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A method for quickly screening prohibited flavors and fragrances in cream

A technology of flavors and fragrances and cream, applied in the direction of material separation, analysis materials, instruments, etc., to achieve the effects of high detection sensitivity, fast analysis speed, high accuracy and precision

Active Publication Date: 2020-09-01
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

These methods have their own characteristics for the detection of flavor substances, and also have their own shortcomings in practical application.

Method used

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  • A method for quickly screening prohibited flavors and fragrances in cream
  • A method for quickly screening prohibited flavors and fragrances in cream
  • A method for quickly screening prohibited flavors and fragrances in cream

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Embodiment Construction

[0023] The principles and advantages of the present invention will be explained and described below through specific embodiments, so that those skilled in the art can better understand the present invention. The following descriptions are only exemplary and do not limit the content thereof.

[0024] In a kind of method for quickly screening the illegal addition of flavor and fragrance in cream, the preparation of the sample solution to be tested comprises the following steps:

[0025] 1) Weigh 2.0g (accurate to 0.01g) of each cream sample into a 10mL sample tube.

[0026]2) Place the sample tube on the sample tray of the online automatic DSPE pretreatment device, which is a dual-arm control system loaded with vortex and centrifugal devices. The following process is automatically completed by the dual-arm system (MPS XL), add 10mL of 1% (v / v) acetic acid-acetonitrile / water (75:25, v / v) mixed solution, vortex and mix for 30s, then pipette 1mL of the upper layer solution In the...

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Abstract

The invention discloses a method for rapidly screening banned additive essence and flavor in single cream. The result shows that in the concentrations of essence and flavor and related chemicals in single cream are in corresponding ranges, a correlation coefficient (r2) is greater than 0.99 and a good linear relationship is formed. The method has a determination limit of 0.01-5.35 micrograms / kilogram, a detection capacity of 0.01-8.32 micrograms / kilogram, a recovery rate of 81%-115% and a relative standard deviation of 0.2%-6.4%. The method utilizes a known compound and unknown compound screening and analysis method, has online DSPE-full two-dimensional gas chromatography-time-of-flight mass spectrometry characteristics of fast analysis speed, high resolution, large peak capacity, high accuracy and high precision and realizes instrumental system screening of essence and flavor in single cream through the online optimization of DSPE and chromatography and mass spectrometry condition parameters.

Description

technical field [0001] The invention relates to a detection method of flavors and fragrances, in particular to a method for quickly screening the illegal addition of flavors and fragrances in cream. Background technique [0002] Cream is generally the fat-containing part separated from whole milk. By separating fat and non-fat milk solids from milk, cream with different fat content can be obtained. Cream is a flavoring substance that imparts savory flavors to foods such as desserts, cakes and some chocolate confections. It can also be used in some beverages, such as coffee and liqueur. [0003] Currently, the detection methods for flavor components in food include convergence chromatography (CC), high performance liquid chromatography (HPLC), liquid chromatography-mass spectrometry (LC-MS), gas chromatography-mass spectrometry (GC- MS) method, ultra-high performance liquid chromatography-mass spectrometry (UPLC / MS), electronic nose method, etc. These methods have their ow...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N30/02G01N30/06G01N30/04G01N30/30G01N30/72G01N30/86
CPCG01N30/02G01N30/04G01N30/06G01N30/30G01N30/72G01N30/8606G01N2030/045G01N2030/062
Inventor 贾玮刘利
Owner SHAANXI UNIV OF SCI & TECH
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