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Method for distinguishing special-grade virgin olive oil from other olive oil based on flavor markers

A technology of virgin olive oil and olive oil, which is applied in the field of analytical chemistry testing, can solve the problems of being easily affected by external factors, having subjective consciousness, research and analysis, etc., so as to avoid the loss of useful information, avoid the interference of external solvents, Simple and fast effect

Pending Publication Date: 2022-04-05
LANZHOU INST OF CHEM PHYSICS CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

This leads to a hot issue. Sensory analysis is perceived by people through sensory organs. The analysis process usually has subjective consciousness and is easily affected by external factors. It is difficult to conduct research and analysis at the molecular level. Therefore, seeking objective Analytical chemistry method is of certain research significance

Method used

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  • Method for distinguishing special-grade virgin olive oil from other olive oil based on flavor markers
  • Method for distinguishing special-grade virgin olive oil from other olive oil based on flavor markers
  • Method for distinguishing special-grade virgin olive oil from other olive oil based on flavor markers

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Embodiment 1

[0030] This embodiment provides a method for distinguishing extra virgin olive oil from other grades of olive oil based on flavor markers, using (E)-2-hexenal monomers and dimers as flavor markers, and the specific operations are as follows:

[0031] 1) Olive oil sample pretreatment method: Take three olive oils to be tested, 1 mL each, and place them in 20 mL headspace sampling vials for incubation at 80 °C, 500 rpm, and 15 min for 15 min. On the gas-phase ion mobility spectrometer instrument, it first undergoes the primary separation of the gas chromatographic column, and then enters the ion transfer tube. After the molecules to be measured are ionized in the ionization region, they migrate to the Faraday disk for detection under the action of the electric field and reverse drift gas, and realize the secondary separation. , to obtain the spectrogram of flavor substances in the olive oil to be tested;

[0032] Instrument conditions: Chromatographic column: MXT-5 (0.53mmI.D.×1...

Embodiment 2

[0036] This embodiment provides a method for distinguishing extra virgin olive oil from other grades of olive oil based on flavor markers, using (E)-3-penten-2-one as a flavor marker, and the specific operations are as follows:

[0037] 1) Olive oil sample pretreatment method: Weigh 1mL of olive oil to be tested and place it in a 20mL headspace sample bottle (in triplicate) for incubation. The incubation temperature is 80°C, the incubation speed is 500rpm, and the incubation time is 15min. Separation was performed on a gas-phase ion mobility spectrometer.

[0038] Instrument conditions: Chromatographic column: MXT-5 (0.53mmI.D.×15m, df=1.0μm); column temperature: 60°C; carrier gas flow: 0-2min, 2mL / min, 2-20min, 2mL / min- 100ml / min; carrier / drift gas: N2 (99.999%); needle temperature: 85°C; injection volume: 500 μL; ion mobility spectrometry conditions: IMS temperature: 45°C; drift gas flow: 150mL / min .

[0039] 2) Data analysis:

[0040] For the spectrogram obtained in step...

Embodiment 3

[0042] This embodiment provides a method for distinguishing extra virgin olive oil from other grades of olive oil based on flavor markers, using 3-pentanone as a flavor marker, and the specific operations are as follows:

[0043] 1) Olive oil sample pretreatment method: Weigh 1mL of olive oil to be tested and place it in a 20mL headspace sample bottle (in triplicate) for incubation. The incubation temperature is 80°C, the incubation speed is 500rpm, and the incubation time is 15min. After separation on a gas-phase ion mobility spectrometer,

[0044] Instrument conditions: Chromatographic column: MXT-5 (0.53mmI.D.×15m, df=1.0μm); column temperature: 60°C; carrier gas flow: 0-2min, 2mL / min, 2-20min, 2mL / min- 100ml / min; carrier gas / drift gas: N 2 (99.999%); needle temperature: 85°C; injection volume: 500 μL; ion mobility spectrometry conditions: IMS temperature: 45°C; drift gas flow: 150mL / min.

[0045] 2) Data analysis:

[0046] For the spectrogram obtained in step 1), analyz...

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Abstract

The invention provides a method for distinguishing special-grade virgin olive oil from other olive oil based on a flavor marker, which adopts a headspace gas phase ion mobility spectrometry analysis method, and utilizes the peak area of the flavor marker in the olive oil and the fingerprint response spectrum difference to distinguish. The related flavor markers are (E)-2-hexenal, (E)-3-pentene-2-ketone, 3-pentanone, 1-pentene-3-ketone, 2-methylbutyraldehyde, isovaleraldehyde and methyl acetate, and can also be used as characteristic flavor markers of special virgin olive oil. According to the distinguishing method, only simple headspace treatment is needed, interference of external solvents is avoided, the detection accuracy is improved, instrument conditions are correspondingly controlled, it can be guaranteed that volatile matter in olive oil is volatilized to the maximum extent, useful information loss caused by disintegration of flavor marker substance structures due to excessive conditions can be avoided, and the method is suitable for popularization and application. The method is simple and rapid to operate, has no pollution to the environment, and is completely visualized in the characteristic region. And artificial sensory evaluation can be supported.

Description

technical field [0001] The invention belongs to the technical field of analytical chemistry testing, and relates to a method for distinguishing extra virgin olive oil from other grades of olive oil based on flavor markers. Background technique [0002] Olive oil is made by cold pressing directly from the fresh olive fruit. Because of its unique smell and taste, rich nutrients and functional active ingredients, it is known as "liquid gold". According to physical, chemical and sensory indicators, it can be divided into extra virgin olive oil, virgin olive oil and virgin olive oil lamp oil. Sensory analysis is perceived by people through sensory organs. The analysis process usually has subjective consciousness and is easily affected by external factors. It is difficult to conduct research and analysis at the molecular level. Therefore, it is necessary to seek objective analytical chemical methods. [0003] Extra virgin olive oil usually refers to olive oil with an acidity of ...

Claims

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Application Information

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IPC IPC(8): G01N30/02G01N30/24G01N30/86
Inventor 黄新异邸多隆景泉
Owner LANZHOU INST OF CHEM PHYSICS CHINESE ACAD OF SCI
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