52 results about "Solid Phase Micro Extraction" patented technology

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 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 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.

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 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 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 invention discloses a liquid essence enzymolysis production method which comprises the following steps: crushing raw materials, adding water, cellulase, pectinase and acid proteinase for enzymolysis, and simultaneously applying ultrasonic treatment to obtain enzymatic hydrolysate; centrifuging enzymatic hydrolysate, removing macromolecular impurities from supernate by adopting an ultrafiltration membrane, and then concentrating; the concentrated solution, glucose and L-cysteine are mixed for a Maillard reaction, a natural antioxidant is added in the reaction, volatile components in the concentrated solution are extracted through solid phase microextraction (SPME) and mixed with a Maillard reaction product, natural head fragrance is enhanced, and a stabilizer is added to form a stable emulsion. The invention has the following advantages: an efficient, environment-friendly and natural-flavor liquid essence production process is developed; the specific compound enzyme is combined with ultrasonic assistance, so that the decomposition efficiency of polysaccharide and protein is remarkably improved; membrane separation and solid-phase microextraction are adopted in the whole process, chemical residues are avoided, the Maillard reaction can directionally generate characteristic flavor substances, and the flavor is vivid.

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 cattle characteristic flavor detection device based on a GC-MS (Gas Chromatography-Mass Spectrometer) detection method, which is convenient for simultaneously extracting a plurality of beef samples, is convenient for storing an extraction head and can improve the detection efficiency. According to the cattle characteristic flavor detection device based on the GC-MS detection method, automatic extraction can be conveniently achieved through the solid-phase microextraction device, meanwhile, multiple extraction can be conducted at the same time, efficiency is improved, and meanwhile extraction is conducted in an independent environment, so that the influence of the external environment on the extraction process is avoided; secondly, multiple groups of contrast experiments can be ensured to perform extraction in the same environment, the detection accuracy can be improved, thirdly, the extraction head storage device in the cattle characteristic flavor detection device based on the GC-MS detection method is convenient for realizing storage of multiple extraction samples, and the detection accuracy is improved. Therefore, the solid-phase microextraction device and the mass spectrometer detection device can be matched for use; the detection efficiency is improved. The method is suitable for popularization and application in the yellow cattle meat detection field.

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 discloses a polished round-grained rice producing area identification method based on multi-technology fusion. The method comprises the following steps: sample preparation: manually removing impurities in rice to obtain uncooked rice; wherein one part of the uncooked rice is cooked to prepare rice and cooled, the other part of the uncooked rice is smashed, ground and screened through a smashing machine, powder is taken and placed in a small test tube, the powder is dried to constant weight at the constant temperature, and a rice flour sample is prepared; hS-SPME Arrow-GC-MS combined identification: firstly, extracting and enriching volatile components in a sample by using headspace solid-phase microextraction, and then introducing an extract into a gas chromatograph-mass spectrometer for separation and identification; qualitative and quantitative analysis is carried out, and key volatile compounds having significant contributions to sample aroma characteristics are screened; according to the method, the HS-SPME Arrow-GC-MS and EA-IRMS combined technology is applied, key characteristic aroma components are analyzed and screened out from multiple dimensions of volatile components and the like, the production place of the polished round-grained rice can be identified more accurately, and misjudgment is reduced.

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.