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Method for determining volatile flavor substances in soft-shelled turtle meat with assistance of acid-alkali method

A technology for flavor substances and soft-shelled turtle meat, which is applied to measuring devices, instruments, scientific instruments, etc., can solve the problems of influence on the accuracy of test results, and the effect of promoting the volatilization of flavor substances needs to be improved, so as to improve the sensitivity, promote the volatilization ability, and improve the The effect of extraction efficiency

Active Publication Date: 2015-11-04
ZHEJIANG UNIV
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  • Abstract
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Problems solved by technology

[0008] However, the high temperature generated by the above-mentioned auxiliary means has an impact on the accuracy of the detection results, and the effect of promoting the volatilization of flavor substances from the sample matrix still needs to be improved

Method used

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  • Method for determining volatile flavor substances in soft-shelled turtle meat with assistance of acid-alkali method
  • Method for determining volatile flavor substances in soft-shelled turtle meat with assistance of acid-alkali method
  • Method for determining volatile flavor substances in soft-shelled turtle meat with assistance of acid-alkali method

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Experimental program
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Effect test

Embodiment 1

[0034] A kind of acid-base method auxiliary determination method for the volatile flavor substance in soft-shelled turtle meat, comprises the following steps:

[0035] (1) Take the soft-shelled turtle meat sample to be tested and freeze it completely with liquid nitrogen, then immediately crush it into powder, and then mix it with hydrochloric acid aqueous solution or sodium hydroxide aqueous solution and soft-shelled turtle meat powder at a mass ratio of 1:1 to obtain a mixed solution.

[0036] Set up 4 different treatments in the present embodiment, respectively take the hydrochloric acid aqueous solution that pH is 2 or 4 or the sodium hydroxide aqueous solution that pH is 9 or 11 and soft-shelled turtle meat powder mix by mass ratio 1:1, obtain mixed liquor, the rest The processing conditions are exactly the same.

[0037] The above hydrochloric acid aqueous solution or sodium hydroxide aqueous solution is cooled to 4°C in a 4°C refrigerator before use

[0038] (2) Quickl...

Embodiment 2

[0053] Auxiliary determination of flavor substances in soft-shelled turtle meat by acid-base method under different conditions, including the following steps:

[0054] (1) Take the soft-shelled turtle meat sample to be tested and freeze it completely with liquid nitrogen, then immediately crush it into powder, and then mix it with hydrochloric acid aqueous solution or sodium hydroxide aqueous solution and soft-shelled turtle meat powder at a mass ratio of 1:1 to obtain a mixed solution.

[0055] Set 5 different pH treatments in the present embodiment, be to get pH respectively and be 2 or 4 hydrochloric acid aqueous solution, pH be 9 or 11 sodium hydroxide aqueous solution and deionized water (pH is 7), with soft-shelled turtle meat powder by mass ratio Mix 1:1 to obtain a mixture.

[0056] The above hydrochloric acid aqueous solution or sodium hydroxide aqueous solution was cooled to 4°C in a 4°C refrigerator before use.

[0057] (2) Quickly weigh 5g of the mixed solution in...

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Abstract

The invention discloses a method for determining volatile flavor substances in soft-shelled turtle meat with the assistance of an acid-alkali method. The method comprises the following steps: (1) taking soft-shelled turtle meat powder to be detected, and mixing the soft-shelled turtle meat powder with a hydrochloric acid water solution or a sodium hydroxide water solution to obtain a mixed solution; (2) carrying out adsorption and extraction on the volatile flavor substances in the mixed solution by adopting a headspace solid-phase micro-extraction technology; and (3) identifying the volatile flavor substances by using a gas chromatography-mass spectrometry analysis technology. According to the method disclosed by the invention, an acidic or alkaline water solution is added into a soft-shelled turtle meat sample before detection, and the potential of hydrogen of the sample to be detected is adjusted, so that the volatilization capability of the volatile flavor substances in the soft-shelled turtle meat is facilitated; and the extraction efficiency is improved so that the flexibility of the detection method is improved.

Description

technical field [0001] The invention relates to an acid-base method-assisted solid-phase microextraction technology, belongs to the field of soft-shelled turtle volatile flavor analysis, and particularly relates to a method for acid-base method-assisted determination of volatile flavor substances in soft-shelled turtle meat. Background technique [0002] The meat of soft-shelled turtle is delicious, and has many functions such as anti-oxidation, improving immunity, promoting wound healing, nourishing yin and nourishing, increasing plasma protein content, and promoting hematopoietic function. [0003] In recent years, soft-shelled turtle deep processing has started and developed rapidly, and a series of processed products such as small-molecule soft-shelled turtle peptide powder, whole soft-shelled turtle powder, soft-shelled turtle essential oil, and vacuum-packed ready-to-eat cooked soft-shelled turtle have been developed. But, along with the continuous improvement of mater...

Claims

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Application Information

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IPC IPC(8): G01N30/06
Inventor 罗自生徐艳群
Owner ZHEJIANG UNIV
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