Method for detecting dimethyl trisulfide in beer

Abstract

The invention discloses a method for detecting dimethyl trisulfide in beer. The method comprises the following steps of 1, an apparatus connection process, 2, an apparatus parameter arrangement process, 3, a standard curve drawing process comprising preparing dimethyl trisulfide having a concentration of 99% into a standard solution having a concentration of 5mg/L, adding 40 microliters of the standard solution, 80 microliters of the standard solution, 120 microliters of the standard solution, 160 microliters of the standard solution, 200 microliters of the standard solution and 240 microliters of the standard solution respectively into 40mL of beer, putting the beer with the standard solution on a sample disk of a purge-trap automatic sampler, carrying out detection by an apparatus, and drawing a standard curve with concentration values as horizontal coordinates and peak areas as vertical coordinates, and 4, a beer sample detection process comprising putting 40ml of a beer sample to be detected into a container having an appropriate volume, adding 0.5ml of a chemical defoamer (diluted with water according to a ratio of the chemical defoamer to water of 1: 5), uniformly mixing, putting the beer sample on the sample disk of the purge-trap automatic sampler, carrying out detection analysis by the apparatus, and calculating dimethyl trisulfide content of the beer sample according to the standard curve. The method realizes detection of dimethyl trisulfide in beer and further promotes the improvement of beer quality.

Description

technical field [0001] The invention relates to a method for analyzing and detecting beer, in particular to a method for detecting dimethyl trisulfide in beer. Background technique [0002] Beer is one of the oldest and most popular alcoholic beverages in the world. It is mainly brewed through barley malt mashing and fermentation. Beer is made of malt (including special malt) as the main raw material, rice or other grains as auxiliary raw materials, prepared by wort, boiled with hops, and fermented by yeast. It contains carbon dioxide, sparkling, low alcohol content All kinds of cooked fresh beer. Beer has a unique bitter taste and aroma, and is rich in nutrients. It contains various amino acids needed by the human body and a large amount of vitamins such as vitamin B, pantothenic acid, and minerals. [0003] Dimethyl trisulfide is a trace component in beer, with an onion flavor and a flavor threshold of 7.5 μg / L. The content range in beer is 2-18 μg / L. It brings typical ...

AI Technical Summary

Problems solved by technology

This patent uses a mass spectrometric detector that lacks specificity for sulfides and therefore is suboptimal for the detection of dimethyl trisulfide

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