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Method for measuring embedding rate of flavor molecules in amylose-flavor molecule embedding material

A technology of amylose and determination method, which is applied in chemical analysis by titration, electrochemical variables of materials, etc., can solve the problems of complicated processing and long test time, and achieves simple operation of instruments, short measurement time, and cheap reagents. Effect

Inactive Publication Date: 2015-06-03
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] The object of the present invention proposes an accurate, fast and low-cost method for measuring the embedding rate of flavor molecules in amylose-flavor molecule embeddings in order to solve technical problems such as complex processing of the above samples and long test time

Method used

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  • Method for measuring embedding rate of flavor molecules in amylose-flavor molecule embedding material
  • Method for measuring embedding rate of flavor molecules in amylose-flavor molecule embedding material
  • Method for measuring embedding rate of flavor molecules in amylose-flavor molecule embedding material

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Embodiment 1

[0043] A method for measuring the embedding rate of flavor molecule naphthol in an inclusion compound of amylose and flavor molecule naphthol, specifically comprising the following steps:

[0044] (1), sample preparation

[0045] ①. Preparation of amylose standard solution

[0046] Weigh 0.1g of amylose, put it into a 100mL Erlenmeyer flask, wet the amylose with 1mL of absolute ethanol, then add 9mL of 1mol / L NaOH aqueous solution, boil and disperse, cool rapidly, and transfer to a 100mL flask In the volumetric flask, carry out constant volume with distilled water, obtain the amylose standard solution that concentration is 1g / L;

[0047] ② Preparation of inclusion complexes of amylose and flavor molecules

[0048] First, slowly and evenly add amylose to absolute ethanol and control the rotation speed to be 2000r / min and stir for 5min to obtain an amylose suspension in absolute ethanol, which is then slowly poured into a 1mol / L NaOH aqueous solution, Control the rotating spe...

Embodiment 2

[0069] A method for measuring the embedding rate of flavor molecule naphthol in an inclusion compound of amylose and flavor molecule naphthol, specifically comprising the following steps:

[0070] (1), sample preparation

[0071] ①. Preparation of amylose standard solution

[0072] Weigh 0.1g of amylose, put it into a 100mL Erlenmeyer flask, wet the amylose with 1mL of absolute ethanol, then add 9mL of 1mol / L NaOH aqueous solution, boil and disperse, cool rapidly, and transfer to a 100mL flask In the volumetric flask, carry out constant volume with distilled water, obtain the amylose standard solution that concentration is 1g / L;

[0073] ② Preparation of inclusion complexes of amylose and flavor molecules

[0074] First, slowly and evenly add amylose to absolute ethanol and control the rotation speed to be 2000r / min and stir for 5min to obtain an amylose suspension in absolute ethanol, which is then slowly poured into a 1mol / L NaOH aqueous solution, Control the rotating spe...

Embodiment 3

[0095] A method for measuring the embedding rate of flavor molecule naphthol in an inclusion compound of amylose and flavor molecule naphthol, specifically comprising the following steps:

[0096] (1), sample preparation

[0097] ①. Preparation of amylose standard solution

[0098] Weigh 0.1g of amylose, put it into a 100mL Erlenmeyer flask, wet the amylose with 1mL of absolute ethanol, then add 9mL of 1mol / L NaOH aqueous solution, boil and disperse, cool rapidly, and transfer to a 100mL flask In the volumetric flask, carry out constant volume with distilled water, obtain the amylose standard solution that concentration is 1g / L;

[0099] ② Preparation of inclusion complexes of amylose and flavor molecules

[0100] First, slowly and evenly add amylose to absolute ethanol and control the rotation speed to be 2000r / min and stir for 5min to obtain an amylose suspension in absolute ethanol, which is then slowly poured into a 1mol / L NaOH aqueous solution, Control the rotating spe...

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Abstract

The invention discloses a method for measuring the embedding rate of flavor molecules in a amylose-flavor molecule clathrate compound. The method comprises the steps of preparing an amylase standard solution, preparing the amylose-flavor molecule clathrate compound, preparing a titrating solution-potassium iodate water solution, carrying out potentiometric titration, calculating the embedding rate of the flavor molecules in the amylose-flavor molecule clathrate compound according to a formula, etc. After the method is adopted, the embedding rate can be accurately and conveniently measured, so that the operation time is shortened, and the method is especially suitable for online detection. Furthermore, the measurement method is simple in operating instrument and cheap in needed reagent, so that the testing cost is greatly lowered.

Description

technical field [0001] The invention relates to a method for measuring the embedding rate of flavor molecules in amylose-flavor molecule embedding materials, belonging to the technical field of food analysis and detection. Background technique [0002] Amylose is a polysaccharide chain in which D-glucose groups are connected by α-(1,4) glycosidic bonds. There are about 200 glucose groups in the molecule, the molecular weight is 1-2×105, and the degree of polymerization is 990. Each revolution is 6 glucosyls. Amylose reacts with iodine and turns blue. There are many methods for preparing inclusion complexes between amylose molecules and different flavor molecules, and the commonly used ones are: hot-dissolution method, acid-base neutralization method, dimethyl sulfoxide / water mixing method, polyethylene glycol introduction method, Surfactant method, ultrasonic assisted method, enzymatic polymerization method, etc. In this patent, the method of acid-base neutralization is a...

Claims

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Application Information

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IPC IPC(8): G01N27/44G01N31/16
Inventor 冯涛刘轶荣志伟刘芳芳王珂沈喆陶亚婷高林林邴芳龄李明明
Owner SHANGHAI INST OF TECH
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