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Detection method of volatile components in honey

A technology for volatile components and detection methods, applied in the field of testing, can solve the problems of artificial by-products, time-consuming, sugar degradation in honey, etc.

Inactive Publication Date: 2015-01-28
BEE RES INST CHINESE ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above methods have their own advantages and disadvantages. For example, the water distillation method is time-consuming, especially when the sample size is large; the process of removing the solvent in the solvent extraction method is easy to cause the loss of volatile components; Can lead to the formation of artificial by-products, such as heat degradation of sugars in honey

Method used

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  • Detection method of volatile components in honey
  • Detection method of volatile components in honey
  • Detection method of volatile components in honey

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] The information of the samples used in this experiment is listed in Table 1.

[0040] Table 1 Sample collection and honey source information

[0041]

[0042]

[0043] Extraction and chromatographic separation of volatile components in honey samples:

[0044](1) Conditions of headspace solid-phase microextraction Before extracting the volatile components of honey, the extraction head of the solid-phase microextraction device was first inserted into the injection hole of the gas chromatograph, and aged at 270°C for 60 minutes. Weigh 8 g of honey sample and place it in a 100 mL headspace vial, add 1 μL of internal standard substance (2-methyl-3-heptanone dissolved in n-butane, the concentration is 1.632 μg / mL) with a microsampler, and add 10 mL of saturated NaCl solution. Mix the headspace vial on a magnetic stirrer at 50°C for 30 minutes to reach the equilibrium state of the system. Insert the extraction head of the solid-phase microextraction device into the he...

Embodiment 2

[0054] The sample and chromatographic sampling methods are the same as in Example 1.

[0055] Qualitative and quantitative analysis of volatile components in honey samples:

[0056] (1) Mass spectrometry conditions: electron bombardment (EI) ion source, ion source temperature is 200°C, electron energy is 70eV, transfer line temperature is 280°C, quadrupole temperature is 150°C, solvent delay is 5min, mass scanning range is m / z 30-500.

[0057] (2) Qualitative analysis of volatile components: using the same conditions to carry out gas chromatography-mass spectrometry analysis of normal series alkanes C8-C27, using the retention time of the chromatographic peak to calculate the retention index LRI value of the corresponding target compound, and compare with www. The comparison of LRI values ​​queried in odour.org.uk is determined to be within the range of 0-100, to achieve auxiliary characterization of compounds. The formula for calculating the LRI value of the chromatographi...

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Abstract

The invention belongs to the field of testing and provides a detection method of volatile components in honey. The detection method comprises the following steps that (1) a honey sample is weighed and the honey sample is put into a headspace bottle; an extraction head of a solid-phase micro-extraction device is inserted into the headspace bottle; (2) control conditions of an automatic thermal desorption system are set as follows: the starting temperature is 35 DEG C, the keeping time is 1 minute and the time is delayed for 3 minutes; (3) gas chromatography conditions are set as follows: the initial temperature of a capillary-column chromatography is 40 DEG C, the temperature is kept for 2 minutes and the temperature of a sample inlet is 250 DEG C; and (4) mass spectrometric detection: qualitative and quantitative detection of the volatile components is carried out. A headspace solid-phase micro-extraction technology and a gas chromatography-mass spectrometry technology are used for analyzing the volatile components. According to the method provided by the invention, the extraction efficiency of the volatile components in the honey and the accuracy of an analyzed result are greatly improved; and a certain theoretical basis can be provided for disclosing whole information of the volatile components of different honey samples and evaluating the authenticity of the honey.

Description

technical field [0001] The invention belongs to the testing field, and in particular relates to a method for qualitative and quantitative analysis after separating honey into components by chromatography. Background technique [0002] Honey is made by bees (Apis mellifera) after collecting nectar or honeydew from nectar plants, storing it in the comb in the hive, and fully brewing it. Ripe honey is a kind of natural sweet substance with strong floral fragrance. Since ancient times, it has been widely consumed by people because of its high nutritional value. In general, the flavor of honey is determined by the volatile components in it, which are mainly derived from the nectar or honeydew collected by bees, so the composition of volatile components in honey from different nectar sources varies greatly. In addition, the volatile composition of honey may also be affected by the bees themselves, thermal processing or storage methods. [0003] So far, more than 400 substances h...

Claims

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Application Information

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IPC IPC(8): G01N30/88G01N30/06
Inventor 赵亚周彭文君田文礼方小明国占宝任佳淼
Owner BEE RES INST CHINESE ACAD OF AGRI SCI
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