Method for rapidly determining ginger flavor component in ginger oil microcapsule

Abstract

The invention provides a method for rapidly determining a ginger flavor component in a ginger oil microcapsule, and relates to the field of food detection, a gas chromatograph-tandem mass spectrometer is used for determining the ginger flavor component in ginger oil samples of different producing areas, different batches and different processes; determining common components, and selecting a flavor substance which is relatively high in content and can represent a main ginger flavor component as a main target object; mixing the main target objects according to a certain amount to obtain a prepared mixed standard working solution, and drawing a standard curve; the method comprises the following steps: extracting a to-be-detected ginger oil microcapsule sample, analyzing a target object, calculating the corresponding concentration of a main target object on a standard curve regression equation by adopting an external standard curve method according to the peak area of a target compound, and quantifying other components by adopting deuterated tetradecane as an internal standard. Compared with a whole external standard method and a single internal standard method, the method has the advantages that the ginger oil microcapsule sample can be rapidly and accurately determined, and the determination method is sensitive, low in cost and easy to operate.

Description

Technical Field

[0001] The present application relates to the technical field of food detection, and in particular to a method for rapidly determining ginger flavor components in ginger oil microcapsules. Background Art

[0002] Ginger essential oil has biological activity and pharmacological effects, but it has a pungent taste, poor water solubility, is volatile, is chemically unstable, is easily oxidized at room temperature, and changes during storage or direct use, which limits its application in the food field.

[0003] Microcapsule embedding technology is an embedding technology that uses natural or polymer materials to embed the substances to be processed, so that the materials and the embedded substances form a micro-particle product. Due to the existence of the outer layer of wrapping material, the encapsulated substance, i.e. the core material, can be correspondingly isolated from the unsuitable conditions and environment, thereby protecting the inherent properties and good flavor of the core material, and preventing the destruction and loss of the bioactive substances and nutrients therein. In recent years, microcapsule embedding technology has been widely used in the fields of food and medicine, promoting the development of the industry. However, the effect of measuring the release of ginger oil flavor components after embedding is still mainly based on sensory evaluation, and there is a lack of objective data description. Summary of the invention

[0004] In view of this, the present application provides a method for rapidly determining ginger flavor components in ginger oil microcapsules, which solves the technical problem that the prior art uses microcapsules to embed ginger oil components and mainly relies on sensory evaluation to measure the release effect of ginger oil flavor components, but lacks objective data.

[0005] The present application provides a method for rapidly determining ginger components in ginger oil microcapsules, comprising the following steps: step 1, determining the ginger components in a plurality of ginger oil samples from different origins, different batches and different processes by means of a gas chromatography-tandem mass spectrometer; step 2, determining the common components by analyzing a plurality of ginger oil samples from different origins, different batches and different processes, and selecting flavor substances with relatively high content and capable of representing the main ginger components as the main target substances; step 3, mixing the main target substances determined in step 2 according to a certain amount to obtain a mixed standard stock solution, configuring mixed standard working solutions of different concentrations according to the mixed standard stock solution, and drawing a standard curve; step 4, extracting the ginger components in the ginger oil microcapsules and performing quantitative analysis, dissolving the ginger oil microcapsule sample to be tested, adding internal standard substance deuterated tetradecane and an organic solvent, placing the sample into a gas chromatography-tandem mass spectrometer to analyze the target substances in the sample ginger oil microcapsules, using an external standard standard curve method to calculate the corresponding concentration on the standard curve regression equation according to the peak area of ​​the target compound for the main target substances, and using deuterated tetradecane as the internal standard for quantitative analysis for other components.

[0006] In a possible implementation, in step 1, the parameters set for the gas chromatography-tandem mass spectrometry include: in the gas chromatography conditions, an Hp-5 capillary column (30m×0.25mm×0.25μm) is used, the initial column temperature is 40°C, maintained for 2.0min, then heated to 100°C at a rate of 2°C / min, then heated to 150°C at a rate of 5°C / min, and finally heated to 230°C at a rate of 10°C / min, and maintained for 5min; the sample ginger oil microcapsules are filtered through a 0.22um filter membrane and then injected, the injection mode is split injection, and the split ratio is 50-200:1; the injection volume is 0.2-1uL; the injection port temperature is 250°C; the carrier gas is high-purity (≥99.999%) helium, and the carrier gas flow rate is 0.8-1.2mL / min.

[0007] In one possible implementation, in step 1, the parameters set for the gas chromatography-tandem mass spectrometry include: in the tandem mass spectrometry conditions: EI ion source; electron energy 70 eV; quadrupole temperature 150°C, interface temperature 250°C; electron multiplier voltage 1065V; ion source temperature 230°C; standard tuning; full scan (SCAN) mode, mass scanning range: 35 to 450 amu.

[0008] In a possible implementation, in step 2, the target substances are camphene, A-curcumene and zingiberene.

[0009] In a possible implementation, in step 3, the linear regression analysis includes: (1) preparation of a mixed standard stock solution; 2 mg of the target substances camphene, A-curcumene, and zingiberene are weighed respectively in a 100 mL volumetric flask, dissolved with anhydrous ethanol, and diluted to 100 mL to prepare a mixed standard stock solution, the concentration of which is 20 ug / mL, and stored at 2 to 4° C. for standby use; (2) preparation of a mixed standard working solution; the mixed standard stock solution (20 μg / mL) in (1) is respectively transferred, and diluted stepwise with anhydrous ethanol to prepare a concentration of 0.20 μg / mL. , 0.50μg / mL, 1μg / mL, 10μg / mL, 20μg / mL, 100μg / mL, 200μg / mL of mixed standard solution series; (3) standard curve of mixed standard working solution; the prepared mixed standard working solution of different concentrations was placed in gas chromatography-tandem mass spectrometry, and linear regression analysis was performed based on the peak area and concentration of the target; (4) horizontal addition recovery test; the target substances camphene, A-curcumene and zingiberene were subjected to addition recovery tests at three levels of 5ug / kg, 50ug / kg and 150ug / kg, respectively.

[0010] In a possible implementation, the linear range of the target substance camphene is 0.23-188.47 μg / mL, and the correlation coefficient is 0.9991; the linear range of the target substance A-curcumene is 0.26-200.01 μg / mL, and the correlation coefficient is 0.9995; the linear range of the target substance zingiberene is 0.22-202.54 μg / mL, and the correlation coefficient is 0.9997.

[0011] In a possible implementation, the average recoveries of the target camphene, target A-curcumene, and target zingiberene at addition levels of 5ug / kg, 50ug / kg, and 150ug / kg are 94.15-103.94%, and the RSD is 0.85-3.12%.

[0012] In a possible implementation, the detection limit is 0.82-1.53 ​​μg / kg under a 3-fold signal-to-noise ratio, and the quantification limit is 2.79-4.38 μg / kg under a 10-fold signal-to-noise ratio.

[0013] In a possible implementation, in step 3, the regression curve of the mixed standard working solution takes the concentration of the main target substance in the mixed standard working solution as the abscissa and takes the corresponding measured quantitative ion peak area as the ordinate.

[0014] In a possible implementation, in step 4, the extraction of ginger flavor components in the ginger oil microcapsules includes: accurately weighing 0.1 g of ginger oil microcapsule sample into a 10 mL graduated centrifuge tube, adding 5 mL of water, vortexing for 2 min, transferring to a 100 mL volumetric flask after dissolution, accurately filling the volume, transferring to a stoppered graduated test tube, adding internal standard deuterated tetradecane (content 20 ug / mL), then adding 10 mL of ether, vortexing for 2 min, ultrasonicating for 10 min, standing for 5 min, centrifuging at 2000 rpm for 5 min, aspirating the supernatant, adding 0.5 g of anhydrous sodium sulfate, standing for 12 h, and filtering through a 0.22 μm organic filter membrane.

[0015] The present application provides a method for rapidly determining ginger flavor components in ginger oil microcapsules, comprising the following steps: step 1, determining the ginger flavor components in a plurality of ginger oil microcapsule samples from different origins, different batches, and different processes by gas chromatography-tandem mass spectrometry; step 2, determining the common components of a plurality of ginger oil microcapsule samples from different origins, different batches, and different processes, and selecting flavor substances with relatively high content and capable of representing the main ginger flavor components as the main target substances; step 3, mixing the main target substances determined in step 2 in a certain amount to obtain a mixed standard Reserve solution, configure mixed standard working solution of different concentrations according to the mixed standard reserve solution, and draw a standard curve; Step 4, extract the ginger flavor components in the ginger oil microcapsules and perform quantitative analysis, dissolve the ginger oil microcapsule sample to be tested, add the internal standard deuterated tetradecane and organic solvent, put it into the gas chromatography-tandem mass spectrometry to analyze the target in the sample ginger oil microcapsules, and use the external standard standard curve method for the main target to calculate the corresponding concentration based on the peak area of ​​the target compound on the standard curve regression equation, and use deuterated tetradecane as the internal standard for quantification of other components. This method combines gas chromatography-mass spectrometry technology to find the optimal chromatographic conditions and parameters to achieve the detection of ginger flavor components in ginger oil microcapsules. This method is simple to operate, has strong versatility, low cost, and can meet the needs of rapid analysis and detection, thereby supporting the embedding process research of ginger oil microcapsules. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] Figure 1 The figure shows a mass spectrometry total ion flow measurement diagram of ginger oil provided in one embodiment of the present application;

[0017] Figure 2 The figure shows a mass spectrometry total ion flow measurement diagram of ginger oil provided in another embodiment of the present application;

[0018] Figure 3 The figure shows a mass spectrometry total ion flow measurement diagram of ginger oil provided in another embodiment of the present application;

[0019] Figure 4 The figure shows the mass spectrometry total ion flow measurement of the microcapsule maltodextrin-embedded essential oil provided in one embodiment of the present application. DETAILED DESCRIPTION

[0020] Reference to "embodiments" herein means that a particular feature, structure, or characteristic described in conjunction with the embodiments may be included in at least one embodiment of the present application. The appearance of the phrase in various locations in the specification does not necessarily refer to the same embodiment, nor is it an independent or alternative embodiment that is mutually exclusive with other embodiments. It is explicitly and implicitly understood by those skilled in the art that the embodiments described herein may be combined with other embodiments.

[0021] The following will be combined with the drawings in the embodiments of the present application to clearly and completely describe the technical solutions in the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, not all of the embodiments. Based on the embodiments in the present application, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of this application.

[0022] The method for rapid determination of ginger flavor components in ginger oil microcapsules is as follows:

[0023] Step 1: Determine the ginger flavor components in commercially available ginger oil by gas chromatography-tandem mass spectrometry. Figure 1 The figure shows the total ion flow measurement diagram of the mass spectrometry in ginger oil provided in one embodiment of the present application. Figure 1 shown.

[0024] The parameters set for gas chromatography are as follows: an Hp-5 capillary column (30m×0.25mm×0.25μm) is used, the initial column temperature is 40°C, maintained for 2.0min, then heated to 100°C at a rate of 2°C / min, then heated to 150°C at a rate of 5°C / min, and finally heated to 230°C at a rate of 10°C / min, maintained for 5min; the sample ginger oil is filtered through a 0.22um filter membrane and then injected, the injection mode is split injection, and the split ratio is 100:1; the injection volume is 0.4uL; the injection port temperature is 250°C; the carrier gas is high-purity (≥99.999%) helium, and the carrier gas flow rate is 1.0mL / min.

[0025] The conditions for setting the tandem mass spectrometer are as follows: EI ion source; electron energy 70 eV; quadrupole temperature 150°C, interface temperature 250°C; electron multiplier voltage 1065 V; ion source temperature 230°C; standard tuning; full scan (SCAN) mode, mass scanning range: 35-450 amu, after scanning, 68 ginger flavor components listed in Table 1 were obtained.

[0026] Table 1 Ginger flavor components in ginger oil

[0027]

[0028]

[0029]

[0030] The ginger flavor components in another commercially available ginger oil were determined by gas chromatography-tandem mass spectrometry. Figure 2 FIG. 1 is a graph showing the total ion flow of a mass spectrometer in ginger oil provided in another embodiment of the present application. Figure 2 shown.

[0031] The parameters set for gas chromatography are as follows: an Hp-5 capillary column (30m×0.25mm×0.25μm) is used, the initial column temperature is 40°C, maintained for 2.0min, then heated to 100°C at a rate of 2°C / min, then heated to 150°C at a rate of 5°C / min, and finally heated to 230°C at a rate of 10°C / min, maintained for 5min; the sample ginger oil is filtered through a 0.22um filter membrane and then injected, the injection mode is split injection, and the split ratio is 100:1; the injection volume is 0.4uL; the injection port temperature is 250°C; the carrier gas is high-purity (≥99.999%) helium, and the carrier gas flow rate is 1.0mL / min.

[0032] The conditions set for the tandem mass spectrometer are as follows: EI ion source; electron energy 70 eV; quadrupole temperature 150°C, interface temperature 250°C; electron multiplier voltage 1065 V; ion source temperature 230°C; standard tuning; full scan (SCAN) mode, mass scanning range: 35-450 amu, after scanning, 71 ginger flavor components listed in Table 2 were obtained.

[0033] Table 2 Ginger flavor components in another ginger oil

[0034]

[0035]

[0036]

[0037]

[0038] The ginger flavor components in the third type of ginger oil on the market were determined by gas chromatography-tandem mass spectrometry. Figure 3 FIG. 4 is a graph showing the total ion flow of a mass spectrometer in ginger oil provided in another embodiment of the present application. Figure 3 shown.

[0039] The parameters set for gas chromatography are as follows: an Hp-5 capillary column (30m×0.25mm×0.25μm) is used, the initial column temperature is 40°C, maintained for 2.0min, then heated to 100°C at a rate of 2°C / min, then heated to 150°C at a rate of 5°C / min, and finally heated to 230°C at a rate of 10°C / min, maintained for 5min; the sample ginger oil is filtered through a 0.22um filter membrane and then injected, the injection mode is split injection, and the split ratio is 100:1; the injection volume is 0.4uL; the injection port temperature is 250°C; the carrier gas is high-purity (≥99.999%) helium, and the carrier gas flow rate is 1.0mL / min.

[0040] The conditions set for the tandem mass spectrometer are as follows: EI ion source; electron energy 70 eV; quadrupole temperature 150°C, interface temperature 250°C; electron multiplier voltage 1065 V; ion source temperature 230°C; standard tuning; full scan (SCAN) mode, mass scanning range: 35-450 amu, after scanning, 52 ginger flavor components listed in Table 3 were obtained.

[0041] Table 3 Ginger flavor components in the third ginger oil

[0042]

[0043]

[0044]

[0045] Step 2: According to the analysis results of the ginger flavor components in ginger oil in step 1, three flavor substances with relatively high content and capable of representing the main ginger flavor components are selected as the main targets, as shown in Table 4. The three main targets in Table 4 are camphene, A-curcumene and zingiberene.

[0046] Table 4 Three main targets

[0047] Serial number name Peak area normalized content % CAS Number 1 Camphene 5.59 79-92-5 2 A-Curcumene 9.76 644-30-4 3 Zingiberene 24.34 495-60-3

[0048] Step 3: Establishment of external standard quantitative curves for three main targets

[0049] (1) Preparation of mixed standard stock solution

[0050] Weigh 2 mg of the main target substances camphene, A-curcumene and zingiberene in Table 2 respectively into a 100 mL volumetric flask, dissolve them with anhydrous ethanol, and dilute to 100 mL to prepare the corresponding standard working solution, which is stored at 2-4°C for later use.

[0051] (2) Preparation of mixed standard working solution

[0052] The mixed standard stock solution (20 μg / mL) in (1) was respectively taken out and diluted stepwise with anhydrous ethanol to prepare a series of mixed standard solutions with concentrations of 0.20 μg / mL, 0.50 μg / mL, 1 μg / mL, 10 μg / mL, 20 μg / mL, 100 μg / mL, and 200 μg / mL.

[0053] (3) Drawing of the standard curve of the mixed standard working solution

[0054] The mixed standard working solution of different concentrations was placed in a gas chromatography-tandem mass spectrometer for scanning. The parameters set for the gas chromatography were: an Hp-5 capillary column (30m×0.25mm×0.25μm), an initial column temperature of 40°C, maintained for 2.0min, then heated to 100°C at a rate of 2°C / min, then heated to 150°C at a rate of 5°C / min, and finally heated to 230°C at a rate of 10°C / min, maintained for 5min; the sample ginger oil microcapsules were filtered through a 0.22um filter membrane and then injected, the injection mode was split injection, and the split ratio was 100:1; the injection volume was 0.4uL; the injection port temperature was 250°C; the carrier gas was high-purity (≥99.999%) helium, and the carrier gas flow rate was 1.0mL / min. The parameters set for the tandem mass spectrometer are: EI ion source; electron energy 70 eV; quadrupole temperature 150°C, interface temperature 250°C; electron multiplier voltage 1065 V; ion source temperature 230°C; standard tuning; full scan (SCAN) mode, mass scan range: 35-450 amu. The peak areas of the main targets (camphene, A-curcumene and zingiberene) were used as the ordinates, and the concentrations of the main targets (camphene, A-curcumene and zingiberene) were used as the abscissas to draw standard curves, and linear regression analysis was performed. Table 5 is a linear relationship table of the standard curves of the three flavor substances. It can be seen from Table 5 that the linear range of camphene is 0.23-188.47 μg / mL, and the correlation coefficient is 0.9991; the linear range of A-curcumene is 0.26-200.01 μg / mL, and the correlation coefficient is 0.9995; the linear range of zingiberene is 0.22-202.54 μg / mL, and the correlation coefficient is 0.9997. It can be seen that the linear relationship of the standard curve is good.

[0055] The detection limit and quantitative limit are calculated by 3 times signal-to-noise ratio and 10 times signal-to-noise ratio respectively. 3 times signal-to-noise ratio refers to the concentration corresponding to 3 times standard deviation. It is used to characterize the detection limit in instrumental analysis, that is, the lowest concentration that the instrument can detect under the confidence level of 99% (3 times standard deviation) 4. Calculation steps: Injection: inject a small concentration standard solution (such as 1mg / L), select a relatively stable baseline next to the target peak (assuming it is peak2) 1; Amplify the baseline: Amplify the selected baseline, it will show a sawtooth fluctuation state. The height between the highest point and the lowest point is the height of the noise h26; Calculate noise: Repeat the above steps many times to calculate the standard deviation SD4 of the noise; Calculate the detection limit: The detection limit IDL is 3.14 times SD, that is, IDL = 3.14*SD7.

[0056] Table 5 Linear relationship table of the standard curves of the three target substances

[0057]

[0058]

[0059] Simultaneously, 3 kinds of target substances (camphene, A-curcumene, zingiberene) were carried out to the interpolation recovery test of 5ug / kg, 50ug / kg and 150ug / kg three levels, 5ug / kg, 50ug / kg and 150ug / kg three kinds of target substances of these three concentrations were added in the blank microcapsule sample without ginger oil, and the extraction and determination were carried out according to the described method. The result calculated by the standard curve and the ratio of theoretical value * 100% are the spiked recovery. As shown in Table 6, 3 kinds of target substances have an average recovery rate of 94.15-103.94% under three interpolation levels, and the recovery rate is a good level between 90-110, and RSD (relative standard deviation) is between 0.85-3.12%. It is shown that the method has a good recovery rate, and precision, sensitivity, stability are better, and can meet the needs of analysis and detection.

[0060] Table 6 Recovery and RSD of three target substances in different levels of spike recovery test

[0061]

[0062] Step 4: Extract ginger flavor components from ginger oil microcapsules and conduct quantitative analysis

[0063] Weigh 0.1g of the homemade microcapsule sample into a 10mL graduated centrifuge tube, add 5mL of water, vortex and shake for 2min, transfer to a 100mL volumetric flask after dissolution, accurately determine the volume, transfer to a stoppered graduated test tube, add internal standard deuterated tetradecane (content 20ug / mL), then add 10mL of organic solvent ether, vortex and shake for 2min, ultrasonicate for 10min, let stand for 5min, centrifuge at 2000rpm for 5min, draw the supernatant and add 0.5g of anhydrous sodium sulfate, let stand for 12h, filter through a 0.22μm organic filter membrane, and put into a gas chromatography-tandem mass spectrometer to analyze the target substance in the sample ginger oil microcapsule. Figure 4 FIG. 4 is a graph showing the total ion current of the mass spectrometer of the ginger oil microcapsules provided in one embodiment of the present application. Figure 4 As shown in the figure, the three characteristic peaks are camphene, A-curcumene and zingiberene. This shows that the peak areas of the three main targets, camphene, A-curcumene and zingiberene, are quantitatively calculated using the standard curve in Table 5. The other components are quantified using deuterated tetradecane as the internal standard. The concentrations are calculated respectively, and then the content of each component is calculated according to concentration*volume / sample amount. This method can realize the rapid analysis and detection of ginger flavor components in ginger oil microcapsules. This method is fast, accurate, sensitive, low-cost and easy to operate.

[0064] Table 7 Content of ginger-flavored ingredients in homemade ginger oil microcapsules

[0065]

[0066]

[0067] The present application analyzes the components of ginger oil by gas chromatography-mass spectrometry, determines that camphene, A-curcumene and zingiberene are the common components of ginger flavor of ginger oil, and have a relatively high content, and then establishes linear regression analysis curves of the three main ginger flavor components of camphene, A-curcumene and zingiberene. When analyzing the ginger flavor components of ginger oil microcapsules, camphene, A-curcumene and zingiberene are analyzed by the external standard method, and the ginger flavor components other than camphene, A-curcumene and zingiberene are analyzed by the deuterated tetradecane internal standard method, which can realize the rapid analysis and detection of ginger flavor components in ginger oil microcapsules. The method is rapid, accurate, sensitive, low-cost, easy to operate, can meet the needs of rapid analysis and detection, lay a theoretical foundation for the research on the embedding process of ginger oil microcapsules, and provide objective and effective data.

[0068] The above description is only a preferred embodiment of the present application and is not intended to limit the present application. Any modifications, equivalent substitutions, etc. made within the spirit and principles of the present application shall be included in the protection scope of the present application.

Claims

1. A method for rapidly determining ginger flavor components in ginger oil microcapsules, characterized in that: The steps include: Step 1, determining the ginger flavor components in a plurality of ginger oil samples from different origins, different batches, and different processes by gas chromatography-tandem mass spectrometry; Step 2, by analyzing multiple ginger oil samples from different origins, different batches, and different processes to determine their common components, and selecting flavor substances with relatively high content and that can represent the main ginger flavor components as the main target substances; Step 3, mixing the main target substances determined in step 2 in a certain amount to obtain a mixed standard stock solution, preparing mixed standard working solutions of different concentrations according to the mixed standard stock solution, and drawing a standard curve; Step 4: Extract ginger flavor components from ginger oil microcapsules and conduct quantitative analysis The ginger oil microcapsule sample to be tested was dissolved, and internal standard deuterated tetradecane and an organic solvent were added. The sample was placed in a gas chromatography-tandem mass spectrometer to analyze the target substances in the sample ginger oil microcapsules. For the main target substances, the external standard standard curve method was used to calculate the corresponding concentration based on the peak area of ​​the target compound on the standard curve regression equation. For other components, deuterated tetradecane was used as the internal standard for quantification.

2. A method for rapidly determining ginger flavor components in ginger oil microcapsules according to claim 1, characterized in that: In step 1, the parameters set by the gas chromatography-tandem mass spectrometry instrument include: In the gas chromatography conditions, an Hp-5 capillary column (30m×0.25mm×0.25μm) was used, the initial column temperature was 40°C, maintained for 2.0min, then heated to 100°C at a rate of 2°C / min, then heated to 150°C at a rate of 5°C / min, and finally heated to 230°C at a rate of 10°C / min, and maintained for 5min; the sample ginger oil microcapsules were filtered through a 0.22um filter membrane and then injected, the injection mode was split injection, and the split ratio was 50-200:1; the injection volume was 0.2-1uL; the injection port temperature was 250°C; the carrier gas was high-purity (≥99.999%) helium, and the carrier gas flow rate was 0.8-1.2mL / min.

3. A method for rapidly determining ginger flavor components in ginger oil microcapsules according to claim 2, characterized in that: In step 1, the parameters set by the gas chromatography-tandem mass spectrometry instrument include: The tandem mass spectrometry conditions are: EI ion source; electron energy 70 eV; quadrupole temperature 150°C, interface temperature 250°C; electron multiplier voltage 1065V; ion source temperature 230°C; standard tuning; full scan (SCAN) mode, mass scan range: 35-450 amu.

4. A method for rapidly determining ginger flavor components in ginger oil microcapsules according to claim 1, characterized in that: In the step 2, the target substances are camphene, A-curcumene and zingiberene.

5. The method for rapidly determining ginger flavor components in ginger oil microcapsules according to claim 1, characterized in that: In step 3, the linear regression analysis includes: (1) Preparation of mixed standard stock solution Weigh 2 mg of the target substances camphene, A-curcumene, and zingiberene respectively into a volumetric flask, dissolve them with anhydrous ethanol, and dilute to 100 mL to prepare a mixed standard stock solution with a concentration of 20 ug / mL. Store at 2-4 °C for later use. (2) Preparation of mixed standard working solution The mixed standard stock solution (20 μg / mL) in (1) was respectively taken out and diluted step by step with anhydrous ethanol to prepare a series of standard solutions with concentrations of 0.20 μg / mL, 0.50 μg / mL, 1 μg / mL, 10 μg / mL, 20 μg / mL, 100 μg / mL, and 200 μg / mL; (3) Standard curve of mixed standard working solution The prepared mixed standard working solutions of different concentrations were placed in a gas chromatography-tandem mass spectrometer, and a linear regression analysis was performed based on the peak area and concentration of the target substance; (4) Horizontal addition recovery test The target substances camphene, A-curcumene and zingiberene were subjected to addition recovery tests at three levels: 5ug / kg, 50ug / kg and 150ug / kg.

6. A method for rapidly determining ginger flavor components in ginger oil microcapsules according to claim 5, characterized in that: The linear range of the target compound camphene is 0.23-188.47 μg / mL, and the correlation coefficient is 0.9991; The linear range of the target substance A-curcumene is 0.26-200.01 μg / mL, and the correlation coefficient is 0.9995; The linear range of the target substance zingiberene is 0.22-202.54 μg / mL, and the correlation coefficient is 0.9997.

7. A method for rapidly determining ginger flavor components in ginger oil microcapsules according to claim 5, characterized in that: The average recoveries of the target camphene, target A-curcumene and target zingiberene at the addition levels of 5ug / kg, 50ug / kg and 150ug / kg are 94.15-103.94%, and the RSD is 0.85-3.12%.

8. The method for rapidly determining ginger flavor components in ginger oil microcapsules according to claim 5, characterized in that: The detection limit was 0.82-1.53 ​​μg / kg under a 3-fold signal-to-noise ratio, and the quantification limit was 2.79-4.38 μg / kg under a 9-fold signal-to-noise ratio.

9. A method for rapidly determining ginger flavor components in ginger oil microcapsules according to claim 1, characterized in that: In step 3, the regression curve of the mixed standard working solution takes the concentration of the main target substance in the mixed standard working solution as the horizontal coordinate and the corresponding measured quantitative ion peak area as the vertical coordinate.

10. The method for rapidly determining ginger flavor components in ginger oil microcapsules according to claim 1, characterized in that: In the step 4, the extraction of the ginger flavor component in the ginger oil microcapsule includes: accurately weighing 0.1g of the ginger oil microcapsule sample into a 10mL graduated centrifuge tube, adding 5mL of water, vortexing for 2min, transferring to a 100mL volumetric flask after dissolution, accurately filling the volume, transferring to a stoppered graduated test tube, adding internal standard deuterated tetradecane (content of 20ug / mL), and then adding 10mL of ether, vortexing for 2min, ultrasonicating for 10min, standing for 5min, centrifuging at 2000rpm for 5min, absorbing the supernatant, adding 0.5g of anhydrous sodium sulfate, standing for 12h, and filtering through a 0.22μm organic filter membrane.

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