Method for measuring volatility constituent in white wine

A technology for volatile components and liquor, which is applied in the field of stirring rod adsorption extraction and gas chromatography-mass spectrometry, can solve the problem of no systematic research on liquor, and achieve the effect of improving liquor quality and accuracy

Inactive Publication Date: 2010-06-30
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Although some domestic studies on the trace components of liquor have been carried out, or the SBSE method has been initially tried to simply

Method used

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  • Method for measuring volatility constituent in white wine
  • Method for measuring volatility constituent in white wine
  • Method for measuring volatility constituent in white wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Dilute the 10-year-old finished wine of a Maotai-flavored liquor with 55% vol to a final alcohol content of 10% vol with deionized water, draw 11 mL of wine sample and place it in a 22 mL sample bottle, add 10 μL of internal standard solution (10 μ L of internal standard solution See instructions for configuration) and 3g of sodium chloride, put in a stirring rod, and tighten the lid. Stir and adsorb at room temperature at a speed of 1000 rpm for 90 min. After the extraction, take out the stirring rod, rinse it with ultrapure water and then dry it with filter paper, transfer the stirring rod to the thermal desorption device for desorption; -FFAP capillary column for separation, temperature program conditions: column temperature 50°C for 2 minutes, 2°C / min to 210°C for 1 minute, then 10°C / min to 230°C for 15 minutes; helium as carrier gas , the flow rate was 24mL / min; the separated samples were identified by Agilent 5975MSD mass spectrometry, mass spectrometry condition...

Embodiment 2

[0025] Dilute the 30-year-old finished wine of a Maotai-flavored liquor with 55% vol to a final alcohol content of 20% vol with deionized water, draw 11 mL of wine sample and place it in a 22 mL sample bottle, add 10 μL of internal standard solution (the See instructions for configuration) and 3g of sodium chloride, put in a stirring rod, and tighten the lid. Stir and adsorb at room temperature at a speed of 1000 rpm for 60 min. After the extraction, take out the stirring rod, rinse it with ultrapure water and then dry it with filter paper, transfer the stirring rod to the thermal desorption device for desorption; -FFAP capillary column for separation, temperature program conditions: column temperature 50°C for 2 minutes, 2°C / min to 210°C for 1 minute, then 10°C / min to 230°C for 15 minutes; helium as carrier gas , the flow rate was 24mL / min; the separated samples were identified by Agilent5975MSD mass spectrometry, mass spectrometry conditions: EI ionization source; electron ...

Embodiment 3

[0033] Dilute 46% vol of a mixed-flavor liquor finished wine with deionized water to a final alcohol content of 5% vol, draw 11 mL of wine sample and place it in a 22 mL sample bottle, add 10 μL of internal standard solution (see the instruction manual for the configuration of internal standard solution) ) and 3g of sodium chloride, put into a stirring rod, and tighten the lid. Stir and adsorb at room temperature at a speed of 1000 rpm for 80 min. After the extraction, take out the stirring rod, rinse it with ultrapure water and then dry it with filter paper, transfer the stirring rod to the thermal desorption device for desorption; -FFAP capillary column for separation, temperature program conditions: column temperature 50°C for 2 minutes, 2°C / min to 210°C for 1 minute, then 10°C / min to 230°C for 15 minutes; helium as carrier gas , the flow rate was 24mL / min; the separated samples were identified by Agilent 5975MSD mass spectrometry, mass spectrometry conditions: EI ionizati...

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Abstract

The invention provides a method for measuring volatility constituent in white wine and belongs to the field of analyzing the white wine flavor. The method of the invention qualitatively and quantitatively analyzes the volatility constituent in white wine by combining the stirring rod absorption extraction technique (SBSE) with gas chromatograph-mass spectrometer technique. The method of the invention can rapidly detect and accurately qualify and quantify the volatility constituent in the white wine. The stirring rod absorption extraction technique can be performed at a normal temperature without adding organic solvent, can prevent the new compound from generating in the analysis process and can efficiently gather the volatility component. The gas chromatograph-mass spectrometer technique can rapidly and accurately identify the volatility component. The accuracy of the method is promoted. The invention provides a base for further researching the forming principle of the micro constituent and has a significance to improve the quality of the white wine.

Description

technical field [0001] The invention discloses a method for determining volatile components in liquor, which specifically relates to stirring rod adsorption extraction and gas chromatography-mass spectrometry technology, and belongs to the technical field of liquor flavor analysis. Background technique [0002] Since Chinese baijiu is one of the oldest distilled spirits in the world, its trace components are very rich. According to the different chemical properties of the ingredients, the trace ingredients in wine can be divided into alcohols, aldehydes, acids, esters, ketones, lactones, sulfides, acetals, pyrazines, furans compounds, aromatic compounds, and other compounds. The trace components in liquor are the key to determine the aroma, taste and style of liquor. At present, the extraction techniques of trace components in liquor mainly include: Liquid-Liquid Extraction (Liquid-Liquid Extraction), Static Headspace (Static Headspace), Dynamic Headspace (Dynamic Headspac...

Claims

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Application Information

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IPC IPC(8): G01N30/02G01N30/08G01N30/72
Inventor 范文来徐岩沈海月
Owner JIANGNAN UNIV
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