32 results about "Solid Phase Micro Extraction" patented technology

The invention discloses a quality mining and evaluation method of a wolfberry characteristic flavor nourishment, and relates to the technical field of food quality analysis and sensory evaluation, and the method comprises the following steps: S1, carrying out non-targeted analysis on the wolfberry characteristic flavor nourishment by adopting headspace solid phase microextraction in combination with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry, and obtaining original abundance data of the volatile compound. According to the quality mining and evaluation method for the Chinese wolfberry characteristic flavor nourishment, accurate identification and quantitative evaluation of key flavor substances in the Chinese wolfberry characteristic flavor nourishment are realized by establishing a flavor contribution potential index model and combining a dual verification mechanism. According to the method, the limitation that only a single chemical component is concerned or actual sensory experience is ignored is solved, and the accuracy and reliability of flavor component screening are improved by integrating multi-dimensional parameters such as instrument response intensity, human olfaction threshold and matrix release characteristics and through cross validation of a gas chromatography-olfaction technology and a standard substance addition experiment.

The invention provides an ionized porous aromatic framework material as well as a preparation method and application thereof, the preparation method comprises the following steps: (1) mixing 1, 4-dibromo-2-(bromomethyl) benzene and N-methylimidazole for reaction to obtain an imidazolium salt monomer; and (2) mixing and reacting the imidazolium salt monomer obtained in the step (1) with an ethynyl monomer and a catalyst to obtain the ionized porous aromatic framework material. The ionized porous aromatic framework material provided by the invention is used in a solid-phase micro-extraction head, can realize effective enrichment of trace aromatic substances, greatly improves the detection effect of the trace aromatic substances, and is high in accuracy.

The invention discloses a quantitative evaluation method for hops aroma of light wine, and belongs to the technical field of detection and evaluation. According to the technical scheme, the method comprises the following steps: quantitatively detecting terpene substances, terpene alcohol substances and terpene ester substances in the light wine liquid by utilizing a headspace solid-phase microextraction-gas chromatography-mass spectrometry technology to obtain the content of the terpene substances, the content of the terpene alcohol substances and the content of the terpene ester substances in the light wine liquid; calculating a floral aroma evaluation index by utilizing the flavor threshold value of the terpene substances, the flavor threshold value of the terpene alcohol substances, the flavor threshold value of the terpene ester substances, the content of the terpene substances in the light wine, the content of the terpene alcohol substances and the content of the terpene ester substances, and further quantitatively evaluating the floral aroma intensity in the light wine. The method disclosed by the invention is applied to quantitative evaluation of the hops aroma of the light wine, solves the problem that the evaluation result of the hops aroma evaluation of the existing beer is inaccurate, and can objectively quantify the hops aroma intensity of the wine.

The invention relates to a sintered red clay coating solid-phase extraction fiber, a preparation method thereof and an application of the sintered red clay coating solid-phase extraction fiber in measuring the sensitivity of moisture in mineral oil, and belongs to the technical field of analytical chemistry. The invention aims to overcome the limitation of the existing solid-phase microextraction coating on the aspects of cost, mechanical strength, thermal stability and water molecule adsorption selectivity. The core of the preparation method comprises the following steps: drying red clay in the sun, sieving to obtain powder, mixing the powder with deionized water according to a mass ratio, and standing and kneading twice to form a mud pie; taking the mud pie, adding water, uniformly mixing, vertically inserting and pulling out a stainless steel wire for 2-4 times to form a uniform coating, drying in the shade, trimming, and calcining to obtain the fiber. According to the fiber, efficient and specific adsorption of water molecules is realized by utilizing a porous structure of the sintered red clay and retaining hydroxyl groups, and trace moisture in mineral oil such as gasoline and diesel oil is detected by combining a headspace extraction-GC / TCD (Gas Chromatography / Thermal Conductivity Detector) coupling technology.

The invention discloses a quantitative evaluation method for key compounds of reheated odor (WOF) of prefabricated braised pork in brown sauce. The quantitative evaluation method comprises the following steps: pretreating a sample to form a fresh group and a reheated group; performing smell detection and comparison on the two groups of samples by using an electronic nose, and identifying the flavor difference of the two groups of samples; carrying out headspace solid-phase microextraction to obtain a mixed compound, and carrying out gas chromatography-olfactory detection-mass spectrometry determination to obtain a main volatile compound of the sample; constructing a concentration-peak area standard curve of the main volatile compound, and calculating the concentration and odor activity value of the volatile compound; and constructing an odor recombination model and an odor omission test, and determining key constituent compounds of the WOF. The method provides a powerful technical support for improving and enhancing the overall flavor of the prefabricated braised pork in brown sauce.

The invention belongs to the technical field of food processing, and particularly relates to a method for improving the flavor of instant fish head soup, the fish head soup is prepared by ultrasonic-assisted boiling, and the flavor of the perch fish head soup is improved in combination with fermented bacillus tropicalis SCSMX-8. The taste components and volatile flavor components of the perch head soup and the fermented fish head soup are measured by methods such as sensory evaluation, peptidomics, solid-phase microextraction / gas chromatography-mass spectrometry and the like, and the influence of a bacillus tropicalis fermentation method on the flavor characteristics of the perch head soup is explored. According to the invention, a technical basis is provided for development and industrial production of the lateolabrax japonicus head soup and the pretreated product thereof, and lateolabrax japonicus byproducts which are not fully utilized are converted into economically feasible and environmentally sustainable food.

The invention discloses a method for detecting flavor substances in a tobacco extract, which comprises the following steps: adding a sample into a headspace bottle by adopting a headspace solid-phase microextraction-GC / MS (Gas Chromatography-Mass Spectrometer) combined method, then adding a saturated chloride aqueous solution, sealing and uniformly shaking, and then detecting by adopting a solid-phase microextraction-GC / MS combined instrument. According to the method, the saturated chloride is added to dilute the sample to increase the ion concentration in the solution, so that volatile aroma substances are promoted to be separated out from the sample, and the one-time detection sensitivity of the three aroma substances including terpinene, 1, 1, 6-trimethyl-1, 2, 3, 4-tetrahydronaphthalene and (E)-1-(2, 3, 6-trimethylphenyl) butyl-1, 3-diene is higher.

The invention discloses a citrus essential oil volatile flavor component analysis method, and relates to the technical field of food science, the analysis steps are as follows: S1, sample preparation: selecting fresh citrus fruits, separating peels, extracting citrus essential oil by a cold pressing method, placing the essential oil sample in a headspace bottle, sealing, and standing at normal temperature for 15 min; s2, solid-phase micro-extraction enrichment: using an extraction head, inserting the extraction head into a headspace bottle after aging treatment, pushing out the extraction head, adsorbing at the headspace position for 35 minutes, and taking back a fiber head. According to the method, the SPME conditions are optimized, the extraction head is selected, adsorption is controlled at 40 DEG C for 35 min, the enrichment efficiency of the low-content volatile components in the citrus essential oil is remarkably improved, a scientific basis is provided for essential oil quality grading and product formula optimization, the method is easy and convenient to operate, no organic solvent is needed, reagent consumption is low, the detection period is short, and the method is suitable for industrial production. The method is suitable for batch detection and industrial application of citrus essential oil.

The invention provides a method for detecting flavor substances in camellia oleosa seed oil, which realizes efficient enrichment and accurate qualitative and quantitative detection of volatile flavor substances in camellia oleosa seed oil by optimizing sample pretreatment, HS-SPME extraction conditions and gas chromatography-mass spectrometry (GC-MS) detection parameters. And a characteristic flavor substance is screened in combination with a relative odor activity value (ROAV). The method comprises the following specific steps: pretreatment of a camellia oleosa seed oil sample, enrichment of flavor substances through headspace solid-phase microextraction, GC-MS separation and detection, data processing and flavor substance identification, and screening of characteristic flavor substances. The method is easy and convenient to operate, high in enrichment efficiency and high in detection sensitivity, flavor substances such as aldehydes, alcohols and esters in the camellia oleosa seed oil can be comprehensively captured, characteristic components (such as nonanal, alpha-cedrene and capraldehyde) contributing key aroma are accurately screened out, and a scientific basis is provided for camellia oleosa seed oil quality evaluation, variety breeding and processing technology optimization.

The invention provides a method for rapidly screening aroma-producing bacillus to improve the quality of cigar tobacco leaves, and belongs to the technical field of agricultural microorganisms. On the basis of bacillus 16S rDNA (ribosomal deoxyribonucleic acid) sequence analysis and fermentation liquor smell evaluation, volatile aroma components of strain fermentation liquor and fermented cigar tobacco powder are analyzed by using HS-SPME-GC-MS (headspace solid-phase microextraction-gas chromatography-mass spectrometry) and an electronic nose, and excellent aroma-producing strains are screened by combining a multivariate analysis method. And the fermentation effect on the cigar tobacco leaves is verified by simulating fermentation. Results show that seven kinds of 50 bacillus strains are identified, and the smell difference of fermentation liquor smell evaluation is large. 177 volatile components are identified in strain fermentation liquor, 7 strains have relatively high aroma producing characteristics, and 2, 3-butanedione, 2-nonyl alcohol and isoamyl alcohol are common aroma components of the strains. Two strains with the highest volatile components and large difference in the fermented tobacco powder are screened out through PCA and clustering analysis, 1-F-2 can generate high-content alcohol, pyrazine, ketone and other components, and DMMJ-4 can generate high-content alcohol, pyridine, ketone and other components. The two strains are used for fermentation, so that the content of volatile aroma components of the cigar tobacco leaves is obviously improved, and the flavor characteristics and the quality characteristics are also improved to different extents. Therefore, the invention can provide reference for screening and application of cigar tobacco leaf microbial fermentation strains.

The invention provides a potato-tower-shaped nanofiber as well as a preparation method and application thereof, and belongs to the technical field of solid-phase microextraction. The preparation method of the potato-tower-shaped nanofiber comprises the following steps: mixing and dissolving a fiber-forming polymer, an amino precursor, a spinning aid and a solvent I to prepare an electrostatic spinning solution; preparing nanofibers by using an electrostatic spinning technology; the preparation method comprises the following steps: soaking nanofibers in water, and washing and drying after soaking; dissolving an aldehyde group precursor and a template agent into a solvent II to obtain a mixed solution, dipping the nanofiber into the mixed solution, adding a catalyst, and then performing solvothermal reaction to obtain the potato-tower-shaped nanofiber. A large number of uniformly-distributed and orderly-arranged sheet structures are inlaid on the surface of the nanofiber, and the whole fiber is in a potato tower shape; the potato-tower-shaped nanofiber has excellent extraction performance on a micro-plastic loaded plasticizer. The potato-tower-shaped nanofiber disclosed by the invention shows good application potential in the fields of sample pretreatment and solid-phase microextraction.

The utility model provides a solid-phase microextraction device for extracting trace components of white spirit. The solid-phase microextraction device comprises a fixed bracket and an outer frame, the spring net is arranged at the top of the fixed bracket, and solid-phase microextraction needles are arranged around the bottom of the spring net. According to the solid-phase micro-extraction device for extracting the trace components of the white spirit, provided by the utility model, different samples to be detected can be pre-treated at the same time according to the number of the samples to be detected, so that the sample pre-treatment time is saved, and meanwhile, the extraction device has the characteristics of reasonable design, simple structure, strong operability and the like, and is suitable for popularization and application. The solid-phase micro-extraction device has the advantages of high reproducibility, good analysis effect and the like during analysis of the aroma of the trace components of the white spirit, can solve the problems of poor reproducibility of aroma component detection, incapability of simultaneously extracting a plurality of samples and the like, integrates heating and stirring, can simultaneously perform four extraction tests, is convenient to operate, and is suitable for large-scale popularization and application. And the test efficiency is improved.

The application discloses a detection method of characteristic volatile aroma in eight-treasure pickles, which comprises the following steps: placing the stirred eight-treasure pickle sample in a headspace bottle for solid phase microextraction, then performing gas chromatography-mass spectrometry analysis, and collecting and analyzing data; installing a shunt at the end of the chromatographic column, shunting to a mass spectrometer and a smell instrument, having a professional smell person sit at the outlet of the smell instrument, smelling and recording the smell and aroma information obtained in the gas flow process, and obtaining target aroma components; obtaining the content of the target aroma components through gas chromatography-mass spectrometry analysis, calculating the ratio of the content and a threshold value, obtaining the aroma activity value of each aroma component, and judging the main aroma components in the eight-treasure pickles. The application adopts SPME-GC-MS and GC-O to identify the main aroma components of the eight-treasure pickles, and is more scientific and efficient to ensure the quality uniformity of the products under the same pickling process.

The invention discloses an auxiliary material incremental meat product flavor dynamic analysis method based on flavor approximation, relates to the technical field of food processing flavor analysis, and solves the technical problem that a traditional method cannot dynamically track a meat product flavor formation path caused by auxiliary material addition. According to the scheme, standardized samples of six processing stages are prepared according to progressive increase of auxiliary materials, and the standardized samples are treated by a unified boiling process and cut into particles; extracting volatile flavor substances in each stage by adopting a headspace solid-phase microextraction technology; cross-stage qualitative and quantitative comparison is carried out through a gas chromatography-mass spectrometry / sniffing combined technology, and the relevance of characteristic flavor active substances, auxiliary materials and concentration change and a step mutation node of flavor development are determined by combining a principal component analysis method; and finally, describing a radar map of the overall flavor of each processing stage based on a sensory evaluation method, analyzing flavor characteristics of the meat product by combining with a gas chromatography-mass spectrometry / smelling instrument, and revealing an influence mechanism of auxiliary material addition on flavor composition. The method is used for scientific evaluation of auxiliary material addition and accurate regulation and control of flavor in meat product process optimization.

The invention discloses a method for measuring benzyl alcohol, phenethyl alcohol, phenol and 3-phenylpropanol in wine by an internal standard method, which comprises the following steps: (1) sample pretreatment: weighing 5.0 mL of sample, adding 1.5 g of sodium chloride, and adding 10L of 1.05 g / L 4-chlorobenzyl alcohol as an internal standard substance to obtain a pretreated sample; (2) preparing a standard solution; and (3) determination: detecting and analyzing the pretreated sample by using gas chromatography-mass spectrometry. The detection of benzyl alcohol, phenethyl alcohol, phenol and 3-phenylpropanol in different wines is realized by combining headspace-solid phase microextraction and gas chromatography with an accurate mass spectrum method. The method is simple, convenient and rapid in sample pretreatment and accurate in qualitative and quantitative detection, can meet rapid detection of benzyl alcohol, phenethyl alcohol, phenol, 3-phenylpropanol and the like in the wine, and provides technical support for enhancing quality control of the wine.

The invention discloses a full-automatic online extraction-post-column derivatization combined device for aldehydes and application of the full-automatic online extraction-post-column derivatization combined device. The device integrates on-line in-tube solid-phase microextraction, liquid chromatographic separation, post-column derivatization reaction and mass spectrometry detection modules, and realizes on-line rapid reaction of chromatographic eluent and a derivatization reagent by using a three-way mixer. The method is mainly used for full-automatic accurate analysis of endogenous aldehyde metabolic markers such as hexanal and heptanal in body fluid such as human urine and plasma, biological matrix interference is effectively removed through on-line enrichment, and the detection sensitivity is remarkably improved; meanwhile, the device can be extensively applied to rapid screening and quantification of trace aldehydes in complex samples such as traditional Chinese medicines, foods, environments and plants. The method provided by the invention realizes automation of the whole process from sample pretreatment to detection, solves the problems of tedious and time-consuming traditional off-line derivation operation and poor reproducibility, and has the advantages of high flux, low cost, no pollution to mass spectrum and the like.

The invention discloses a white spirit flavor substance solid phase microextraction device and method in the technical field of microextraction, the white spirit flavor substance solid phase microextraction device comprises a shell, partition plates in the shell divide the interior of the shell into a desorption cavity, a power cavity and an extraction cavity, a first motor is arranged in the shell, and a movement mechanism is arranged in the power cavity and comprises a rotating part and a movable part; the rotating part is in transmission connection with an output shaft of the first motor, a first guide groove inclined relative to the horizontal plane is formed in the inner side wall of the rotating part, the upper portion of the movable part is fixedly connected with one end of the mounting arm, an adsorption pipe extending downwards is arranged at the other end of the mounting arm, and a sliding block is arranged on the lower portion of the movable part and slidably arranged in the first guide groove. A second guide groove is formed in the outer side of the upper portion of the movable part and comprises a transverse section, a first vertical section and a second vertical section, and a limiting block is fixed to the side wall of the power cavity and slidably arranged in the second guide groove. According to the invention, the technical problem of tedious operation in the prior art is solved, the operation complexity is reduced, and the operation efficiency is improved.

The invention relates to the technical field of waxberry flavor detection, in particular to a method for determining volatile flavor substances of waxberries from different producing areas and application of the method. The method comprises the following steps: firstly, enriching volatile flavor substances in waxberry samples to be detected from different producing areas by using a headspace solid-phase microextraction technology; analyzing by using a gas chromatography-mass spectrometry system to obtain qualitative and quantitative data of the volatile flavor substances; analyzing by using a gas chromatography-ion mobility spectrometry combined system to obtain fingerprint spectrum data of the volatile flavor substances; and finally, performing multivariate statistical analysis on the basis of qualitative and quantitative data of the volatile flavor substances and fingerprint spectrum data, and determining composition characteristics and differences of the volatile flavor substances in the waxberry samples to be detected from different producing areas. Through cooperative application of multiple analysis technologies, the coverage degree, accuracy and distinguishing capacity of waxberry volatile flavor substance detection are improved, and flavor characteristics of waxberries from different producing areas can be effectively distinguished.

The invention discloses a calanthe japonica flower color and flower fragrance component analysis method, and belongs to the technical field of plant component analysis. The method comprises the following steps: S1, synchronous collection and pretreatment of samples: collecting flower buds and flowers of the same scapes, respectively taking petals and lips, and uniformly dividing the petals and lips into flower fragrance and pigment detection samples; s2, targeted extraction and GC-MS (gas chromatography-mass spectrometry) detection of flower fragrance components: extracting by adopting headspace solid-phase microextraction combined with an internal standard method, and performing GC-MS analysis by optimizing a heating program; s3, high-efficiency extraction and HPLC (High Performance Liquid Chromatography) detection of the anthocyanidin: carrying out ultrasonic extraction by adopting a composite solvent containing vitamin C, and carrying out HPLC analysis through gradient elution; and S4, data processing and dynamic correlation analysis: performing qualitative and quantitative analysis on a detection result. Through targeted sampling and composite extraction technologies, the problems of high sample consumption, long period and lack of data relevance in a traditional method are solved, accurate analysis of the flower color and flower fragrance components of the calanthe plants is realized, and a key technical support is provided for gardening breeding.

The invention provides a method for judging the quality of a tobacco source aroma raw material, and belongs to the technical field of tobacco analytical chemistry. The method for judging the quality of the tobacco source aroma raw material comprises the following steps: providing the tobacco source aroma raw material as a to-be-detected sample, and performing pretreatment; determining the contents of 1, 3, 5-heptaene and cembriene in the pretreated sample to be detected by adopting a solid phase microextraction-gas chromatography-mass spectrometry technology to obtain an R1 value, and the R1 value is the content of 1, 3, 5-heptaene in the sample to be detected / the content of cembriene in the sample to be detected; the R1 value of the to-be-detected sample is compared with the R0 value of the standard sample, the R0 value is the content of 1, 3, 5-heptaene in the standard sample / the content of cembrene in the standard sample, and the quality of the to-be-detected sample is judged according to the comparison result.

The invention relates to the technical field of detection of flavor components of liquor, in particular to a method for enriching and extracting flavor components of empty-cup fragrance of liquor and application. The method comprises the following steps: pouring a to-be-detected wine sample into a tulip-shaped headspace bottle, standing, and pouring out the wine sample; the headspace bottle is air-dried and heated in a water bath, and flavor components are extracted through headspace solid-phase microextraction; repeating the steps for at least two times, and continuously extracting to obtain a white spirit empty cup fragrance retention sample to be detected. According to the method for enriching and extracting the flavor components of the empty-cup aroma retention of the white spirit, more flavor components can be extracted, the requirement for detecting the flavor components of the empty-cup aroma retention of the white spirit is well met by combining GC-MS, the flavor components of the empty-cup aroma retention of the white spirit are extracted and enriched to a greater extent, and the composition of the empty-cup aroma retention of the white spirit is convenient to analyze so as to evaluate the aroma contribution of each component.

The invention belongs to the field of food pollutant detection, and particularly relates to a COF-COOH solid-phase microextraction probe as well as a preparation method and application thereof. The preparation method comprises the following steps: by taking 5, 10, 15, 20-tetra (4-aminophenyl) porphyrin and 2, 5-dihydroxy terephthalaldehyde as monomers, synthesizing COF-1 through a solvothermal method, and then reacting with succinic anhydride to prepare carboxylic acid functionalized COF (COF-COOH); the SPME probe is prepared by coating the SPME probe on a stainless steel wire by adopting a physical gluing method. The detection of the ZENs in the corn flour is realized by combining UPLC-MS / MS, extraction (70min) and desorption (10min) conditions. The linear range of the method is 0.02-40 ng / mL, the detection limit is 0.007-0.014 ng / mL, the adding standard recovery rate is 86.40%-105.36%, the sensitivity is high, and technical support can be provided for grain safety supervision.

The invention belongs to the technical field of grape wine essence identification, and relates to a method for identifying artificial essence added in grape wine, which is used for extracting and analyzing volatile components in the grape wine by combining headspace solid-phase microextraction with a gas chromatography-mass spectrometry technology. The method comprises the following steps: mixing grape wine with deionized water, sodium chloride and an isotope internal standard solution, balancing, extracting, analyzing, and then carrying out GC-MS (Gas Chromatography-Mass Spectrometer) determination to obtain a total ion chromatogram; and identifying and quantifying the artificial essence characteristic substances, such as anthranilate compounds, through mass spectrum database retrieval in combination with retention time and characteristic ion pairs. The method is easy and convenient to operate, high in sensitivity and good in accuracy, artificial essence illegally added into the wine can be effectively recognized, subjectivity of traditional sensory evaluation is overcome, and the method is suitable for authenticity identification and quality supervision of the wine and has good application prospects.

This invention provides an acidic liquid seasoning that suppresses the content of olive oil while maintaining an excellent flavor. The invention is characterized by being an acidic liquid seasoning containing at least an edible oil and an acidic material, wherein the edible oil includes olive oil, and the content of the olive oil relative to the total amount of the acidic liquid seasoning is 3% by mass or more and 15% by mass or less. When the aroma components of the acidic liquid seasoning are determined by solid-phase microextraction-gas chromatography-mass spectrometry, the ratio of the peak area of ​​artemisia annua to the peak area of ​​2-hexenal is 0.02 or more and 50 or less. This acidic liquid seasoning suppresses the content of olive oil while maintaining an excellent flavor.

The invention relates to the technical field of analytical chemistry, and discloses a sensitive, high-selectivity and reliable method for quantitative analysis of 3-methylindole in a complex matrix sample. According to the method, an optimized headspace solid-phase microextraction technology is adopted for sample pretreatment and target object enrichment, and a gas chromatography-tandem mass spectrometry technology is combined for separation and detection. By systematic optimization of HS-SPME conditions and GC-MS / MS parameters, the method can effectively overcome the problems of matrix interference, insufficient sensitivity or tedious sample pretreatment and the like when trace 3-methylindole in a complex matrix is analyzed in the prior art. The invention provides an effective tool for accurately and quantitatively analyzing 3-methylindole in the fields of environmental monitoring, food safety evaluation, biomedical research and the like. The standard curve of the method is R2gt; and 0.99, the detection limit of the 3-methylindole is 1 ng / ml of a liquid sample or 1 pg / mg of a solid sample, and the quantification limit of the 3-methylindole is 2 ng / ml of a liquid sample or 2 pg / mg of a solid sample.

This invention belongs to the field of fruit tree cultivation technology, specifically relating to a method for spraying methyl jasmonate (MeJA) to improve the flavor quality of Prunus cerasifera (European plum). This method uses Prunus cerasifera fruit as the target, spraying a MeJA solution during key stages of fruit development. Using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), qualitative and quantitative analyses are performed on the volatile substances of the fruit during key developmental stages—including the coloring and swelling stage (S1), the hard-ripening stage (S2), and the full-ripening stage (S3)—to clarify the effect of MeJA treatment on the aroma components and content of Prunus cerasifera (European plum). This invention, through exogenous spraying of MeJA, achieves targeted regulation of aroma metabolism in Prunus cerasifera (European plum) fruit, significantly optimizing aroma composition, reducing the relative content of unpleasant odor substances, and promoting the accumulation of characteristic fruit aroma substances. This invention provides a simple and effective technical solution for improving the aroma quality of Prunus cerasifera (European plum) fruit, and has good application prospects.

The invention relates to a volatile component release kinetics-based peculiar smell packaging paper storage condition prediction method and application, the construction method comprises the following steps: adding a to-be-detected sample and an internal standard into a headspace bottle for solid phase microextraction, and adopting a gas chromatography-mass spectrometry detection method to obtain the content of volatile components, and substituting into a calculation model for calculation to obtain a storage time equation. The invention provides a volatile component release kinetics-based peculiar smell packaging paper storage condition prediction method, which mainly comprises the following steps of: calculating volatile component loss kinetics of lining paper at different storage temperatures to obtain parameters such as loss activation energy and pre-exponential factors; the storage time of the packaging paper such as the peculiar smell lining paper at any storage temperature can be predicted by combining the critical value of smell perception of the peculiar smell of the lining paper and the initial content of the volatile components.

The present application relates to a kind of cold extraction coffee fingerprint construction method and its fingerprint and application, make cold extraction coffee by headspace solid phase microextraction processing, the extract obtained is carried out gas chromatography-mass spectrometry analysis, obtain the fingerprint of the cold extraction coffee, wherein, when carrying out the gas chromatography-mass spectrometry analysis, split injection mode is used, and the split injection ratio is controlled to be (3-6):1.The obtained fingerprint can describe the quality factor of flavor substance from the whole of finished product, comprehensively reflect the extraction quality of coffee, provide a kind of fast, simple method for the quality judgment of cold extraction coffee, and then guide the production of the coffee beverage with repeatable high quality, high stability of cold extraction coffee.

This invention belongs to the field of fruit tree cultivation technology, specifically relating to a calcium chloride spraying method for improving the flavor quality of Prunus cerasifera (European plum) fruit. This method uses Prunus cerasifera fruit as the target, spraying a calcium chloride solution during the critical stage of fruit development. Headspace solid-phase microextraction-gas chromatography-mass spectrometry (HSP-GC-MS) is used to qualitatively and quantitatively analyze the volatile substances in fully ripe fruit, clarifying the effect of calcium chloride solution treatment on the aroma components and content of Prunus cerasifera. This invention, through spraying calcium chloride solution, achieves targeted regulation of aroma metabolism in Prunus cerasifera fruit, significantly optimizing aroma composition, promoting the accumulation of characteristic fruit aroma substances, and reducing the relative content of unpleasant odor substances. This invention provides a simple and effective technical solution for improving the aroma quality of Prunus cerasifera fruit, and has good application prospects.

The invention discloses a Jingyang Fuzhuan tea year distinguishing method, and belongs to the technical field of tea year distinguishing. Fuzhuan tea samples in different storage years are measured and analyzed by adopting a headspace solid-phase micro-extraction gas chromatograph-mass spectrometer, a Fuzhuan tea storage year predicting model is constructed according to the characteristics of volatile organic compounds and by integrating a machine learning method, and the Jingyang Fuzhuan tea year distinguishing method is used for distinguishing the Jingyang Fuzhuan tea years. And judging the storage year of the Fuzhuan tea through the prediction model. The Jingyang Fuzhuan tea year distinguishing method is simple in treatment step, convenient to operate and suitable for large-scale sample treatment and screening, and the headspace solid-phase microextraction gas chromatograph-mass spectrometer technology is stable and mature; a linear regression model and a support vector machine classification model are established by using the content values of the 10 compounds, and the specific storage year of the Fuzhuan tea can be predicted by combining an error reference value, so that the operation is simple, convenient and objective, the interference of human factors is eliminated, and the accuracy of identifying the storage year of the Fuzhuan tea can be remarkably improved.