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Method for detecting flavor substance in aseptic instant rice

A technology for instant rice and flavor substances, which is applied in the direction of measuring devices, instruments, and material analysis through electromagnetic means, can solve the problems of few studies on the flavor of sterile instant rice, and achieve convenient detection, resource sharing, and reproducibility Good results

Inactive Publication Date: 2012-12-19
JIANGNAN UNIV
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Problems solved by technology

Although there have been studies on the flavor components of rice, little research has been done on the flavor of the emerging aseptic instant rice

Method used

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  • Method for detecting flavor substance in aseptic instant rice
  • Method for detecting flavor substance in aseptic instant rice

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Embodiment Construction

[0011] As shown in the accompanying drawing, the present invention adopts the headspace solid-phase microextraction technology to absorb and extract the aseptic instant rice sample, analyze it on the gas spectrometer, and start the gas spectrometer to collect data for automatic analysis at the same time. The Saturn software system was completed, and the unknown compounds were identified by computer search and matching with NIST and Wiley mass spectral libraries, and the relative area percentage (%) of flavor substances was calculated by the area normalization method.

[0012] The specific steps are as follows: ①Weigh 30g of rice from one end of the sterile instant rice at room temperature from top to bottom, put it into a 100mL narrow-mouth glass bottle, and seal it with tin foil; ②Put the narrow-mouth glass bottle containing the sample into In a constant temperature water bath at 70°C, at the same time use a 50 / 30μm DVB / CAR / PDMS composite extraction head to pierce through the ...

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Abstract

The invention provides a method for detecting flavor substance in aseptic instant rice and belongs to the technical field of headspace solid phase microextraction combined with gas chromatography-mass spectrometry. The method mainly comprises the following steps: the aseptic instant rice is put into a small-mouth glass bottle and is sealed with silver paper, the glass bottle with the aseptic instant rice is put into a water bath kettle, a 50 / 30 mum DVB / CAR / PDMS (Divinylbenzene / Carboxen / Polydimethylsiloxane) head needle penetrates through the silver paper, adsorption and extraction are carried out above the rice, and finally thermal desorption is carried out on a gas chromatography and mass spectrometer and data is acquired for automatic analysis. The detection method disclosed by the invention can be used for rapidly detecting the flavor of the instant rice and has the advantages of convenience, rapidness, good reproducibility, short time, high automation degree and the like.

Description

technical field [0001] A detection method for flavor substances in sterile instant rice is a detection method for qualitative and quantitative detection of flavor components in rice, and specifically relates to the technical field of headspace solid-phase microextraction combined with gas chromatography-mass spectrometry. Background technique [0002] Aseptic instant rice adopts advanced sterilization processing technology and vacuum-sealed packaging. It has the characteristics of fast heating speed, nutritious and safe, easy to carry, and does not add any preservatives. It is a new concept of heating catering food, and its development prospects are undoubtedly is considerable. The fragrance of rice is the most popular and plays an important role in the sensory evaluation of rice. Compared with α-dehydrated rice and frozen rice, the flavor of aseptic instant rice is closest to that of fresh rice. For rice of different varieties, storage methods, and years, the flavor of the...

Claims

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Application Information

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IPC IPC(8): G01N30/02G01N30/06G01N27/62
Inventor 陈正行王莉杨晓娜
Owner JIANGNAN UNIV
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