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Zanthoxylum schinifolium Sieb et Zucc oil quality control method

A quality control method, the technology of rattan pepper oil, applied in color/spectral characteristic measurement, food testing, material inspection, etc. There are no obvious distinguishing indicators for oily aroma and numbness, etc., to achieve the effect of simple quality control methods and obvious changes in aroma and numbness

Inactive Publication Date: 2019-06-07
峨眉山万佛绿色食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is that there is currently no systematic quality control method to distinguish the quality of rattan pepper oil, and there is no obvious distinguishing index for the fragrance and numbness of rattan pepper oil, which is not convenient for consumers to choose rattan pepper oil, and is also inconvenient for production. The purpose is to provide a quality control method for rattan pepper oil to solve the problem that there is no systematic quality control method to distinguish the quality of rattan pepper oil

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] A quality control method for rattan pepper oil, including detection of fragrance index and detection of numbness index;

[0044] Detection of aroma index: determination of volatile oil content X in rattan pepper oil;

[0045] Detection of numbness index: Determination of pepperonamide content C in rattan pepper oil;

[0046] The assay method of pepperonamide content C in rattan pepper oil comprises the following steps:

[0047] a, prepare the pepper amide standard substance, the prepared pepper amide standard substance is mixed with solutions of different concentrations, the absorbance value of each concentration sample solution at 270nm is the ordinate, the concentration is the abscissa, and the standard curve is drawn;

[0048] b. Prepare rattan pepper oil samples: take rattan pepper oil, add methanol, and ultrasonicate for 5 minutes in a water bath at 30°C, transfer the extract into a centrifuge tube, and centrifuge for 10 minutes at a speed of 2500r / min; take the s...

Embodiment 2

[0060] Based on Example 1, the described method for quality control of a kind of rattan pepper oil also includes fragrance classification and numbness classification;

[0061] Aroma classification: according to the volatile oil content X in the rattan pepper oil, the rattan pepper oil aroma is classified;

[0062] Grading of numbness: According to the content C of prickly amide in rattan pepper oil, the rattan pepper oil is graded for numbness.

[0063] The invention determines the aroma and hemp index of rattan pepper oil by detecting the content of volatile oil and pepper amide, and grades the aroma and hemp indexes of rattan pepper oil, so that consumers and producers can clearly understand the product Fragrance and numbness. The present invention determines the corresponding volatile oil content and prickly amide content when the sense of numbness changes significantly through classification, thereby systematically clarifying the grading standard of rattan pepper oil, and...

Embodiment 3

[0067] Based on embodiment 1, described a kind of rattan pepper oil quality control method, the assay method of volatile oil content X in rattan pepper oil comprises the following steps:

[0068] A, weighing rattan pepper oil;

[0069] B. Add distilled water and explosion-proof glass beads to start distillation;

[0070] C. Read the volume of volatile oil;

[0071] D. Calculate the volatile oil content X in the rattan pepper oil with the volume of the volatile oil and the quality of the rattan pepper oil sample.

[0072] The formula for calculating the volatile oil content X is:

[0073] In the formula:

[0074] X - volatile oil content, in milliliters per hectogram (ml / 100g);

[0075] V—the volume of volatile oil in rattan pepper oil measured from the distillation receiving tube, in milliliters (ml);

[0076] m—sample mass, in grams (g);

[0077] Test the precision of the measured value: the absolute difference of two independent measurement results obtained under rep...

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Abstract

The invention discloses a Zanthoxylum schinifolium Sieb et Zucc oil quality control method. The method involves flavor index detection and tingling detection. According to the flavor index detection,volatile oil content X in Zanthoxylum schinifolium Sieb et Zucc oil is measured. According to the tingling detection, fagaramide content C in the Zanthoxylum schinifolium Sieb et Zucc oil is measured.The measurement of the fagaramide content C in the Zanthoxylum schinifolium Sieb et Zucc oil includes the following steps that: a fagaramide standard substance is prepared, the fagaramide standard substance is prepared into solutions of different concentrations, with the absorbancy values of the sample solutions of various concentrations under 270 nm adopted as vertical coordinates, and the concentrations are adopted as abscissas, a standard curve is drawn; a Zanthoxylum schinifolium Sieb et Zucc oil sample is prepared; and the fagaramide content C in the Zanthoxylum schinifolium Sieb et Zuccoil is calculated according to the content of tingling taste in the sample solutions, the volume of consumed methanol, and the mass of taken samples. With the method of the present invention adopted,the problem that systematic quality control methods for distinguishing the quality of Zanthoxylum schinifolium Sieb et Zucc oil do not exist can be solved.

Description

technical field [0001] The invention relates to a quality control method, in particular to a quality control method of rattan pepper oil. Background technique [0002] After the extraction, analysis and antibacterial research of the aroma components of rattan pepper, it is found that the compounds and chemical components contained in the peel, seeds and leaves of rattan pepper are significantly higher than those of green pepper produced in other places, and it also has anti-cancer, Anti-aging, antibacterial and other effects. Rattan pepper oil, refreshing in color and taste, rich in numbness, lingering in numbness, and non-choking. It is rich in amino acids, protein, calcium, iron, iodine, carotene and other vitamins and nutrients. , appetizing and invigorating the spleen, increasing appetite and other characteristics. [0003] Rattan pepper oil is a seasoning agent that is widely used in people's daily life, but at present, there is no systematic quality control method to...

Claims

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Application Information

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IPC IPC(8): G01N33/03G01N21/33
Inventor 向奇
Owner 峨眉山万佛绿色食品有限公司