羟基蒽醌衍生物标签的制备与肉类变质监测性能研究

Study on Preparation of Hydroxyanthraquinone Derivatives Label and Performance of Monitoring Meat Spoilage

摘要:

为了实时监测肉类新鲜度，通过烷基化反应分别合成含羧基和甲基的羟基蒽醌衍生物，负载在滤纸上并包覆醋酸纤维素制成pH比色响应标签。实验发现，不同的取代基会影响羟基蒽醌的pH变色域，1，4-二羟基-6-羧基蒽醌制成的标签相比其他羟基蒽醌物质对丁二胺有更高的响应灵敏度，包覆了醋酸纤维素的标签迁移量相比对照组可降低40.6 %。室温下放置于肉类包装中，储藏36 h后标签颜色发生肉眼可辨的变化。该标签可用于肉类新鲜度的快捷监测。

Abstract:

To monitor the freshness of meat in real time, a pH colorimetric sensitive indicator was prepared by loaded hydroxyanthraquinone derivatives containing carboxyl and methyl groups synthesized by alkylation reaction on a filter paper and then coated with cellulose acetate. It was found that the substituent groups of hydroxyanthraquinone affected pH transition interval. The colorimetric indicator prepared by 1,4-dihydroxy-6-carboxyanthraquinone showed higher sensitive to butane diamine than other indicators. The mobility of the sensitive molecules was reduced by 40.6 % after coated with cellulose acetate, compared with the uncoated group. Placed in a meat package at room temperature after 36 h, the color change of the indicator was visible to the naked eye. This pH colorimetric sensitive indicator could monitor meat freshness conveniently and rapidly.