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Sample treatment method for detecting volatile substances in minced fillet or products thereof and application thereof

A volatile substance and sample processing technology, applied in the direction of measuring devices, instruments, scientific instruments, etc., can solve the problems of reducing the identification effectiveness of flavor substances and the influence of flavor compounds, so as to avoid competitive adsorption and improve accuracy and effectiveness , the effect of improving simplicity

Active Publication Date: 2020-05-29
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The heat generated during the crushing process may affect the sample and its flavor compounds
In the process of organic solvent extraction of food, most hydrocarbons that do not contribute to volatile odors, such as alkanes and alkenes, also exist in the flavor extract, and these hydrocarbons are shown in the gas chromatogram. Larger peaks in the middle will mask the peaks of substances that contribute to the flavor, reducing the effectiveness of the identification of flavor substances

Method used

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  • Sample treatment method for detecting volatile substances in minced fillet or products thereof and application thereof
  • Sample treatment method for detecting volatile substances in minced fillet or products thereof and application thereof
  • Sample treatment method for detecting volatile substances in minced fillet or products thereof and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Example 1 Preparation and Analysis of Volatile Odor Substances Extracted from Silver Carp Frozen Surimi

[0036] (1) Cut the frozen surimi of silver carp into about 0.5-2cm 3 After quick freezing with liquid nitrogen, crush it into powder with a pulverizer.

[0037] (2) Weigh 200g of sample powder into a conical flask, add 300mL of dichloromethane, seal it with aluminum foil, and extract the mixed sample by shaking at 150r / min for 2h, collect the extract by filtration, repeat the extraction 3 times, and combine the two Chloromethane extract.

[0038] (3) The collected dichloromethane extract is subjected to solvent-assisted distillation extraction, and the volatile substances and non-volatile substances in the extract are separated. The extraction conditions are: temperature 45°C, vacuum degree 9.0×10 -3 Pa.

[0039] (4) Add anhydrous sodium sulfate to the collected volatile organic compound extract until crystals are no longer formed, and after standing overnight, u...

Embodiment 2

[0044] Example 2 Extraction and Detection of Volatile Odor Substances of Silver Carp Surimi Gel

[0045] (1) Cut silver carp surimi gel into about 1~2cm 3 After quick freezing with liquid nitrogen, crush it into powder with a pulverizer.

[0046] (2) Weigh 200g of sample powder into a conical flask, add 300mL of dichloromethane, seal it with aluminum foil, and extract the mixed sample by shaking at 150r / min for 2h, collect the extract by filtration, repeat the extraction 3 times, and combine the two Chloromethane extract.

[0047] (3) The collected dichloromethane extract is subjected to solvent-assisted distillation extraction, and the volatile substances and non-volatile substances in the extract are separated. The extraction conditions are: temperature 45°C, vacuum degree 9.0×10 -3 Pa.

[0048] (4) Add anhydrous sodium sulfate to the collected volatile organic compound extract until no more crystals are formed, and after standing overnight, use a K-D concentrator connect...

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Abstract

The invention belongs to the technical field of food detection and analysis and particularly relates to a sample treatment method for detecting volatile substances of minced fillet or minced fillet products and application thereof. The method comprises steps of (1) quickly freezing a sample with liquid nitrogen, crushing, oscillating and extracting with dichloromethane, filtering, collecting extracting solution, and carrying out solvent-assisted distillation extraction; (2) concentrating the extracting solution; and (3) fractionating the concentrated solution by using pentane, eluting by usingdichloromethane, collecting volatile odor substances, and carrying out nitrogen blowing concentration. The method is advantaged in that aiming at heat sensitivity of freshwater fish and products thereof, a liquid nitrogen quick-freezing and extraction and concentration method not exceeding 50 DEG C is used, so influence of heat action on a sample and a flavor compound is avoided, and authenticityof a volatile smell extracting solution is reserved, an organic solvent extraction method is used, so selective absorbability of methods such as solid-phase micro-extraction is avoided, through flavor fractionation, influence of non-flavor substances is avoided, and effectiveness of volatile odor component identification is improved.

Description

technical field [0001] The invention belongs to the technical field of food detection and analysis, and in particular relates to a sample processing method and application thereof for detecting volatile substances of minced fish or its products. Background technique [0002] my country is rich in freshwater resources, and freshwater fish and its products are deeply loved by consumers because of their unique taste and flavor. However, the peculiar smells such as green grass smell and earthy smell contained in freshwater fish are important factors affecting the quality of freshwater fish and its products. Therefore, it is very important to accurately determine the volatile odor substances of freshwater fish and its products. [0003] Gas chromatography-mass spectrometry is the main equipment for identifying volatile odorants in food. Before the food is analyzed by gas chromatography-mass spectrometry, the volatile odorous substances in the food need to be extracted. At pres...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/06G01N30/12G01N30/14
CPCG01N30/06G01N30/12G01N30/14G01N2030/062
Inventor 安玥琦胡杨杨姣李金铃赵钰刘茹熊善柏
Owner HUAZHONG AGRI UNIV
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