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Qualitative and quantitative analysis method for key aroma compounds of enzymolysis beef tallow

A quantitative analysis and compound technology, applied in the field of enzymatically hydrolyzed tallow, can solve the problems of not being able to lock the odor active compounds of enzymatically hydrolyzed tallow, not being able to determine the threshold value of the tallow, and not being able to determine the size of the overall aroma contribution of the aroma compounds, so as to achieve analytical science accurate effect

Pending Publication Date: 2022-05-10
GUANGHAN MAIDELE FOOD CO LTD
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Problems solved by technology

[0003] The gas chromatography-mass spectrometry (GC-MS) analysis of the aroma components of butter has the following defects: when GC-MS detects aroma compounds in enzymatically hydrolyzed butter, although it can qualitatively and quantitatively detect each aroma compound, it cannot lock the enzyme To decipher the odor active compounds that produce key aromas in butter, let alone determine the threshold for the odor active compounds in butter to produce butter aroma, and to determine the contribution of various aroma compounds to the overall aroma

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  • Qualitative and quantitative analysis method for key aroma compounds of enzymolysis beef tallow
  • Qualitative and quantitative analysis method for key aroma compounds of enzymolysis beef tallow
  • Qualitative and quantitative analysis method for key aroma compounds of enzymolysis beef tallow

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Embodiment Construction

[0016] The technical solutions in the embodiments of the present invention are clearly and completely described. Obviously, the described embodiments are only some of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without making creative efforts belong to the protection scope of the present invention.

[0017] The invention provides a method for qualitative and quantitative analysis of key aroma compounds of enzymatic hydrolyzed butter. The steps of the method for qualitative and quantitative analysis of key aroma compounds of enzymatic hydrolyzed butter are as follows:

[0018] Step 1: Weigh 6.0 g of enzymatically hydrolyzed butter, put it into a 20 mL headspace sample bottle, add 1 μL of 2,4,5-trimethylthiazole as an internal standard, and insert the aged solid-phase microextraction tip into the bottle Carry out headspace adsorption, the extra...

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Abstract

The invention discloses a qualitative and quantitative analysis method for key aroma compounds in enzymolysis beef tallow, which comprises the following steps of: qualitatively and quantitatively analyzing beef tallow flavor substances: searching and comparing mass spectrum data of a sample with an NIST147 mass spectrum database, qualitatively analyzing corresponding compounds by combining characteristic fragment ions in an MS (Mass Spectrometry) diagram, sampling a standard compound under the same GC-MS condition, and determining the content of the flavor substances in the beef tallow. And calculating the retention index (RI) of the volatile flavor substances. And carrying out quantitative analysis by adopting a peak area normalization method to measure the relative percentage content of each component.

Description

technical field [0001] The invention relates to the qualitative and quantitative analysis of key aroma compounds in enzymatically hydrolyzed butter, in particular to a qualitative and quantitative analysis method for key aroma compounds in enzymatically hydrolyzed butter, belonging to the technical field of enzymatically hydrolyzed butter. Background technique [0002] In order to use one-time butter to fry the old hot pot base with authentic and strong flavor, a new type of butter product came into being, that is, enzymatically hydrolyzed butter. The aroma of butter is an important indicator that directly determines the quality of butter. Therefore, the qualitative and quantitative analysis of key aroma compounds in enzymatically hydrolyzed butter samples can more comprehensively evaluate the quality of enzymatically hydrolyzed butter. [0003] The gas chromatography-mass spectrometry (GC-MS) analysis of the aroma components of butter has the following defects: when GC-MS d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/02G01N30/06G01N30/72
CPCG01N30/02G01N30/06G01N30/72G01N2030/062
Inventor 马国丽王俏君杨礼学王冲杨滔刘赟祝强
Owner GUANGHAN MAIDELE FOOD CO LTD
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