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Study on the Detection Method of Flavor Components in Feed Flavoring Agents

2019年2月26日 17:56
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ABSTRACT: At present, feed flavoring agents are widely used in feed production. In order to improve the feed intake and appetite of livestock and poultry, it is very important to continuously improve the detection of flavoring components. In this paper, a gas chromatography method was established to determine the components of feed aroma concentration, and specific methods were studied. Some suggestions for reference were put forward.

Key words: feed flavor agent; flavor components; detection methods; research

1. Detection of aroma components in feed flavoring agents

1.1 Necessity of Detection of Flavor Components in Feed Flavoring Agents

Feed flavoring agent as food attractant can attract animals around the feed and make them feel hungry, comfortable, stimulate the secretion of saliva and digestive juice; can improve palatability, ensure the intake of animals in high temperature, weaning, transportation, disease and other stress conditions; can effectively cover up the bad taste of feed, make feed full of sweet smell; can produce a uniform smell, so that Livestock and poultry can adapt to the change of feed formula and feed raw materials smoothly, promote early weaning and early feeding of young animals, and can also be used as a product marker to make feed products more competitive. Feed flavors are complex mixtures of flavors and fragrances and flavors. They contain solvents and carriers, and contain various monomers. Among them, ethyl maltol, lactic acid ethyl ester and ethyl vanillin are widely used in feed flavors. Ethyl maltol is indispensable in feed flavoring agents because of its strong char-sweet smell and synergistic effect on other flavoring components. Ethyl lactate is the most commonly used aroma-based ingredient in feed flavoring agents. Ethyl vanillin has a strong vanilla bean aroma, its aroma intensity is generally about 3 to 4 times of vanillin, has a good flavor fixing and flavoring effect, so it is also a very important basic ingredient in feed flavoring agents.

1.2 Detection Method

At present, there is no perfect standard and method for the determination of effective ingredients in feed flavoring agents in China. There is no specific and effective method for the detection of many feed flavoring agents. The most typical one is that there are no standards and methods for the detection of ethyl maltol, ethyl lactate and ethyl vanillin in feed flavoring agents. In recent years, the food industry in China has only issued some product standards and detection methods for single flavoring agents. From the point of view of developed countries abroad, the relevant research is also relatively few, and more of them are based on some component tests. These components are generally detected by gas chromatography, gas chromatography-mass spectrometry, liquid chromatography, liquid chromatography-tandem mass spectrometry, ultraviolet spectrophotometry and so on. The object of study is more food. Up to now, the detection of ethyl maltol, ethyl lactate and ethyl vanillin in feed flavoring agents by gas chromatography is very few.

2. Test and result analysis of aroma components in feed flavoring agent

2.1 Experiments and Results

2.1.1 experiment

The preparation of standard reserve solution and sample solution is the first step in the test of feed flavoring agent composition. In general, the standard reserve solution should be allocated as 0.25g ethyl maltol, ethyl lactate and ethyl vanillin reference materials in 25 ml volumetric bottle, then dissolved and volumetrized with absolute ethanol. The concentration ratio of ethyl maltol, ethyl lactate and ethyl vanillin in the standard reserve solution is 10mg/ml, and stored in the refrigerator after preparation at a temperature of 4 C. In the configuration of the sample solution, the sample of about 1g should be weighed in a 25ml capacity bottle, then added 15ml absolute ethanol. After Shaking Extraction by ultrasonic oscillator, absolute ethanol should be used for volumetric setting for 5 hours, and then the supernatant should be removed and filtered with 0.45M organic microporous membrane. In addition, it should be noted that the chromatographic conditions should be well controlled in the experiment. Generally, the weak polar capillary column is selected in the experiment. The initial temperature of the column temperature box is about 50 C for 5 minutes, then rises to 200 C at the rate of 10 C per minute for 10 minutes, and lastly rises to 200 C at the rate of 5 C per minute and lasts for 10 minutes. The temperature of gasification chamber should be guaranteed at about 250 C. The temperature of the detector should also be well controlled, usually at 280 degrees Celsius. The flow rate of the initial column should be controlled at about 1 ml per minute with a shunt ratio of 200:1.

2.1.2 Result

(1) Linearity analysis of detection methods. In this process, the precision of the instrument should be analyzed firstly. The specific ways are as follows: 1. Take a small amount of standard solution with concentration of 2 mg/ml and repeat six times according to the selected chromatographic conditions. After obtaining the peak areas of ethyl maltol, ethyl lactate and ethyl vanillin, calculate their relative standard deviations. If the results are 1.0%, 0.8% and 1.1%, then the instrument will be explained. The precision of the instrument is in line with the requirements. (2) To investigate the precision of the method. In this link, we can select the sample of aroma components. Sample solution preparation method uses the chromatographic conditions prescribed above to make six parallel measurements. If the relative standard deviations are 1.8%, 2.3% and 2.1%, the precision of the method is in line with the requirements.

(2) Inspection of the stability of the detection method. Stability studies are generally reflected in two aspects, namely, the stability of standard solution and the stability of sample solution. (1) The stability of the standard solution can be examined by keeping the standard solution with a concentration of 3 mg/ml at the refrigerator temperature of 4 C for 3 months. (2) Sample injection analysis was carried out with the difficulty standard solution of the new collocation concentration camera. After comparing the concentration of the new collocation solution with that of the old standard solution after three months'storage, the new collocation solution was mixed with the determinant.