Zhixiong Qi

Title: Innovations of Zhixiong Qi in Meat Product Safety

Introduction

Zhixiong Qi is an accomplished inventor based in Zhenjiang, China. He has made significant contributions to the field of food safety, particularly in the detection of antibiotics in meat products. His innovative approach combines advanced technologies to ensure the safety and quality of food consumed by the public.

Latest Patents

Zhixiong Qi holds a patent for a method titled "Method for determining ciprofloxacin in meat product based on enzyme-linked upconversion fluorescence and potassium titanium oxalate system." This method utilizes an enzyme-linked upconversion nanoparticle solution mixed with an aptamer-bound magnetized polydopamine solution. The result is a fluorescence-ultraviolet dual-signal detection system that allows for accurate determination of ciprofloxacin content in meat samples. The process involves creating fluorescence and colorimetric standard curves, which are essential for calculating the ciprofloxacin content based on the signals obtained from the meat sample solution.

Career Highlights

Zhixiong Qi is affiliated with Jiangsu University, where he continues to engage in research and development in the field of food safety. His work has garnered attention for its practical applications in ensuring the safety of meat products, which is crucial for public health.

Collaborations

Zhixiong Qi has collaborated with notable colleagues, including Huanhuan Li and Qiyi Bei. Their combined expertise contributes to the advancement of research in food safety and detection methods.

Conclusion

Zhixiong Qi's innovative methods in detecting ciprofloxacin in meat products highlight his commitment to food safety and public health. His contributions are vital in the ongoing efforts to ensure that food products are safe for consumption.