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Method for extracting multiple chloropropyl alcohol from sauce

A chloropropanol and soy sauce technology, applied in the field of condiment industry, can solve the problems of complicated operation, high cost, and many organic solvents, and achieves the effects of high extraction recovery rate, small footprint and easy automation

Inactive Publication Date: 2013-04-10
SHANGHAI INST OF PHARMA IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This kind method can obtain better extraction recovery rate, but still there are several shortcomings: (1) cost is high: because the column chromatography of bibliographical information all adopts Extrelut TM Diatomaceous earth is used as a filler, which is expensive, and 1kg is more than 2,000 yuan
In addition, column chromatography consumes a lot of organic solvents, at least 150ml of diethyl ether is required, which pollutes the environment and increases the cost; (2) The operation is cumbersome: the method needs to go through solid phase dispersion of the matrix, column packing, organic solvent passing through the column, speed control, etc. (3) It is difficult to process samples in large quantities: since this method requires a glass chromatography column to process a sample, and the organic solvent must be passed through the column in a fume hood, the equipment and site determine the use of This method cannot process a large number of samples at the same time, and cannot guarantee the operation parallelism and work efficiency, which brings great inconvenience to the daily inspection work.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Weigh 4g of soy sauce sample, put it into a 45mL plastic centrifuge tube, add 4g of diatomaceous earth celite 545, close the lid tightly, and shake it on a shaker to mix the diatomite and the sample solution evenly. Add 20ml of ether and shake on a shaker for about 10 minutes. After putting it into a centrifuge for centrifugation (4600 rpm×5 minutes), pour the ether layer. The extraction was repeated three times, and the ether layers were combined. Promptly contain various chloropropanols to be extracted in this ether layer. The resulting extraction recovery was 18.57%.

Embodiment 2

[0035]Weigh 4g of the soy sauce sample, put it into a 45mL plastic centrifuge tube, add 6g of diatomaceous earth celite 545, close the lid tightly, and shake it on a shaker to mix the diatomite and the sample solution evenly. Add 20ml of ether and shake on a shaker for about 10 minutes. After putting it into a centrifuge for centrifugation (4600 rpm×5 minutes), pour the ether layer. The extraction was repeated three times, and the ether layers were combined. Promptly contain various chloropropanols to be extracted in this ether layer. The resulting extraction recovery was 30.01%.

Embodiment 3

[0037] Weigh 4g of soy sauce sample, put it into a 45mL plastic centrifuge tube, add 7g of diatomaceous earth celite 545, close the lid tightly, and shake it on a shaker to mix the diatomaceous earth and the sample solution evenly. Add 20ml of ether and shake on a shaker for about 10 minutes. After putting it into a centrifuge for centrifugation (4600 rpm×5 minutes), pour the ether layer. The extraction was repeated three times, and the ether layers were combined. Promptly contain various chloropropanols to be extracted in this ether layer. The resulting extraction recovery was 31.63%.

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PUM

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Abstract

The invention discloses a method for extracting multiple chloropropyl alcohol from sauce, which is characterized by comprising the following steps: adsorbing by a solid absorbent, and soaking, oscillating and extracting by an organic solvent. The invention has the following advantages of cost reduction, simpler operation, easy automatization and easy parallel operation and can simultaneously process samples on a large scale.

Description

technical field [0001] The invention relates to the field of condiment industry, in particular to a method for extracting various chloropropanols from soy sauce. Background technique [0002] Food pollutants Chloropropanols are a class of compounds in which the hydroxyl groups on the structure of glycerol (glycerol) are replaced by chlorine atoms, including monochloro-substituted 3-chloro-1,2-propanediol (3-chloro-1,2-propanediol , 3-MCPD) with 2-chloro-1,3-propanediol (2-chloro-1,3-propanediol, 2-MCPD) and dichloro-substituted 1,3-dichloro-2-propanol (1,3 -dichloro-2-propanol, 1,3-DCP) and 2,3-dichloro-1-propanol (2,3-dichloro-1-propanol, 2,3-DCP). The above-mentioned chloropropanols will be produced in the production process of soy sauce, so it is necessary to detect the chloropropanols in soy sauce in order to control the quality. Due to the complex matrix of soy sauce, in order to prevent interference or pollution during detection, most of the matrix should be removed ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C07C29/74C07C31/36B01D15/00G01N30/06
Inventor 夏苏捷刘茜吕晶
Owner SHANGHAI INST OF PHARMA IND CO LTD
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