Method for analyzing aroma components of flavoring material through GC/MS based on thermal desorption

Abstract

The invention relates to a method for analyzing aroma components of a flavoring material through GC/MS based on thermal desorption. The method includes the following steps that 1, a sample to be extracted is put into a thermal desorption device, the thermal desorption device is placed in a water bath with the temperature of 50-70 DEG C, magnetic stirring is carried out, meanwhile nitrogen purging is carried out, the aroma components are captured for 50-70 min through a thermal desorption pipe, desorption is carried out for 5-30 min at 240-260 DEG C at a gas chromatography sample inlet, and the aroma components of the flavoring material are obtained; 2, gas chromatography-mass spectrometry analysis is carried out on the obtained aroma components. By means of the method, extraction and analysis of trace compounds in essence are greatly improved, and a great breakthrough is made in both the variety and the quantity of the compounds. By means of a device used in the method, some volatile trace aroma compounds in pasty or oily or solid essence can be well detected. The new enrichment and analysis method is provided for detecting some trace flavoring materials in food.

Description

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AI Technical Summary

Benefits of technology

This patented inventions have been developed by researchers at home or abroad that make smoking cigarettes easier without sacrificing their quality. They also discovered how they used different methods to extract certain types of chemical molecules called odorous gases (volatile organic acids) into smoke instead of burning them themselves. These devices were designed with thermally decomposable materials attached inside, allowing them to absorb these vaporized components when heated up but release those once absorbed during cool down. By combining various techniques together, these innovations made possible faster and higher levels of evaporation of harmful ingredients like tasty alcohol found within cigarette filters while reducing costs associated therewith.

Problems solved by technology

The technical problem addressed by this patented technology relates to improving the efficiency with which volatile flavors from different types of vegetables or fruits have been analyzed through various techniques like liquid/gas partitioning (LSA) and mass spectetry. Previous analytical procedures require expensive equipment involving complicated processes requiring multiple steps before obtaining accurate results.

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