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Method for judging important flavor substance of liquor

A flavor substance, an important technology, applied in the field of identification of important flavor substances in liquor

Inactive Publication Date: 2013-04-03
JIANGSU KINGS LUCK BREWERY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

So far, the qualitative detection of trace flavor components in Chinese liquor has exceeded 1,000 species, of which more than 900 species can be qualitatively and quantitatively detected by direct sampling technology and solid-phase microextraction technology, but nearly 100 species have a content of less than μg Or ng or even lower order of magnitude, these components also have a remarkable feature, that is, they are hidden inside the peaks of components with a large content in liquor, and cannot be detected by one-dimensional chromatography or ordinary GC-MS instruments. These components are the real components of Chinese liquor important flavor compounds, they play a vital role in the formation of the typical and style of liquor

Method used

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  • Method for judging important flavor substance of liquor
  • Method for judging important flavor substance of liquor
  • Method for judging important flavor substance of liquor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Dilute 70% vol of a sesame-flavored wine sample (1#) with deionized water to a final alcohol content of 12% vol. (1) Headspace solid-phase microextraction: draw 5ml of wine sample into a 10ml headspace bottle, add 2gNaCl , Tighten the bottle cap, place it in a water bath at a constant temperature of 50 °C, and insert a 50 μm / 30 μm CAR / DVB / PDMS (2 cm) extraction tip into the headspace bottle, and equilibrate for 40 min.

[0027] (2) Comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry: After the extraction is completed, the extraction head is taken out, inserted into the gas chromatography inlet, and thermally desorbed at 250°C for 5 minutes;

[0028]GC×GC column system: the first column 30m×0.25mm×0.25m, Rxi?-17 (midpolarityphase; Crossbond?50%diphenyl / 50%dimethylpolysiloxane), the second column 1.2m×0.1mm×0.1μm, Rtx?- 5 (Crossbond? 5%Diphenyl / 95%dimethylpolysiloxane), the two chromatographic columns are connected in series through capillary...

Embodiment 2

[0037] 60% vol of a sesame-flavored wine sample (2#) was identified, and the rest was as in Example 1.

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Abstract

The invention discloses a method for judging an improtant flavor substance of liquor. The method comprises the steps of diluting a liquor sample to be detected with deionized water till the final alcohol content is 12-14%vol, conducting headspace solid-phase microextraction on a flavor compound in the enriched sample, measuring with comprehensive two-dimensional gas chromatography and time-of-flight mass spectrometry, conducting fragrance smelling judgment with a smell detector synchronously to qualitatively analyze the major flavor substance of the liquor, and quantitatively analyzing the confirmed important flavor substance of the liquor by a standard curve internal standard method. The method for quickly and comprehensively analyzing key fragrance, characteristic fragrance and important fragrance compounds in the flavor compound of the liquor is established, a technical system integrating a qualitative method, a quantitative method and sensation for the flavor compound of the liquor, and an evaluation system are established, and an effective tool is further provided for analyzing micro constituents of the liquor.

Description

technical field [0001] The invention belongs to the technical field of flavor analysis of liquor, and is a method for identifying important flavor substances of liquor, and specifically relates to the combination of headspace solid-phase microextraction, comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry qualitative and quantitative method, and olfactory, smell, and aroma identification. Technology System. Background technique [0002] Due to the special process of Chinese liquor, its trace components are very rich. So far, the qualitative detection of trace flavor components in Chinese liquor has exceeded 1,000 species, of which more than 900 species can be qualitatively and quantitatively detected by direct sampling technology and solid-phase microextraction technology, but nearly 100 species have a content of less than μg or ng or even lower order of magnitude, these components also have a remarkable feature, that is, they are hidden in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/02G01N33/14
Inventor 吴建峰左文霞孙莹徐岩杨艳
Owner JIANGSU KINGS LUCK BREWERY
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