Rice flavour oily taste quantitative detection method and application thereof

Abstract

The invention belongs to the field of food and healthcare products, and particularly relates to a rice flavour oily taste quantitative detection method and application thereof. The invention provides the rice flavour oily taste quantitative detection method. The quantitative detection method comprises a step of establishing a hexaldehyde-oily taste relationship curve by detecting the content of the hexaldehyde in rice flavour, wherein a hexaldehyde content determination method is HS-GC-MS in a process of establishing the hexaldehyde-oily taste relationship curve. The invention also provides the application of the above quantitative detection method in the field of infant or baby food and / or healthcare product quality detection. According to the technical scheme provided by the invention, the oily taste can be determined directly by determining a secondary oxidation product, namely, the hexaldehyde, of rice flavour, without extracting fat first and then determining; a sample consumption amount of small; the oily taste is convenient to detect. The technical defects that accurate quantitative detection cannot be realized by a rice flavour oily taste detection method in the prior art become the problems which need to be solved by those skilled in the field are overcome.

Description

[0001] This application requires that the Chinese patent application number is 201611007799.2, and the application date is November 16, 2016. The applicant is Biostime (Guangzhou) Health Products Co., Ltd., and the invention name is "a quantitative detection method and application of rice flour oil " priority. technical field [0002] The invention belongs to the field of food health products, and in particular relates to a method for quantitatively detecting rice flour oil and its application. Background technique [0003] Infant rice flour, also known as infant formula cereal flour, nutritional rice flour or infant rice cereal, is an auxiliary food for supplementing infant nutrition when breast milk or infant formula cannot meet the nutritional needs of infants and during the weaning period of infants. Rice noodles are supplementary foods for infants and young children made from millet and rice as the main raw materials, with vegetables, fruits, eggs, meat and other option...

AI Technical Summary

Problems solved by technology

[0006] In view of this, the present invention provides a quantitative detection method for rice flour oily taste, which is used to solve the technical defect that accurate quantitative detection cannot be realized in the detection method of rice flour oily taste in the prior art

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