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Quantitative detection method for aroma active compounds in pickled vegetables

A quantitative detection method and technology for compounds, which can be applied in measurement devices, instruments, scientific instruments, etc., can solve the problems of inability to achieve quantitative analysis, errors, and inability to obtain the relationship between the degree of contribution of kimchi aroma and the type and concentration of compounds, etc. Achieve the effect of shortening pre-processing time, avoiding denaturation, and good linear relationship

Inactive Publication Date: 2021-06-08
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, due to the influence of the matrix effect and the adsorption capacity of the extraction head, when the method of HS-SPME combined with GC-MS is applied to the detection and analysis of aroma compounds in samples with complex matrices such as kimchi, it can only achieve qualitative analysis or semi-quantitative analysis. , it is impossible to realize the quantitative analysis in the strict sense
Although in the existing method of HS-SPME combined with GC-MS, there are reports of adding accurate concentration of internal standard substances in pickles as a reference to semi-quantitatively report other sub

Method used

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  • Quantitative detection method for aroma active compounds in pickled vegetables
  • Quantitative detection method for aroma active compounds in pickled vegetables
  • Quantitative detection method for aroma active compounds in pickled vegetables

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] In the present embodiment, verify the accuracy and reproducibility verification of the quantitative detection method provided by the present invention, specifically as follows:

[0044] (1) Sample pretreatment

[0045] Take freshly chopped radish kimchi as the sample to be tested, weigh 5.00g of the sample to be tested, place it in a 20mL headspace bottle, and immediately seal it with a septum screw cap. Note that the sample to be tested should not stick to the septum of the septum screw cap.

[0046] (2) Headspace solid-phase microextraction

[0047] Keep the headspace bottle containing the sample to be tested in an upright state and place it in a constant temperature water bath at 40°C for 30 minutes, then pass a 50 / 30 μm DVB / CAR / PDMS (Supelco, Inc. Bellefonte, PA) solid phase extraction head through the septum The rubber pad of the screw cap was inserted into the headspace bottle, so that the lower end of the solid phase extraction head was at a position about 1.5cm...

Embodiment 2

[0065] In the present embodiment, adopt the method of the present invention to detect the mature industrial radish kimchi produced by two different processes, the method is as follows:

[0066] (1) Sample pretreatment

[0067] Freshly chopped radish kimchi and radish kimchi stains produced by two different processes were used as the samples to be tested, which were recorded as sample 1 and sample 2, and 5.00 g of each of sample 1 and sample 2 were accurately weighed, and placed in 20 mL tops respectively. Immediately seal the empty bottle with a septum screw cap, and be careful not to stick the sample to be tested on the septum of the septum screw cap.

[0068] (2) Headspace solid-phase microextraction

[0069] Keep the headspace bottle containing the sample to be tested in an upright state and place it in a constant temperature water bath at 40°C for 30 minutes, then pass a 50 / 30 μm DVB / CAR / PDMS (Supelco, Inc. Bellefonte, PA) solid phase extraction head through the septum T...

Embodiment 3

[0090] Using the same quantitative detection method as in Example 2, the aroma active compounds in the vegetable body of industrial radish kimchi and its pickled liquid during the fermentation process were quantitatively analyzed respectively, and the compounds with an aroma intensity level ≥ 2.0 in the samples at the end of fermentation were selected and analyzed. The concentration changes, the results are shown in Tables 3 to 4, and the days in the table represent the fermentation time.

[0091] Table 3 Changes in concentration of aroma active compounds in industrial radish kimchi during fermentation

[0092]

[0093] Table 4 Changes in the concentration of aroma active compounds in the pickling liquid during the fermentation of industrial radish kimchi

[0094]

[0095] From Tables 3 to 4, it can be seen that during the fermentation process of industrial radish kimchi, aroma active compounds such as dimethyl trisulfide, acetic acid, phenylethyl alcohol, and ethyl octa...

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Abstract

The invention belongs to the field of pickle flavor research, and provides a quantitative detection method for aroma active compounds in pickles, which comprises the following steps: (1) sample pretreatment, (2) headspace solid phase microextraction, (3) qualitative analysis of the aroma active compounds by gas chromatography-smelling-mass spectrometry, and (4) quantitatively detecting the aroma active compounds in the pickled vegetables by adopting an external standard method in combination with a gas chromatograph-mass spectrometer. According to the method, the influence of the matrix effect on quantitative detection of the aroma active compounds in the pickled vegetables can be reduced, quantitative detection of the aroma active compounds in the pickled vegetables is realized, and the detection accuracy is effectively improved.

Description

technical field [0001] The invention belongs to the field of pickle flavor research and relates to a quantitative detection method for aroma active compounds in pickle. Background technique [0002] Kimchi is one of the most representative traditional fermented vegetable products in China, especially Sichuan pickles, which have the reputation of "the bone of Sichuan cuisine". Aroma characteristics are one of the most important characteristics of kimchi. Due to the rich and diverse raw materials of kimchi, the fermentation process and added strains vary according to needs, and the research and development of new kimchi is constantly improving, which makes the aroma characteristics of various kimchi different. Current studies have shown that hundreds of volatile compounds have been detected by aroma analysis of kimchi of different varieties and different fermentation processes. However, due to the difference in the threshold value of volatile compounds and substrates, only a ...

Claims

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Application Information

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IPC IPC(8): G01N30/02G01N30/06G01N30/72
CPCG01N30/02G01N30/06G01N30/72G01N2030/047G01N2030/062
Inventor 张文学赵雅娇吴正云唐兰
Owner SICHUAN UNIV