Method for determining volatile element in shaoxing wine

A technology for volatile components and rice wine, applied in the field of headspace solid-phase microextraction and gas chromatography-mass spectrometry, can solve the problem of no research on the trace components of rice wine, and achieve the effect of improving the quality and accuracy of rice wine

Inactive Publication Date: 2007-08-22
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although some domestic studies have been done on the trace components of rice wine, there is no research on the trace

Method used

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  • Method for determining volatile element in shaoxing wine
  • Method for determining volatile element in shaoxing wine
  • Method for determining volatile element in shaoxing wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Dilute 12% (v / v) Jinfeng Jinxiu 12-year-old rice wine with deionized water to a final alcohol content of 6% (v / v), draw 6ml wine sample into a 15mL headspace bottle, add 5μL internal standard solution and 2.5g sodium chloride, screw the cap tightly. Stir and balance in a water bath at 50°C at a speed of 500rpm for 15min, insert a 50 / 30μm DVB / CAR / PDMS extraction head, and extract at 50°C and 500rpm for 30min. Then the extraction head was inserted into the gas chromatograph inlet, and desorbed at 250 ° C for 5 min in splitless mode. The DB-Wax capillary column was used for separation, and the initial column temperature was set at 50°C (hold for 0min); the temperature was raised to 80°C at a rate of 20°C / min (hold for 0min); and then the temperature was raised to 230°C at a rate of 3°C / min ( keep 0min). With helium as the carrier gas, the flow rate is 2ml / min. The separated samples were identified by mass spectrometry (Agilent 5975 MSD). Mass spectrometry conditions: E...

Embodiment 2

[0026] Dilute the 14% (v / v) Jinfengtejiafan 5-year-old rice wine with deionized water to a final alcohol content of 6% (v / v), draw 6ml of the wine sample into a 15mL headspace bottle, add 5μL Standard solution and 2.5g sodium chloride, screw the cap tightly. Stir and balance in a water bath at 50°C at a speed of 500rpm for 15min, insert a 50 / 30μm DVB / CAR / PDMS extraction head, and extract at 50°C and 500rpm for 30min. Then the extraction head was inserted into the gas chromatograph inlet, and desorbed at 250 ° C for 5 min in splitless mode. Use DB-Wax capillary column for separation, set the initial column temperature to 50°C (hold for 0min); raise the temperature to 80°C at a speed of 20°C / min (hold for 0min); then raise the temperature to 230°C at a speed of 3°C / min (keep 0min). With helium as the carrier gas, the flow rate is 2ml / min. The separated samples were identified by mass spectrometry (Agilent 5975 MSD). Mass spectrometry conditions: EI ionization source; electro...

Embodiment 3

[0031] Dilute the 10% (v / v) Shazhou Youhuanghuakai Fugui 8-year-old yellow rice wine with deionized water to a final alcohol content of 6% (v / v), draw 6ml of the wine sample and place it in a 15mL headspace bottle, add 5μL internal standard solution and 2.5g sodium chloride, screw the cap tightly. Stir and balance in a water bath at 50°C at a speed of 500rpm for 15min, insert a 50 / 30μm DVB / CAR / PDMS extraction head, and extract at 50°C and 500rpm for 30min. Then the extraction head was inserted into the gas chromatograph inlet, and desorbed at 250 ° C for 5 min in splitless mode. Use DB-Wax capillary column for separation, set the initial column temperature to 50°C (hold for 0min); raise the temperature to 80°C at a speed of 20°C / min (hold for 0min); then raise the temperature to 230°C at a speed of 3°C / min (keep 0min). With helium as the carrier gas, the flow rate is 2ml / min. The separated samples were identified by mass spectrometry (Agilent 5975 MSD). Mass spectrometry c...

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Abstract

A method to detect volatile component in yellow wine belongs to technical field of yellow wine specialty analysis. The invention adopts coupled technique of roof solid phase extraction and gas phase chromatography-mass spectrum to make qualitative and semi-quantitative analysis of volatile component in yellow wine. The method can detect volatile compound in yellow wine quickly and estimate its proportion in all volatile compound initiatively. Roof solid phase extraction can complete under normal temperature without organic solvent, which avoid producing new compound during analyzing and enrich volatile component effectively. Mass spectrum detection can identify volatile component accurately to improve accuracy of the method. The invention has significance in researching micro constituent in yellow wine and improving its quality.

Description

technical field [0001] The invention discloses a method for determining volatile components in rice wine, which belongs to the technical field of rice wine flavor analysis, and specifically relates to headspace solid-phase microextraction and gas chromatography-mass spectrometry combined technology. Background technique [0002] Yellow rice wine is one of the oldest wines in the world. It originated from China, and it is only found in China. It is also known as the world's three ancient wines together with beer and wine. Yellow rice wine is very rich in trace components, including alcohols, aldehydes, acids, esters, sulfides, and aromatic compounds. At present, the extraction techniques of trace components in rice wine mainly include: static headspace (Static headspace), liquid-liquid extraction (Liquid-liquid extraction, LLE), distillation (Distillation), etc., but these methods have their own advantages and disadvantages, and there are some defects. , such as liquid-liqui...

Claims

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Application Information

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IPC IPC(8): G01N30/02G01N30/06G01N1/38
Inventor 徐岩范文来
Owner JIANGNAN UNIV
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