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Extraction method of flavor components of rapeseed oil

A technology of flavor components and rapeseed oil, which is applied in material separation, material analysis, measuring devices, etc., can solve problems such as loss, and achieve the effects of short pretreatment time, real extraction components, and simple and efficient detection methods

Pending Publication Date: 2020-06-05
INST OF OIL CROPS RES CHINESE ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, solid-phase microextraction is mostly used for the extraction of rapeseed oil flavor, but this method is highly selective and competitive in adsorption, causing the loss of some substances. At the same time, the extraction substances may be different due to differences in adsorption materials. An extraction method that can restore the true flavor of rapeseed oil is very important

Method used

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  • Extraction method of flavor components of rapeseed oil
  • Extraction method of flavor components of rapeseed oil
  • Extraction method of flavor components of rapeseed oil

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A method for extracting the flavor components of rapeseed oil, which specifically includes the following steps:

[0034] (1) Take 30g rapeseed oil sample to be tested in a 200mL flask, add 60mL dichloromethane to dissolve, set the power to 240W, and the ultrasonic time to 15min. Ultrasound in an ultrasonic cell disruptor with a probe to prepare a mixed solution.

[0035] (2) Use SAFE device for distillation separation. Use a constant temperature water bath to keep the 500mL flask on the left side of the SAFE device at 40°C, in a high vacuum (10 -6 KPa) distilled for 1h. After separation, the extract was further used anhydrous Na 2 SO 4 Dry, and then store in a refrigerator at -20°C for 4 hours to further remove any remaining water. The resulting extract was concentrated to 100 μL by gentle nitrogen.

[0036] (3) Use Agilent 7890A gas chromatograph and 5975C mass spectrometer. Helium is used as the carrier gas at a rate of 1.5mL / min. HP-5MS chromatographic column (60m×0.25m...

Embodiment 2

[0039] A method for extracting the flavor components of rapeseed oil, which specifically includes the following steps:

[0040] (1) Take 40g rapeseed oil sample to be tested in a 200mL flask, add 100mL dichloromethane to dissolve, set the ultrasonic power to 400W, and the ultrasonic time to 10min. Ultrasound in an ultrasonic cell disruptor with a probe to prepare a mixed solution.

[0041] (2) Use SAFE device for distillation separation. Use a constant temperature water bath to keep the 500mL flask on the left side of the SAFE device at 40°C, in a high vacuum (10 -6 KPa) distilled for 1h. After separation, the extract was further used anhydrous Na 2 SO 4 Dry it and store it in a refrigerator at -20°C for 6 hours to further remove any remaining water. The resulting extract was concentrated to 100 μL by gentle nitrogen.

[0042] (3) Use Agilent 7890A gas chromatograph and 5975C mass spectrometer. Helium is used as the carrier gas at a rate of 1.5mL / min. HP-5MS chromatographic colum...

Embodiment 3

[0045] A method for extracting the flavor components of rapeseed oil, which specifically includes the following steps:

[0046] (1) Take 50 g of rapeseed oil sample to be tested in a 200 mL flask, add 150 mL of dichloromethane and 100 μL of 2-methyl-3-heptanone as internal standard compounds for quantification. The ultrasonic power is 320W, and the ultrasonic time is 30min. Ultrasound in an ultrasonic cell disruptor with a probe to prepare a mixed solution.

[0047] (2) Use SAFE device for distillation separation. Use a constant temperature water bath to keep the 500mL flask on the left side of the SAFE device at 30°C, in a high vacuum (10 -6 KPa) distilled for 1h. After separation, the extract was further used anhydrous Na 2 SO 4 Dry and store in a refrigerator at -20°C for 8 hours to further remove any remaining water. The resulting extract was concentrated to 100 μL by gentle nitrogen.

[0048] (3) Use Agilent 7890A gas chromatograph and 5975C mass spectrometer. Helium is use...

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Abstract

The invention discloses an extraction method of flavor components of rapeseed oil, and belongs to the field of volatile flavor substance extraction. The invention provides the method for extracting volatile flavors of rapeseed oil by coupling probe type ultrasonic-assisted extraction and solvent extraction flavor evaporation combined technology. The method has the characteristics of non-thermal effect, low energy consumption, high efficiency, real extracted substances and the like, can obviously shorten the pretreatment time of the sample, and can identify more volatile components under the same qualitative conditions compared with solid-phase micro-extraction. The method for detecting the volatile components in the rapeseed oil, provided by the invention, is simple, efficient, green and environment-friendly, and has great application potential and economic value in the fields of rapeseed oil flavor component identification, evaluation and the like.

Description

Technical field [0001] The invention belongs to the field of volatile flavor extraction, and particularly relates to a method for extracting the flavor components of rapeseed oil. Background technique [0002] Rapeseed oil has a reasonable fatty acid composition and is rich in oleic acid and linoleic acid. The digestion and absorption rate of rapeseed oil is as high as 99%. Rapeseed oil is loved by consumers because of its unique flavor characteristics, which is significantly different from other vegetable oils. Volatile flavor components, as secondary specific components in oils, are composed of an extremely large and intricate system, which together give the oils a special fragrance. The flavor components in edible vegetable oil are mainly due to the auto-oxidation of fatty acids in vegetable oil and other characteristic components that give it a unique flavor. The volatile flavor components of rapeseed oil mainly consist of aldehydes, alcohols, ketones, acids, phenols, isoth...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/06G01N30/12G01N30/00G01N30/02G01N30/72G01N30/04G01N30/86
CPCG01N30/06G01N30/12G01N30/00G01N30/02G01N30/72G01N30/04G01N30/8634G01N2030/062G01N2030/067G01N2030/126G01N2030/009G01N2030/045
Inventor 黄凤洪周琦万楚筠郑畅李文林刘昌盛邓乾春郑明明汤湘宁
Owner INST OF OIL CROPS RES CHINESE ACAD OF AGRI SCI
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