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Method for evaluating fragrance of spices

An evaluation method and technology of spices, applied in the direction of material separation, material analysis, measuring devices, etc., can solve the problems of not being able to determine the degree of contribution of spices and fragrances, and achieve effective evaluation, overcome subjectivity, and objective evaluation methods

Pending Publication Date: 2021-08-13
四川省雅士科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, GC-MS is usually used to evaluate the aroma substances of spices, but the contribution to the aroma of spices is not completely dependent on the content of aroma substances, but also depends on the threshold value of aroma substances, and GC-MS cannot determine the contribution of each aroma substance to spices. Fragrance contribution

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A method for evaluating the aroma of Chinese prickly ash

[0022] (1) Extraction of volatile oil: Crush the dried Zanthoxylum bungeanum to 40 mesh, pour 40g of Zanthoxylum bungeanum powder into a 1000mL flask, add distilled water according to the material-to-liquid ratio of 1:10 (m:v), and add anti-bumping glass beads, heat to boiling , by adjusting the power of the electric furnace to control the dripping speed of the condensate to about 2 drops / s, keep the reflux for 2 hours and turn off the electric furnace, collect the extract, add an appropriate amount of anhydrous sodium sulfate, and remove the desiccant after standing overnight;

[0023] (2) GC-MS detection: The volatile oil prepared in step (1) and the internal standard 3-octanol were weighed and dissolved in n-hexane, and the loading concentrations were 10 mg / mL and 0.8 mg / mL, respectively. Use capillary chromatographic column (30m*0.25mm*0.25μm); heating program: the initial temperature is 35°C and kept for 1 ...

Embodiment 2

[0033] A method for evaluating the aroma of cumin

[0034] (1) Extraction of volatile oil: crush the dried fennel to 40 mesh, pour 40g of cumin powder into a 1000mL flask, add distilled water according to the ratio of material to liquid 1:10 (m:v), and add anti-bumping glass beads, heat When boiling, adjust the power of the electric furnace to control the dripping speed of the condensate to about 2 drops / s, keep the reflux for 1.5 hours and turn off the electric furnace, collect the extract, add an appropriate amount of anhydrous sodium sulfate, and remove the desiccant after standing overnight;

[0035] (2) GC-MS detection: The volatile oil prepared in step (1) and the internal standard 3-octanol were weighed and dissolved in n-hexane, and the loading concentrations were 10 mg / mL and 0.8 mg / mL, respectively. Use capillary chromatographic column (30m*0.25mm*0.25μm); heating program: the initial temperature is 35°C and kept for 1 min, then the temperature is raised to 60°C at a...

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Abstract

The invention discloses a method for evaluating fragrance of spices, which comprises the following steps: crushing dried spices, adding distilled water to extract volatile oil, and carrying out GC-MS detection and GC-O analysis on the volatile oil. The evaluation method provided by the invention is used for evaluating the flavor components of the spices, so that the defect that the traditional sensory evaluation result is easily influenced by subjectivity is effectively overcome, and the evaluation method is not only suitable for various spices, but also objective, comprehensive and scientific. The GC-MS can identify and analyze volatile flavor substances in the spices, and qualitative and quantitative analysis is carried out on the flavor substances, so that the difference of the content of the flavor substances among different samples is compared. And GC-O can be used for analyzing aroma active components in the spices, so that the aroma substance making the biggest contributions in the spices is known, and comprehensive and effective evaluation on the aroma of the spices is realized.

Description

technical field [0001] The invention relates to the technical field of aroma analysis, in particular to a method for evaluating the aroma of spices. Background technique [0002] Spices refer to specific parts of plants that have taste attributes such as natural taste or smell and can be used as edible seasonings or seasonings, such as plant fruits, leaves, bark, roots, flower buds, etc. The abbreviation of edible plant spices with characteristic smells such as pungent, numbing, spicy, bitter, and sweet. Volatile oil is an oily liquid obtained from spices through distillation. It is rich in volatile components and has a strong odor, mainly including terpenes, esters, alcohols, ketones, ethers, phenols and aromatic compounds. Spice volatile oil can represent most of the aroma of spices. According to the taste characteristics of spices, they can be divided into strong-flavored, spicy and light-flavored. At present, GC-MS is usually used to evaluate the aroma substances of s...

Claims

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Application Information

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IPC IPC(8): G01N30/88G01N33/00
CPCG01N30/88G01N33/0001G01N33/0062G01N2030/025G01N2030/8809
Inventor 刘福权赵志峰
Owner 四川省雅士科技有限公司
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