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    • 1. 发明申请
    • SEAFOOD SPOILAGE INDICATOR
    • 海鲜指示器
    • WO2008085296A1
    • 2008-07-17
    • PCT/US2007/025624
    • 2007-12-14
    • AGENTASE, LLCLEECH, Anna, M.PALUMBO, Jessica, L.BERBERICH, Jason, A.LEJEUNE, Keith, E.
    • LEECH, Anna, M.PALUMBO, Jessica, L.BERBERICH, Jason, A.LEJEUNE, Keith, E.
    • G01N33/02C12M3/00C12Q1/28C12Q1/26
    • G01N33/02
    • An enzyme based nondestructive sensor for the qualitative detection of spoilage in seafood is provided wherein the sensor does not alter the physical composition of the seafood specimen. The sensor comprises a sampling matrix, at least three or more enzymes in contact with the sampling matrix, and at least one indicator compound in contact with the sampling matrix. The enzymes are capable of interacting with four target chemicals comprising putrescine, cadaverine, histamine and tyramine, which are located on the surface of the seafood specimen. The indicator compound is capable of changing the color of the sampling matrix thereby indicating a qualitative visually detectable color change. A method for the nondestructive detection of the quality of a seafood specimen at any given time and for determining the remaining usable shelf life of the seafood specimen is disclosed.
    • 提供了一种用于定性检测海鲜中的腐败的基于酶的非破坏性传感器,其中传感器不改变海鲜样品的物理组成。 传感器包括采样矩阵,与取样矩阵接触的至少三种或更多种酶以及与取样基质接触的至少一种指示剂化合物。 这些酶能够与位于海鲜样品表面上的包括腐胺,尸胺,组胺和酪胺的四种目标化学物质相互作用。 指示剂化合物能够改变采样基质的颜色,从而指示定性的视觉上可检测的颜色变化。 公开了在任何给定时间无损检测海产品样品的质量并确定海产品样品的剩余可用保质期的方法。