| Guilin brine is widely used as a key raw material of traditional food in Guangxi, such as all kinds of stewed meat in marinating and guilin rice noodles’flavor. In order to adapt to the demand for the development of industrialization, production enterprise must standardize guilin brine. It is no doubt that the producers will need to find a reasonable quality standard system to control the product quality. The goal was tried to reach through the application of GC and HPLC fingerprint technology, combined with an appropriate description of sensory evaluation and determination of physical and chemical indicators as an alternative supplement in this research. The main results as follows:1、First, study of the sensory properties of guilin brine, it can be described as:Red and black, not transparent, Clear, not cloudy, no precipitation; Sauce flavor, Characteristic odor of trace, slightly dopping with a herbal smell; Mainly tastes heavierly salty, also have a heavier flavor, a little sweet, sweet after taste than the foot, slightly bitter. Than, study of the basic physical and chemical properties as:Water67.77～70.12%,Ash21.99～23.63%, salt18.08～19.35%, pH5.46～5.68, total gugar4.81～5.68%, fat<0.68%, protein3.93～4.20%. Finally, research shows that from the senses and basic physical and chemical analysis, we can’t find differences among different batches of brine. As a traditional quality control reference standard, the brine sensory description, physical measurement and chemical measurement can be use as a Initial standards To determine the quality of Guilin brine.2、Method of GC, HPLC fingerprint of Guilin brine:First, mainly studied from flavors of Guilin brine, firstly GC, HPLC pre-treatment methods and chromatographic of Guilin brine samples are optimized as fingerprints established requirements, and finally established the method of GC, HPLC fingerprint. Than, from the methodological study showing that:The Precision’s fingerprint similarity(S) of the method of HPLC fingerprint is almost1, the RSD of relative retention time(R1) and peak areas(R2) are0.00～0.53%and0.37～3.21%; As well, The repeatability’s S is0.973～0.993, R1and R2are0.00～0.34%and0.72～4.84%; The stability’s S is0.987～1.000, R1and R2are0.00～0.12%and0.43～2.92%; The Precision’s S of the method of GC fingerprint is almost1, R1and R2are0.00～0.06%and5.18～10.99%; The repeatability’s S is almost1, R1and R2are0.00～0.05%and4.54～10.44%; The stability’s S is almost1, R1and R2are0.01～2.37%and3.78～10.38%. Final, from the analysis of results know that the method of good precision, reproducibility and stability. 3、Establishment and application of Guilin brine quality evaluation standard system System establishment is in the following ways. First, the use of the research results to establish GC and HPLC fingerprint method of Guilin brine to built GC, HPLC standard fingerprint of enterprise brine products and to get its standard quality parameters:extent similarity(Qi), numerical similarity(Q2) of HPLC fingerprint, extent similarity(Q3), numerical similarity(Q4) of GC fingerprint Second, there are two steps for product quality judgment, the Q2, Q4quality standard parameters serve as the first level judgment parameters, after sampling products being made in the fingerprint analysis, the products are considered unqualified which any one of the numerical similarity get beyong quality standard parameters. It also needs a second level judgment after any one of which passed the first level. The second level judgment quality standard parameters include Q1and Q3. Similarly, the products are considered unqualified which any one of the extent similarity get beyong quality standard parameters. Finally, only the ones which passed both the first and second level judgments are qualified products. Research also utilizes the adulteration and different brands of brine products made application verification, the results indicate that the evaluation method can well distinguish fake and genuine. |
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