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Extraction method, detection method and extraction device of flavor and fragrance in food

An extraction method and a technology for flavors and fragrances, applied in the field of chemical detection, can solve the problems of long time, affecting the purification effect, complicated and tedious extraction steps, etc.

Active Publication Date: 2021-04-06
GUANGZHOU INSPECTION TESTING & CERTIFICATION GRP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Based on this, it is necessary to provide an extraction method, detection method and extraction device for flavors and fragrances in food, so as to solve the complicated and cumbersome extraction steps and long time in the current related reports, and the follow-up detection needs to add purifiers, and the operation of the detection personnel will affect The problem of purification effect

Method used

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  • Extraction method, detection method and extraction device of flavor and fragrance in food
  • Extraction method, detection method and extraction device of flavor and fragrance in food
  • Extraction method, detection method and extraction device of flavor and fragrance in food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0114] Embodiment 1, 10 green tea samples are carried out to add standard recovery experiment

[0115] 1 g of 10 green tea samples were placed in colorimetric tubes, and 7 kinds of flavors and fragrances were added to each colorimetric tube to carry out the spike recovery experiment. The spiked concentration was 20 mg / kg, and the spiked volume was 50 μL.

[0116] The 10 samples were extracted by the manual extraction and purification method and the extraction equipment 100 of the present invention, and the recovery rate comparison experiment was carried out, and a total of 140 groups of experiments were performed.

[0117] Using the traditional method: add acetonitrile-water solution (volume ratio: 4:1) to the sample, dilute to 10mL, take 500μL in a centrifuge tube, dilute to 5mL with acetonitrile, add purifying agent (20mg anhydrous magnesium sulfate, 5mgPSA and 5mgGBC), vortexed for 1min, centrifuged at 8000rpm for 1min, took 1mL of the organic phase, filtered it through a 0...

Embodiment 2

[0121] Embodiment 2, carry out standard addition recovery experiment to 10 sterilized milk samples

[0122] 1 g of 10 green tea samples were placed in colorimetric tubes, and 7 kinds of flavors and fragrances were added to each colorimetric tube to carry out the spike recovery experiment. The spiked concentration was 20 mg / kg, and the spiked volume was 50 μL.

[0123] The 10 samples were extracted by the manual extraction and purification method and the extraction equipment 100 of the present invention, and the recovery rate comparison experiment was carried out, and a total of 140 groups of experiments were performed.

[0124] Using the traditional method: acetonitrile-water solution (volume ratio: 4:1) was adjusted to 10 mL, 500 μL was placed in a centrifuge tube, and the volume was adjusted to 5 mL with acetonitrile, and the purification agent (20 mg anhydrous magnesium sulfate, 5 mg PSA and 5 mg GBC) was added, and vortexed Rotate and mix for 1 min, centrifuge at 8000 rpm ...

Embodiment 3

[0128] Example 3 Carry out standard addition recovery experiment on 5 infant milk powder samples

[0129] For 5 infant milk powder samples, take 2 g and place them in colorimetric tubes respectively, and add the standards of 7 kinds of flavors and fragrances (20 mg / kg added standard, 50 μL added standard volume) to each colorimetric tube respectively. The solution was subjected to spike recovery experiments.

[0130] The 5 samples were extracted by manual extraction and purification method and the extraction equipment 100 of the present invention, and the recovery rate comparison experiment was carried out, a total of 70 groups of experiments.

[0131] Using the traditional method: use methanol-water solution (volume ratio 4:1) to make up to 10 mL, take 500 μL in a centrifuge tube, use methanol to make up to 5 mL, add 40 mg of anhydrous magnesium sulfate, 5 mg of PSA and 5 mg of GBC, vortexed for 1 min, centrifuged at 10,000 rpm for 3 min, took 1 mL of the supernatant, and te...

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Abstract

The invention relates to an extraction method, a detection method and an extraction device of flavors and fragrances in food, which uses solvent-induced phase change phenomenon to carry out liquid-liquid layering and realizes the extraction of solutes. When a phase change solvent is added to a binary solvent system, the binary The phase balance of the solvent system is destroyed by the addition of the phase change solvent, and a new balance is reached, which leads to the stratification of the solution. By cooling the second liquid to the temperature at which the water phase layer solidifies and the organic phase layer does not solidify, it can promote a new phase balance. , the layering is more thorough, the proportion of the water phase in the organic phase is reduced, and the target analyte is more completely transferred from the water phase to the organic phase, so that the subsequent instrument detection method can obtain better signal response and higher The recovery rate is high, and there is no need for column purification, nitrogen blowing, redissolution and other steps. The operation is relatively simple and fast, and there is no need to add purification agents for subsequent detection, so as to avoid affecting the purification effect due to the operation of the testing personnel.

Description

technical field [0001] The invention relates to the field of chemical detection, in particular to a method for extracting flavors and fragrances in food, a detection method and an extraction device. Background technique [0002] my country's control over food flavors and flavors is very strict. According to GB 2760-2014 "Usage Standards for Food Additives", food flavors and flavors are not allowed to be added to foods such as tea, pasteurized milk, sterilized milk, and infant formula. Therefore, an effective method is needed to extract the flavor essence in food for accurate monitoring. [0003] The endogenous components of food are complex. The currently reported methods for extracting flavors and fragrances in food require steps such as column purification, nitrogen blowing, and redissolution. The purification effect is affected by the operation of the inspectors. Contents of the invention [0004] Based on this, it is necessary to provide an extraction method, detecti...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N30/02G01N30/14G01N30/30G01N30/32G01N30/34G01N30/72
CPCG01N30/02G01N30/14G01N30/30G01N30/32G01N30/34G01N30/72G01N2030/146G01N2030/324
Inventor 梁志森周朗君陈玉珍黄伟乾杜伟锋白建平赵一霖
Owner GUANGZHOU INSPECTION TESTING & CERTIFICATION GRP CO LTD
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