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Method for optimizing extraction of volatile ingredients in honey

A technology of volatile components and optimization methods, applied in the field of testing, can solve problems such as the inability to provide information on uninspected areas, and achieve the effects of credible results, high extraction efficiency, and reasonable optimization models

Inactive Publication Date: 2015-03-04
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

Predecessors optimized the HS-SPME extraction conditions of honey volatile components, and mostly used factor-by-factor experiments changing one factor, which can only compare the pros and cons of the selected levels of each factor, and cannot provide information on unexplored areas

Method used

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  • Method for optimizing extraction of volatile ingredients in honey
  • Method for optimizing extraction of volatile ingredients in honey
  • Method for optimizing extraction of volatile ingredients in honey

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] At room temperature, the honey sample (jujube flower honey, taken from Lin County, Luliang City, Shandong Province in May 2014) was sealed and shaken for 10 minutes until it was in a uniform state. The injection port of the gas chromatograph is subjected to aging treatment until the chromatogram has no miscellaneous peaks when it is empty. The aging temperature is 270°C and the time is 1h. After that, it needs to be aged once every 8-10 times of use; extraction method: accurate weighing A honey sample of a certain quality is mixed with deionized water of different quality, and NaCl of different quality is added, placed in a 15mL headspace bottle, sealed, and balanced on a magnetic stirrer with different stirring speeds for 5 minutes; then, Insert the extraction head into the headspace bottle about 1cm from the top, do not touch the sample, so as not to contaminate the needle of the extraction head, push out the extraction head, perform the extraction operation according ...

Embodiment 2

[0047] The sample processing method and gas chromatography conditions are the same as in Example 1.

[0048] On the basis of the single factor test, determine the factors and levels of the Plackett-Burman test. A total of 6 factors are extraction temperature (A), extraction time (B), sample volume (C), deionized water addition amount (D), NaCl addition amount (E), and stirring speed (F). Each factor takes 2 levels, low level (-1) and high level (+1). When the factors are extraction temperature A, extraction time B, sample amount C, deionized water addition amount D, and stirring speed F; each factor takes two levels, which fluctuate around the midpoint value by 17%, 20%, 20%, and 20%, 23%, that is, when the high level +1 and low level -1 factor is the NaCl addition E, the midpoint value fluctuates 100%.

[0049] Taking the total peak area of ​​the chromatogram as the response value Y, the factors that have a significant impact on it were screened. The experimental design an...

Embodiment 3

[0058] The sample processing method and gas chromatography conditions are the same as in Example 1.

[0059] On the basis of the analysis results of the Plackett-Burman test, using the Box-Behnken central combination test design, three factors that have a significant impact on the total peak area of ​​the volatile components of honey are selected, namely, extraction temperature (X1), extraction time (X2) and sample Quantity (X3), do three-factor three-level response surface analysis test, test factors and level design are shown in Table 3. Each factor takes 2 levels low level (-1) and high level (+1), floating 20% ​​above and below the midpoint value.

[0060] The factors that have a significant impact on the response value screened by the Plackett-Burman method are used as the response surface analysis factors. Each factor takes two levels, namely low level (-1) and high level (+1), and the total peak area of ​​the chromatogram as the response value Y. Using the method of B...

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Abstract

The invention belongs to the test field, and proposes a method for optimizing the extraction of volatile ingredients in honey. The method comprises the following steps: (1) sealing a honey sample in a head space bottle, sampling by using an extraction head, and performing gas chromatographic analysis on the sample; (2) based on single-factor tests, determining the factors and the level of Plackett-Burman tests; (3) performing a response surface test, using a factor which influences a response value remarkably and is obtained through screening as an analytical factor, using a total peak area of a chromatogram as a response value Y, and determining the optimum conditions of solid-phase microextraction. According to the invention, jujube honey is used as an experimental material, the total peak area in a gas chromatography peak is used as an inspection index, a Plackett-Burman design and a response surface method are used for optimizing the extraction technique for the volatile ingredients of the honey, after the extraction technique is optimized, the extraction efficiency is high, an optimizing model is reasonable, and definite methodological guidance can be provided for further qualitative and quantitative analysis of the volatile ingredients in the honey with different honey sources.

Description

technical field [0001] The invention belongs to the testing field, in particular to a method for analyzing the volatile components of honey by chromatography. Background technique [0002] Natural honey has a strong floral aroma, and the odor characteristics vary with the type of nectar source. It is mainly derived from the volatile components in nectar or honeydew, so the volatile components of honey from different nectar sources may vary greatly. Therefore, precise analysis of the volatile components of honey can be used as an important method to identify the source, origin and quality control of honey. The volatile components in honey are affected by many factors, including the physical and chemical characteristics of honey, storage conditions, processing methods, and analysis methods. Among them, the analysis results of volatile components in honey are greatly affected by extraction and identification techniques. The extraction techniques of volatile components include...

Claims

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Application Information

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