含有复合安东的pH响应指标膜用于监测肉类新鲜度
Zhiyuan Xu1, Xizhen Yu1, Wenzhe Liu2
1College of Animal Science and Technology, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China.
Food chemistry: X
|May 8, 2025
概括
这项研究探讨了对于pH感应的安托西亚尼颜色变化和相互作用. 一个紫色的卷心菜和木水果混合 (9:1) 创建了一个对腐烂气体敏感的食物腐烂指标膜.
科学领域:
- 食品科学 食品科学 食品科学
- 分析化学 分析化学
- 材料科学 材料科学 材料科学
背景情况:
- 来自诸如紫菜 (PC),木果 (MF) 和紫甜 (PSP) 等自然来源的安托西亚宁表现出依赖pH的颜色变化.
- 了解这些酸的分子间相互作用对于开发新的传感应用至关重要.
研究的目的:
- 为了研究PC,MF和PSP安托西亚宁的颜色变化和分子间相互作用.
- 开发和评估一种基于素的指示膜,用于检测食物腐烂.
主要方法:
- 在pH范围 (6.0-8.0) 中进行色度分析.
- 福利埃变换红外光谱法 (FTIR) 用于研究分子间相互作用.
- 气相色谱-质谱 (GC-MS) 用于识别与腐烂相关的气体.
- 制造和测试具有不同抗素比例的指示膜.
主要成果:
- 在PC-MF (9:1) 氨酸混合物中,在不同的pH值中显示出最明显的颜色变化.
- FTIR证实PC-MF复合物中更强的分子间相互作用和键形成.
- 在PC-MF (9:1) 指示膜上,在4°C的8天内有效检测到的腐烂.
- GC-MS确定了三甲基胺,醇和其他气体是导致颜色变化的关键因素.
结论:
- 9:1的PC和MF安托西亚宁混合物形成了一个强大的复合物,具有显著的pH响应色彩变化.
- 开发的指示片显示了对实时监测食品腐败的前景.
- 颜色变化机制与安托西亚宁与挥发性腐烂化合物的反应有关.
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