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Method for identifying and analyzing flavor components of colored sugar product

A technology of flavor components and analysis methods, which is applied in the field of food processing and safety testing, can solve the problems of inability to distinguish between brown sugar and brown sugar, not a pretreatment method, cover-up, etc., and achieve the effect of reducing incomplete collection

Pending Publication Date: 2021-07-16
COFCO GROUP +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The sugar hygiene standard GB 13104-2005 implemented from 2005 to 2015 cannot distinguish between brown sugar and brown sugar through physical and chemical indicators
However, for example, the current mainstream simultaneous distillation extraction (Simultaneous distillation extraction, SDE) for the extraction of food aroma substances is a reaction in which the sample is placed in a boiling state. A series of thermal reactions occur, which affect the original volatile components in the sample, and some compounds are transformed or covered, which adversely affects the detection; or, as mentioned above, another mainstream headspace solid-phase microextraction method ( Headspace solidphase micro-extraction (HS-SPME) has the problem of competitive adsorption, and cannot fully cover the flavor system of sugar products, especially colored sugar products with complex flavor components and strong flavor intensity, so it is not actually an identification of colored sugar products. Ideal preprocessing for analysis
[0009] On the other hand, for the identification and analysis of flavor components in colored sugar products, the flavor components of sugar products are a complex system, and their actual content or relative content cannot fully reflect their contribution to the flavor of sugar products. For example, according to the test results, The content of volatile acids in colored sugar products is relatively high, but their sensory threshold is also high. Therefore, from the perspective of sensory evaluation, sourness may not be the key characteristic flavor of colored sugar products. In this regard, the above research results are only for color The detection and analysis of flavor components in sugar products are not combined with the results of sensory evaluation, nor are the contributions of various flavor components to the overall flavor of the product analyzed and evaluated

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0064] Take 10g brown sugar sample and 25mL distilled water and mix evenly, take the colored sugar aqueous solution and place it in a 250mL Erlenmeyer flask with a stopper, add magnets and mix evenly for a certain period of time to prepare the colored sugar aqueous solution to be extracted. Take 50mL of n-pentane to extract the prepared colored sugar aqueous solution, stir with a magnet at 1000rmp for 5min, centrifuge at 12000rmp for 30min after 30min, take the upper organic phase to obtain the flavor component extract. Add 4g of anhydrous sodium sulfate to dry and remove water, filter, and place at -18°C for 4 hours. No ice debris appears, indicating that the water has been removed. Nitrogen is blown to 200 μL, and the injection volume is 1 μL to obtain a flavor component extraction concentrate. Using GC-O-MS equipment to perform gas chromatography-sniffing-mass spectrometry GC-O-MS analysis steps and aromatic extract dilution analysis steps, a total of 8 flavor components wit...

Embodiment 2

[0069] Take 10g brown sugar sample and 25mL distilled water and mix evenly, take the colored sugar aqueous solution and place it in a 250mL conical flask with a stopper, add magnets and mix evenly for a certain period of time to prepare the colored sugar aqueous solution to be extracted. Take 50mL of dichloromethane to extract the prepared colored sugar aqueous solution, stir with a magnet at 1000rmp for 5min, centrifuge at 12000rmp for 30min after 30min, take the upper organic phase to obtain the flavor component extract. Add 4g of anhydrous sodium sulfate to dry and remove water, filter, and place at -18°C for 4 hours. No ice debris appears, indicating that the water has been removed. Nitrogen is blown to 200 μL, and the injection volume is 1 μL to obtain a flavor component extraction concentrate. Using GC-O-MS equipment to perform gas chromatography-sniffing-mass spectrometry GC-O-MS analysis steps and aromatic extract dilution analysis steps, a total of 14 flavor components...

Embodiment 3

[0074] Take 10g brown sugar sample and 25mL distilled water and mix evenly, take the colored sugar aqueous solution and place it in a 250mL Erlenmeyer flask with a stopper, add magnets and mix evenly for a certain period of time to prepare the colored sugar aqueous solution to be extracted. Take 50mL of diethyl ether to extract the prepared colored sugar aqueous solution, stir with a magnet at 1000rmp for 5min, centrifuge at 12000rmp for 30min after 30min, take the upper organic phase to obtain the flavor component extract. Add 4g of anhydrous sodium sulfate to dry and remove water, filter, and place at -18°C for 4 hours. No ice debris appears, indicating that the water has been removed. Nitrogen is blown to 200 μL, and the injection volume is 1 μL to obtain a flavor component extraction concentrate. Using GC-O-MS equipment to perform gas chromatography-sniffing-mass spectrometry GC-O-MS analysis steps and aromatic extract dilution analysis steps, a total of 18 flavor component...

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PUM

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Abstract

The invention aims to provide a method for identifying and analyzing flavor components of a colored sugar product, which can effectively identify and analyze the flavor components in the colored sugar product and lock the flavor characteristics of the colored sugar product so that the method is further applied to classification, processing modes, production areas, identification of raw materials and flavor improvement of the colored sugar product.

Description

technical field [0001] The invention belongs to the field of food processing and safety detection. Specifically, the invention relates to an identification and analysis method for flavor components of colored sugar products, which can effectively identify and analyze the ingredients constituting the flavor in colored sugar products, and lock the odor characteristics of colored sugar products. It is further applied to the classification of colored sugar products, the identification of processing methods, production areas, raw materials and the improvement of flavor. Background technique [0002] Edible sucrose products processed from sugarcane or sugar beets include white granulated sugar, brown granulated sugar, soft white sugar, raw sugar, cube sugar, brown sugar, borneol sugar, rock sugar and brown sugar. Among them, brown sugar, brown sugar, red granulated sugar, golden granulated sugar in China, Kokuto in Japan, Jaggery in India, Moscavado in the Philippines, Rapadura in...

Claims

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Application Information

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IPC IPC(8): G01N30/02G01N30/06G01N30/72G01N30/12G01N33/00G01N33/02
CPCG01N30/02G01N30/06G01N30/7206G01N30/12G01N33/0001G01N33/02G01N2030/062
Inventor 赵抒娜车夏宁王宝李一庞栋陆婉瑶
Owner COFCO GROUP