Vegetable food multipoint detection method based on supercritical fluid extraction

A supercritical fluid and detection method technology, applied in the direction of solid solvent extraction, solvent extraction, separation methods, etc., can solve the problems of interference with preservative detection, low detection accuracy, and influence on accurate quantification, etc., to prevent oxidation and escape, Safe and easy to achieve results

Inactive Publication Date: 2020-02-21
徐州健一家健康管理有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In view of food safety issues, the qualitative and quantitative detection of food preservatives is extremely important. As a new type of food that is fresh and restored after dehydration, the traditional food content detection method is difficult to apply, which is mainly reflected in the extraction of preservatives in vegetables. Due to the characteristics of vegetables, the preservative content of roots, stems, and leaves has obvious differences, and the residual matrix impurities after extraction will interfere with the detection of preservative content, resulting in low detection accuracy and affecting accurate quantification

Method used

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  • Vegetable food multipoint detection method based on supercritical fluid extraction
  • Vegetable food multipoint detection method based on supercritical fluid extraction
  • Vegetable food multipoint detection method based on supercritical fluid extraction

Examples

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Embodiment 1

[0050] see figure 1 , a kind of vegetable food multipoint detection method based on supercritical fluid extraction, comprises the following steps:

[0051] S1. Soak the vegetable food in liquid nitrogen for 1 min, and after taking it out, extract each part in points;

[0052] S2, successively put into the ball mill, grind each part extracted in points into fine powder, and weigh each 5g of each part of vegetable food powder;

[0053] S3. Simultaneously extract each part of the vegetable food powder through supercritical extraction equipment and extraction agent, and separate and leave the extracted substance after the extraction is completed;

[0054] S4. After recovering each part of the extracted substance through the desorbent, put it into a freeze dryer, and freeze-dry it at a temperature of -10° C. for 2 hours to obtain the solute;

[0055] S5. Add methanol to the above solute to make the volume to 25ml, and ultrasonically oscillate for 5min to form a transparent soluti...

Embodiment 2

[0064] A multi-point detection method for vegetable food based on supercritical fluid extraction, comprising the following steps:

[0065] S1. Soak the vegetable food in liquid nitrogen for 2 minutes, and after taking it out, extract each part in points;

[0066] S2, successively put into the ball mill, grind each part extracted in points into fine powder, and weigh each 5g of each part of vegetable food powder;

[0067] S3. Simultaneously extract each part of the vegetable food powder through supercritical extraction equipment and extraction agent, and separate and leave the extracted substance after the extraction is completed;

[0068] S4. After recovering each part of the extracted substance through the desorbent, put it into a freeze dryer, and freeze-dry it at a temperature of -15° C. for 3 hours to obtain the solute;

[0069] S5. Add methanol to the above-mentioned solute to make the volume to 25ml, and oscillate ultrasonically for 10min to form a transparent solution;...

Embodiment 3

[0073] A multi-point detection method for vegetable food based on supercritical fluid extraction, comprising the following steps:

[0074] S1. Soak the vegetable food in liquid nitrogen for 3 minutes, and after taking it out, extract each part in points;

[0075] S2, successively put into the ball mill, grind each part extracted in points into fine powder, and weigh each 5g of each part of vegetable food powder;

[0076] S3. Simultaneously extract each part of the vegetable food powder through supercritical extraction equipment and extraction agent, and separate and leave the extracted substance after the extraction is completed;

[0077] S4. After recovering each part of the extracted substance through a desorbent, put it into a freeze dryer, and freeze-dry it at a temperature of -20° C. for 5 hours to obtain a solute;

[0078] S5. Add methanol to the above solute to make the volume to 25ml, and ultrasonically vibrate for 15min to form a transparent solution;

[0079] S6. T...

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Abstract

The invention discloses a vegetable food multipoint detection method based on supercritical fluid extraction, and belongs to the technical field of food content detection. Based on the advanced supercritical extraction technology, preservative extraction is performed on vegetable food through an extractant carbon dioxide, the vegetable food is fully contacted with a carbon dioxide fluid in a powder form, the extraction capacity is strong, the extraction rate is high, the separation of the preservative is rapidly and completely in the later separation step, the activated carbon fiber with super-strong adsorption performance is used for assisting the carbon dioxide to perform the separation of the preservative, the pure preservative is obtained through the countercurrent desorption of hot water vapor after the separation, the type and content detection precision in the final liquid chromatography analysis is high, the vegetable food multipoint detection is not easily interfered by impurities, and compared with the existing detection technology, the preservative extraction rate is high, so that the detection is very accurate, the vegetable characteristics are simultaneously met, and the multipoint corresponding detection is realized, and distribution characteristics in the preservative in the vegetable food can also be obtained.

Description

technical field [0001] The invention relates to the technical field of food content detection, in particular to a multi-point detection method for vegetable food based on supercritical fluid extraction. Background technique [0002] Dehydrated vegetables, also known as rehydrated vegetables, are a kind of dried vegetables made by washing and drying fresh vegetables to remove most of the water in the vegetables. The original color and nutrient content of the vegetables remain basically unchanged. It is not only easy to store and transport, but also can effectively adjust the seasons of low and high seasons for vegetable production. When eating, just immerse it in clean water to restore it, and retain the color, nutrition and flavor of the vegetable. During the production of dehydrated vegetables, preservatives are often added in order to keep them fresh for a long time. [0003] According to the hygienic use standards of food additives, the reasonable use of preservatives ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/02G01N30/06B01D11/02
CPCB01D11/0203G01N30/02G01N30/06G01N2030/047G01N2030/062
Inventor 潘静波刘明
Owner 徐州健一家健康管理有限公司
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