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Method for detecting components of flavor substance in milk

A technology of flavor substances and detection methods, which is applied in the field of detection of flavor substances in milk, can solve problems affecting the degree of popularity, affecting the economic benefits of dairy farmers and production enterprises, reducing the nutritional value of raw milk, etc.

Inactive Publication Date: 2011-06-15
INNER MONGOLIA AUTONOMOUS REGION ACAD OF AGRI & ANIMAL HUSBANDRY SCI
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Problems solved by technology

These bad tastes will reduce the nutritional value of raw milk and affect its popularity, which will directly affect the economic benefits of dairy farmers and production enterprises

Method used

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  • Method for detecting components of flavor substance in milk
  • Method for detecting components of flavor substance in milk

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Embodiment Construction

[0011] As shown in Figure 1, this study used purge and trap technology to pre-treat the flavor components in milk, and qualitatively analyzed the flavor components in milk by GC-MS. Compounds were identified against standard mass spectra, thereby determining the composition of flavor components in milk.

[0012] The specific steps are as follows: ①Put 20mL milk sample into a 40mL special sample bottle, add 6.40gNaCl (0.32g / mL), shake well to make it saturated (so that the volatile components are fully blown out), cover and seal; ② Use an automatic purge and trap concentrator to sweep out some volatile flavor substances in the headspace and adsorb them on a capillary trap equipped with Tenax adsorption material; ③ Stir and heat the sample at 40°C and pass it into Helium (40ml / min) purged for 30 minutes, and finally thermal analysis was carried out at 260°C for 2 minutes to decompose the volatile flavor substances, and at the same time start the GC-MS to collect data for automat...

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Abstract

The invention discloses a method for detecting components of a flavor substance in milk, mainly comprising the following steps of: sampling a milk sample; placing the sample in a bottle; adding with NaCl, sufficiently and uniformly shaking so as to saturate the sample; sealing the bottle by a cover; purging top part volatile flavor substance by an automatic purge and trap concentrator; adsorbing the volatile flavor substance into a capillary trap which is filled with Tenax adsorbing material; stirring and heating the sample; introducing helium gas in the sample; and finally performing thermal analysis to analyze the volatile flavor substance, and automatically assaying by starting gas chromatograph-mass spectrometer (GC-MS) collecting data. The detecting method is a quick qualitative assaying method which is convenient, fast, excellent in reproducibility, short in using time and the like.

Description

technical field [0001] The invention relates to a rapid detection method for flavor components in milk, in particular to pre-treating the flavor components in milk with a purge and trap technique (Purg and Trap, PT), and then passing through a gas chromatography spectrometer (GC / MS) is a detection method for qualitative and quantitative analysis of flavor components in milk. Background technique [0002] At present, dairy households and dairy companies always encounter difficulties in milk delivery when they purchase milk. The main reason is that the indicators of the delivered milk, except for milk components, do not meet the standards required by dairy companies. It is also one of the quality indicators. The main reason is that the milk receiving company did not formulate a complete set of evaluation criteria for checking whether the milk flavor meets the standard. As a result, both parties were rejected when the milk was delivered due to the lack of standards for checki...

Claims

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Application Information

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IPC IPC(8): G01N30/02G01N30/06
Inventor 卢德勋马燕芬赵军高民王丽芳
Owner INNER MONGOLIA AUTONOMOUS REGION ACAD OF AGRI & ANIMAL HUSBANDRY SCI
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