| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_76fd1a0bd9638c0ae9120f065189eed6 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/G01N2030-062
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/G01N2030-045 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/G01N30-8675
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/G01N30-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/G01N30-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/G01N30-7206 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/G01N30-72
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/G01N30-86
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/G01N30-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/G01N30-02 |
| filingDate |
2021-10-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_07d4249e9a4ce05edc526d9138b17e4c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cd10b6a583c3e417655c29cb81504086
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9bb1cac93fb4e3daa1bca120ed147b3e
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_db62b0a342688e5f56ec9f11407030d3
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b4fd1dcbc97f43017085d16af5504973 |
| publicationDate |
2022-02-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
CN-114019046-A |
| titleOfInvention |
Technical method for judging eating quality of paddy based on volatile components of paddy |
| abstract |
The invention discloses a technical method for judging the eating quality of paddy based on the volatile components of paddy, which comprises the following steps: husking the rice to obtain brown rice; and (3) measuring specific volatile components of the brown rice by using a headspace solid phase microextraction-gas chromatography-mass spectrometry combined technology (HS-SPME-GC-MS), converting the specific volatile components into relative contents, and calculating a score by using a formula to judge the eating quality of the rice. The method judges the eating quality of the rice by measuring the specific volatile components of the rice, can avoid the traditional processes of stewing and tasting, is quick and efficient, and saves the cost of manpower and material resources. |
| priorityDate |
2021-10-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |