Method of measuring humidity of stock cubes, dry bouillons and soup bases

FIELD: analytical chemistry.

SUBSTANCE: method includes using static "electronic nose", whose matrix is formed from 2 weight-sensitive piezo-sensors, whose electrodes are modified by even application of film of acetone solutions of polyethylene glycol PEG-2000 and polyvinylpyrrolidone, and subjected to drying. Modified weight-sensitive piezo-sensors are fixed in holders on cover and put in bode of static "electronic nose". Completeness of removal of free solvents from films is controlled by constancy of fluctuations of weight-sensitive piezo-sensors, then sample of stock cube, dry bouillon or soup base is taken, heated, crushed thoroughly and mixed, placed into weighing bottle with polyurethane membrane on cover. Sample is kept in weighing bottle during 10-15 minutes. After saturation of gas phase with water vapours through polyurethane membrane sample of equilibrium gas phase is taken with 3-5 cm3 syringe, which is quickly injected into body of static "electronic nose". Frequency of fluctuations of weight-sensitive piezo-sensors is fixed, total analytic signal is formed in form of kinetic "visual print" and is compared with standards. Area of figure S"в.а" is calculated and humidity of sample ω % is determined using calibrating diagram drawn in coordinates S"в.а"=f (ω, wt %).

EFFECT: high expressiveness, reliability, accuracy, objectivity and simplicity of determining.

3 dwg

 

The invention relates to analytical chemistry of foods and can be used to determine the moisture broth cubes, dry soups and soup bases using static "electronic nose".

An object of the invention is to develop a method for determining the moisture broth cubes, dry soups and soup bases using static "electronic nose", providing high reliability, accuracy, objectivity, simplicity and expressnet definition.

The technical problem is achieved by a method for determining the moisture broth cubes, dry soups and soup bases, characterized in that it includes the use of static "electronic nose", which matrix is formed from two mass-sensitive piezosensors, electrodes which modify a uniform coating film acetone solutions of polyethylene glycol PEG-2000 and polyvinylpyrrolidone, subjected to drying at a temperature of 40-45°C for 15-20 minutes, and the mass of the dried film should be 10-15 µg modified mass-sensitive piezosensor are secured in holders on the lid and put in the static case "electronic nose", the completeness of the removal of free solvent from the films is controlled by the constancy of the oscillation frequency of the mass-the feeling is sustained fashion of piezosensors, then select the sample bouillon cubes, powdered broth or soup bases weighing 2-3 g, heated it up to 20±2°C, thoroughly pulverized and mixed, placed in a tube of 20±5 cm3with polyurethane membrane on the cover, the sample is kept in buxa 10-15 minutes, after saturation of the gas phase water vapor through the polyurethane membrane selected syringe 3-5 cm3the equilibrium gas phase, quickly Inuktitut it in case static "electronic nose", fixed oscillation frequency of the mass-sensitive piezosensors for 3-4 minutes, total analytical signal shape in the form of kinetic visual fingerprint and compare it with the standards, calculate the area of the shape SV.A.determine the moisture content of the sample ω % using the calibration curve constructed in the coordinates of SVA=f(ω, wt.%).

The technical result is to develop a method for determining the moisture broth cubes, dry soups and soup bases using static "electronic nose", consisting of a mass-sensitive piezosensors, allowing to reduce the time of determination (analysis time does not exceed 25 minutes); to increase the accuracy and objectivity of measurement and the reliability of determination of even small amounts of moisture; ease of processing results and accept the better solution.

Figure 1 - kinetic visual fingerprints "of the standard samples:

standard 1 chicken bouillon cube "Maggi" dry;

standard 2 - chicken bouillon cube "Galina Blanca dry;

standard 3 - chicken bouillon cube "Maggi" permissible humidity;

standard 4 - chicken bouillon cube "Galina Blanca" permissible humidity.

Figure 2 - kinetic visual fingerprints "of analyzed samples of chicken bouillon cubes (example):

Sample 1, sample 3 chicken bouillon cubes Maggi";

Sample 2, sample 4 - bouillon cubes "Galina Blanca".

Figure 3 - calibration curve for determination of moisture content of bouillon cubes (for example).

The method determines the content of broth cubes, dry soups and soup bases is as follows.

Matrix static "electronic nose" shape of the two mass-sensitive piezosensors, electrodes which modify a uniform coating film acetone solutions of polyethylene glycol PEG-2000 and polyvinylpyrrolidone (standard stationary phase for gas chromatography), they are subjected to drying at a temperature of 40-45°C for 15-20 minutes, the weight of the dried film should be 10-15 µg modified mass-sensitive piezosensor are secured in holders on the lid and put in the static case "electronic nose", the completeness of the removal of free Rast is aricela of the films is controlled by the constancy of the oscillation frequency of the mass-sensitive piezosensors, then select the sample bouillon cubes, powdered broth or soup bases weighing 2-3 g, heated it up to 20±2°C, thoroughly pulverized and mixed, placed in a tube of 20±5 cm3with polyurethane membrane on the cover, the sample is kept in buxa 10-15 minutes, after saturation of the gas phase water vapor through the polyurethane membrane selected syringe 3-5 cm3the equilibrium gas phase, which quickly Inuktitut in the case of static "electronic nose", fixed oscillation frequency of the mass-sensitive piezosensors for 3-4 minutes, total analytical signal shape in the form of kinetic visual fingerprint and compare it with the standards, calculate the area of the shape SV.A.determine the moisture content of the sample ω % using the calibration curve constructed in the coordinates of SVA=f(ω, wt.%).

Regeneration of sorbents and cell detection produce drained laboratory air fed into the cell by means of the compressor within 10-20 C.

The method is illustrated by the following example.

Example. We will demonstrate the possibility of the method on the example of analysis of chicken bouillon cubes Maggi" and "Galina Blanca".

Matrix static "electronic nose" shape of the two mass-sensitive piezosensors with its own oscillation frequency of 10.5 MHz,modify electrodes piezosensors acetone solutions - (polyethylene glycol PEG-2000 and polyvinylpyrrolidone) so that after drying at a temperature of 40°C for 15 minutes, the weight of the films was 15 micrograms. Modified mass-sensitive piezosensor are secured in holders on the lid and put in the static case "electronic nose". The completeness of the removal of free solvent from the films is controlled by the constancy of the oscillation frequency of the mass-sensitive piezosensors (drift no more than 5 Hz/min).

Selected as an example to demonstrate the capabilities of the proposed method samples bouillon cubes different moisture contents are placed in the cups, heated to 20±2°With carefully knead, mix with a glass rod and take 2 grams of each sample. A sample of each sample is placed in a tube of 20 cm3with polyurethane membrane on the cover. The sample in buxa incubated for 10 min, after saturation of the gas phase water vapor through the polyurethane membrane selected syringe 3 cm3the equilibrium gas phase.

In the case of static "electronic nose" syringe consistently impose the equilibrium gas phase sample bouillon cube-standard different humidity. To construct the calibration curve (figure 3) humidity are determined gravimetrically.

The responses of the mass-sensitive piezosensors record the frequency in those who tell 3 minutes Total analytical signal shape in the form of kinetic visual fingerprints" standards (figure 1).

Regeneration of sorbents and cell detection after each sample is produced by blowing dried laboratory air for 10 seconds

Similarly analyze the equilibrium gas phase selected for testing samples of bouillon cubes. Received for them, kinetic visual fingerprints "(2) comports with the standards, if necessary, the moisture content found on the calibration curve (figure 3).

The results of the analysis of bouillon cubes "Maggi" and "Galina Blanca" no claimed method are presented in the table.

Table
The results of analysis of samples of bouillon cubes claimed method
Sample descriptionComplianceMass fraction of moisture, %
"Maggi" (storage conditions are respected)1
"Maggi" (storage conditions are not respected)does not match5,2
"Galina Blanca" (storage conditions are respected)1,2
"Galina Blanca" (storage conditions are not respected)not suitable for the t the 4.7

Duration analysis with sample preparation is 25 min, the measurement time is 3 min, the number of dimensions without upgrading films on the electrodes of the sensors - 100. The duration of the stage of deposition of films on the electrodes of the mass-sensitive piezosensors not exceed 45 minutes

Way feasible. You can determine the moisture broth cubes, dry soups and soup bases in a wide range of humidity.

As follows from the example, 1, 2, 3 and tables, the proposed method allows the use of static "electronic nose" for humidity measurement broth cubes, dry soups and soup bases, the matrix of which is formed from two mass-sensitive piezosensors, electrodes which modify a uniform coating film acetone solutions of polyethylene glycol PEG-2000 and polyvinylpyrrolidone, are dried at a temperature of 40-45°C for 15-20 minutes, the weight of the dried film should be 10-15 µg modified mass-sensitive piezosensor are secured in holders on the lid and put in the static case "e nose, the completeness of the removal of free solvent from the films is controlled by the constancy of the oscillation frequency of the mass-sensitive piezosensors, then select the sample bouillon cubes, powdered broth or soup bases what assay 2-3 g, heated it up to 20±2°C, thoroughly pulverized and mixed, placed in a tube of 20±5 cm3with polyurethane membrane on the cover, the sample is kept in buxa 10-15 minutes, after saturation of the gas phase water vapor through the polyurethane membrane selected syringe 3-5 cm3the equilibrium gas phase, which quickly Inuktitut in the case of static "electronic nose", fixed oscillation frequency of the mass-sensitive piezosensors for 3-4 minutes, total analytical signal shape in the form of kinetic visual fingerprint and compare it with the standards, calculate the area of the shape SV.A.determine the moisture content of the sample ω % using the calibration curve constructed in the coordinates of SVA=f(ω, wt.%).

The mass changes of the films on the electrodes of the mass-sensitive piezosensors, nature of adsorbents, processing algorithms responses of piezosensors leads to an increase in the error analysis, the small difference "visual fingerprint" of the standards and samples, affects the metrological characteristics of the method.

The proposed method of measuring moisture content of bouillon cubes, instant soups and soup bases allows you to:

use the statistical "electronic nose" for determination of moisture content;

to improve expressnet definition (time EN is Lisa does not exceed 15 minutes);

to increase the accuracy and objectivity of measurement;

to increase the reliability of determination of even small amounts of moisture and minor changes to its content in the sample;

to simplify the processing of results and decision making.

Analogues are not detected.

The method determines the content of broth cubes, dry soups and soup bases, characterized in that it includes the use of static "electronic nose", which matrix form of 2 mass-sensitive piezosensors, electrodes which modify a uniform coating film acetone solutions of polyethylene glycol PEG-2000 and polyvinylpyrrolidone, subjected to drying at a temperature of 40-45°C for 15-20 min, and the mass of the dried film should be 10-15 µg modified mass-sensitive piezosensor are secured in holders on the lid and put in the static case "electronic nose", the completeness of the removal of free solvents of the films is controlled by the constancy of the oscillation frequency of the mass-sensitive piezosensors, then select the sample bouillon cubes, powdered broth or soup bases weighing 2-3 g, heated it up to 20±2°C, thoroughly pulverized and mixed, placed in a tube of 20±5 cm3with polyurethane membrane on the cover, the sample is kept in buxa 10-15 is in, after saturation of the gas phase water vapor through the polyurethane membrane selected syringe 3-5 cm3the equilibrium gas phase, which quickly Inuktitut in the case of static "electronic nose", fixed oscillation frequency of the mass-sensitive piezosensors for 3-4 min, the total analytical signal shape in the form of kinetic visual fingerprint and compare it with the standards, calculate the area of the shape SVAdetermine the moisture content of the sample ω % using the calibration curve constructed in the coordinates of SVA=f(ω, wt.%).



 

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