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Method for comprehensively testing fragrant components of crops

A technology for aroma components and food, applied in the field of analysis and detection, can solve problems such as difficult chromatographic analysis, difficult capture, and trace amounts, and achieve the effect of simple operation steps and broad application prospects.

Active Publication Date: 2013-05-15
SICHUAN YIBIN WULIANGYE GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to different grains, the aroma components are very different. Compared with rice, some aroma components of wheat are more trace and more difficult to capture. In addition, wheat, sorghum, and corn have higher pigment content than rice, making it more difficult to carry out chromatographic analysis.

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  • Method for comprehensively testing fragrant components of crops
  • Method for comprehensively testing fragrant components of crops
  • Method for comprehensively testing fragrant components of crops

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] Embodiment 1 Using the method of the present invention to comprehensively measure the aroma components in wheat

[0054] The headspace-solid phase microextraction method and the simultaneous distillation extraction method were used to pretreat the wheat samples and capture the aroma components of wheat, and then combined with gas chromatography-mass spectrometry for qualitative identification and analysis, and comprehensively analyzed the results to obtain wheat The results of the determination of the aroma components are shown in Table 1.

[0055] Headspace-SPME method Operation method: Weigh 50 grams of wheat (water content 13-14%) into a 250ml Erlenmeyer flask, then add 100ml of distilled water, shake well, stopper with a bottle stopper, and gently insert the extraction head Put it into a boiling constant temperature water bath and extract in a water bath for 1.5 hours, then take out the extraction head and insert it into the inlet of the gas-mass spectrometer immedi...

Embodiment 2

[0063] Example 2 Using the method of the present invention to comprehensively measure aroma components in corn

[0064] The headspace-solid-phase microextraction method and the simultaneous distillation extraction method were used to pretreat the corn samples and capture the aroma components of the corn, and then combined with gas chromatography-mass spectrometry for qualitative identification and analysis, and comprehensively analyzed the results to obtain corn The results of the determination of the aroma components are shown in Table 2.

[0065] Headspace-SPME method Operation method: Weigh 50 grams of corn (water content 13-14%) and put it into a 250ml Erlenmeyer flask, then add 100ml of distilled water, shake well, plug it with a cork, and gently insert the extraction head Put it into a boiling constant temperature water bath and extract in a water bath for 1.5 hours, then take out the extraction head and insert it into the inlet of the gas-mass spectrometer immediately, ...

Embodiment 3

[0072] Example 3 Using the method of the present invention to comprehensively measure aroma components in sorghum

[0073] Sorghum samples were pretreated by headspace-solid-phase microextraction and simultaneous distillation extraction, and the aroma components of sorghum were captured, and then qualitative identification and analysis were performed in combination with gas chromatography-mass spectrometry, and the results of the comprehensive analysis were obtained. The results of the determination of the aroma components are shown in Table 1.

[0074] Headspace-SPME method Operation method: Weigh 50 grams of sorghum (water content 13-14%) and put it into a 250ml Erlenmeyer flask, then add 100ml of distilled water, shake well, plug it with a bottle stopper, and gently insert the extraction head Put it into a boiling constant temperature water bath and extract in a water bath for 1.5 hours, then take out the extraction head and insert it into the inlet of the gas-mass spectrom...

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Abstract

The invention relates to a method for comprehensively testing the fragrant components of crops, which belongs to the technical field of analysis and detection. The invention aims to solve a technical problem of providing a method for comprehensively testing the fragrant components of crops. Fragrant components in wheat, sorghum and maize can be comprehensively and accurately tested with the method. The method for comprehensively testing the fragrant components of crops comprises the following steps of: respectively pre-processing crop samples and capturing the fragrant components of crops with a headspace-solid phase micro-extraction method and a simultaneous distillation and extraction method, then respectively carrying out qualitative analysis through gas-phase color spectrum-mass spectrum and combining analyzed results to obtain the test results of the fragrant components of the crops. The crops refer to the wheat, the sorghum and the maize.

Description

technical field [0001] The invention relates to a method for comprehensively measuring aroma components in grains, and belongs to the technical field of analysis and detection. Background technique [0002] As the saying goes, "sorghum produces aroma, corn produces sweet wine, rice produces clean wine, glutinous rice produces cotton, and wheat produces rough wine", which fully illustrates the impact of different grain varieties on wine quality. Luzhou-flavor liquor is a mixed steaming and firing process, that is to say, the grain is steamed while the wine is steamed. During this process, the aroma components of the grain enter the wine along with ethanol and become an important component of the aroma components of Luzhou-flavor liquor. Element. [0003] At present, there are many studies on the aroma components of rice, such as: Mao Jinsheng, Yao Huiyuan. A preliminary study on the collection and analysis of the main aroma contributors of fragrant rice. ) basic component c...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N30/02
Inventor 王国春唐桥陈林练顺才赵东李扬华谢正敏叶华夏
Owner SICHUAN YIBIN WULIANGYE GROUP
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