78 results about "Solid Phase Micro Extraction" patented technology

The invention discloses a model method for predicting cheese preference degree based on GC-MS combined with machine learning, and belongs to the technical field of cheese evaluation. The method comprises the following steps: firstly, determining the cheese preference of Chinese consumers by adopting a method for checking all suitable items, determining the nature of volatile flavor compounds by combining headspace-arrow type solid-phase microextraction and gas chromatography-mass spectrometry, and quantifying by adopting an internal standard curve method. Secondly, the correlation between the sensory attributes and the compounds is established through quantitative description analysis and Pearson correlation coefficients, and the characteristic flavor compound of each sensory attribute is obtained; and finally, establishing a cheese consumer preference degree identification method by using a machine learning algorithm, and predicting the Chinese consumer preference degree of unknown cheese by using the model. According to the method, the cheese preference degree of Chinese consumers can be accurately recognized only by means of data obtained through instrument analysis and the classification model, a set of more objective and rapid cheese consumer preference degree prediction method is established, and more accurate prediction is achieved along with the increase of sample libraries.

The invention discloses an analysis method for detecting short-chain fatty acid in table salt by headspace arrow-shaped solid phase microextraction-gas chromatography mass spectrometry, and belongs to the field of analysis and detection. According to the method, firstly, based on a headspace arrow-shaped solid-phase microextraction technology, polar short-chain fatty acids are extracted and enriched by using an extraction head of 100 [mu] m Polyacrylate, and then gas chromatography-mass spectrometry is used for detection, so that qualitative and quantitative detection of nine short-chain fatty acids such as acetic acid, propionic acid, isobutyric acid, butyric acid, 2-methylbutyric acid, valeric acid, 2-methylvaleric acid, 4-methylvaleric acid and hexanoic acid in the table salt can be realized. According to the method, the headspace arrow-shaped solid-phase microextraction technology is used for extracting the short-chain fatty acid in the table salt for the first time, the effects of interference removal, concentration and enrichment are achieved, and the detection limit of the method is reduced by about 2 orders of magnitude compared with that of a headspace-gas chromatography-mass spectrometry method. The method is simple in sample preparation, high in sensitivity, good in recovery rate and stability and suitable for accurate detection of the short-chain fatty acid in the table salt.

The invention discloses a detection system and method for measuring trace Cr in tobacco, and relates to the technical field of tobacco detection.The system comprises a multi-stage dynamic digestion module, a two-channel solid-phase microextraction module, a high-resolution ICP-MS detection module, an intelligent data processing module, a collision reaction tank (CRC) based on the high-resolution ICP-MS module and a dynamic background correction algorithm. The detection limit of Cr is as low as 0.008 [mu] g / kg by combining the enrichment capacity of 50 times or more of two-channel solid-phase microextraction (DSPME), the detection limit is reduced by one order of magnitude compared with that of a traditional atomic absorption method (0.1 [mu] g / kg), the accurate determination requirement of trace Cr is met, the two-channel DSPME module is designed through physical isolation of amino magnetic nanoparticles (Cr (III) adsorption) and DTC mesoporous carbon (Cr (VI) adsorption), and the detection limit of the trace Cr is reduced by one order of magnitude compared with that of the traditional atomic absorption method (0.1 [mu] g / kg). And independent capture and elution of Cr (III) and Cr (VI) are realized.

The invention relates to the technical field of fish meat source identification, in particular to a method for identifying different sources of fish meat by combining an electronic tongue with HS-SPME-GC / MS. The method comprises the following steps: obtaining a fish meat sample; performing taste detection on the fish meat sample by adopting an electronic tongue to obtain a taste detection result; after the fish meat sample is extracted, volatile odor substance detection is conducted through chromatography and mass spectrometry, volatile odor substances comprise one or more of dimethyl phthalate, nonanal, n-hexyl alcohol, naphthalene, octanol, 1-octylene-3-alcohol and alpha-platylene, and a volatile odor substance detection result is obtained; and identifying the fish meat source in combination with the taste detection result and the volatile odor substance detection result. According to the method, an electronic tongue technology and a headspace solid phase microextraction-gas chromatography-mass spectrometry technology are combined for use, and the taste and the smell are detected at the same time so as to distinguish fish meat from different sources, so that a more reliable quality evaluation system can be established, accurate traceability and grading are supported, and different user requirements are met.

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 discloses a method and a device for monitoring the stability of an anaerobic digestion system in real time. The method comprises the following steps: 1, carrying out non-targeted metabonomics analysis on the anaerobic digestion mVOCs category by adopting headspace solid-phase microextraction in combination with gas chromatography-high resolution mass spectrometry; 2, screening differential mVOCs markers based on principal component analysis and orthogonal partial least squares discriminant analysis; and 3, constructing a system stability real-time monitoring system by using an electronic nose sensor array, and when the difference mVOCs marker concentration deviates from a threshold value or difference categories are continuously accumulated, triggering early warning and recommending an optimization strategy by the system. The method and the device can monitor the state of the anaerobic reactor in real time, early warn the methane production inhibition risk in advance compared with traditional parameters (pH, volatile fatty acid and the like), improve the biogas yield and reduce the operation and maintenance cost, are suitable for intelligent management of anaerobic digestion scenes of kitchen garbage, municipal sludge, agricultural waste and the like, and can also be expanded to other anaerobic biological fermentation fields.

The present invention relates to a strain of Rhizopus delbrueckii that produces multiple pyrazines. Rhizopus delemar ) strains and screening and cultivation methods and applications thereof, the said Dale Rhizopus strain producing multiple pyrazines is named JSY-F002 strain, the deposited unit is China Center for Type Culture Collection (CCTCC), the deposited time is March 20, 2024, and the deposited number is CCTCC No.M 2024533. Through headspace solid phase microextraction combined with comprehensive two-dimensional gas chromatography-time of flight mass spectrometry (HS-SPME-GC×GC-TOFMS) detection and analysis, the strain can produce nearly 9 pyrazine substances after high temperature culture on wheat / barley / pea raw material culture medium, and is a good flavor strain, which is used in the process of liquor koji making or related fermented food brewing, solving the problem of insufficient functional flavor strain resources in the field of liquor koji making and traditional fermented food brewing.

The invention belongs to the field of plant protection, and discloses a method for inducing bemisia tabaci by a persicaria orientalis volatile matter and a related application of the persicaria orientalis volatile matter to the bemisia tabaci. A Y-type olfactometer behavior experiment shows that the bemisia tabaci has a remarkable chemotactic reaction on the red-knees herb, and the preference of the bemisia tabaci is obviously higher than that of a common host tomato. Furthermore, solid phase microextraction (SPME) is combined with gas chromatography-mass spectrometry (GC-MS) to analyze the smell components of the polygonum hydropiper, and various volatile substances possibly participating in chemotaxis are screened out. The method can be used for developing a plant source smell attractant and improving the pest monitoring and green prevention and control efficiency.

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 relates to the field of tea evaluation, in particular to a black tea aroma substance detection method. The method comprises the following steps: extracting tea aroma components by adopting headspace solid-phase extraction: adding tea into a solid-phase micro-extraction headspace bottle, then adding sodium chloride, distilled water and ethyl decanoate, then putting the solid-phase micro-extraction headspace bottle on a constant-temperature magnetic hot plate stirrer, heating, stabilizing, inserting SPME fibers into the solid-phase micro-extraction headspace bottle, and carrying out headspace solid-phase extraction; performing aroma adsorption; and analyzing the aroma by adopting a gas chromatograph and a mass spectrometer, wherein the reaction condition of the gas chromatograph is as follows: an Rtx-5MS chromatographic column is adopted.

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 utility model relates to an SPME (solid phase microextraction) heating and sample injection fixing device, which particularly belongs to the technical field of solid phase microextraction and comprises a water bath heating mechanism and a fixing mechanism for fixing a solid phase microextractor. The solid-phase micro-extractor comprises an SPME handle and an extraction head; the fixing mechanism comprises a bottom supporting ring, an upper connecting rod and a lower connecting rod; the extraction head assembly is arranged above the bottom supporting ring; the upper connecting rod and the lower connecting rod are matched in a telescopic extension manner; and the lower connecting rod is provided with a positioning ring which is matched with the insertion and fixation of the SPME handle. The SPME heating and sample injection fixing device has the advantage that the distance between the solid-phase microextractor and the heat source can be adjusted more conveniently.

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.

A gas chromatograph analysis system (1000) separates components in a sample gas introduced through a solid phase microextraction method, and comprises a gas chromatograph apparatus (200) and a control apparatus (100). The gas chromatograph apparatus (200) comprises: a sample vaporization chamber (220) into which an adsorption part (SP1) is inserted; a gas supply source (B1) that supplies a carrier gas; an adjustment device (210) that adjusts the amount of the carrier gas; a separation column (CL1); and a detection device (230). The control apparatus controls the adjustment device such that the supply pressure becomes a first pressure during a desorption period, and after the desorption period has ended, controls the adjustment device such that the supply pressure becomes a second pressure.

This invention provides a solid-phase microextraction (SPE) instrument, relating to the field of SPE technology. In this SPE instrument, the extraction needle assembly includes an extraction needle tube and a needle core, with the needle core movably disposed inside the extraction needle tube. The extraction needle tube is movably disposed inside a protective needle tube. A third driving mechanism includes a driving component, a transmission component, and a guiding component; the transmission component includes a flexible segment and a rigid segment connected together; the guiding component includes a first guiding segment and a second guiding segment; the first guiding segment extends in a direction collinear with the needle core, and the rigid segment is movably disposed inside the first guiding segment; the second guiding segment is connected to the first guiding segment, and at least a portion of the second guiding segment is not collinear with the first guiding segment, and the flexible segment is movably disposed inside the second guiding segment; the driving component is used to push or pull the flexible segment along the second guiding segment. The SPE instrument provided by this invention can improve the problems of large space occupation and inconvenience in linkage and combination with other devices in SPE instruments.

This invention discloses a method for simultaneously determining multiple halogenated polycyclic aromatic hydrocarbons (PAHs) in environmental water samples, comprising the following steps: Step 1, preparing a cobalt / nickel bimetallic organic framework composite molybdenum sulfide (CNMMS) coating material; Step 2, preparing solid-phase microextraction (SPE) fibers; Step 3, performing immersion SPE; and Step 4, determining multiple PAHs in the sample using gas chromatography-mass spectrometry (GC-MS). This invention prepares a CNMMS coating material, which is then coated onto a stainless steel wire substrate to form a coating. This coating serves as the extraction head for SPE to extract PAHs from environmental water samples. By combining this method with GC-MS, it can simultaneously detect PAHs in environmental water samples with different properties, exhibiting a low detection limit, a wide linear range, good stability in determining multiple PAHs in environmental water samples, and excellent accuracy.

The present application relates to the field of liquor detection technology, and specifically to a method for detecting flavor substances of liquor empty cup aroma, comprising the following steps: (1) taking a liquor sample in a container, pouring the liquor sample out of the container after standing, blowing the container with nitrogen, and adding an internal standard to obtain a liquor empty cup aroma sample to be tested; (2) extracting the flavor substances of the liquor empty cup aroma sample to be tested by headspace solid phase microextraction, and then detecting the flavor substances of the liquor empty cup aroma sample to be tested by gas chromatography-mass spectrometry. The present application can reduce the interference of volatile substances on detection and improve the stability of detecting semi-volatile or non-volatile substances.

The invention relates to an MOFs-chitosan composite solid-phase micro-extraction membrane and a preparation method and application thereof in electronic cigarette analysis, the preparation method comprises the following steps: respectively dissolving PCN-250 and chitosan in a solvent to obtain a PCN-250 solution and a chitosan solution, stirring and mixing the two solutions, then carrying out ultrasonic dispersion, spin-coating and drying to obtain a coarse membrane, and preparing the MOFs-chitosan composite solid-phase micro-extraction membrane. And cross-linking the crude membrane with a cross-linking agent, and drying to obtain the membrane. According to the prepared composite matrix membrane, MOFs-and chitosan cooperate with each other, and precise recognition and efficient selective extraction of diacetyl and structural analogues thereof in the electronic cigarette are achieved through specific interaction. According to the composite membrane, the high specific surface area of MOFs is utilized, the adsorption capacity of the composite membrane on diacetyl and structural analogues thereof is large, rapid enrichment can be achieved, and the analysis sensitivity is improved.

The invention relates to the technical field of essential oil, in particular to peach leaf essential oil and application thereof. According to the method, the peach leaf essential oil is extracted by adopting a water distillation method, the components of the peach leaf essential oil are identified, 40 volatile chemical components are identified by utilizing headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GCMS), 23 chemical components are identified by utilizing ultra-high performance liquid chromatography-mass spectrometry (UPLC-MS), and the content of the volatile chemical components in the peach leaf essential oil is greatly improved. Researches find that the peach leaf essential oil can effectively inhibit and kill escherichia coli, staphylococcus aureus, micrococcus luteus, pantoea, fusarium oxysporum and monilinia fusarium, and in addition, the invention also finds that the peach leaf essential oil has better oxidation resistance and free radical scavenging ability, so that the invention develops new application of the peach leaf essential oil.

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 belongs to the technical field of environment detection and analysis, and particularly relates to a method for detecting trace N-nitrosamine compounds in water. According to the method, a headspace solid-phase microextraction device with a dehydration and heat insulation device is used for extraction, the dehydration and heat insulation device is installed between a to-be-detected sample container and an extraction handle, the dehydration and heat insulation device comprises a double-layer quartz tube, degreasing cotton and a dehydrating agent, and the degreasing cotton with the dehydrating agent is placed at the top end of a ventilation connecting pipe of the dehydration and heat insulation device; and the bottom end of the ventilation connecting pipe is arranged above the to-be-tested sample. After the dehydration and heat insulation device is additionally arranged, the extraction temperature and the stirring speed can be increased, the extraction time is saved, and the problems of damage to an extraction head and a gas chromatographic column and desorption caused by water vapor adsorption possibly caused by too high temperature are solved; and the gas space above the liquid level is reduced by using the dehydration and heat insulation device, the adsorption of an object to be detected in a gas environment is promoted, the detection limit reaches 0.05-0.1 ng / L, and the recovery rate is 90-103.2%.

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 discloses an apple fruit key aroma substance identification method based on sensory omics, and relates to the technical field of aroma substance detection, and the method specifically comprises the following steps: S1, detecting volatile compounds in apple fruits through comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC * GC-QTOFMS); s2, carrying out gas chromatography-olfactory analyzer (GC-O) and odor activity value (OAV) analysis to characterize characteristic aroma compounds in the apple fruits; and S3, determining key characteristic aroma compounds in the apple fruits through aroma recombination and omission experiments. According to the present invention, the aroma substance extraction and enrichment are performed on the apple by using the solid phase micro-extraction, the organic solvent is not required, the operation is simple and easy, the comprehensive two-dimensional gas chromatography-tandem time-of-flight mass spectrometry can comprehensively analyze the volatile compounds in the apple fruit within the short time compared with the common chromatography-tandem mass spectrometry, the peak capacity is significantly improved, and the determination result is significant. The separation and analysis efficiency is obviously superior to that of a traditional gas chromatograph-mass spectrometer.

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 present invention relates to a toxin-free Aspergillus flavus ( Aspergillus flavus ) strain and its screening and cultivation method and application. The non-toxic Aspergillus flavus strain producing multiple pyrazines is named JSY-F001 strain, and the preservation unit is China Center for Type Culture Collection (CCTCC). The preservation time is March 20, 2024, and the preservation number is CCTCC No. M 2024532. Through headspace solid phase microextraction combined with comprehensive two-dimensional gas chromatography-time of flight mass spectrometry (HS-SPME-GC×GC-TOFMS) detection and analysis, the strain can produce nearly 10 pyrazine substances after high temperature culture on wheat / barley / pea raw material culture medium. It is a good flavor strain and is used in the process of liquor koji making or related fermented food brewing, solving the problem of insufficient functional flavor strain resources in the field of liquor koji making and traditional fermented food brewing.

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 present invention provides a method for detecting and analyzing barrel-aged beer flavor substances and their flavors, belonging to the technical field of beer detection. The present invention adopts solid-phase microextraction combined with gas chromatography-high-resolution mass spectrometry technology, performs non-targeted full-scan analysis on samples by introducing high-resolution mass spectrometry, screens out newly discovered compounds by comparing with traditional non-barrel-aged beer, and can further screen their flavor characteristics in combination with a flavor database. This set of processes integrates detection technology and flavor research, avoids the disconnection of intermediate links, makes the whole research process smoother, can quickly, accurately, efficiently and low-costly discover potential flavor compounds in barrel-aged beer, and can be effectively applied to the flavor analysis of barrel-aged beer and quality control in the production process.