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A method for the determination of volatile flavor compounds in brown rice assisted by ultrasonic method

A technology for flavor substances and volatility, which is applied in the field of ultrasonic-assisted determination of volatile flavor substances in brown rice, to achieve the effects of promoting volatility, increasing enrichment rate, and improving extraction efficiency

Active Publication Date: 2020-02-21
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current method for detecting volatile substances in grains does not combine the above-mentioned auxiliary means, so it is necessary to explore a method that can significantly improve the volatility of flavor substances in brown rice

Method used

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  • A method for the determination of volatile flavor compounds in brown rice assisted by ultrasonic method
  • A method for the determination of volatile flavor compounds in brown rice assisted by ultrasonic method
  • A method for the determination of volatile flavor compounds in brown rice assisted by ultrasonic method

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Experimental program
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Effect test

Embodiment 1

[0033] A method for ultrasonically assisted determination of volatile flavor substances in brown rice, comprising the following steps:

[0034] (1) Take the brown rice sample to be tested and crush it into powder with a cyclone mill, mix it with saturated saline solution and brown rice powder in a mass ratio of 2.4:1 (v:m) in a 20mL headspace bottle to obtain a mixed solution, and use a belt The hollow magnetic metal cover with PTFE / blue silicone septa is sealed, and then the mixture is placed in an environment with an ultrasonic frequency of 40,000 Hz, and the ultrasonic time is adjusted.

[0035] In this embodiment, 5 different treatments are set, respectively, the ultrasonic time is set to 0 minute, 15 minutes, 30 minutes, 45 minutes and 60 minutes, and the rest of the treatment conditions are exactly the same.

[0036] (2) The fully automatic headspace solid-phase microextraction operation was performed by the multifunctional fully automatic sample pretreatment platform MP...

Embodiment 2

[0052] Ultrasonic method assisted determination of volatile substances in brown rice under different conditions, including the following steps:

[0053] (1) Take the brown rice sample to be tested and crush it into powder with a cyclone mill, mix it with saturated saline solution and brown rice powder in a mass ratio of 2.4:1 (v:m) in a 20mL headspace bottle to obtain a mixed solution, and use a belt The hollow magnetic metal cover with PTFE / blue silicone septa is sealed, and then the mixture is placed in an environment with an ultrasonic frequency of 40,000 Hz, and the ultrasonic time is adjusted.

[0054] In this embodiment, 5 different treatments are set, respectively, the ultrasonic time is set to 0 minute, 15 minutes, 30 minutes, 45 minutes and 60 minutes, and the rest of the treatment conditions are exactly the same.

[0055] (2) The fully automatic headspace solid-phase microextraction operation was performed by the multifunctional fully automatic sample pretreatment pl...

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PUM

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Abstract

The invention discloses a method for measuring volatile flavor substances in brown rice under assistance of an ultrasonic method and belongs to the technical field of analysis of volatile flavor substances. The method comprises steps as follows: (1) to-be-measured brown rice powder is taken and mixed with an inorganic salt water solution, and a mixed solution is prepared through ultrasonic treatment; (2) the volatile flavor substances in the mixed solution are adsorbed and extracted with a headspace solid-phase microextraction technology; (3) the volatile flavor substances are identified with a gas chromatography-mass spectrum analysis technology. A saturated sodium chloride water solution is added to a brown rice sample, and the enrichment ratio of the flavor substances is increased; the volatilization capability of the volatile flavor substances is promoted with the ultrasonic technology, and the extraction efficiency is improved; the extraction conditions are adjusted, and the volatile substances in the brown rice are effectively collected; to-be-measured volatile compounds are accurately detected through gas chromatography and mass spectrum analysis, and the result reliability is improved.

Description

technical field [0001] The invention relates to the technical field of analysis of volatile flavor substances, in particular to a method for assisting the determination of volatile flavor substances in brown rice by an ultrasonic method. Background technique [0002] Compared with polished rice, brown rice has higher nutritional value, and has a series of health effects such as anti-oxidation and anti-aging, improving metabolism, lowering blood pressure and blood fat, and enhancing immunity. With the improvement of people's pursuit of nutritional value in food, brown rice is gradually being used. Accepted by the public, so the research on brown rice has gradually increased both at home and abroad in recent years. [0003] Freshly harvested brown rice has poor eating quality and processing quality, and its quality will improve after a period of storage. However, the quality of brown rice will also change with the extension of storage time or the change of storage conditions,...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N30/06G01N30/88
CPCG01N30/06G01N30/88
Inventor 罗自生王毅
Owner ZHEJIANG UNIV