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Application of vortex mixer in the detection of melamine in dairy products
China's methods for estimating the protein content of the food and feed industry are flawed, so there are unscrupulous traders who have exploited this void. Melamine is one of the typical examples. Melamine is often used by unscrupulous traders to feed food or feed to improve protein content in food or feed testing, so melamine is also known as "protein concentrate." In fact, the protein is mainly composed of amino acids, and the average nitrogen content is about 16%. Generally, the nitrogen content of melamine is about 66%.
In 2008, we had too many memories, and the infant milk powder incident that broke out in September must be in the depths of memory. Because milk powder contains melamine, which causes kidney stones, kidney failure and even death in infants and young children, food safety and health issues have once again become the focus of attention around the world.
The protein content of foods, especially milk and dairy products, is mainly determined by Kjeldahl method. By measuring the nitrogen content multiplied by 6.25 to estimate the protein content, the addition of melamine is a high level of protein test in food. Inferior foods and feeds are mixed in the simple test of crude protein produced by the testing organization. Before 2008, most dairy products used this method to detect the protein content of the product. After the infant milk powder incident, the melamine detection standard in domestic dairy products was initially established. At present, the determination methods of melamine in dairy products mainly include enzyme-linked immunoassay, liquid chromatography, capillary electrophoresis mass spectrometry, fluorescence method, chemiluminescence method, electrochemical method, etc., and the detection mechanism commonly uses liquid chromatography.
Regardless of which method is used to detect the amount of melamine in the dairy product, it is first necessary to dissolve the test sample and dilute it to the desired concentration of the test solution according to the needs of the experiment. An important part of this process is to fully dissolve the test sample in order to realistically reflect the protein content of the dairy product. VELP of Italy has introduced a new infrared vortex mixer. This infrared vortex mixer is activated by a special infrared system. No need to apply any external force. The vortex mixer will automatically start shaking when it detects the tube, freeing you. The hands, while ensuring a drastic change in the vibration reduction process and controllable speed.
For the technicians, if a large number of testing experiments are carried out by both hands, the hands of the day must be sore, and the vortex mixer introduced by VELP can solve this problem. In addition, this VELP vortex mixer has the following characteristics: the stirring speed is controllable, the operating time is readable, the liquid crystal display is clear, and the time can be set even in the sensing mode. The maximum speed that the vortex mixer can reach is 3000. Turn, can meet the requirements of most experiments. The infrared vortex mixer has high stability in melamine detection, and the VELP vortex mixer is highly efficient.