http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104833667-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/G01N21-64 |
| filingDate | 2015-05-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-05-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2017-05-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104833667-B |
| titleOfInvention | Fluorometric analysis based detection method for acrylamide in fried food |
| abstract | The invention provides a fluorometric analysis based detection method for acrylamide in fried food and relates to detection of the fried food. The method includes: (1) preparing a reagent, to be more specific, preparing 100 microgram/mL acrylamide stock solution, 0.05g/mL polymerizer solution, 3mM photoinitiator, 10% fluorescence sensitizer, 5mg/mL fluorescamine solution and 0.1M phosphate buffered solution; (2) optimizing detection conditions including pH, polymerizer concentration, TPO concentration, fluorescence sensitizer concentration and fluorescamine concentration; (3) polymerizing and detecting acrylamide. Efficiency of converting acrylamide into polyacrylamide is increased; the acrylamide is polymerized into the polyacrylamide at room temperature in daylight, high-temperature reaction is avoided, and safety and stability of the method are improved; by the aid of the fluorescence sensitizer, green fluorescent substances generated by the fluorescamine and the polyacrylamide can be protected, fluorescence intensity can be enhanced, and sensitivity of the method is improved. |
| priorityDate | 2015-05-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 60.