Method for rapidly determining content of preservatives in condiment

A determination method and rapid determination technology, which can be used in measurement devices, instruments, scientific instruments, etc., can solve the problems of macromolecular interference, low extraction rate, long pretreatment time, etc., and achieve accurate results and high efficiency.

Active Publication Date: 2009-09-09
FOSHAN HAITIAN FLAVOURING & FOOD CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The technical problem to be solved by the present invention is to provide a method for quickly measuring the content of preservatives in condiments, which solves the problems of long pretreatment time, low extraction rate, and the introduction of macromolecular interference, and realizes soy sauce, vinegar, oyster sauce, Rapid detection of preservatives in sauce and other condiments

Method used

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  • Method for rapidly determining content of preservatives in condiment
  • Method for rapidly determining content of preservatives in condiment
  • Method for rapidly determining content of preservatives in condiment

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] 1) Accurately weigh 1.000g each of light soy sauce sample, dark soy sauce sample, mature vinegar sample, rice vinegar sample, and seasoning sauce sample, and place them in 15ml centrifuge tubes;

[0055] 2) Add 5 drops of hydrochloric acid, 0.50 ml of internal standard solution, and 5 ml of extractant 5 to each centrifuge tube in turn, shake well, and draw each supernatant for sampling;

[0056] 3) According to the aforementioned instrument conditions, the temperature of the column oven of the instrument was raised to the initial temperature of 100° C., and after the instrument stabilized, each supernatant was injected and analyzed respectively. The temperature of the instrument is programmed, that is, the initial temperature is 100°C, kept for 0.5min, raised to 220°C at 20°C / min, then raised to 250°C at 60°C / min, kept for 1min, and operated for a total of 8.0min.

[0057] 4) the ratio of the obtained component peak area to each internal standard peak area and figure 1...

Embodiment 2

[0064] 1) Accurately weigh 1.000g of oyster sauce, put it in a 15ml centrifuge tube, add 0.1ml of amylase, and shake for a while;

[0065] 2) After the sample becomes thinner, add 5 drops of hydrochloric acid, 0.50ml of internal standard solution, and 5.00ml of extractant 1 in sequence, shake well, centrifuge, absorb the supernatant and inject the sample.

[0066] 3) According to the aforementioned instrument conditions, the temperature of the column oven of the instrument was raised to the initial temperature of 110°C, and after the instrument was stabilized, the supernatant was injected for analysis. The temperature of the instrument is programmed, that is, the starting temperature is 110°C, keep for 1min, rise to 180°C at 15°C / min, then rise to 280°C at 50°C / min, keep for 1min, and run for a total of 8.67min.

[0067] 4) The ratio of the obtained component peak area to the internal standard peak area and figure 1 , figure 2 , image 3 Comparing the standard curves of oy...

Embodiment 3

[0069] 1) Accurately weigh 1.000g of oil-free sauce, put it in a 15ml centrifuge tube, add 0.5ml of distilled water, and shake for a while;

[0070] 2) Add 5 drops of hydrochloric acid, 0.50 ml of internal standard solution, and 5 ml of extractant 7 in sequence, shake well, centrifuge, absorb the supernatant and inject the sample.

[0071] 3) According to the aforementioned instrument conditions, the temperature of the column oven of the instrument was raised to the initial temperature of 90°C, and after the instrument stabilized, the supernatant was injected for analysis. The temperature of the instrument is programmed, that is, the starting temperature is 90°C, keep for 1min, rise to 220°C at 25°C / min, then rise to 300°C at 40°C / min, keep for 1min, and run for a total of 9.2min.

[0072] 4) The ratio of the obtained component peak area to the internal standard peak area and figure 1 , figure 2 , image 3 Compared with the standard curve, the content of sorbic acid in the...

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Abstract

The invention discloses a method for rapidly determining content of a preservative in a condiment. The method comprises the following steps: a) weighing a condiment sample; b) pre-treating the sample to obtain sample solution; c) sequentially adding internal standard solution and extracting agents to the sample solution; d) shaking up and taking supernatant; e) chromatographically analyzing the supernatant to obtain chromatographic analysis data; and f) comparing the chromatographic analysis data with predetermined preservative standard data to obtain the preservative content of the condiment. The method can help determine the content of the preservative in the condiment accurately and rapidly, and determine the contents of a plurality of preservatives in the condiment only for once, thus the method is efficient and has accurate result.

Description

technical field [0001] The invention relates to a method for determining the composition of ingredients in condiments, in particular to a method for rapidly determining the content of preservatives in condiments. Background technique [0002] The current common methods for detecting preservatives are "GB / T 5009.29-2003 Determination of Sorbic Acid and Benzoic Acid in Food" and "GB / T 5009.31-2003 Determination of Parabens in Food". The principles of these two detection methods are the same. After the sample is acidified, it is extracted with an organic solvent, concentrated, separated and measured by a gas chromatograph, and quantitatively analyzed by an external standard method. The method is simple and stable, and has been widely used in the detection of preservatives. However, with these two methods, the average detection time for each sample is about 90 minutes, and the simultaneous detection of multiple preservatives cannot be realized, so the overall detection efficien...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/02G01N30/30
Inventor 黄文彪吴俊谭丽贤
Owner FOSHAN HAITIAN FLAVOURING & FOOD CO LTD
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