Method for detecting aldehydes in rice

A technology for rice and aldehydes, which is applied in the field of analysis and detection of aldehydes, can solve problems such as inaccurate detection results, and achieve the effects of ensuring accuracy, improving authenticity and reliability, and improving the recovery rate of standard addition
CN103364515BActive Publication Date: 2014-12-24TSINGTAO BREWERY
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
TSINGTAO BREWERY
Publication Date
2014-12-24

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Abstract

The invention discloses a method for detecting aldehydes in rice. According to the method, the method is realized by employing a headspace derived solid phase micro-extraction-gas chromatography-mass spectrometry method. The method comprises the following steps of: grinding a rice sample, adding the detected sample into a headspace bottle, introducing protective gas, inserting an extraction head into the headspace bottle filled with derivative liquid for deriving for 20 minutes, and inserting the extraction head into a headspace sample introduction bottle, wherein the extraction temperature is 40 DEG C, and the extraction time is 80 minutes; detecting in a gas chromatograph-mass spectrometer. The fineness and headspace derivatization conditions of the ground rice particles are optimized, so that newly generated aldehydes in the analysis process are avoided, and the accuracy of an experimental result is improved. According to the detection method, five steps of adsorbing derivative liquid of the extraction head, deriving and extracting the aldehydes, performing sample introduction, separating and measuring can be sequentially finished in a process, automation is realized, the operation is simple, the detection efficiency and accuracy are improved, and absolute quantification of nine aldehydes in rice is realized.
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Description

technical field

[0001] The invention relates to an analysis and detection method for aldehyde substances, in particular to a detection method for aldehyde substances in rice. Background technique

[0002] With the continuous improvement of people's living standards, the quality of rice has been paid more and more attention. The aromatic flavor substances of rice have gradually become a characteristic favored by consumers, and volatile flavor substances have been identified as one of the important factors to evaluate the quality of rice at home and abroad. The volatile content of aldehydes is an important index to evaluate the taste and freshness of rice, and it has been a research hotspot at home and abroad for more than 20 years. The content of aldehydes in fresh rice changes greatly after being stored for a period of time, and valeraldehyde and hexanal are usually the main components of the unpleasant smell of old rice.

[0003] At present, the following three methods ar...

Claims

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