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Method for detecting lenthionine and mushroom alcohol

A technology for mushroom alcohol and lentinol, which is applied in the field of detection of mushroom alcohol and mushroom alcohol, can solve the problems of unsuitability for standardized application, complicated pretreatment method, low sensitivity, etc., and achieves shortening sampling time, reducing loss of effective components, and good repeatability. Effect

Active Publication Date: 2015-12-09
SHANGHAI ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0007] The technical problem to be solved by the present invention is in order to overcome the detection method of the flavor substance in the prior art measuring mushroom, the pretreatment method is complicated, the operation is cumbersome, the repeatability is poor, the sensitivity is not high, the accuracy is not high, and it is not suitable for standardized application. and other defects, and a method for detecting lentinin and mushroom alcohol is provided

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  • Method for detecting lenthionine and mushroom alcohol
  • Method for detecting lenthionine and mushroom alcohol
  • Method for detecting lenthionine and mushroom alcohol

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] Lentinin and mushroom alcohol content determination in embodiment 1 mushroom fresh product

[0053] The fresh product was subjected to high-speed grinding and homogenization, and evenly mixed to obtain the pulverized sample to be tested. Accurately weighed 3 parts of 5 g of the pulverized sample to be tested, and added 10 μL of o-dichlorobenzene standard solution with a concentration of 100 μg / mL respectively to obtain the sample to be tested. Test samples. The sample was heated at 50°C for 30 minutes, extracted at 50°C for 30 minutes using a headspace solid-phase microextraction device, the heating and extraction shaking speed was 500 rpm, and analyzed at the inlet of 220°C for 5 minutes, and then the gas phase Chromatography-mass spectrometry analysis: the sample and the internal standard of o-dichlorobenzene are simultaneously detected by mass spectrometry, and the contents of lentinin and mushroom alcohol in the sample are quantified by calculating the respective pe...

Embodiment 2

[0054] Lentinin and mushroom alcohol in the fresh product of embodiment 2 shiitake mushrooms add recovery test

[0055] The fresh product is homogenized by high-speed grinding, and evenly mixed to obtain the pulverized sample to be tested. Accurately weigh 3 parts of 5g pulverized sample to be tested, and accurately add lentinin standard solution and mushroom alcohol standard solution to each sample. It is 10μg / mL; meanwhile, prepare a blank sample without adding standard substance. After standing still, add 10 μL o-dichlorobenzene standard solution with a concentration of 100 μg / mL to all the samples to obtain the samples to be tested. The sample was heated at 50°C for 30 minutes, extracted at 50°C for 30 minutes using a headspace solid-phase microextraction device, the heating and extraction shaking speed was 500 rpm, and analyzed at the inlet of 220°C for 5 minutes, and then the gas phase Chromatography-mass spectrometry analysis: the sample and the internal standard of o-...

Embodiment 3

[0056] Determination of Lentinin and Mushroom Alcohol Content in Embodiment 3 Chrysanthemum chrysanthemum, Flower mushroom dry product

[0057] Dried mushrooms or flower mushrooms are ground at high speed and evenly mixed to obtain a pulverized sample to be tested (the particle size of the "crushed sample to be tested" is not greater than 355 μm), each accurately weighed 3 parts of 1g after pulverized Place the sample to be tested in a 20mL headspace vial, add 5mL of water, and vortex to mix. Add 10 μL o-dichlorobenzene standard solution with a concentration of 100 μg / mL to obtain the sample to be tested. The sample was heated at 50°C for 30 minutes, extracted at 50°C for 30 minutes using a headspace solid-phase microextraction device, the heating and extraction shaking speed was 500 rpm, and analyzed at the inlet of 220°C for 5 minutes, and then the gas phase Chromatography-mass spectrometry analysis: the sample and the internal standard of o-dichlorobenzene are simultaneous...

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Abstract

The invention discloses a method for detecting lenthionine and mushroom alcohol. The method includes the following steps of firstly, heating a mixture of a smashed to-be-detected sample and an o-dichlorobenzene internal standard solution, and conducting headspace solid phase micro-extraction, wherein the heating temperature ranges from 40 DEG C to 50 DEG C, the heating time ranges from 30 min to 40 min, the headspace solid phase micro-extraction temperature ranges from 40 DEG C to 50 DEG C, and the headspace solid phase micro-extraction time ranges from 30 min to 40 min; secondly, analyzing extracts, wherein the analysis temperature ranges from 200 DEG C to 220 DEG C, and the analysis time ranges from 3 min to 8 min; thirdly, conducting gas chromatography tandem mass spectrometry on the analyzed mixture to obtain a mass spectrum of lenthionine or mushroom alcohol in the to-be-detected sample. The method is simple in preprocessing, easy to operate, high in repeatability, flexibility and accuracy and suitable for industrial and standardized application.

Description

technical field [0001] The invention relates to a method for detecting lentin and mushroom alcohol. Background technique [0002] The research on the identification of flavor substances in edible fungi has always been the focus of flavor chemistry research. The flavor components in edible fungi can be divided into volatile compounds and non-volatile compounds. Among them, there are many kinds of volatile compounds, mainly including eight-carbon compounds and their derivatives. , terpenes, sulfur-containing compounds, aldehydes, acids, ketones, esters, etc., mainly eight-carbon compounds and sulfur-containing compounds, and alkyd ketone esters are complementary to them, and the components are coordinated with each other. Balanced presentation of the aroma of edible mushrooms. [0003] The flavor of shiitake mushrooms depends on the volatile aromatic substances contained therein, and sulfur-containing compounds usually affect the overall aroma of the mushroom body, and are th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/88
Inventor 周佳欣周昌艳宋卫国白冰李晓贝
Owner SHANGHAI ACAD OF AGRI SCI