Chinese prickly ash peel aroma component detection method

Abstract

The invention relates to a Chinese prickly ash peel aroma component detection method. The method is characterized by, to begin with, grinding a Chinese prickly ash peel sample to be detected into powders; after sieving, weighing a certain amount of Chinese prickly ash peel powders and placing the powders into a headspace bottle, wherein the headspace bottle is sealed by a silica gel isolation pad;and then, carrying out GC-MS detection directly on the fully-shaken sample. Through combination of headspace solid-phase microextraction and gas chromatography-mass spectrometry (GC-MS) technology, prickly ash aroma components are extracted and analyzed, and solvent extraction is not required for sample pretreatment, so that the method is green and safe, is easy and fast, prevents tedious pretreatment process, uses small amount of samples and can visually reflect Chinese prickly ash peel aroma component characteristics.

Description

technical field [0001] The invention relates to the technical field of analysis and detection, in particular to a method for extracting and detecting aroma components of Zanthoxylum bungeanum by using headspace solid phase microextraction combined with gas chromatography technology. Background technique [0002] The quality of Zanthoxylum bungeanum generally refers to the color, particle size, aroma and numbness of the Zanthoxylum bungeanum peel. Zanthoxylum bungeanum is a main condiment, and the aroma and numbing taste of the peel are important manifestations of the quality of Zanthoxylum bungeanum, among which aroma is an important factor determining the quality of Zanthoxylum bungeanum, affecting consumers' desire to buy and commodity prices. Therefore, the research on the aroma components of Zanthoxylum bungeanum is of great significance, and the analysis and determination of aroma has always been an important topic in the field of Zanthoxylum bungeanum production and sc...

AI Technical Summary

Problems solved by technology

[0003] Traditional testing methods generally focus on sensory evaluation, but sensory evaluation is subjective and cannot quantify aroma components, which affects the accuracy of measurement results

Scientific researchers have been able to identify various aroma substances such as alcohols, aldehydes, and esters in various pepper peels through modern equipment. The first step in the study of aroma is to extract and separate them, which directly Related to the qualitative and quantitative results of aroma, the commonly used aroma extraction methods include microwave-assisted extraction steam extraction, atm

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