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Method for measuring oxidative rancidity degree of infant formula rice flour and application of method

A technology for formula and determination method for infants and young children is applied in the field of determination of the degree of oxidative rancidity of infant formula rice flour, which can solve the problems of inability to determine substances affecting odor and taste, inability to evaluate the degree of oxidative rancidity of products, and reduce the uncertainty of sensory scores. effectiveness, overcoming over-dependence, increasing efficiency and automation

Pending Publication Date: 2022-04-12
SOUTH CHINA AGRI UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this method can only identify the smell or taste of rice noodles, and cannot determine the substances that affect the smell and taste
In addition, the detection of volatile substance content can only reflect the material differences between infant rice flour or milk powder products of different quality, but cannot evaluate the degree of oxidative rancidity of the product

Method used

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  • Method for measuring oxidative rancidity degree of infant formula rice flour and application of method
  • Method for measuring oxidative rancidity degree of infant formula rice flour and application of method
  • Method for measuring oxidative rancidity degree of infant formula rice flour and application of method

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Embodiment 1 establishes the assay method of the degree of oxidative rancidity of formula rice flour for infants and young children

[0039] 1.1 Experimental equipment and reagents

[0040] Experimental equipment: Tracel1310-TSQ8000Evo gas chromatography-mass spectrometry instrument, 20mL headspace sampling bottle and safety bottle cap, NV422ZH electronic balance.

[0041] Standards and reagents: (E)-2-octenal (purity 95%), nonanal (purity 98.0%), decanal (purity 98.0%) and 2-pentylfuran (purity 98.0%), copper sulfate ( Purity 99%), zinc sulfate (purity 99%), ferric sulfate (purity 99%), experimental water is ultrapure water.

[0042] 1.2 Experimental method

[0043] Because the target substance to be tested is a volatile substance, the unopened sample should be placed in a refrigerator at 4°C for more than 4 hours before weighing the infant formula rice flour sample.

[0044] (1) Refer to GB / T 16291.1-2012 "General Guidelines for Selection, Training and Management o...

Embodiment 2

[0119] Example 2 Infant Formula Rice Flour Detection

[0120] The 7 infant formula rice flour samples to be tested are numbered S1-S7. According to the data obtained by headspace solid-phase microextraction gas chromatography mass spectrometry and the sensory score fitting equation described in Example 1, the calculated sensory score of the sample and the results of the sensory evaluation of the sample directly by the sensory evaluator are shown in Table 11. .

[0121] Table 11 Contents of volatile substance markers in samples, sensory scores, and fitting equation scores

[0122]

[0123] Using SPSS software to compare the significant differences between the sensory scores and the fitting equation scores of the 7 samples of infant formula rice noodles to be tested, the results showed that the significance sig value of the sensory scores and the fitting equation scores was 0.855>0.05, and the scores of the two The difference between them is not significant, and the equatio...

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Abstract

The invention relates to the technical field of quality evaluation of infant formula rice flour, and discloses a method for determining oxidative rancidity degree of infant formula rice flour, which combines a sensory evaluation method and a volatile substance content detection method. The method for multi-dimensionally measuring the oxidative rancidity degree of the infant formula rice flour through sensory-volatile substance content detection and analysis is established. According to the determination method disclosed by the invention, the problem that sensory evaluation of the existing rice flour product excessively depends on sensory evaluation personnel is solved, the sensory score uncertainty caused by sensory evaluation individual difference can be effectively reduced, and the efficiency and the automation degree of sensory oxidative rancidity degree evaluation of the infant formula rice flour product can be improved; the product quality of the infant formula rice flour is ensured.

Description

technical field [0001] The invention relates to the technical field of quality evaluation of formula rice noodles for infants and young children, in particular to a method for measuring the degree of oxidative rancidity of formula rice noodles for infants and young children and its application. Background technique [0002] Infant rice flour (also known as "infant formula cereal flour", "nutritional rice flour" or "infant rice cereal") is a food supplement for infant nutrition when breast milk or infant formula cannot meet the nutritional needs of infants and during the weaning period of infants. Supplementary food. Based on the nutritional point of view, various manufacturers often add milk powder, vegetable oil, meat powder, DHA (docosahexaenoic acid), AA (eicosatetraenoic acid) and other substances to infant rice noodles, making the infant rice noodles The increase of the fat content (about 1.9%~12.5%) causes the oxidative rancidity of formula rice noodles, that is, prod...

Claims

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Application Information

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IPC IPC(8): G01N30/88G01N30/86G01N30/06
CPCY02P90/30
Inventor 韦晓群郑玲燕梁硕何虹谢振欢何沛欣雷红涛孙远明
Owner SOUTH CHINA AGRI UNIV
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