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Method for extracting vitamin B in flavors and fragrances, method for extracting vitamin B in flavors and fragrances, kit and application

A technology of flavors and fragrances and extraction methods, applied to the kit for extracting and/or detecting vitamin B in flavors and fragrances, and in the field of detection of vitamin B in flavors and fragrances, it can solve the problems of poor reproducibility, no detection, and impurity interference in liquid chromatography And other issues

Active Publication Date: 2017-06-06
CHINA TOBACCO FUJIAN IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these analytical methods have deficiencies to a certain extent: the microbiological method is cumbersome to operate and has poor reproducibility; there is serious impurity interference in the liquid chromatography method, the separation ability of the chromatographic column to the four vitamin B and the detection of the four vitamin B by the detector The resolving power of B is poor, and the substances with low content cannot be detected; the biosensor method is easily interfered by the sample matrix, and the matrix effect is serious
[0005] Compared with food samples, flavors and fragrances, especially tobacco flavors and fragrances, have more components, and the content composition is more complex, which is more likely to interfere with the detection of components
It is for this reason that there is no report on the detection of folic acid, niacin, biotin and pantothenic acid in flavors and fragrances, especially tobacco flavors and fragrances, and there is no report on the simultaneous detection of the above four vitamin B

Method used

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  • Method for extracting vitamin B in flavors and fragrances, method for extracting vitamin B in flavors and fragrances, kit and application
  • Method for extracting vitamin B in flavors and fragrances, method for extracting vitamin B in flavors and fragrances, kit and application
  • Method for extracting vitamin B in flavors and fragrances, method for extracting vitamin B in flavors and fragrances, kit and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0122] 1. Materials

[0123] Tobacco essence and fragrance: it is the tobacco essence of Huabao Flavor Co., Ltd.

[0124] Standard folic acid: purchased from Bailingwei Technology Co., Ltd., with a purity of 96%.

[0125] Niacin standard product: purchased from Bailingwei Technology Co., Ltd., with a purity of 97%.

[0126] Biotin standard substance: purchased from Bailingwei Technology Co., Ltd., with a purity of 99%.

[0127] Standard product of pantothenic acid: purchased from Bailingwei Technology Co., Ltd., with a purity of 95%.

[0128] folic acid- 13 C 5 Standard product: purchased from Bailingwei Technology Co., Ltd., with a purity of 99%.

[0129] Niacin-D 4 Standard product: purchased from Bailingwei Technology Co., Ltd., with a purity of 99%.

[0130] thbrthdrexvbdr-[ 13 C 3 , 15 N] Standard product: purchased from Bailingwei Technology Co., Ltd., with a purity of 98%.

[0131] 2. Detection method

[0132] (1) Preparation of extract:

[0133] Take 0.1g ...

Embodiment 2

[0175] With reference to the method of Example 1, the measurement was repeated 5 times, and the mean and relative standard deviation of the 6 measurements including Example 1 were calculated, and the results are shown in Table 4.

[0176] Table 4

[0177]

[0178] As can be seen from Table 4, the method of the present invention detects the relative standard deviations of folic acid, niacin, biotin and pantothenic acid in flavor and fragrance samples are all less than 6%, wherein the relative standard deviations of detection of niacin, biotin and pantothenic acid are less than 5%, indicating that The detection method of the present invention has good repeatability.

Embodiment 3

[0180] Folic acid, nicotinic acid, biotin and pantothenic acid standard were added to multiple equal weight samples of flavor and fragrance in Example 1. Three concentrations of each standard substance were investigated, each concentration was tested in parallel three times, and the recoveries of folic acid, niacin, biotin and pantothenic acid were calculated, and the results are shown in Table 5-8.

[0181] Table 5 folic acid recovery rate

[0182]

[0183]

[0184] *Measurement method refers to embodiment 1.

[0185] Table 6 Nicotinic acid recovery rate

[0186]

[0187] *Measurement method refers to embodiment 1.

[0188] Table 7 biotin recovery rate

[0189]

[0190] *Measurement method refers to embodiment 1.

[0191] Table 8 Pantothenic acid recovery rate

[0192]

[0193] *Measurement method refers to embodiment 1.

[0194] It can be seen from Table 5-8 that the recovery rate of the detection method of the present invention for the four substances o...

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Abstract

The invention belongs to the technical field of flavor and fragrance detection and relates to a method for extracting vitamin B in flavors and fragrances. The method for extracting the vitamin B in the flavors and fragrances comprises the steps: (1) mixing a flavor and fragrance sample with hydrochloric acid to obtain a mixture; and (2) carrying out solid-liquid separation on the mixture to obtain an extracting solution. The invention further relates to a method for detecting the vitamin B in the flavors and fragrances and a kit for extracting and / or detecting the vitamin B in the flavors and fragrances and a purpose thereof. The method for extracting the vitamin B in the flavors and fragrances, provided by the invention, can effectively and simultaneously extract vitamin B3, vitamin B5, vitamin B7 and vitamin B9 in the flavors and fragrances; and the method for detecting the vitamin B in the flavors and fragrances, provided by the invention, can accurately and simultaneously detect the contents of the four vitamins B in the flavors and fragrances.

Description

technical field [0001] The invention belongs to the technical field of detection of flavors and fragrances, and in particular relates to a method for extracting vitamin B in flavors and fragrances, a method for detecting vitamin B in flavors and fragrances, and a method for extracting and / or detecting vitamin B in flavors and fragrances Kits and their applications. Background technique [0002] Flavors and fragrances cover two categories: essences and spices. Among them, spices, also known as fragrance raw materials, are substances that can be smelled by the sense of smell or tasted by the sense of taste, and are generally used as raw materials for preparing essences. Spices can be divided into natural spices, isolated spices and synthetic spices. Natural fragrances refer to animal or vegetable fragrances; isolated fragrances refer to monomeric fragrances separated from natural fragrances by physical or chemical methods; synthetic fragrances are fragrances prepared by chem...

Claims

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Application Information

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IPC IPC(8): G01N30/02G01N30/06
CPCG01N30/02G01N30/06
Inventor 邓其馨张廷贵谢卫刘泽春黄延俊李巧灵
Owner CHINA TOBACCO FUJIAN IND
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