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Method of detecting aged rice

A technology for rice and samples, applied in the field of detecting aged rice, can solve the problems of cumbersome methods, easy to produce errors, etc., and achieve the effects of good taste, reducing food waste, preventing and detecting the quality change of rice

Active Publication Date: 2017-07-14
ANHUI GUOKE TESTING TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional aging rice detection method is the titration method to determine the fatty acid content, which is cumbersome and prone to errors

Method used

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  • Method of detecting aged rice

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Embodiment Construction

[0028] The technical solution of the present invention will be further analyzed and illustrated through specific examples below.

[0029] The method for detecting aged rice in the present embodiment is as follows:

[0030]1. Add acetone solution to the rice sample, the ratio of solid to liquid is 1g:10mL, place it in an air bath constant temperature oscillator for extraction at room temperature for 2h, then centrifuge at 3000rpm for 15min, keep the supernatant; put the obtained supernatant at 40°C The solvent was removed by rotary evaporation, and freeze-dried (freeze-drying conditions were set to gradient temperature increase from -60°C to 25°C with 10°C intervals, each interval lasting 2 h) to obtain freeze-dried samples of rice acetone extract. The volume ratio of acetone and water in the acetone solution is 7mL:3mL.

[0031] 2. Add distilled water to the rice sample, the ratio of solid to liquid is 1g:10mL, place it in an air bath constant temperature oscillator to extrac...

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Abstract

The invention discloses a method of detected aged rice. NMR has the advantages on food research, so NMR is used to detect substances of rice during the storage period, and can be used to identify the aging degree of stored rice so as to prevent and detect the degradation of rice and reduce food waste. The method can rapidly and accurately detect the information of substances in a sample such as the structure, and the like.

Description

[0001] 1. Technical field [0002] The invention relates to a food testing technology, in particular to a method for testing aged rice. [0003] 2. Background technology [0004] Rice has poor storage resistance, and can be stored for half a year to one year at room temperature, and stored at high temperature for 1 to 3 months will lead to the aging of rice. Although the aged rice is free from mold and insects, after the rice has been hulled and hulled, it loses the protection of the husk and aleurone layer. The higher the processing precision, the more the rice loses its nutrients. If the nutrient components of rice are directly exposed to the air, the external temperature, humidity and other conditions will have a greater impact on the rice, which will increase the hygroscopicity of the rice, increase the amount of bacteria, and increase the rate of metabolic loss of nutrients, resulting in aging of rice. If mildew occurs, its craft quality and edible quality will seriously ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N24/08G01N1/34G01N1/42
CPCG01N1/34G01N1/42G01N24/08
Inventor 杜先锋郑华艳刘心悦吴迪杨智慧
Owner ANHUI GUOKE TESTING TECH CO LTD
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