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Rapid detection method for production process quality control of yellow wine

A production process and detection method technology, applied in the field of food analysis and food safety, to achieve the effects of green environmental monitoring means, reduction of instrument measurement time, and improvement of instrument utilization

Inactive Publication Date: 2012-02-15
CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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  • Abstract
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Problems solved by technology

In the safety production quality monitoring of rice wine, EC and urea are two very important safety indicators. At present, HPLC or GC / MS methods are mainly used to measure them respectively. However, for production enterprises, whether it is investment in testing equipment or testing Human resources are under great pressure

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  • Rapid detection method for production process quality control of yellow wine
  • Rapid detection method for production process quality control of yellow wine
  • Rapid detection method for production process quality control of yellow wine

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Embodiment Construction

[0043] For better understanding of the present invention, below in conjunction with example further elaborates the present invention.

[0044] Adopt high performance liquid chromatography and fluorescence detector: Waters2695 high performance liquid chromatography, Waters 2475 fluorescence detector (U.S. Waters company)

[0045] Chromatographic conditions: C18 reverse phase column (250mm×4.6mm, particle size 5μL), detection temperature 35°C; fluorescence detector: λex=213nm, λem=308nm (0~15min), λex=233nm, λem=600nm (15~ 30min), the gain is 10; the injection volume is 10 μL; the gradient elution program is shown in Table 1.

[0046] Ethyl carbamate (Sigma Company, purity greater than 99%), urea (Sigma Company, purity greater than 99%); 9-hydroxyl anthene (Sigma Company, purity greater than 99%), acetonitrile (chromatographically pure), n-propanol (Fisher company); sodium acetate (analytical pure); absolute ethanol (analytical pure); anhydrous acetic acid (analytical pure); hy...

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Abstract

The invention discloses a rapid detection method for production process quality control of yellow wine, belonging to the technical field of food analysis and food safety, comprising the following steps: (1) carrying out dilution and determining capacity on a yellow wine sample with absolute ethyl alcohol; (2) mixing the diluted yellow wine sample with a 9-hydroxy-xanthene solution in a hydrochloric acid solution and reacting for 60 min at room temperature; and (3) carrying out component separation on the derivative yellow wine sample with high performance liquid chromatography, and calculating the content of urea and ethyl carbamate (EC) in the sample with the external standard method. According to the invention, by setting different parameters at different time periods for a fluorescence detector, the technical difficulty of simultaneously detecting the content of EC and urea in yellow wine is solved, a HPLC-FLD method for simultaneously detecting EC and urea in yellow wine is established, thus a rapid, convenient, accurate and effective monitoring method for yellow wine safety production is provided.

Description

Technical field [0001] The invention belongs to the technical fields of food analysis and food safety, and relates to a high-performance liquid chromatography (HPLC) method for simultaneous determination of ethyl carbamate and its precursor substance urea in rice wine. Background technique [0002] Ethyl carbamate (referred to as EC, also known as urethane) is a substance with genetic carcinogens that can cause lung tumors, lymphoma, liver cancer, skin cancer, etc. The World Health Organization's International Agency for Research on Cancer has classified EC as a Class 2A carcinogen. EC is a natural component of tobacco leaves and cigarettes, and is also an accompanying product of fermented foods (such as bread, yogurt, cheese, etc.) and alcoholic beverages (such as wine, cider, Chinese rice wine, and Japanese sake, etc.). The World Health Organization (WHO) and the Food and Agriculture Organization (FAO) Professional Committee on Food Additives (JECFA) of the United Nations...

Claims

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Application Information

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IPC IPC(8): G01N30/02G01N21/64
Inventor 熊正河钟其顶邢江涛
Owner CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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