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Method of distinguishing Liuyang fermented soya beans, Yangjiang fermented soya beans and Yongchuan fermented soya beans

A technology of Liuyang Douchi and Yongchuan Douchi, applied in the field of Yongchuan Douchi, distinguishing Liuyang Douchi, and Yangjiang Douchi, can solve the problems of sensory discrimination influence and high requirements of evaluators, and achieve the effect of high analysis efficiency

Active Publication Date: 2019-12-31
CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] 1) Sensory evaluation is highly subjective and has high requirements for evaluators
[0007] 2) Generally, different flavoring agents are added to tempeh, which will affect the sensory discrimination

Method used

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  • Method of distinguishing Liuyang fermented soya beans, Yangjiang fermented soya beans and Yongchuan fermented soya beans
  • Method of distinguishing Liuyang fermented soya beans, Yangjiang fermented soya beans and Yongchuan fermented soya beans
  • Method of distinguishing Liuyang fermented soya beans, Yangjiang fermented soya beans and Yongchuan fermented soya beans

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The method for discriminating Liuyang Douchi, Yangjiang Douchi, and Yongchuan Douchi of the present embodiment may further comprise the steps:

[0032] (1) Take 3 known types of Liuyang Douchi, weigh 20±1mg into a 2mL EP tube, add 450μL of extract (methanol to water volume ratio = 3:1), and then add 20μL of L-2-chlorophenylalanine Acid (1mg / mL) was used as internal standard, vortexed for 30s; then ceramic beads were added, treated with a 45Hz grinder for 4min, ultrasonicated for 5min (ice-water bath), and the sample was centrifuged at 4°C and 12000rpm for 15min; in EP tubes; dry the extract in a vacuum concentrator;

[0033] Add 80 μ L of methoxyamine salt reagent to the above-mentioned dried extract (the methoxyamine salt reagent is dissolved in pyridine with methoxyamine hydrochloride, and its concentration is that every mL of methoxyamine salt reagent contains methoxyamine hydrochloride 20 mg), mixed gently, and incubated in an oven at 80°C for 30 min; then added 10...

Embodiment 2

[0039] This embodiment includes the following steps:

[0040] (1) Take 3 pieces of known Yangjiang Douchi, weigh 20±1mg into a 2mL EP tube, add 450μL of extract (methanol to water volume ratio=3:1), and then add 20μL of L-2-chlorophenylalanine (1mg / mL) as an internal standard, vortex for 30s; then add ceramic beads, treat with a 45Hz grinder for 4min, sonicate for 5min (ice-water bath), centrifuge the sample at 4°C, 12000rpm for 15min; pipette 200μL of the supernatant into 1.5mL in EP tubes; dry the extract in a vacuum concentrator;

[0041]Add 80 μL of methoxyamine salt reagent (methoxyamine hydrochloride, dissolved in pyridine 20 mg / mL) to the above dried extract, mix gently, and incubate in an oven at 80°C for 30 minutes; Add 100 μL BSTFA (containing 1% TMCS, v / v), incubate the mixture at 70°C for 1.5h; cool to room temperature; test on the machine in random order;

[0042] (2) Agilent 7890 gas chromatography-time-of-flight mass spectrometry equipped with Agilent DB-5MS c...

Embodiment 3

[0047] This embodiment includes the following steps:

[0048] (1) Take 3 known types of Yongchuan Douchi, weigh 20±1mg into a 2mL EP tube, add 450μL of extract (methanol to water volume ratio=3:1), and then add 20μL of L-2-chlorophenylalanine (1mg / mL) as an internal standard, vortex for 30s; then add ceramic beads, treat with a 45Hz grinder for 4min, sonicate for 5min (ice-water bath), centrifuge the sample at 4°C, 12000rpm for 15min; pipette 200μL of the supernatant into 1.5mL in EP tubes; dry the extract in a vacuum concentrator;

[0049] Add 80 μL of methoxyamine salt reagent (methoxyamine hydrochloride, dissolved in pyridine 20 mg / mL) to the above dried extract, mix gently, and incubate in an oven at 80°C for 30 minutes; Add 100 μL BSTFA (containing 1% TMCS, v / v), incubate the mixture at 70°C for 1.5h; cool to room temperature; test on the machine in random order;

[0050] (2) Agilent 7890 gas chromatography-time-of-flight mass spectrometry equipped with Agilent DB-5MS c...

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Abstract

The invention discloses a method of distinguishing Liuyang fermented soya beans, Yangjiang fermented soya beans and Yongchuan fermented soya beans. The method comprises the following steps of: (1) extracting, drying and derivatizing three fermented soya bean metabolites of a calibration set sample, (2) performing machine detection by using a gas chromatography-time-of-flight mass spectrometer, (3)preprocessing the calibration set sample fermented soya bean metabolite data, (4) identifying characteristic metabolites and establishing a discrimination model, (5) verifying the discrimination model, and (6) analyzing a to-be-detected sample, preprocessing metabolite data of the sample, and substituting the metabolite data into the discrimination model to discriminate the type of the fermentedsoya beans. The method has the advantages of being scientific, objective, high in analysis efficiency and the like, and can be used for quality detection and quality control of Liuyang fermented soyabeans, Yangtze River fermented soya beans and Yongchuan fermented soya beans and identification of counterfeit and shoddy products.

Description

technical field [0001] The invention relates to a method for distinguishing Liuyang Douchi, Yangjiang Douchi and Yongchuan Douchi. Background technique [0002] Tempeh is a traditional condiment made from soybeans under the action of microorganisms and enzymes. It is loved by people because of its unique flavor and rich nutrition. Tempeh has umami flavor and is mainly used for seasoning. Traditional Chinese medicine believes that fermented soya beans have the functions of lowering blood fat, anti-oxidation, lowering blood sugar, dissolving thrombus and estrogen, anti-cancer, preventing diabetes, preventing obesity, and preventing cardiovascular diseases. [0003] According to the main microbial species in the koji-making process of Douchi, Douchi can be divided into four categories: mucormycetes, koji molds, rhizopus and bacteria. The most representative Mucoral and Aspergillus fermented soya bean in China, "Yongchuan fermented soya bean" in Chongqing is one of the represe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/88G01N30/86G01N30/02G01N30/06
CPCG01N30/88G01N30/8675G01N30/86G01N30/02G01N30/06G01N2030/025G01N2030/062G01N2030/8809
Inventor 郭薇丹付湘晋徐莉娜李杨吴跃肖毓林欣周湘人
Owner CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY