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Method for quickly detecting amino acids in yellow rice wine by using electronic tongue system

An amino acid and electronic tongue technology, applied in the field of food analysis, can solve the problems of unsuitable for routine analysis of production enterprises, high detection cost, complicated pretreatment, etc., and achieve the effect of uncomplicated sample pretreatment, low detection cost and short detection time

Inactive Publication Date: 2012-08-22
SHANGHAI INSTITUTE OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
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Problems solved by technology

The pretreatment of the above analysis methods is relatively complicated, time-consuming, and the detection cost is high, so it is not suitable for routine analysis in production enterprises

Method used

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  • Method for quickly detecting amino acids in yellow rice wine by using electronic tongue system
  • Method for quickly detecting amino acids in yellow rice wine by using electronic tongue system
  • Method for quickly detecting amino acids in yellow rice wine by using electronic tongue system

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Experimental program
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Effect test

Embodiment 1

[0057] A method for rapidly detecting amino acids in yellow rice wine by using an electronic tongue system, comprising the steps of:

[0058] (1) Establishment of rice wine amino acid model

[0059] ①. Modeling collection of taste fingerprint information of rice wine samples

[0060] The electronic tongue system was used to collect the taste fingerprint information of the rice wine samples in the modeling set, and a clear radar image was obtained, as shown in figure 1 shown, from figure 1 It can be seen that the difference in the taste fingerprint information of the samples in salty (STS), composite sensor 1 (GPS), bitter (BRS) and composite sensor 2 (SPS) is small, and the taste fingerprint information in sour (SRS), sweet (SWS) and umami (UMS) taste fingerprint information has certain differences;

[0061] ②. Amino acid content of rice wine samples in modeling set

[0062] The amino acid content of the rice wine sample was determined by the automatic amino a...

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Abstract

The invention discloses a method for quickly detecting the amino acid content in yellow rice wine. The method comprises the following steps: building up a yellow rice wine amino acid model; verifying the yellow rice wine amino acid model; acquiring taste fingerprint information of a yellow rice wine sample to be detected by using an electronic tongue system, and then calling in the verified yellow rice wine amino acid model so as to obtain the amino acid content in the yellow rice wine sample to be detected. The method can be used for quickly detecting the content of eleven amino acids in yellow rice, wherein the eleven amino acids are isoleucine, valine, leucine, alanine, tyrosine, aspartic acid, phenylalanine, glutamic acid, cysteine, proline and lysine. The method is simple to operate and low in detection cost; compared with the traditional automatic amino acid analyzer method, the method provided by the invention has the advantages that the pretreatment process of the yellow rice wine is not complicated, the required detection conditions are simple and convenient, and the consumed detection time is shorter.

Description

technical field [0001] The invention belongs to the field of food analysis, in particular to a method for quickly detecting amino acid content in rice wine by using an electronic tongue system. technical background [0002] Yellow rice wine is a brewed wine made from rice, millet, corn, wheat, etc., after cooking, adding koji, saccharifying, fermenting, pressing, filtering, decocting, storing, and blending. Yellow rice wine contains rich and complex ingredients, in addition to ethanol and water, there are also amino acids, sugars, organic acids, inorganic salts and trace elements. [0003] Amino acid is not only one of the main nutritional components of rice wine, but also the flavor substance or flavor precursor of rice wine, which makes an important contribution to the flavor of rice wine. Therefore, accurate and rapid determination of amino acid content in rice wine is of great significance to the quality control of rice wine and the determination of blending formula...

Claims

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Application Information

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IPC IPC(8): G01N27/26
Inventor 于海燕肖作兵田怀香牛云蔚戴鑫
Owner SHANGHAI INSTITUTE OF TECHNOLOGY
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