Application of enzymatic analysis technology in food industry

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At present, enzymatic analysis technology has been widely used in China, such as vegetable, food, juice, dairy, wine, sugar, feed, fermentation, pharmaceutical, condiment and other processing and production as product quality control, finished product quality inspection and The main means of research and analysis of process engineering such as processing and pharmaceuticals, as a means of product quality control and production process monitoring in drug research and development institutions. This is mainly because it has the advantages of simple operation, fast and accurate, high specificity, and the ability to quantitatively analyze and detect. It has been recognized by many countries in the world and has been written into regulations by many countries.
With the rapid development of science and technology, a liquid-packed enzymatic assay kit has been introduced on the market. Compared with the conventional dry powder enzymatic kit, this kit has the following remarkable features: The reagents are all liquid dosage forms, ready to use, do not need to be dissolved and formulated, and overcome some shortcomings of the previous generation of ordinary dry powder kits: for example, some reagents (such as enzyme or NADP) are lyophilized powder, which should be dissolved before use. For cryopreservation, especially the shelf life is only 2-3 months, before each sample is tested, it should be melted, which not only reduces the activity of the enzyme, but also affects the enzymatic reaction and detection accuracy; introduces a new generation of liquid ready-to-use type The kit does not have these problems, and the core enzyme is also liquid type. It can be used directly without cryopreservation. The shelf life is over 12 months, the stability and repeatability of the test are greatly improved. The third is the liquid ready-to-use kit. The instrument can be used for automatic detection, which effectively reduces the amount of reagents, increases the number of tests, and doubles the cost of testing. The above characteristics make the liquid enzymatic analysis kit replace the ordinary dry powder kit with an irreversible advantage.
With the standardization of enzymatic applications, enzymatic analysis has become particularly important in international trade. In China, the current standard level is generally low, so it is necessary to learn from the internationally mature standard system. The Agreement on Technical Barriers to Trade clearly states that wherever technical rules or standards are required, Parties should use these international technical rules or standards as the basis for the development of national technical rules or standards. This is also the need for our exports.

In the following international standards and authoritative regulations, a large number of enzymatic detection methods have been adopted and promoted:
ISO (International Standards Organization)

ISO 2963 (1997) Chemical analysis of cheese: Determination of citric acid concentration in cheese and cheese processed products (enzymatic method).
ISO 4133 (1979) Determination of the concentration of gluconolactone in meat and meat products (related methods)
ISO 4134 (1999) Determination of L-glutamic acid concentration in meat and meat products (related methods)
ISO 8069 (1986) Determination of lactic acid and lactate in anhydrous milk and anhydrous milk products
ISO 8451 (1991) Determination of starch concentration in tomatoes (enzymatic method)
ISO 11213 (1995) Determination of acetyl concentration in modified starch (enzymatic method)
ISO 13965 (1998) Determination of the concentration of starch and glucose in meat and meat products (enzymatic method)
ISO/DIS 5765-1 Determination of lactose concentration in milk powder, ice cream powder and processed cheese, enzymatic method for the determination of glucose in lactose
ISO/DIS 5765-2 Determination of lactose concentration in milk powder, ice cream powder processed cheese, enzymatic method for the determination of galactose in lactose
AOAC (American Chemical Analysis Association)
AOAC Official Determination of Lactose in Milk Method 984.15 (Enzymatic Method)
AOAC Official Determination of Glucose and Fructose in Wine Method 985.09 (Enzymatic Method)
AOAC Official Determination of Citric Acid in Wine Method 985.11 (Enzymatic Method)
AOAC Official Determination of the ratio of L-malic acid in malic acid Method 993.05 (enzymatic method)
IFU (International Juice Producers Association)
Determination of IFU 21 L-malic acid (enzymatic method), 1985
Determination of IFU 22 L-citric acid (enzymatic method), 1985
IFU 22 Determination of Ethanol (Enzymatic Method) 1996
Determination of IFU 53 D/L-lactic acid (enzymatic method), 1996
Determination of IFU 54 D-isocitrate (enzymatic method), 1984
IFU 55 Determination of glucose (enzymatic method), 1985
IFU 55 Determination of fructose (enzymatic method), 1985
IFU 56 Determination of sucrose (enzymatic method), 1998
Determination of IFU 62 Sorbitol (Enzymatic Method), 1995
Determination of IFU 64 D-malic acid (enzymatic method), 1995
Determination of IFU 66 acetic acid (enzymatic method), 1996
IFU 76 Determination of D-gluconic acid in grape juice, 2001
IFU 77 Determination of glycerol in grape juice, 2001 starch enzymatic recommended
OIV (International Wine Association)
Determination of glucose and fructose (enzymatic method)
Determination of glycerol (enzymatic method)
Determination of L-/D-lactic acid (enzymatic method)
Determination of citric acid (enzymatic method)
Determination of L-malic acid (enzymatic method)
Determination of D-malic acid (enzymatic method)
IDF (International Dairy Board)
IDF 34C (1992) Determination of citric acid in cheese, cheese processed products and milk (enzymatic method)
IDF 69B (1987) Determination of D-/L-lactic acid in anhydrous milk (enzymatic method)
IDF 79B (1991) Cheese processed products, determination of lactose and D-galactose in whey powder (enzymatic method)
IDF 79B (1991) Determination of lactose and D-glucose in whey powder by anhydrous milk, anhydrous ice cream mix (enzymatic method)
IDF 97A (1984) Determination of nitrate/(nitrate) in milk products and whey powder (enzymatic method)
IDF 175 (1995) Determination of lactose/D-glucose in milk (enzymatic method)
EBC (European Brewing Convention)
Determination of ethanol in low-alcohol beer and non-alcoholic beer (enzymatic method)
Determination of nitrate in beer (enzymatic method)
Determination of total sulfur dioxide in beer (enzymatic method)
Determination of acetic acid in beer (enzymatic method)
Determination of glycerol in beer (enzymatic method)
Determination of lactic acid in beer (enzymatic method)
MEBAK (Mitteleuropaische Brautechnische Analysenkommission-Central European Brewing Committee for Analysis)
ASBC Methods of Analysis (American Societ of Brewing Chemists)
Detection of low-alcohol beer (enzymatic method) (International Method) - Date of promulgation 1991
ICUMSA (International Standards Committee on Sugar Products)
ICUMSA method GS 2/3-35 Determination of sulfites in refined sugar products (enzymatic method)
ICUMSA method GS 8/1/2/3/4-19 Determination of total α-galactosidase and raffinose (enzymatic method)
ICUMSA method GS 8/4/6-4 Determination of glucose and fructose in beet juice (enzymatic method)
ICUMSA method GS8/4/6-13 Determination of lactic acid (enzymatic method)
ICUMSA method GS8/4/6-14 Determination of acetic acid in beet juice (enzymatic method)
European Norms (European Union member states implement this standard)
EN 1137 (1995) Determination of citric acid (salt) content in fruit juices and vegetable juices: NADH spectrophotometric method
EN 1138 (1995) Determination of L-malic acid (salt) content in fruit juices and vegetable juices: NADH spectrophotometric method
EN 1139 (1994) Determination of D-isocitrate content in fruit juices and vegetable juices: NADH spectrophotometric method
EN 1140 (1995) Determination of D-fructose content in fruit juices and vegetable juices: NADH spectrophotometric method
EN 1988 (1998) Determination of sulfites (enzymatic method)
EN-ISO 8069 (2001) Determination of lactic acid and lactate content in anhydrous milk
EN-ISO 11213 (1995) Determination of acetyl content in modified starch (enzymatic method)
EN 12014-3 (1998) Determination of nitrate and/or nitrite content in meat products (reducing nitrates to nitrites with enzymes, and then
Photometer detection)
EN 12014-5 (1998) Determination of nitrate and/or nitrite content in infant foods containing vegetables (enzymatic method)
EN 12138 (1998) Determination of D-malic acid content in fruits and vegetable juices - NAD spectrophotometric method.
EN 12146 (1997) Determination of sucrose content in fruit and vegetable juices - NADP spectrophotometric method
EN 12631 (1999) Determination of D-lactic acid and L-lactic acid (salt) content in fruit and vegetable juices NAD spectrophotometric method
EN 12632 (1999) Determination of acetic acid (salt) content in fruit and vegetable juices - NAD spectrophotometric method.
EN - ISO 13965 Determination of starch and glucose content in meat and meat products (enzymatic method)
DIN (German Norms - additional not covered by EN)
DIN 10325 (1986) Determination of citric acid in cheese products (enzymatic method)
DIN 10326 (1986) Determination of sucrose and glucose in milk and milk products (enzymatic method)
DIN 10344 (1982) Determination of lactose and galactose in milk and milk products (enzymatic method)
DIN 10335 (1987) Determination of D-/L-lactic acid in milk and milk products (enzymatic method)
DIN 10381 (1979) Determination of D-glucose and D-fructose in starch and starch products (enzymatic method)
DIN 10471 (1997) Determination of D-gluconic acid in milk and milk products (enzymatic method)
DIN 10476 (2000) Determination of nitrate and nitrite in milk products (enzymatic method)
DIN 54604-1 (1988) Determination of starch in paper and board (enzymatic method)
The types of test samples involved include various vegetables, fruits and processed products, beer, liquor, wine and other beverages; various pastries, breads, chocolates, various sugars, meat and various processed fermented foods; Dairy products, honey, condiments, fermented products and other biological samples, animal feed, etc. Specific items include L-lactic acid, D-lactic acid, D/L-lactic acid, acetic acid, L-ascorbic acid, L-glutamic acid, D-malic acid, L-malic acid, isocitric acid, citric acid, ethanol, urea/ Ammonia, cholesterol, beta-hydroxybutyrate, gluconic acid, glucose/fructose, sucrose/glucose/fructose, glucose, lactose/galactose, maltose, glycerol, starch, L-carnitine, mannitol, pyruvate, ketone bodies, Soluble fiber, free SO2, iron, copper, total SO2 and sulfites.
Products that have been applied include:
Product name and purpose
  Detection substance
D-Glucose Enzymatic Test Kit (F)
glucose
D-Glucose/D-Fructose Test Kit D-Glu/D-Fru/Sucrose Enzymatic Test kit(F)
Glucose/fructose
D-Glucose/D-Fructose/Sucrose Test Kit D-Glu/D-Fru Enzymatic Test kit(F)
Glucose/fructose/sucrose
Lactose/Galactose Enzymatic Test Kit (F)
Lactose/galactose
Mannitol test kit D-Mannitol Enzymatic Test kit (F)
Mannitol
L-Malic acid Enzymatic Test kit (F)
L-malic acid
Acetic acid Enzymatic Test kit (G)
Acetic acid
L-Lactic Acid Enzymatic Test Kit (F)
L-lactic acid
D/L-Lactic Acid Detection Kit D/L -Lactic Acids Enzymatic Test Kit(F)
D/L-lactic acid
D-gluconic acid detection kit Gluconic acid Enzymatic Test kit(F)
D-gluconic acid
Glycerol Enzymatic Test Kit (F)
glycerin
Ethanol Enzymatic Test Kit (F)
Ethanol
Ammoniac Enzymatic Test Kit (F)
ammonia
Starch Enzymatic Test Kit (F)
starch
Dietary Fiber Testing Kit Total Dietary Fiber (F) (AOAC Method)
Dietary fiber
Urea-Ammoniac Enzymatic Test Kit (F)
Urea-ammonia
Pyruvate Acid Enzymatic Test Kit (F)
Pyruvate
Citric acid Enzymatic Test kit (G)
Citric acid
L-Carnitine Enzymatic Test Kit (G)
Carnitine
Ketone body detection kit Ketonic bodies Enzymatic Test kit(F)
Ketone body
Sulfite Colorimetric Test kit sulfite test kit
Sulfite
Free SO 2 Colorimetric Test kit detection kit free SO 2
Free SO 2
Totle SO 2 Colorimetric Test kit Total SO 2 Test Kit
Total SO 2
Iron Colorimetric Test kit Iron Test Kit
Heavy metal iron
Copper Colorimetric Test kit copper test kit
Heavy metal copper
Tartric acid Colorimetric Test kit(F) Tartaric Acid Test Kit
tartaric acid
pH Colorimetric Test kit(F) pH Test Kit
pH
Total acidity Colorimetric Test kit(F) Total Acidity Test Kit
Total acidity
Primary Amino Nitrogen Colorimetric Test Kit(F) Amino Acid Nitrogen Detection Kit
Amino acid nitrogen (PANOPA)
In addition, in Europe, where the wine industry is quite developed, wine testing is often used. The French company Pasant has developed a special wine detection kit (including malic acid, lactic acid, glucose/fructose, tartaric acid) in this area, and its production and quality control in the French local wine industry has been widely adopted. It effectively improves the product quality control, quality inspection of finished products and acid monitoring efficiency in the process of milk fermentation. In particular, the repeated use of such test kits ensures cost-effective production of high quality products in these different manufacturing processes. In China, the testing of the alcohol industry is still quite backward, and the control of various key processes and control points is not strict. In addition, the standard chaos in China has made it difficult for China's wine industry to be in line with international standards. In order to promote the healthy development of China's wines and help enterprises establish a production process monitoring system, Beijing Tellabs Technology has introduced a wine-specific enzyme analysis kit developed by BioSenTec, a wine manufacturer in China. The process of producing wine, such as fermentation, provides new means of monitoring. This product is a full-liquid ready-to-use product. It is worth mentioning that this product is not only suitable for rapid detection of wine, fruit juice organic acids, sugar content, but also for the detection of juice production, suitable for manual and automated use.
The following is a list of the products introduced:
Wine Malic Acid Enzymatic Test Kit (F)
Malic acid
Wine Acetic Acid Enzymatic Test Kit (F)
Acetic acid
Wine Glucose/Fructose Test Kit Glucose / Fructose Enzymatic Test kit (F)
Glucose/fructose
Wine L-Lactic Acid Enzymatic Test Kit (F)
L-lactic acid
In the past, for a long time, because China's technical regulations and standards are too low, experimental technology is relatively backward. On the one hand, it has become a bottleneck restricting China's product exports. Due to the improvement of technical barriers, China's export enterprises have encountered restrictions on foreign technical barriers to varying degrees. The agricultural and food industries, which are greatly affected by foreign technical trade measures, have suffered serious losses. In recent years, the United States, Japan and the European Union and other countries and regions have continuously formulated stricter and broader standards, and the export of China's agricultural products to these countries is becoming more difficult. On the other hand, because a considerable part of China's agricultural product standards are lower than international standards, and some even do not have specific technical requirements, when conducting inspections on imported agricultural products, only very general general items of sanitation inspections are carried out, and products that are not qualified in other countries are met. China's standards can enter the Chinese market in an imposing manner, and it is difficult to effectively protect the domestic industry.
Stones from other hills, can learn. With the acceleration of the process of global economic integration, we should learn from the advanced experimental experience of developed countries, formulate and apply corresponding experimental technical standards, establish a complete technical standard system as soon as possible, and build a quality that protects the interests of consumers and consumers. Great Wall".

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