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Cake essence and flavor identifying method based on HS-SPME-GC-MS and PLS-DA methods

A HS-SPME-GC-MS, GC-MS technology, used in material separation, material analysis, measurement devices, etc., to achieve the effect of simple operation, good repeatability, and fast detection speed

Inactive Publication Date: 2015-07-08
江苏易谱恒科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the flavor and fragrance fingerprint technology is basically still in the research stage, and there is no report on its direct application in pastry production.

Method used

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  • Cake essence and flavor identifying method based on HS-SPME-GC-MS and PLS-DA methods

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Experimental program
Comparison scheme
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Embodiment Construction

[0029] The technical solutions of the present invention will be described in detail below in conjunction with the accompanying drawings.

[0030] The present embodiment adopts 3 kinds of cakes from different brands as test samples: sample 1, sample 2, sample 3, and press figure 1 process shown.

[0031] Step 1: Perform HS-SPME-based pretreatment on sample 1, sample 2, and sample 3 respectively:

[0032] Take 30 batches of sample 1, sample 2, and sample 3, crush them, take 25g of the crushed pastry samples in a 100mL headspace bottle, push the SPME handle to insert the extraction fiber head into the headspace bottle, and then place it in a water bath at 50°C After keeping it in the pot for 1 hour, retract the extraction fiber head, take out the solid phase handle, insert it into the inlet of GC-MS, and desorb at the inlet of gas chromatography for 10 minutes.

[0033] Step 2: collect the GC-MS spectrum information of sample 1, sample 2, and sample 3 respectively,

[0034] Se...

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PUM

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Abstract

The invention discloses a cake essence and flavor identifying method based on HS-SPME-GC-MS and PLS-DA methods. Firstly, pretreatment based on HS-SPME is carried out on cake samples, secondly, GC-MS spectrogram information of the cake samples is collected, finally the GC-MS spectrogram information is analyzed through the PLS-DA method, and a result is obtained. Through the gas chromatography analysis means, in combination with the component content measurement and fingerprint spectrum technical research, essences and flavors of cakes of different verities can be effectively identified and analyzed.

Description

technical field [0001] The invention relates to a method for identifying flavors and fragrances of cakes, in particular to a method for identifying flavors and fragrances of cakes based on HS-SPME-GC-MS and PLS-DA methods. Background technique [0002] Perfume means a substance having aroma and / or flavor suitable for human consumption. The relative molecular mass is generally less than 300, and it has considerable volatility. It is generally not consumed directly, but is formulated into flavors for indirect consumption after flavoring products. According to the purpose, spices can be divided into two categories: daily use and food. Spices that can be used to prepare food flavors are called food flavors, including natural flavors, natural equivalent flavors and artificial flavors. [0003] The purpose of using food spices and essences in food is to produce, change or improve the flavor of food. Spices for food are generally formulated into flavors for food and used for foo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/02G01N30/06
Inventor 童悍操刘军沙敏宋超张正勇李大芳
Owner 江苏易谱恒科技有限公司