Detection method of aroma components of rubus biflorus fruits

A technology of aroma components and detection method, which is applied in the field of detection of aroma components of Fenzhiberry fruit, can solve the problems of large organic solvent, large sample volume, and long time consumption, and achieve the effect of less sample consumption, simple operation, and fast extraction speed

Inactive Publication Date: 2016-07-27
TIBET AGRI & ANIMAL HUSBANDRY COLLEGE
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Problems solved by technology

[0005] In view of this, the present application aims to solve the defects such as large sample volume, long time consumption, high temperature or use of a large amount of organic solvents required by the existing...

Method used

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  • Detection method of aroma components of rubus biflorus fruits
  • Detection method of aroma components of rubus biflorus fruits
  • Detection method of aroma components of rubus biflorus fruits

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Experimental program
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Embodiment

[0028] 1. Instruments and materials

[0029] Gas chromatography-mass spectrometry (QP2010plusGC-MS, Japan Shimadzu company); 100 μm PDMS (polydimethylsiloxane) fiber head, 7 μm PDMS (polydimethylsiloxane) fiber head, 85 μm PA (polyacrylate) fiber head, American Supelco Company; ripe berry fruit (collected from Bayi Town, Nyingchi, Tibet).

[0030] 2. Detection method

[0031] 2.1 Pretreatment of fiber tip for solid phase microextraction

[0032] Three extraction fiber tips of PDMS (7 μm), PDMS (100 μm) and PA (85 μm) were inserted into the gas chromatography-mass spectrometry inlet, aged at 250 ° C for 30 min, and then blank experiments were performed.

[0033] Insert the aged PDMS (7 μm), PDMS (100 μm) and PA (85 μm) three kinds of extraction fiber tips into the blank headspace bottle respectively, equilibrate at 60°C for 10 minutes, and then perform headspace extraction for 30 minutes, take out the three kinds of extraction fiber tips, immediately Insert them into the gas...

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Abstract

The invention discloses a detection method of aroma components of rubus biflorus fruits. The aroma components of the rubus biflorus fruits are detected by combining headspace solid-phase micro-extraction with gas chromatography-mass spectrometry. The detection method comprises the following steps of: inserting PA extraction fiber end into a sample feeding hole of a gas chromatograph-mass spectrometer and pre-treating; extracting volatile components by the headspace solid-phase micro-extraction; and carrying out qualitative and quantitative analysis on the aroma components of the rubus biflorus fruits by the gas chromatography-mass spectrometry. The detection method disclosed by the invention has the advantages of less use amount of samples, no need of utilizing solvents in an extraction process, rapid extraction speed, capability of directly carrying out chromatography detection on an extracted sample, simplicity and convenience of operation and high enriching efficiency. The aroma components of the rubus biflorus fruits can be simply, rapidly and accurately detected, and a foundation is laid for understanding flavor chemical constitution of the rubus biflorus fruits, guiding variety breeding of rubus biflorus, developing deep processing of the rubus biflorus fruits and controlling the product quality.

Description

technical field [0001] The application belongs to the technical field of food detection, and in particular relates to a method for detecting the aroma components of berry fruit. Background technique [0002] Fenzhiberry is a deciduous wild fruit tree in the Rosaceae Rubus genus. Its distribution in Tibet is mainly concentrated in Zayu, Bomi, Nyingchi, Milin, Lhasa and other places. Its fruit is sweet, aggregated berries, orange red, rich in nutrients, organic acid, iron and zinc content are several times higher than ordinary fruit, protein, amino acid and vitamin content are also much higher than ordinary fruit, in addition to being eaten raw, also It can be used to make jam, fruit juice and wine making, etc., and has high development and utilization value. [0003] Aroma components are important substances that constitute fruit flavor and are also the main factors that determine fruit quality. The study of aroma components is helpful to understand the flavor chemical compo...

Claims

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Application Information

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IPC IPC(8): G01N30/02
CPCG01N30/02G01N2030/025
Inventor 袁雷钟政昌刘瑜张立谢博
Owner TIBET AGRI & ANIMAL HUSBANDRY COLLEGE
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