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Detection method for volatile flavor substance of edible vegetable oil

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
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

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

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  • Detection method for volatile flavor substance of edible vegetable oil
  • Detection method for volatile flavor substance of edible vegetable oil

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

[0028] Gas chromatography using Agilent 6890N:

[0029] ①The analytical column is J&W DB-5MS UI elastic quartz capillary column (30m*0.25mm*0.25um);

[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

[0049] Gas chromatography using Agilent 6890N:

[0050] ①The analytical column is J&W DB-5MS UI elastic quartz capillary column (30m*0.25mm*0.25um);

[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...

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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

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Application Information

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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
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