said carbohydrase liquid is the WS, and the concentration of the carbohydrase WS is 1.4g/ml.
Dextrin solution mixes with iodine liquid forms mixed liquor, and this mixed solution and carbohydrase liquid are carried out independent packaging respectively, when to be used, interlayer employing extruding between the two or the mode of poking is opened, to reach the purpose of activationary time-temperature indicator (TI).
Beneficial technical effects of the present invention is:
This time-temperature indicator is the hydrolysis reaction that utilizes carbohydrase and dextrin, is indicator with iodine liquid, and through the cumulative effect of change color demonstration time and temperature, reaction mechanism is simple, does not allow to be subject to the interference of extraneous factor, and is therefore more stable.This time-temperature indicator color developing effect is obvious, and that whole variable color process has experienced is dark blue, dark purple, brilliant violet, grey violet, pink colour, becomes colorless at last, can know the freshness of food in actual the use at an easy rate through color.This time-temperature indicator uses the substrate of dextrin as carbohydrase first, and is used for carbohydrase type time temperature indicator reaction system, and dextrin and carbohydrase are all less expensive, thereby have reduced the cost of time temperature indicator.
Description of drawings
Fig. 1 is the light absorption value of this time-temperature indicator under 4 ℃, 12 ℃, 20 ℃, 28 ℃, 37 a ℃ trend over time;
Fig. 2 is the lnk-1/T relation curve of this time-temperature indicator.
Embodiment
Embodiment:
(1) preparation of damping fluid: get 2.2g 12H
2O Na
2HPO
4, 6.84g 2H
2O NaH
2PO
4, add the damping fluid that water is mixed with the PH=6.0 of 1L;
(2) preparation of dextrin solution: get the 4g maltodextrin, add the 100ml damping fluid, fully stir, dextrin is all dissolved, can obtain the dextrin solution that concentration is 4g/ml;
(3) preparation of iodine liquid: get Brown Glass Brown glass bottles and jars only and add iodine 0.5g, potassium iodide 1g adds 100ml distilled water again; After stirring a period of time, be placed in the cupboard, to guarantee light tight environment; Dissolve fully until the iodine particle, promptly obtain 0.5% iodine solution, when to be used; Make dilution process, obtain 0.1% iodine liquid;
(4) carbohydrase is produced by the outstanding one-tenth in Wuxi Science and Technology Ltd., and concentration is 1.4g/ml, and enzyme is lived and is 100000u/ml;
(5) making of time-temperature indicator: get the 20ml dextrin solution and 6ml iodine liquid mixes, add the carbohydrase of 100ul, can obtain time-temperature indicator.
Make 5 identical carbohydrase type time-temperature indicators by above-mentioned method for making; Adopt bio-incubator (SPA-150B-Z type; Shanghai Boxun Industrial Co., Ltd.); Under 4 ℃, 12 ℃, 20 ℃, 28 ℃, 37 ℃, carry out constant temperature test respectively, measure the light absorption value of primary first-order equation system at regular intervals.Survey the used instrument of light absorption value and be uv-2800 type UV, visible light spectrophotometer (You Nike Instr Ltd.); The applicable wavelengths of this system is 700nm; The light that sends from filament gets into sample cell after the monochromator chromatic dispersion, absorption of sample after the light wave of some wavelength, shine on the photoelectric tube again; The signal that photoelectric tube absorbed indicates with reometer after amplifier amplifies, and promptly can read light absorption value.The result is as shown in Figure 1.
Can find out by Fig. 1, accelerate with the rising reaction velocity of temperature, and the variation tendency of reaction be the form of exponential function.The curve of Fig. 1 is carried out the match of exponential function, obtain reaction rate and corresponding related coefficient, the result sees table 1.
Table 1: the related coefficient of the reaction rate K of system and matched curve under the different temperatures
Temperature is followed the Arrhenius formula to the influence of reaction rate in the enzymic catalytic reaction:
lnk=lnk0-Ea/RT
Mapping obtains straight line to 1/T with lnk, like Fig. 2, can try to achieve energy of activation Ea=102.37kJ/mol by the slope of straight line.
When this time-temperature indicator is applied to actual product, must guarantee that it is identical or close with the energy of activation of product.According to the energy of activation that causes the key reaction that food quality descends, can judge the product that this time-temperature indicator can be applicable to cause because of fat oxidation, nutritive loss food spoilage.Table 2 is the color of this time-temperature indicator under different temperatures.
Table 2
Come the accumulation of temperature instruction time according to this time-temperature indicator change in color, thereby monitor the quality condition of food in producing, transport, store and selling easily.
Claims (8)
1. a carbohydrase type time-temperature indicator is characterized in that, dextrin solution mixes with iodine liquid forms mixed liquor; This mixed solution and carbohydrase liquid are carried out independent packaging respectively, when to be used, with its two mixing; Utilize the hydrolysis reaction of carbohydrase and dextrin; With iodine liquid is indicator, shows the cumulative effect of time and temperature through change color, thereby reaches indication storage temperature and the purpose of time.
2. carbohydrase type time-temperature indicator according to claim 1 is characterized in that said dextrin solution is the dextrin solution of 4g/ml, and its solute is a dextrin, and solvent is a damping fluid; Said damping fluid is 12H
2O Na
2HPO
4And 2H
2O NaH
2PO
4Add the WS that water is mixed with, said 12H
2O Na
2HPO
4Concentration be 2.2g/L, said 2H
2O NaH
2PO
4Concentration be 6.84g/L, the PH=6.0 of said damping fluid.
3. carbohydrase type time-temperature indicator according to claim 1 is characterized in that, said iodine liquid is to add the formulated WS of water by iodine and potassium iodide by the mass ratio of 1:2, and the concentration of iodine is 0.1% in the said iodine liquid.
4. carbohydrase type time-temperature indicator according to claim 1 is characterized in that the volume ratio of said dextrin solution, iodine liquid, carbohydrase liquid is 200:60:1.
5. carbohydrase type time-temperature indicator according to claim 1 is characterized in that said dextrin can be a maltodextrin.
6. carbohydrase type time-temperature indicator according to claim 1 is characterized in that, the enzyme of said carbohydrase is lived and is 100000u/ml.
7. carbohydrase type time-temperature indicator according to claim 1 is characterized in that said carbohydrase liquid is the WS, and the concentration of the carbohydrase WS is 1.4g/ml.
8. carbohydrase type time-temperature indicator according to claim 1; It is characterized in that; Dextrin solution mixes with iodine liquid forms mixed liquor, this mixed solution and carbohydrase liquid is carried out independent packaging respectively, when to be used; Adopt the mode of pushing or poking to open interlayer between the two, to reach the purpose of activationary time-temperature indicator (TI).
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|---|---|---|---|
| CN201110394281XA CN102495052A (en) | 2011-12-02 | 2011-12-02 | Saccharifying enzyme type time-temperature indicator |
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|---|---|---|---|
| CN201110394281XA CN102495052A (en) | 2011-12-02 | 2011-12-02 | Saccharifying enzyme type time-temperature indicator |
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Family
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105865653A (en) * | 2016-03-23 | 2016-08-17 | 江南大学 | Solid enzyme type time-temperature indicator |
| CN109406512A (en) * | 2018-12-25 | 2019-03-01 | 广东产品质量监督检验研究院（国家质量技术监督局广州电气安全检验所、广东省试验认证研究院、华安实验室） | It is a kind of using xanthan gum as the detection method of amylase in the production technology of raw material |
| CN109477794A (en) * | 2016-03-31 | 2019-03-15 | 凯米罗总公司 | For determining the method and system of the starch in sample |
| CN110617899A (en) * | 2019-09-04 | 2019-12-27 | 河南牧业经济学院 | Solid enzyme type time-temperature indicator and preparation method thereof |
| CN111982339A (en) * | 2020-08-26 | 2020-11-24 | 中国烟草总公司郑州烟草研究院 | Detection test paper loaded with temperature-sensitive marker, preparation method and application |
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| CN1687757A (en) * | 2005-04-29 | 2005-10-26 | 浙江大学 | Set for indicating shelf life of hypothermal circulating goods in enzyme reaction type |
| CN101055255A (en) * | 2006-04-10 | 2007-10-17 | 张恒涛 | Enzyme type time-temperature indication card production method |
| CN201255668Y (en) * | 2008-09-12 | 2009-06-10 | 南京农业大学 | Enzyme type time-temperature indication card |
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| WO1992005415A1 (en) * | 1990-09-18 | 1992-04-02 | Cambridge Consultants Limited | Time temperature indication |
| US5085802A (en) * | 1991-01-31 | 1992-02-04 | Oscar Mayer Foods Corporation | Time temperature indicator with distinct end point |
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| CN1687757A (en) * | 2005-04-29 | 2005-10-26 | 浙江大学 | Set for indicating shelf life of hypothermal circulating goods in enzyme reaction type |
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| CN201255668Y (en) * | 2008-09-12 | 2009-06-10 | 南京农业大学 | Enzyme type time-temperature indication card |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105865653A (en) * | 2016-03-23 | 2016-08-17 | 江南大学 | Solid enzyme type time-temperature indicator |
| WO2017161869A1 (en) * | 2016-03-23 | 2017-09-28 | 江南大学 | Solid enzyme-type time-temperature indicator |
| CN105865653B (en) * | 2016-03-23 | 2018-04-17 | 江南大学 | A kind of preparation method of solid-state enzyme type time temperature indicator |
| CN109477794A (en) * | 2016-03-31 | 2019-03-15 | 凯米罗总公司 | For determining the method and system of the starch in sample |
| CN109477794B (en) * | 2016-03-31 | 2022-10-11 | 凯米罗总公司 | Method and system for determining starch in a sample |
| CN109406512A (en) * | 2018-12-25 | 2019-03-01 | 广东产品质量监督检验研究院（国家质量技术监督局广州电气安全检验所、广东省试验认证研究院、华安实验室） | It is a kind of using xanthan gum as the detection method of amylase in the production technology of raw material |
| CN109406512B (en) * | 2018-12-25 | 2021-06-25 | 广东产品质量监督检验研究院（国家质量技术监督局广州电气安全检验所、广东省试验认证研究院、华安实验室） | Method for detecting amylase in production process by taking xanthan gum as raw material |
| CN110617899A (en) * | 2019-09-04 | 2019-12-27 | 河南牧业经济学院 | Solid enzyme type time-temperature indicator and preparation method thereof |
| CN111982339A (en) * | 2020-08-26 | 2020-11-24 | 中国烟草总公司郑州烟草研究院 | Detection test paper loaded with temperature-sensitive marker, preparation method and application |
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Application publication date: 20120613 |