Detection method for volatile flavor substance of edible vegetable oil
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology of edible vegetable oil and flavor substances, which is applied in the direction of measuring devices, instruments, scientific instruments, etc., can solve the problems of few research reports on volatile flavor components, and achieve the effect of simple sample pretreatment and wide applicability
Inactive Publication Date: 2015-03-25
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
View PDF5 Cites 16 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
[0004] There are not many domestic research reports on the volatile flavor components of edible vegetable oils, mainly based on the changes in the production process of certain vegetable oils (mainly rapeseed oil), and the HS-SPME has not been fully used to analyze the volatile flavor compounds of various edible vegetable oils. system Research
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Image
Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
Click on the blue label to locate the original text in one second.
Reading with bidirectional positioning of images and text.
Smart Image
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0024] Embodiment 1 (peanut oil):
[0025] 1. Sample processing
[0026] Weigh 5.0 g of the sample into a 20 mL headspace bottle, put it into a constant temperature magnetic stirrer, stir at a speed of 2000 r / min, and preheat it in a water bath at 60°C for 20 min at a constant temperature. The aged 50 / 30 μm DVB / CAR / The PDMS solid-phase microextraction head was inserted into the headspace bottle, and after 45 minutes of adsorption, the extraction head was taken out and inserted into the gas chromatography inlet, and analyzed at 250 °C for 5 minutes to carry out the extraction and enrichment of volatile flavor substances (GC-MS analysis).
[0027] 2. Inject gas chromatography-mass spectrometry (HS-SPME) separation and detection
[0030] ② Carrier gas: helium, the flow rate is 1.0mL / min;
[0031] ③Sampling method: splitless i...
Embodiment 2
[0045] Embodiment 2 (tea seed oil):
[0046] 1. Sample processing
[0047] Weigh 5.0 g of the sample into a 20 mL headspace bottle, put it into a constant temperature magnetic stirrer, stir at a speed of 2000 r / min, and preheat it in a water bath at 60 °C for 15 min, and put the aged 50 / 30 μm DVB / CAR / The PDMS solid-phase microextraction head was inserted into the headspace bottle, and after 40 min of adsorption, the extraction head was taken out and inserted into the gas chromatography inlet, and analyzed at 250 °C for 5 min for GC-MS analysis.
[0048] 2. Inject gas chromatography-mass spectrometry (HS-SPME) separation and detection
[0051] ② Carrier gas: helium, the flow rate is 1.0mL / min;
[0052] ③Sampling method: splitless injection;
[0053] ④ The temperature of the injection port is 250°C, and the temperature of t...
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
The invention discloses a detection method for a volatile flavor substance of an edible vegetable oil. The method comprises the following steps: (1) putting samples into a headspace bottle, preheating at 55-65 DEG C for 15-20 minutes, inserting an aged solid-phase micro-extraction head into the headspace bottle, adsorbing for 40-50 minutes, and then inserting the extraction head into a gas chromatography sampling opening, analyzing at 250-260 DEG C for 3-5 minutes, carrying out volatile flavor substance extraction and enrichment on the detected samples of the edible vegetable oil; and (2) determining chromatographic conditions, wherein the chromatographic column is 30m*0.25mm*0.25mu m of J&W DB-5MS UI capillary chromatography column; the temperature of the sampling opening is 250 DEG C; the chromatographic column is splitless; a carrier gas is high-purity helium; and the flow rate is 1.0mL/min; carrying out temperature programming; according to chromatographic condition, injecting the prepared samples into a gas chromatograph-mass spectrometer to separate and detect, and obtaining components and relative content of the volatile component of the edible vegetable oil according to the determined original chromatographic data and mass spectrometric data. The method disclosed by the invention is simple in sample pretreatment, and free of a solvent, and qualitative and quantitative analysis of the volatile flavor substance of the edible vegetable oil can be rapidly achieved.
Description
technical field [0001] The invention relates to a method for detecting volatile flavor substances of edible vegetable oil. Background technique [0002] Edible oil is a necessary consumer product, and people can easily judge the type of edible oil by its smell. The smell of edible oil is composed of various volatile flavor substances with extremely low concentration, various types and complex structures. In the face of all kinds of adulteration methods, the subjective sense of smell cannot distinguish the authenticity at all, so it is necessary to carry out objective and systematic research and analysis on the flavor substances of edible oil with the help of modern instrumental analysis technology. [0003] Traditional flavor extraction techniques mainly include steam distillation, solvent extraction, static headspace and dynamic headspace (purge and trap) extraction, etc. These methods have their own advantages and disadvantages, and all have certain defects. For example, ...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/88
Inventor 杨春英刘学铭王思远陈智毅林耀盛唐秋实
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
Login to view more 
Login to view more