Method for qualitatively detecting capsicum materials through gas chromatography-mass spectrometry combiner

A gas chromatography and capsaicin technology, which is applied in the field of food detection, can solve the problems of expensive equipment, inability to meet the requirements of risk monitoring, and difficulty in popularization and application.

Inactive Publication Date: 2019-01-04
益海嘉里(兖州)粮油工业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing capsaicin detection technology mainly adopts GB / T 21266-2007 and NY / T 1381-2007 methods, high performance liquid phase detection, the detection limit of the method is 130ppb, the detection limit is relatively high, and it cannot meet the national risk monitoring requirements for food safety. Requirements (the maximum limit of capsaicin in peanut oil ≤ 4ppb), and simple organic solvent extraction is difficult to remove the oil components in the matrix, if it is directly tested on the machine, it will cause great damage to the instrument
In the "Determination of Capsaicin in Edible Oils and Fats" issued by the China Food and Drug Administration on February 24, 2018, liquid chromatography-mass spectrometry is used in food supplement testing methods, but the equipment is expensive and difficult to popularize and apply

Method used

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  • Method for qualitatively detecting capsicum materials through gas chromatography-mass spectrometry combiner
  • Method for qualitatively detecting capsicum materials through gas chromatography-mass spectrometry combiner
  • Method for qualitatively detecting capsicum materials through gas chromatography-mass spectrometry combiner

Examples

Experimental program
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Effect test

Embodiment 1

[0027] Example 1 A method for the quantitative detection of capsaicinoids by gas chromatography-mass spectrometry

[0028] Reagents used in this example: chromatographic-grade n-hexane, chromatographic-grade acetonitrile, chromatographic-grade dichloromethane (for molecular imprinting columns), natural capsaicin standard, dihydrocapsaicin standard, internal standard D4-phthalate Di(2-ethyl)hexyl formate (D4-DEHP).

[0029] Instrument consumables in this example: gas chromatography-mass spectrometry instrument, analytical balance, vortex mixer, ultrasonic cleaner, centrifuge, rotary evaporator, nitrogen blower, chicken heart bottle, volumetric flask, molecular imprinted column, disposable Centrifuge tube.

[0030] The blank sample of this example is peanut oil without capsaicin produced by our company, to which 1ng / ml of natural capsaicin and 1ng / ml of dihydrocapsaicin are added to obtain the oil sample of this embodiment.

[0031] A method for quantitatively detecting capsai...

Embodiment 2

[0036] Example 2 A method for the quantitative detection of capsaicinoids by gas chromatography-mass spectrometry

[0037] Reagents used in this example: chromatographic-grade n-hexane, chromatographic-grade acetonitrile, chromatographic-grade dichloromethane (for molecular imprinting columns), natural capsaicin standard, dihydrocapsaicin standard, internal standard D4-phthalate Di(2-ethyl)hexyl formate (D4-DEHP).

[0038] Instrument consumables in this example: gas chromatography-mass spectrometry instrument, analytical balance, vortex mixer, ultrasonic cleaner, centrifuge, rotary evaporator, nitrogen blower, chicken heart bottle, volumetric flask, molecular imprinted column, disposable Centrifuge tube.

[0039] The blank sample of this example is the capsaicin-free peanut oil produced by our company, to which 2ng / ml natural capsaicin and 2ng / ml dihydrocapsaicin are added to obtain the oil sample of this embodiment.

[0040] A method for quantitatively detecting capsaicinoi...

Embodiment 3

[0045] Example 3 A method for the quantitative detection of capsaicinoids using gas chromatography-mass spectrometry

[0046] Reagents used in this example: chromatographic-grade n-hexane, chromatographic-grade acetonitrile, chromatographic-grade dichloromethane (for molecular imprinting columns), natural capsaicin standard, dihydrocapsaicin standard, internal standard D4-phthalate Di(2-ethyl)hexyl formate (D4-DEHP).

[0047] Instrument consumables in this example: gas chromatography-mass spectrometry instrument, analytical balance, vortex mixer, ultrasonic cleaner, centrifuge, rotary evaporator, nitrogen blower, chicken heart bottle, volumetric flask, molecular imprinted column, disposable Centrifuge tube.

[0048] The blank sample of this example is the capsaicin-free peanut oil produced by our company, to which 4ng / ml of natural capsaicin and 4ng / ml of dihydrocapsaicin are added to obtain the oil sample of this embodiment.

[0049] A method for quantitatively detecting ca...

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Abstract

The invention relates to the technical field of food detection, in particular to a method for qualitatively detecting capsicum materials through a gas chromatography-mass spectrometry combiner. The solid phase extraction technology is adopted besides sample extraction, molecule print columns capable of purifying grease are selected, and grease can be effectively removed through oil sample treatment; the detection limit is lowered in two ways of concentrating a sample, wherein 10 g of samples is weighed, finally a target object is concentrated into a 0.5 ml of solvent and concentrated by 20 times, and the detection limit is lowered; performing detection by adopting the gas chromatography-mass spectrometry combiner, wherein a detector is a mass spectrum, the detection lime reaches 1 pub, andthe method detection limit is greatly lowered.

Description

technical field [0001] The invention relates to the technical field of food detection, in particular to a method for quantitatively detecting capsaicinoids by using gas chromatography-mass spectrometry. Background technique [0002] The structure of capsaicin is relatively stable, it is easy to remain in waste oil, and it is not easy to remove during the processing of waste oil. Normal edible oil does not contain capsaicin, so capsaicin can be used as an important basis for identifying waste oil. The existing capsaicin detection technology mainly adopts GB / T 21266-2007 and NY / T 1381-2007 methods, high performance liquid phase detection, the detection limit of the method is 130ppb, the detection limit is relatively high, and it cannot meet the national risk monitoring requirements for food safety. Requirements (the maximum limit of capsaicin in peanut oil ≤ 4ppb), and simple organic solvent extraction is difficult to remove the oil components in the matrix, if it is directly ...

Claims

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Application Information

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IPC IPC(8): G01N30/02G01N30/72G01N30/06G01N30/14G01N30/12G01N30/30
CPCG01N30/02G01N30/06G01N30/12G01N30/14G01N30/30G01N30/72G01N2030/062G01N2030/126
Inventor 王志斌许立强唐永红
Owner 益海嘉里(兖州)粮油工业有限公司
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