Sayyad Farin, Gandhi Kamal, Sharma Rajan, Amrutha T M, Gautam Priyae Brath, Harshitha C G
Dairy Chemistry Division, NDRI, Karnal, India.
Department of Dairy Chemistry, Warner College of Dairy Technology, Sam Higginbottom University of Agriculture Technology and Sciences, Prayagraj, India.
J Food Sci Technol. 2024 Dec;61(12):2367-2376. doi: 10.1007/s13197-024-06003-2. Epub 2024 May 27.
Formalin has been reported to be added to milk to prolong the shelf life of milk. The present study was conducted to develop and validate liquid-phase and paper-based strip methods for the rapid detection of formalin in milk using four different procedures i.e., A, B, C and D. Among all the procedures, procedure A worked successfully both in the liquid-phase and paper-based assays. The developed strip-based method involved the dipping of the strips in milk followed by visualization of change in colour. Formalin adulterated milk gave yellow colour to the strip, while for normal milk, it remained colourless. Limit of detection of developed strips was 0.05% with a response time of 7-8 min. Shelf life of the strips was a minimum of 6 months at both room (30-37 °C) and refrigeration (4 ℃) temperature. The strips can be used both at field as well as household levels for rapid detection of formalin presence in milk with greater sensitivity and hence can contribute in supplying authentic milk to the consumers.
据报道，有人会在牛奶中添加福尔马林以延长牛奶的保质期。本研究旨在开发并验证液相法和纸条法这两种方法，用于采用A、B、C和D这四种不同程序快速检测牛奶中的福尔马林。在所有程序中，程序A在液相法和纸条法检测中均成功奏效。所开发的纸条法是将纸条浸入牛奶中，然后观察颜色变化。掺有福尔马林的牛奶会使纸条变为黄色，而正常牛奶则使纸条保持无色。所开发纸条的检测限为0.05%，响应时间为7 - 8分钟。纸条在室温（30 - 37℃）和冷藏温度（4℃）下的保质期至少为6个月。这些纸条可用于现场和家庭层面，以更高的灵敏度快速检测牛奶中是否存在福尔马林，从而有助于向消费者提供纯正的牛奶。
