Studies On Rapid Detecting Protein In Food With Optical Sensor Strip

This research directed at the current market food protein（BSA）to the test question,the chemical reactions is based on the color and chemical analysis principle, toexperiment in the preparation of a compound of protein’s optical sensor strip, tried torealize the food protein rapid detection.The use of light blue G-250、bromine polyphenol blue and BCA three kinds ofchemical is transferred as a protein with fixative, using ultraviolet spectrophotometerof the above three kinds of chemical is transferred for study. By the spectrum, the timeto scan and quantitative work, as a result, bromine polyphenol blue as a protein is avehicle speed, sensitivity high. So the experiment to establish bromine polyphenolblue as a protein’s video color reagents. Also based on a spectrophotometer ofbromine polyphenol blue protein in the experiment to test, results show that the mostsuitable bromine polyphenol blue is50μL, the optimum pH is2.8-4.6, the bestresponse time is2min. In the concentration of protein for5～100μg/mL with in thelimits of the linear relationship,the correlation coefficient R=0.9955.And theexperiment results show that the ammonium sulfate、glycine and melamine do notinterfere with the determination of protein.A reasonable design, the membrane filter, the film,the panel made to determinethe protein in the concentration of optical sensor based on carefully, try a portableapparatus, the color of protein the sample made to determine the study. In response tothe first time, and soaking them, the reaction time to study to a minimum of time andthe save the case of chemical is transferred to the detection of protein. After a series ofexperiments and try to optimize the response of the best time for60s, with sample thebest of120μL, the best response time to4.5min. On this basis, making use of thepaper on different levels of protein testing, the experimental results show that such aconcentration of25～1000μL range, b value as an increase in the concentration ofprotein, b and BSA concentration of highly relevant and the linear relationship is good,the linear regression equation y=0.002x+2.9948, the correlation coefficient R=0.9927.Late try to note the retention of temperature, conservation humidity and storage periodtested.The results indicated that, try to note the most suitable conservationtemperature of25℃, the best preserved humidity for50％, storage period for twomonths. Thus, the use of the optical sensors try to detect a note of protein, and try tomake simple, simple and fast, sensitivity high, jamming, for that little protein in food tested.