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CN-121994565-A - Preparation method of analysis standard substance for phosphorus component in food

CN121994565ACN 121994565 ACN121994565 ACN 121994565ACN-121994565-A

Abstract

The invention discloses a preparation method of a phosphorus component analysis standard substance in food, which comprises the following steps of (1) cutting fresh livestock meat or poultry meat to remove tendons, bones, skin and fat, crushing pure meat to obtain meat paste, (2) weighing quantitative meat paste, adding a calculated amount of disodium hydrogen phosphate aqueous solution into the meat paste, continuously crushing and stirring the mixture until the mixture is uniform, (3) freeze-drying the meat paste after the uniform mixing to obtain meat powder blocks, (4) crushing the meat powder blocks, collecting freeze-dried powder, screening the freeze-dried powder by using a 60-mesh sieve, (5) detecting the moisture content of the screened freeze-dried powder, wherein the moisture content is less than 5%, and (6) subpackaging and sealing the freeze-dried powder into independent packaging units, and obtaining the phosphorus component analysis standard substance through uniformity inspection. The phosphorus component analysis standard substance has the advantages of uniform phosphorus content, good short-term and long-term stability and accurate content.

Inventors

  • Yang Diemei
  • LI QINGQING
  • GE SHULI
  • YAN JING
  • FENG JUN
  • Xie Peidie

Assignees

  • 上海市质量监督检验技术研究院有限公司

Dates

Publication Date
20260508
Application Date
20260224

Claims (8)

  1. 1. The preparation method of the standard substance for analyzing the phosphorus component in the food is characterized by comprising the following steps of: (1) Cutting fresh livestock meat or fowl meat to remove tendons, bones, skin and fat, and pulverizing pure meat to obtain meat paste; (2) Weighing a certain amount of meat paste, adding a calculated amount of disodium hydrogen phosphate aqueous solution into the meat paste, mixing, and continuously crushing and stirring until the meat paste is uniform; (3) Freeze-drying the meat paste after being added with the label and uniformly mixed to obtain meat powder blocks; (4) Pulverizing meat powder, collecting lyophilized powder, and sieving with 60 mesh sieve; (5) Detecting the moisture content of the screened freeze-dried powder, wherein the moisture content is less than 5%; (6) And subpackaging and sealing the freeze-dried powder into independent packaging units, and obtaining the phosphorus component analysis standard substance through uniformity inspection.
  2. 2. The method for preparing a standard substance for analyzing phosphorus content in food according to claim 1, wherein the uniformity test is performed according to JJF 1343-2022 "standard substance constant value and uniformity, stability evaluation", and when the total unit number N >500, the unit number is extracted > =15.
  3. 3. The method for producing a standard substance for analyzing a phosphorus component in a food according to claim 1, wherein the livestock meat is one of pork, beef or mutton, and the poultry meat is chicken or duck.
  4. 4. The method for preparing a standard substance for analyzing a phosphorus component in a food according to claim 1, wherein the standard substance for analyzing a phosphorus component in a food is one of lyophilized powder of pork, beef, mutton, chicken, duck.
  5. 5. The method for preparing a standard substance for analyzing a phosphorus component in a food according to claim 1, wherein the concentration of disodium hydrogen phosphate is set according to the content of phosphorus in the standard substance, and the concentration of disodium hydrogen phosphate is calculated according to the material balance rule according to how much phosphorus is prepared.
  6. 6. The method for preparing a standard substance for analyzing a phosphorus component in a food according to claim 1, wherein the concentration of disodium hydrogen phosphate is 33.92 to 64.17g/L.
  7. 7. The method for preparing a standard substance for analyzing phosphorus content in food according to claim 1, wherein the freezing temperature of the vacuum freeze dryer is-30 to-60 ℃, the pre-pumping vacuum degree is 0.1 to 0.4mbar, the first stage of the primary freeze drying is set to 0.5 to 0.9mbar, the second stage is set to 0.5 to 0.9mbar, and the total freeze drying time is 20 to 30 hours.
  8. 8. The method for preparing a standard substance for analyzing phosphorus content in food according to claim 1, wherein the pulverizing rotation speed of the pulverizer in the step (4) is 23000-29000 r/min.

Description

Preparation method of analysis standard substance for phosphorus component in food Technical Field The invention belongs to the field of detection of phosphorus in foods, and particularly relates to a preparation method of a phosphorus component analysis standard substance in foods. Background Phosphorus is present in the human body in an amount inferior to calcium and is about 1% of the weight of an adult, and is essential for bone growth, tooth development, kidney function and nerve conduction. Phosphorus is one of constituent elements of ribonucleic acid and deoxyribonucleic acid in all cells, and is essential for genetic metabolism, growth and development, energy supply and the like of organisms. Phosphorus is also an essential element of all cells of an organism, and is necessary for cells to maintain membrane integrity and perform cellular functions. Phospholipids are the main lipid components on cell membranes and are related to membrane permeability, promote the decomposition of fat and fatty acid, prevent too much acid or alkali from accumulating in blood, ensure that the functions of phosphorus also influence the acid-base balance in blood plasma and cells, promote the absorption of substances by cells, stimulate the secretion of hormones, be beneficial to nerve and mental activities, stimulate neuromuscular, enable hearts and muscles to shrink regularly, and ensure that the phosphorus helps cell division and proliferation and the synthesis of nucleoprotein, and transfer genetic characteristics from the previous generation to the next generation. The phosphorus content of different kinds of foods is different. The food contains more phosphorus, the rice can supply about 12% of phosphorus, and the phosphorus content of meat, poultry and fish except bone is 15-20 times higher than that of calcium. At present, the traditional chemical detection method is mostly used for detecting phosphorus in livestock meat and poultry meat, and the spectrophotometry and the inductively coupled plasma emission spectrometry for detecting the phosphorus content in foods are specified in the national standard GB/T5009.87-2016 determination of phosphorus in foods, wherein the molybdenum blue spectrophotometry and the inductively coupled plasma emission spectrometry are applicable to the determination of phosphorus in various foods, and the vanadium molybdenum Huang Fenguang photometry is applicable to the determination of phosphorus in infant foods and dairy products. A standard substance is a substance or material that has been determined to have one or more sufficiently uniform characteristic values, and as a "gauge" in the analytical measurement industry, plays an indispensable role in the fields of calibrating measuring instruments and devices, evaluating measurement analytical methods, measuring the characteristic values of substances or materials, and assessing the operational skill level of an analyst, and quality control of a product during production, etc. The standard substance is used as a chemical weight in relative measurement, and has very important verification and guarantee functions on the accuracy of detection results. The method is a support for high-efficiency and accurate detection technology behind research on nutrient components and safety of livestock meat and poultry meat. The development and application of the standard substance can provide a powerful guarantee for the quality safety detection analysis of the whole production process of the livestock meat and poultry meat products. The stable phosphorus component analysis standard substance is an essential key chemical reagent matched with an essential detection method. Because the fresh meat is rich in phosphorus, phosphoric acid or phosphate can be directly used as a blank standard substance candidate without adding phosphoric acid or phosphate. The standard substance was used to measure the total phosphorus content of meat and meat products using ISO23776:2021 total phosphorus determination in meat and meat products MEAT AND MEAT products-Determination of total phosphorous content (ICP-OES method). The total phosphorus measured contained two fractions, one of which was elemental phosphorus in fresh meat and the other of which was food additive phosphate. The development of the phosphorus component analysis standard substance in the meat product can simulate the measurement of the total phosphorus content in the real meat product by using the ICP-OES method, and the rationality of the addition of the phosphate in the meat product can be evaluated according to the detection result. The following terms resolve books from Li Gongmei main editions "standard substance quality control and uncertainty assessment: Homogeneity refers to a state of identical structure or composition associated with one or more properties of a substance. By measuring samples of a particular size taken from different packaging units (e.g., bottles, bags, etc.) or from th