Content detection method for flavor characteristic components of rhizoma kaempferiae

A detection method and technology of sage, applied in the direction of color/spectral property measurement, measurement device, analysis material, etc., can solve the problems of difficulty in accurately reflecting the flavor of sage, and difficulty in comprehensively reflecting the flavor of sage.

Pending Publication Date: 2022-06-24
FOSHAN HAITIAN GAOMING FLAVORING & FOOD +1
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Problems solved by technology

[0004] There is a method to provide a method for determining the content of gingerol in the essential oil of ginger by ultraviolet spectrophotometry. This method is aimed at the detection of essential oil of ginger, and it is difficult to accurately reflect the flavor of ginger itself, and it is difficult to measure gingerol comprehensively only. Reflect the flavor of sand ginger

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  • Content detection method for flavor characteristic components of rhizoma kaempferiae
  • Content detection method for flavor characteristic components of rhizoma kaempferiae
  • Content detection method for flavor characteristic components of rhizoma kaempferiae

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Embodiment 1

[0068] The present embodiment is the construction of the content detection method of the flavor characteristic components of sand ginger.

[0069] (1) Construction of standard curve of ethyl p-methoxycinnamate

[0070] Accurately weigh 4.90 mg of ethyl p-methoxycinnamate in a beaker, add a small amount of absolute ethanol to dissolve, and dilute to a 100-mL volumetric flask with absolute ethanol, and then take 1 mL, 2 mL, 3 mL, 4 mL, and 5 mL of the above-determined volume. The prepared solution was placed in a 25mL test tube with a stopper, and anhydrous ethanol was added until the solution volume was 25mL, and the concentrations were respectively 1.96ug / mL, 3.92ug / mL, 5.88ug / mL, 7.84ug / mL, and 9.80ug / mL. Measure the absorbance value at 309 nm with absolute ethanol as blank.

[0071] The results are shown in Table 1 below, take the absorbance as the abscissa, the ethyl p-methoxycinnamate concentration as the ordinate, draw a standard curve, and the gained p-methoxycinnamate ...

Embodiment 2

[0109] The present embodiment is the content detection of the flavor characteristic components of Guangxi sand ginger.

[0110] Accurately weigh 1.000g of Guangxi sand ginger powder into a 100mL glass bottle with a lid, add 70.00g of absolute ethanol, maintain the water bath to 80°C, and use an ultrasonic power of 800W for ultrasonic extraction for 30min. After the extraction, the solution and the slag were separated, and the slag was extracted once again according to the same solid-liquid ratio and extraction conditions, for a total of 2 extractions. The extracts extracted twice by ultrasonic wave were combined, shaken, and then all transferred to filter paper folded into a funnel for filtration, and the filtrate was collected to obtain the Guangxi Shajiang extract.

[0111] Accurately weigh 0.200g of Guangxi Shajiang extract in a 25mL test tube with a stopper, add 20.000g of absolute ethanol to determine the content of ethyl p-methoxycinnamate, name it as sample A, and measu...

Embodiment 3

[0123] This embodiment is the content detection of the flavor characteristic components of Thai sand ginger.

[0124] Weigh 1.000g of Thai sand ginger powder into a 100mL glass bottle with a lid, add 70.00g of absolute ethanol, maintain the water bath to 80°C, and use an ultrasonic power of 800W for ultrasonic extraction for 30min. After the extraction, the solution and the slag were separated, and the slag was extracted once again according to the same solid-liquid ratio and extraction conditions, for a total of 2 extractions. The extracts extracted twice by ultrasonic wave were combined, shaken, and then all transferred to filter paper folded into a funnel for filtration, and the filtrate was collected to obtain the Thai ginger extract.

[0125] Accurately weigh 0.200g of Thai ginger extract in a 25mL test tube with a stopper, add 20.000g of absolute ethanol to determine the content of ethyl p-methoxycinnamate, name it as sample A, and measure the absorbance of sample A at 3...

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Abstract

The invention relates to a method for detecting the content of flavor characteristic components of rhizoma kaempferiae. The method comprises the following steps: preparing a reference solution; constructing a standard curve of the ethyl methoxycinnamate; constructing a borneol standard curve; preparation of a to-be-detected solution: taking a to-be-detected kaempferia galangal sample, adding ethanol for ultrasonic extraction, preparing an extracting solution, and dividing the extracting solution into a first extracting solution and a second extracting solution; and detecting. The content detection method can accurately detect the content of two main flavor characteristic components, namely ethyl p-methoxycinnamate and borneol, in the kaempferia galanga, so that the flavor condition of the kaempferia galanga is accurately and comprehensively reflected.

Description

technical field [0001] The invention relates to the technical field of plant quality detection, in particular to a method for detecting the content of flavor characteristic components of sand ginger. Background technique [0002] Sand ginger (Kaempferia galanga L.), also known as sagebrush, sanye, sanyezi, sanlai and serratia, belongs to Xianghe family, and is the rhizome of the ginger family kaempferia. It has a unique aromatic and slightly spicy smell, and is a good natural spice, mainly used for processing Guangdong salt-baked chicken, Sichuan mustard and so on. Sand ginger is mainly composed of cellulose, starch and sand ginger essential oil. Among them, sand ginger essential oil is the main flavor substance of sand ginger and the main carrier of its characteristic aroma components, and the volatile oil content of sand ginger is relatively high, which accounts for about the mass of sand ginger. 4%. [0003] Through analysis, it is found that there are more than 28 kind...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/31G01N1/28
CPCG01N21/3103G01N1/28
Inventor 余修亮李旋李梦杨文芳
Owner FOSHAN HAITIAN GAOMING FLAVORING & FOOD
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