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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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] However, the high temperature generated by the above-mentioned auxiliary means has an impact on the accuracy of the detect

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

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0033] Example 1

[0034] A method for assisting the determination of volatile flavor substances in soft-shelled turtle meat by acid-base method includes the following steps:

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

[0036] In this embodiment, four different treatments are set up. They are to take a hydrochloric acid aqueous solution with a pH of 2 or 4 or a sodium hydroxide aqueous solution with a pH of 9 or 11 and the soft-shelled turtle meat powder and mix them at a mass ratio of 1:1 to obtain a mixed solution. The processing conditions are exactly the same.

[0037] The above hydrochloric acid aqueous solution or sodium hydroxide aqueous solution is cooled to 4℃ in the refrigerator at 4℃ before use

[0038] (2) Quickly weigh 5g of the mix...

Example Embodiment

[0052] Example 2

[0053] The acid-base method assisted in the determination of flavor substances in turtle meat under different conditions includes the following steps:

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

[0055] In this embodiment, five different pH treatments are set up, which are respectively an aqueous hydrochloric acid solution with a pH of 2 or 4, an aqueous sodium hydroxide solution with a pH of 9 or 11, and deionized water (pH 7). Mix 1:1 to obtain a mixed solution.

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

[0057] (2) Quickly weigh 5g of the mixed solution into a 20mL headspace bottle, add 1g NaCl, and seal it with a hollow magneti...

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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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