Method for determining volatile flavor substance of egg yolk

A technology of volatile substances and flavor substances, which is applied in the field of determination of volatile flavor substances of egg yolk, and can solve problems such as non-volatile

Inactive Publication Date: 2010-11-17
任发政
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The extraction of volatile substances is relatively complete, but there are also disadvantages: while extracting volatile flavor substances, some non-volatile non-flavor substances are also extracted, thereby obtaining a semi-solid extract

Method used

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  • Method for determining volatile flavor substance of egg yolk
  • Method for determining volatile flavor substance of egg yolk

Examples

Experimental program
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Effect test

Embodiment 1

[0024] Crack the shell of a raw egg, carefully separate the yolk, then gently roll the yolk on a piece of absorbent paper to remove the egg white on the surface. Put the egg yolk in the flask and mix well with a glass rod. Then put a magnetic rotor in the flask, heat it in a water bath to 45°C, use a glass adsorption tube (15cm×0.3cmID) equipped with 0.14g TenaxTA to dynamically capture volatile substances, absorb for 30min, and then remove the TA tube. Backflush with high-purity nitrogen for 30 minutes (10ml / min). Then set the working conditions of GC-MS as follows: TCT system pressure 20kPa; inlet temperature 260°C; cold trap temperature -120°C; . The temperature was programmed to rise to 40°C and held for 3 minutes, then raised to 270°C at a rate of 6°C / min and held for 3 minutes, and the post-column temperature was raised to 280°C and held for 5 minutes. The EI source of MS is 70eV; its mass range is 19-420amu, the interface temperature is 250°C, the source temperature ...

Embodiment 2

[0026] Boil the eggs in boiling water at 100°C for 15 minutes, take them out, let them cool, break them, take out the egg yolks, put the two egg yolks into a flask, grind them, heat the sample to 65°C for adsorption, and heat in a water bath without adding a rotor At 45°C, use a glass adsorption tube (15cm×0.3cmID) equipped with 0.14gTenax TA to dynamically trap volatile substances, absorb for 45min, then remove the TA tube, and backflush with high-purity nitrogen for 30min (10ml / min). The working conditions of GC-MS were set as follows: TCT system pressure 20kPa; inlet temperature 260°C; cold trap temperature -120°C; pre-cooling 5min desorption temperature 250°C (10min), cold trap injection temperature 260°C. The temperature was programmed to rise to 40°C and held for 3 minutes, then raised to 270°C at a rate of 5°C / min and held for 3 minutes, and the post-column temperature was raised to 280°C and held for 5 minutes. The EI source of MS is 70eV; its mass range is 19-420amu, ...

Embodiment 3

[0028]Boil the eggs in boiling water at 100°C for 20 minutes, take them out, let them cool, break them, take out the egg yolks, put the two egg yolks in a group into a flask, grind them, heat the sample to 65°C for adsorption, and heat in a water bath without adding a rotor At 50°C, use a glass adsorption tube (15cm×0.3cmID) equipped with 0.14gTenax TA to dynamically trap volatile substances, absorb for 30min, then remove the TA tube, and backflush with high-purity nitrogen for 60min (10ml / min). The working conditions of GC-MS are set as follows: TCT system pressure 20kPa; inlet temperature 260°C; cold trap temperature -120°C; The temperature was programmed to rise to 40°C and held for 3 minutes, then raised to 270°C at a rate of 6°C / min and held for 3 minutes, and the post-column temperature was raised to 280°C and held for 5 minutes. The EI source of MS is 70eV; its mass range is 19-420amu, the interface temperature is 250°C, the source temperature is 200°C, and the filament...

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Abstract

The invention relates to a method for determining volatile flavor substance of an egg yolk. In the method, an egg yolk is pretreated, and volatile flavor substance in the egg yolk is collected by a purge-and-trap method and then is determined. The volatile flavor substance is determined by adopting a thermal desorption-gas chromatography-mass spectrometer (TCT-GC-MS). By understanding the components of the volatile flavor substance in the egg yolk, feeds can be prepared or a breeding means can be adopted by people as required to make laying hens produce eggs with different flavors so as to produce the eggs with unique flavor and the egg products thereof by a simpler and safer method.

Description

technical field [0001] The invention relates to a new method for measuring the volatile flavor substances of egg yolk, which can quickly and accurately measure the volatile flavor substances of egg yolk. Background technique [0002] Egg is an important food for human beings. It provides high-quality protein, and its amino acid composition is close to ideal protein. Eggs have high digestibility, and also contain yolk phospholipids, DHA, EPA and other ingredients with health functions. Eggs also have good foaming and emulsifying properties, so eggs are often used as flavor enhancers and nutritional enhancers in various foods. . [0003] China is one of the main countries of origin of chickens, and domestic chickens have a history of 5,000 to 8,000 years in China. Chicken and eggs are the main sources of animal protein in the national diet, second only to pork. China has been the largest country in the production and consumption of poultry eggs in the world for more than te...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N1/22G01N30/02G01N30/72
Inventor 冯月超任发政刘美玉郭慧媛张明
Owner 任发政
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