Study on the influencing factors of oscillation chemical reaction and application in food safety detection

MA, Yongjie; LI, Haiyu; BAO, Hongliang; HUANG, Yishuo; DONG, Wenbin

doi:10.1590/fst.71222

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Food Science and Technology

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Original Article • Food Sci. Technol 42 • 2022 • https://doi.org/10.1590/fst.71222 copy

Study on the influencing factors of oscillation chemical reaction and application in food safety detection

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Abstract

The influencing factors of oscillation chemical reaction and application in food safety detection were studied. The results showed that oscillation chemical reaction was related to many factors. Taking the melamine in infant formula as tested samples, click the menu to collect data. Inductive time value and the content of melamine in infant formula had a linear relationship in the range of 0-40 μg/g. A detection limit of 0.08 μg/g was obtained. When the maximum dosage of magnesium sulfate, sodium nitrate, potassium iodide, calcium carbonate and urea reagent was 1×10^-3 ug/mL, respectively, there was no effect on the signal of the spectrum. The proposed method in this study did not need pretreatment for analysis of sample, and was with some anti-interference, simple and effective. At the same time, this study provided a reference for the food safety detection by nonlinear chemical oscillation system.

Keywords:
food safety detection; oscillating chemical reaction; adulteration; infant formula; melamine

Name of milk	$E_{u n s} (V)$	$t_{i n d} (S)$	$t_{u n e} (S)$	$E_{u n e} (V)$	$Δ E_{\max} (V)$	$τ_{u n d} (S)$	$E_{p e t} (V)$
Pure infant formula 1#	1.01	638.90	4384.70	0.83	0.12	26.21	1.05
RSD (%)	0.99	0.19	0.02	0.08	0.53	0.40	1.62
Mixed infant formula1#	1.03	670.49	4813.33	0.85	0.11	28.37	1.07
RSD (%)	1.15	0.25	0.07	1.34	0.59	1.75	0.32

Sample No.	Original content	Added (μg/g)	Found (μg/g)	FT-IR (μg/g)	RSD/%	Recovery/%
1	-	8.0	7.73	7.82	0.23	96.63
2	-	13.0	12.65	13.01	0.84	97.31
3	-	26.0	26.23	25.78	1.84	100.88
4	-	32.0	31.81	31.65	0.39	99.41
5	-	36.0	36.07	35.82	0.11	100.19

Sample No.	Original content	Added (μg/g)	Found (μg/g)	FT-IR (μg/g)	RSD/%	Recovery/%
1	-	0.08	0.09	-	0.07	112.50
2	-	2.00	2.13	2.11	0.09	106.50
3	-	12.00	11.86	12.11	0.52	98.83
4	-	18.00	18.15	18.07	0.31	100.83
5	-	24.00	23.75	23.82	0.33	98.96

Foreign matter	Maximum tolerated Concentration (ug/mL)	$E_{u n s} (V)$	$t_{i n d} (S)$	$t_{u n e} (S)$	$E_{u n e} (V)$	$Δ E_{\max} (V)$	$τ_{u n d} (S)$	$E_{p e t} (V)$
I	1×10^-3	1.031	670.490	4813.33	0.850	0.110	28.370	1.070
II	1×10^-3	1.030	670.487	4813.32	0.851	0.111	28.368	1.071
III	1×10^-3	1.030	670.491	4813.33	0.852	0.110	28.375	1.071
IV	1×10^-3	1.032	670.489	4813.31	0.850	0.112	28.368	1.072
V	1×10^-3	1.031	670.490	4813.33	0.851	0.110	28.371	1.070

Sample	System similarity
Sample	Mutual mode of I	Mutual mode of II	Mutual mode of III	Mutual mode of IV	Mutual mode of V
I	0.9984	0.9926	0.9932	0.9965	0.9937
	0.9986	0.9956	0.9937	0.9942	0.9949
	0.9991	0.9947	0.9961	0.9972	0.9951
	0.9966	0.9985	0.9941	0.9963	0.9947
II	0.9945	0.9988	0.9951	0.9954	0.9941
	0.9953	0.9982	0.9959	0.9958	0.9953
III	0.9928	0.9950	0.9996	0.9911	0.9936
	0.9931	0.9947	0.9988	0.9923	0.9941
	0.9924	0.9942	0.9981	0.9928	0.9938
IV	0.9963	0.9938	0.9913	0.9985	0.9942
	0.9959	0.9942	0.9925	0.9981	0.9951
	0.9952	0.9947	0.9921	0.9993	0.9947
V	0.9935	0.9937	0.9951	0.9942	0.9981
	0.9947	0.9941	0.9953	0.9939	0.9985
	0.9941	0.9932	0.9947	0.9952	0.9982

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[1] *Corresponding author: mayongjie113@163.com