Extraction method, detection method and extraction device for flavors and fragrances in food

An extraction method and a technology of flavors and fragrances, applied in the field of chemical detection, can solve the problems of long time, complicated and cumbersome extraction steps, and affect the purification effect, and achieve high recovery rate, thorough stratification, and good signal response

Active Publication Date: 2020-11-13
GUANGZHOU INSPECTION TESTING & CERTIFICATION GRP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Based on this, it is necessary to provide an extraction method, detection method and extraction device for flavors and fragrances in food, so as to solve the complicated and cumbersome extraction steps and long time in the current related reports, and the follow-up detection needs to add purifiers, and the operation of the detection personnel will affect The problem of purification effect

Method used

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  • Extraction method, detection method and extraction device for flavors and fragrances in food
  • Extraction method, detection method and extraction device for flavors and fragrances in food
  • Extraction method, detection method and extraction device for flavors and fragrances in food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0114] Embodiment 1, 10 green tea samples are carried out to add standard recovery experiment

[0115] 1 g of 10 green tea samples were placed in colorimetric tubes, and 7 kinds of flavors and fragrances were added to each colorimetric tube to carry out the spike recovery experiment. The spiked concentration was 20 mg / kg, and the spiked volume was 50 μL.

[0116] The 10 samples were extracted by the manual extraction and purification method and the extraction equipment 100 of the present invention, and the recovery rate comparison experiment was carried out, and a total of 140 groups of experiments were performed.

[0117] Using the traditional method: add acetonitrile-water solution (volume ratio: 4:1) to the sample, dilute to 10mL, take 500μL in a centrifuge tube, dilute to 5mL with acetonitrile, add purifying agent (20mg anhydrous magnesium sulfate, 5mgPSA and 5mgGBC), vortexed for 1min, centrifuged at 8000rpm for 1min, took 1mL of the organic phase, filtered it through a 0...

Embodiment 2

[0121] Embodiment 2, carry out standard addition recovery experiment to 10 sterilized milk samples

[0122] 1 g of 10 green tea samples were placed in colorimetric tubes, and 7 kinds of flavors and fragrances were added to each colorimetric tube to carry out the spike recovery experiment. The spiked concentration was 20 mg / kg, and the spiked volume was 50 μL.

[0123] The 10 samples were extracted by the manual extraction and purification method and the extraction equipment 100 of the present invention, and the recovery rate comparison experiment was carried out, and a total of 140 groups of experiments were performed.

[0124] Using the traditional method: acetonitrile-water solution (volume ratio: 4:1) was adjusted to 10 mL, 500 μL was placed in a centrifuge tube, and the volume was adjusted to 5 mL with acetonitrile, and the purification agent (20 mg anhydrous magnesium sulfate, 5 mg PSA and 5 mg GBC) was added, and vortexed Rotate and mix for 1 min, centrifuge at 8000 rpm ...

Embodiment 3

[0128] Example 3 Carry out standard addition recovery experiment on 5 infant milk powder samples

[0129] For 5 infant milk powder samples, take 2 g and place them in colorimetric tubes respectively, and add the standards of 7 kinds of flavors and fragrances (20 mg / kg, 50 μL) to each colorimetric tube respectively. The solution was subjected to spike recovery experiments.

[0130] The 5 samples were extracted by manual extraction and purification method and the extraction equipment 100 of the present invention, and the recovery rate comparison experiment was carried out, a total of 70 groups of experiments.

[0131] Using the traditional method: dilute to 10 mL with methanol-water solution (4:1 volume ratio), take 500 μL into a centrifuge tube, dilute to 5 mL with methanol, add 40 mg of anhydrous magnesium sulfate, 5 mg of PSA and 5 mg of GBC, vortexed for 1 min, centrifuged at 10,000 rpm for 3 min, took 1 mL of the supernatant, and tested it on a 0.22 μm nylon membrane.

[...

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Abstract

The invention relates to an extraction method, a detection method and an extraction device for flavors and fragrances in food. Liquid-liquid layering is carried out by utilizing a solvent-induced phase change phenomenon and solute extraction is realized; a phase change solvent is added into the binary solvent system; the phase balance of the binary solvent system is destroyed by the addition of the phase change solvent; new balance is reached, consequently, solution stratification is caused; second liquid is cooled to the temperature at which a water phase layer is solidified but an organic phase layer is not solidified, the re-phase balance can be promoted, layering is more thorough, the proportion of the water phase in the organic phase is reduced, and a target detection object is more completely transferred from the water phase to the organic phase; therefore, better signal response and higher recovery rate can be obtained in a subsequent instrument detection method, the steps of column passing purification, nitrogen blowing, redissolution and the like are not needed, the operation is simple and rapid, a purifying agent does not need to be added in subsequent detection, and theinfluence on the purification effect due to the operation of detection personnel is avoided.

Description

technical field [0001] The invention relates to the field of chemical detection, in particular to a method for extracting flavors and fragrances in food, a detection method and an extraction device. Background technique [0002] my country's control over food flavors and flavors is very strict. According to GB 2760-2014 "Usage Standards for Food Additives", food flavors and flavors are not allowed to be added to foods such as tea, pasteurized milk, sterilized milk, and infant formula. Therefore, an effective method is needed to extract the flavor essence in food for accurate monitoring. [0003] The endogenous components of food are complex. The currently reported methods for extracting flavors and fragrances in food require steps such as column purification, nitrogen blowing, and redissolution. The purification effect is affected by the operation of the inspectors. Contents of the invention [0004] Based on this, it is necessary to provide an extraction method, detecti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/02G01N30/14G01N30/30G01N30/32G01N30/34G01N30/72
CPCG01N30/02G01N30/14G01N30/30G01N30/32G01N30/34G01N30/72G01N2030/146G01N2030/324
Inventor 梁志森周朗君陈玉珍黄伟乾杜伟锋白建平赵一霖
Owner GUANGZHOU INSPECTION TESTING & CERTIFICATION GRP CO LTD
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