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

doi:10.3969/j.issn.1673-1689.2021.08.010

Home > Archive>Volume 40, Issue 8, 2021 >78-84. DOI:10.3969/j.issn.1673-1689.2021.08.010

Study on Preparation of Hydroxyanthraquinone Derivatives Label and Performance of Monitoring Meat Spoilage
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                        10.3969/j.issn.1673-1689.2021.08.010
                    
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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.

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WANG Yongle, CHEN Guangyu, HU Jingwen, NI Zhongbin, SHI Dongjian, CHEN Mingqing. Study on Preparation of Hydroxyanthraquinone Derivatives Label and Performance of Monitoring Meat Spoilage[J]. Journal of Food Science and Biotechnology,2021,40(8):78-84.

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Online: August 24,2021
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