CN104698118A - Method for identifying flavors and spices in biscuits based on GC-MS and PCA method - Google Patents
Method for identifying flavors and spices in biscuits based on GC-MS and PCA method Download PDFInfo
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Abstract
The invention discloses a method for identifying flavors and spice in biscuits based on a GC-MS and a PCA method. The method comprises the steps that biscuit samples are pretreated, wherein extraction, enrichment and concentration are sequentially conducted; the GC-MS information of the biscuit samples is collected and analyzed. According to the method, the combination of GC-MS is used as a detection means, the identifying method is formed based on the PCA method, a mode identification technology and a spectrum analysis technology are combined, in this way, the detecting efficiency is high, the detection flexibility is high, a detecting result is accurate and reliable, and the method has an important significance in controlling the quality of the flavors and spice in biscuits and guaranteeing food safety.
Description
Technical field
The present invention relates to a kind of discrimination method of biscuit essence and flavoring agent, be specifically related to the discrimination method of the biscuit essence and flavoring agent based on GC-MS and PCA method.
Background technology
Spices refers to the material with fragrance and/or fragrance of applicable human consumption.Relative molecular mass is generally less than 300, has sizable volatility, does not generally directly consume, but is mixed with essence for indirect consumption after perfumed products.Spices can be divided into daily and edible two large classes by purposes.The spices that can be used in blending food essence is called food spices, comprises natural flavor material, natural equivalent fragrance matter and artificial fragrance matter three class.
In food, use food spices, the object of essence is the local flavor making food generation, change or improve food.Food spices is generally mixed with for food perfuming after essence for food, and part also can be directly used in food perfuming.Essence for food, spices use in right amount by need of production in varieties of food items, in GB-2760, the food such as regulation bus sterilization breast, fresh fruit and vegetables, raw grain, rice, part dispensed food for baby and drinking pure water does not have necessity of perfuming, essence for food spices must not be added, except law, regulation or state food safety standard separately have clear stipulaties person.In this standard, also regulation allows the food natural perfume material list (totally 400 kinds of materials) used and the food synthetic perfume list (totally 1453 kinds of materials) allowing use.
In China, do not allow in food flavor production of flavor to use the food flavor outside GB-2760 food spices list.The quality of all necessary strict guarantee food flavor of food flavor manufacturer, dealer and user, user must ensure to use food flavor within the scope of the use amount allowed.
The quality control of flavorant essence is the problem that spices and essence manufacturing enterprise and the food enterprises are shown great attention to always.There is due to chemical fingerprint the features such as fingerprint characteristic analysis, macroscopical inference analysis, therefore be suitable for the stability of Analysis of Complex chemical substance composition, the effective means of spices and essence quality assessment can be become.Finger-print can reflect the overall picture of spices and essence substantially, makes its quality control index rise to the detection to whole interior quality by the mensuration of original single component, realizes the comprehensive evaluation to essence and flavoring agent inherent quality and control comprehensively.
In food, the consumption of often kind of spices in final flavoured food product is very little, and content is mg/kg rank, and because food composition is complicated, the physical aspect of matrix is in extensive range, measures the interference formed many especially to food flavor spices.In the detection of food flavor spices trace, sample is extracted, enrichment, the pretreatment technology such as concentrated become enter instrumental analysis before requisite step, it can ensure the accuracy of testing result, reduces the pollution to separation and detection instrument, improves detection efficiency etc.At present, essence and flavoring agent finger-print pre-treating method mainly contains Simultaneous distillation-extraction, solid-phase microextraction, organic solvent extraction, ultrasonic wave added liquid-liquid extraction, supercritical fluid extraction.Pretreatment technology mainly comprises extraction, enrichment and concentrated 3 processes.The instrument analytical method of essence and flavoring agent finger-print mainly contains vapor-phase chromatography, liquid phase chromatography, ultraviolet spectroscopy, infra-red sepectrometry, and the research of various instrument analytical method is all comparatively ripe.The algorithm that essence and flavoring agent finger-print is generally commonly used has Nei Y-factor method Y, correlation coefficient process, Cosin method, the Furthest Neighbor of improvement, its algorithm is all generally the algorithm directly quoting traditional Chinese medicine fingerprint, to essence and flavoring agent finger-print algorithm carry out independent studies, comparative study, weight allocation research and each algorithm adaptability research less.
Current essence and flavoring agent fingerprint pattern technology is also in conceptual phase substantially, is not also directly applied to the report of biscuit production aspect.Therefore, necessary on the basis of prior art, research relates to a kind of simple operation, and energy is accurate, quick, the new method of comprehensive identification flavor for biscuit spices.
Summary of the invention
In order to solve the technical matters that above-mentioned background technology proposes, the present invention aims to provide the discrimination method of the biscuit essence and flavoring agent based on GC-MS and PCA method, can differentiate flavor for biscuit spices quickly and accurately.
In order to realize above-mentioned technical purpose, technical scheme of the present invention is:
Based on the discrimination method of the biscuit essence and flavoring agent of GC-MS and PCA method, comprise the following steps:
(1) pre-treatment is carried out to biscuit sample, comprise extraction, enrichment and concentrated three processes successively;
(2) the GC-MS spectrogram information of biscuit sample is gathered;
(3) analyze GC-MS spectrogram information, obtain a result, comprise the following steps:
A () carries out retrieval to the composition of GC-MS spectrogram according to WEILY and NIST standard mass spectrum picture library qualitative, area normalization method is adopted to carry out quantitative test, extract the total information of sample component, be index with the peak area of total chemical composition, with the sample of different cultivars for class, build raw data matrix X;
B () calculates covariance matrix C according to matrix X:
C＝(X)
TX
Wherein, (X)
tfor the transposed matrix of X;
C () solves all non-zero characteristics root λ of covariance matrix C
iand each λ
icorresponding unit character vector, wherein, i=1,2 ..., P, calculates each non-zero characteristics root λ
ivariance contribution ratio
by D
ithe unit character vector that order arrangement is from big to small corresponding, builds P × P rank vector set matrix V:
Wherein, the every column vector in matrix V represents 1 unit character vector of covariance matrix C;
D (), under the prerequisite of main information retaining matrix V, carries out PCA dimensionality reduction to matrix V, the differentiation result obtaining different biscuit kind essence and flavoring agent directly perceived from PCA shot chart.
Wherein, the concrete steps of step (1): get biscuit sample and pulverize in dry environments and add Extraction solvent, adopt organic solvent extraction, merge extract, after solution crosses 0.45 μm of filter membrane, concentrated except after desolventizing, Simultaneous distillation-extraction, merge organic phase, add anhydrous sodium sulfate drying and spend the night, except desolventizing obtains test sample.
Wherein, said extracted solvent and organic phase are one or more potpourri following: methyl alcohol, ethanol, ethyl acetate, acetone, methylene chloride, normal hexane, sherwood oil, ether.
Wherein, above-mentioned organic solvent extraction is soxhlet extraction or ultrasonic extraction.
Wherein, the GC-MS spectrogram information gathering biscuit sample in step (2) needs to arrange GC conditions: PET-5 quartz capillary column; Heating schedule: 50 DEG C keep 5min, and rise to 100 DEG C with 2 DEG C/min, 3 DEG C/min rises to 150 DEG C, and 5 DEG C/min rises to 250 DEG C, keep 5min; The flow velocity of He carrier gas is 1.2mL/min.
Wherein, the GC-MS spectrogram information gathering biscuit sample in step (2) needs to arrange Mass Spectrometry Conditions: EI ion gun; Electron energy is set as 70eV; Transmission line temperature is 250 DEG C; Ion source temperature is 200 DEG C; Mass scan range m/z is between 30 ~ 500.
Wherein, the variance contribution ratio sum that after the main information retaining matrix V in step (d) refers to PCA dimensionality reduction, each eigenwert of matrix is corresponding is more than or equal to variance contribution ratio sum 85% corresponding to each eigenwert of matrix V.
Adopt the beneficial effect that technique scheme is brought:
The present invention take gas chromatography-mass spectrography as detection means, based on PCA principal component analysis (PCA), build recognition methods, mode identification technology is combined with spectrum analysis technology.Detection efficiency of the present invention is high, and detection sensitivity is high, and testing result is accurately and reliably, significant to quality, the guarantee food security controlling essence and flavoring agent in biscuit.
Accompanying drawing explanation
Fig. 1 is basic flow sheet of the present invention.
Fig. 2 is the process flow diagram that the present invention analyzes GC-MS spectrogram information.
Embodiment
Below with reference to accompanying drawing, technical scheme of the present invention is described in detail.
Basic flow sheet of the present invention as shown in Figure 1, based on the discrimination method of the biscuit essence and flavoring agent of GC-MS and PCA method, comprises biscuit sample pre-treatments, biscuits GC-MS spectrogram information collection and spectrum analysis.
One, biscuit sample pre-treatments comprises the following steps:
Get biscuit sample to pulverize in dry environments and add Extraction solvent, adopt organic solvent extraction, merge extract, after solution crosses 0.45 μm of filter membrane, concentrated except after desolventizing, Simultaneous distillation-extraction, merge organic phase, add anhydrous sodium sulfate drying and spend the night, except desolventizing obtains test sample.
Said extracted solvent and organic phase are one or more potpourri following: methyl alcohol, ethanol, ethyl acetate, acetone, methylene chloride, normal hexane, sherwood oil, ether.
Above-mentioned organic solvent extraction adopts soxhlet extraction or ultrasonic extraction.
Soxhlet extraction: get 25g biscuit sample and pulverize in dry environments and be placed in apparatus,Soxhlet's, the solution that adds diethyl ether is appropriate, refluxing extraction 10h, after 0.45 μm of filter membrane crossed by extract, extract is evaporated near dry, again with ether do organic identical time distillation extraction 8h, ether solution adds anhydrous sodium sulfate drying and spends the night, add after concentrated methyl alcohol dissolve and constant volume in 5mL measuring bottle need testing solution.
Ultrasonic extraction: take 25g biscuit sample and pulverize in dry environments and be placed in 500mL triangular flask, add 250mL ethyl acetate, after shake well, ultrasonic 10min, ethyl acetate, after 0.45 μm of membrane filtration, is evaporated near dry by supernatant, then with methylene chloride do organic identical time distillation extraction 10h, dichloromethane solution adds anhydrous sodium sulfate drying and spends the night, and also constant volume must need testing solution in 5mL measuring bottle to add methyl alcohol dissolving after concentrated.
Two, gather the GC-MS spectrogram information of biscuit sample, need to arrange GC gas chromatography and the mass spectrographic Parameter Conditions of MS:
GC conditions: PET-5 quartz capillary column (30m × 0.32mm × 1.0 μm); Heating schedule: 50 DEG C keep 5min, and rise to 100 DEG C with 2 DEG C/min, 3 DEG C/min rises to 150 DEG C, and 5 DEG C/min rises to 250 DEG C, keep 5min; The flow velocity of He carrier gas (99.999%) is 1.2mL/min.
Mass Spectrometry Conditions: EI ion gun; Electron energy is set as 70eV; Transmission line temperature is 250 DEG C; Ion source temperature is 200 DEG C; Mass scan range m/z is between 30 ~ 500.
Three, the analysis of GC-MS spectrogram information comprises the following steps, as shown in Figure 2:
(1) according to WEILY and NIST standard mass spectrum picture library, retrieval is carried out to the composition of GC-MS spectrogram qualitative, area normalization method is adopted to carry out quantitative test, extract the total information of sample component, be index with the peak area of total chemical composition, with the sample of different cultivars for class, build raw data matrix X;
(2) covariance matrix C is calculated according to matrix X:
C＝(X)
TX
Wherein, (X)
tfor the transposed matrix of X;
(3) all non-zero characteristics root λ of covariance matrix C are solved
iand each λ
icorresponding unit character vector, wherein, i=1,2 ..., P, calculates each non-zero characteristics root λ
ivariance contribution ratio
by D
ithe unit character vector that order arrangement is from big to small corresponding, builds P × P rank vector set matrix V:
Wherein, the every column vector in matrix V represents 1 unit character vector of covariance matrix C;
(4) under the prerequisite of main information (the variance contribution ratio sum that after dimensionality reduction, each eigenwert of matrix is corresponding is more than or equal to variance contribution ratio sum 85% corresponding to each eigenwert of matrix V) retaining matrix V, PCA dimensionality reduction is carried out to matrix V, the differentiation result obtaining different biscuit kind essence and flavoring agent directly perceived from PCA shot chart.
Above embodiment is only and technological thought of the present invention is described, can not limit protection scope of the present invention with this, and every technological thought proposed according to the present invention, any change that technical scheme basis is done, all falls within scope.
Claims (7)
1., based on the discrimination method of the biscuit essence and flavoring agent of GC-MS and PCA method, it is characterized in that, comprise the following steps:
(1) pre-treatment is carried out to biscuit sample, comprise extraction, enrichment and concentrated three processes successively;
(2) the GC-MS spectrogram information of biscuit sample is gathered;
(3) analyze GC-MS spectrogram information, obtain a result, comprise the following steps:
A () carries out retrieval to the composition of GC-MS spectrogram according to WEILY and NIST standard mass spectrum picture library qualitative, area normalization method is adopted to carry out quantitative test, extract the total information of sample component, be index with the peak area of total chemical composition, with the sample of different cultivars for class, build raw data matrix X;
B () calculates covariance matrix C according to matrix X:
C＝(X)
TX
Wherein, (X)
tfor the transposed matrix of X;
C () solves all non-zero characteristics root λ of covariance matrix C
iand each λ
icorresponding unit character vector, wherein, i=1,2 ..., P, calculates each non-zero characteristics root λ
ivariance contribution ratio
by D
ithe unit character vector that order arrangement is from big to small corresponding, builds P × P rank vector set matrix V:
Wherein, the every column vector in matrix V represents 1 unit character vector of covariance matrix C;
D (), under the prerequisite of main information retaining matrix V, carries out PCA dimensionality reduction to matrix V, the differentiation result obtaining different biscuit kind essence and flavoring agent directly perceived from PCA shot chart.
2. according to claim 1 based on the discrimination method of the biscuit essence and flavoring agent of GC-MS and PCA method, it is characterized in that, the concrete steps of step (1): get biscuit sample and pulverize in dry environments and add Extraction solvent, adopt organic solvent extraction, merge extract, after solution crosses 0.45 μm of filter membrane, concentrated except after desolventizing, Simultaneous distillation-extraction, merges organic phase, add anhydrous sodium sulfate drying to spend the night, except desolventizing obtains test sample.
3. according to claim 2 based on the discrimination method of the biscuit essence and flavoring agent of GC-MS and PCA method, it is characterized in that: described Extraction solvent and organic phase are one or more potpourri following: methyl alcohol, ethanol, ethyl acetate, acetone, methylene chloride, normal hexane, sherwood oil, ether.
4. according to claim 2 based on the discrimination method of the biscuit essence and flavoring agent of GC-MS and PCA method, it is characterized in that: described organic solvent extraction is soxhlet extraction or ultrasonic extraction.
5. according to claim 1 based on the discrimination method of the biscuit essence and flavoring agent of GC-MS and PCA method, it is characterized in that, the GC-MS spectrogram information gathering biscuit sample in step (2) needs to arrange GC conditions: PET-5 quartz capillary column; Heating schedule: 50 DEG C keep 5min, and rise to 100 DEG C with 2 DEG C/min, 3 DEG C/min rises to 150 DEG C, and 5 DEG C/min rises to 250 DEG C, keep 5min; The flow velocity of He carrier gas is 1.2mL/min.
6. according to claim 1 based on the discrimination method of the biscuit essence and flavoring agent of GC-MS and PCA method, it is characterized in that, the GC-MS spectrogram information gathering biscuit sample in step (2) needs to arrange Mass Spectrometry Conditions: EI ion gun; Electron energy is set as 70eV; Transmission line temperature is 250 DEG C; Ion source temperature is 200 DEG C; Mass scan range m/z is between 30 ~ 500.
7. according to claim 1 based on the discrimination method of the biscuit essence and flavoring agent of GC-MS and PCA method, it is characterized in that, the variance contribution ratio sum that after the main information retaining matrix V in step (d) refers to PCA dimensionality reduction, each eigenwert of matrix is corresponding is more than or equal to variance contribution ratio sum 85% corresponding to each eigenwert of matrix V.
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| CN111402961A (en) * | 2020-02-28 | 2020-07-10 | 上海鹿明生物科技有限公司 | Multi-species GC-MS endogenous metabolite database and establishment method thereof |
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Effective date of registration: 20210520 Address after: 210046 12th floor, building B2, Huizhi Science Park, Hengtai Road, Nanjing Economic and Technological Development Zone, Nanjing City, Jiangsu Province Patentee after: Nanjing Pulian life science and Technology Research Institute Co.,Ltd. Address before: 210046 No.3, Wenyuan Road, Xianlin University Town, Nanjing, Jiangsu Province Patentee before: JIANGSU PROVINCE INSTITUTE OF QUALITY & SAFETY ENGINEERING |