Volatile Base Nitrogen Quick Test Kit Instructions

Product Number: YC156R01H

1 Introduction

During the spoilage process of meat, basic nitrogen-containing toxic substances such as ammonia (NH3) and amines (R-NH2) are produced when proteins decompose. Botulinum amine combines with organic acids produced at the same time during the spoilage process of meat to form volatile base nitrogen present in meat. As spoilage intensifies, its content will continue to increase, so measuring the content of volatile base nitrogen is an important criterion for evaluating the quality and grade of meat products.

2 limit standard

GB2707-2016 "Fresh (Frozen) Livestock and Poultry Products" stipulates: Volatile Base Nitrogen 15mg/100g.

3 Detection principle

The volatile base nitrogen produced by meat spoilage can quickly react with this reagent to form yellow-green products. The darker the color, the higher the content of volatile base nitrogen in the sample.

4 Detection range

This method is suitable for various fresh (frozen) meats (fresh frozen pork, fresh frozen beef, fresh frozen mutton, fresh frozen rabbit meat, fresh frozen chicken, etc.) that meet hygiene standards.

5 Technical index

Detection lower limit 5mg/100g.

6 Tools you need to bring your own

Scissors/cooker, forceps, balance (0.1-100 g), purified water, pipette (1-5 ml), timer, water bath

7 sample processing

7.1 Weigh 1.0g of lean meat and place in a centrifuge tube, add purified water to 10 mL scale, shake up and down, leave for 10 minutes and then take the supernatant; Aspirate 1 mL of supernatant in another centrifuge tube, add water to 10 mL scale, mix well as the liquid to be tested, and set aside.

7.2 Preparation of chromogenic agent: Add Reagent A to Reagent B as a chromogenic agent.

8 Sample testing

8.1 Aspirate 4 mL of the liquid to be tested in a clean centrifuge tube.

Shake the chromogenic agent up and down for 1 minute, quickly add 3 drops of chromogenic agent and 1 mL of reagent C to the above centrifuge tube, cover, shake up and down, heat it in a boiling water bath for 15 minutes, take it out, and cool it to room temperature.

8. 2 Compared with the colorimetric card, read out the approximate content of the sample to determine whether the volatile base nitrogen in the meat exceeds the standard.

9 Precautions

9 After the meat sample liquid is prepared, it must be measured immediately or refrigerated. It should not be stored for a long time. The determination should be completed as soon as possible.

9 The chromogenic agent should be sealed in a cool place away from light and should not be stored for a long time.

9.3 After the color reaction is over, observe the results within 30 minutes.

9.4 It is recommended to use pre-boiled and cooled distilled water or purified water for the experimental water used.

9 This product is only used for primary screening, and the final result is subject to the relevant national standards and methods.

10 Storage conditions and valid period

Reagents are stored in a cool and dry place at 4-30 ° C, protected from light, and the valid period is 12 months.

9 Kit composition

Serial number

Specifications

Composition

10 times/box

50 times/box

100 times/box

1

reagent A

1 bottle

1 bottle

1 bottle

2

reagent B

1 bottle

1 bottle

1 bottle

3

reagent C

1 bottle

1 bottle

4

1 ml straw

10

50

100 screw centrifuge tube (recyclable) 11727798