Method for differentiating Chinese spirits with different flavor types with fluorescein

A fluorescein and liquor technology, which is used in fluorescence/phosphorescence, material excitation analysis, preparation of test samples, etc., can solve the problems of difficult popularization and application, high price, and cumbersome processing in wine making enterprises, and achieves high quality and accuracy. High and adaptable effect

Inactive Publication Date: 2010-09-08
CHONGQING UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing electronic nose analysis and detection technology, mass spectrometry technology, near-infrared spectroscopy technology, etc. are also widely used to distinguish different

Method used

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  • Method for differentiating Chinese spirits with different flavor types with fluorescein
  • Method for differentiating Chinese spirits with different flavor types with fluorescein
  • Method for differentiating Chinese spirits with different flavor types with fluorescein

Examples

Experimental program
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Effect test

Embodiment 1

[0033] Five liquors including Guilin Sanhua Wine, Luzhou Laojiao Tequ, Fenjiu, Xiangquanjiu and Langjiu were used as the test objects.

[0034] 1) Prepare the concentration of 2.5×10 with absolute ethanol -3 mol / L fluorescein reagent, stored at 3°C ​​in the dark.

[0035] 2) Take the fluorescein reagent prepared in step 1), and mix the fluorescein reagent with Guilin Sanhua Liquor, Luzhou Laojiao Tequ, Fenjiu, Xiangquan Liquor and Langjiu respectively in 1:80 volume ratio to prepare 5 kinds of solutions to be tested , Shake well and let it stand for 35 minutes in the dark.

[0036] 3) Take 2.5mL of the solutions to be tested from each of the 5 kinds of solutions to be tested, put them in quartz cuvettes, and seal them with a cover.

[0037] 4) The excitation wavelength of the fluorescence spectrometer is set to 490nm, and the incident and emission slits are 2.5nm; the 5 kinds of solutions to be measured in the quartz cuvette are scanned respectively with the fluorescence spe...

Embodiment 2

[0040] Two kinds of liquors, Xifeng Wine and Jingzhi Baigan Wine, were used as the objects to be tested.

[0041] 1) Use absolute ethanol to prepare a concentration of 3.0×10 -3 mol / L fluorescein reagent, stored at 3.5°C in the dark.

[0042] 2) Take the fluorescein reagent prepared in step 1), and mix the fluorescein reagent with Xifeng wine and Jingzhi Baigan respectively at a volume ratio of 1:100 to prepare two solutions to be tested, shake well, and let stand in the dark for 60 minutes.

[0043] 3) Take 3mL of the solutions to be tested from each of the two kinds of solutions to be tested, put them in quartz cuvettes, and seal them with a cover.

[0044] 4) Set the excitation wavelength of the fluorescence spectrometer to 495nm, and the incident and emission slits are 4.5nm; use the fluorescence spectrometer to scan the two solutions to be measured in the quartz cuvette respectively, at a scanning speed of 1000nm / min, and record Fluorescence emission spectrum in the wavel...

Embodiment 3

[0047] Two kinds of liquors, Dongjiu and Sitelaojiao, were used as the objects to be tested.

[0048] 1) Use absolute ethanol to prepare a concentration of 3.5×10 -3 mol / L fluorescein reagent, stored at 4°C in the dark.

[0049] 2) Take the fluorescein reagent prepared in step 1), and mix the fluorescein reagent with Dongjiu and Sitejiu respectively at a volume ratio of 1:120 to prepare two solutions to be tested, shake well and let stand in the dark for 80 minutes.

[0050] 3) Take 3.5mL of the solutions to be tested from each of the two kinds of solutions to be tested, put them in quartz cuvettes, and seal them with a cover.

[0051] 4) The excitation wavelength of the fluorescence spectrometer is set to 500nm, and the incident and emission slits are 10nm; the two kinds of solutions to be measured in the quartz cuvette are scanned respectively with the fluorescence spectrometer, and the scanning speed is 1200nm / min, and record 200 Fluorescence emission spectrum in ~800nm ​...

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Abstract

The invention provides a method for differentiating Chinese spirits with different flavor types with fluorescein, which includes the preparation of fluorescein reagent and solution to be tested, the setting of spectral parameters, the acquisition of spectral data and the pattern identification of an extracted spectral characteristic intensity value. The method first uses absolute ethanol to prepare the fluorescein reagent, the concentration of which is 3.00 multiplied by 10 minus 3mol/L, the fluorescein reagent is kept in the darkness under the temperature of 4 DEG C, the prepared fluorescein reagent is taken, the solution to be tested is prepared with the fluorescein reagent and Chinese spirit to be tested according to the volume ratio of 1:100, and is kept still for a period of time, a fluorescence spectrometer is then used for acquiring the emission spectrum of the solution to be tested, the spectral characteristic intensity value is extracted and inputted into SPSS software, which carries out hierarchical cluster analysis and principal component analysis, and by checking the fluorescence spectrum, the Chinese spirit with a different flavor type can be differentiated. The method is quick and highly efficient, and can be fulfilled within a few minutes, and moreover, the sample does not need to be preprocessed; the method can accurately differentiate Chinese spirits with different flavor types at low cost; and the method can be applied to continuous production, and is highly applicable.

Description

technical field [0001] The invention relates to a method for distinguishing different flavor liquors, in particular to a method for distinguishing different flavor liquors with the same or close alcohol content by means of fluorescein. Background technique [0002] Liquor is a special liquor in my country, and its brewing production technology belongs to the traditional industry with a long history and culture. The development of liquor has created a splendid drinking culture while enriching our lives. The rich and diverse flavor types of liquor in our country have always been a focus of research in the liquor industry. In the past, the identification of liquor flavor mainly relied on human senses, but this method not only requires long-term experience accumulation, but also is greatly affected by people's sense organs and mental state, so stability and accuracy are difficult to guarantee. In recent years, with the development and application of gas chromatography technolo...

Claims

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Application Information

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IPC IPC(8): G01N21/64G01N1/28
Inventor 霍丹群张苗苗侯长军秦辉尹猛猛
Owner CHONGQING UNIV
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