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Method for distinguishing quality of yeast

A Daqu quality technology, applied in the field of identifying the quality of Daqu, to achieve the effect of simple operation, good reproducibility and sensitivity

Active Publication Date: 2013-09-11
KWEICHOW MOUTAI COMPANY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, the method for identifying the quality of Daqu using solid-phase microextraction and discriminant analysis has not been reported yet

Method used

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  • Method for distinguishing quality of yeast
  • Method for distinguishing quality of yeast
  • Method for distinguishing quality of yeast

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0077] (1) Solid-phase microextraction of Daqu samples:

[0078] Add 2g of the pulverized finished koji sample into a 20ml headspace sample bottle for solid-phase microextraction injection, the heating temperature is 60°C, and the extraction time is 20min;

[0079] (2) Gas chromatography-mass spectrometry analysis:

[0080] Carry out gas chromatography-mass spectrometry analysis, that is, after being separated by gas chromatograph GC, enter mass spectrometer MS for analysis, and the analysis conditions of gas chromatography-mass spectrometry are:

[0081] Inlet temperature: 250°C; ionization method: EI; ion source temperature: 230°C; transfer line temperature: 230°C; carrier gas: helium; constant flow rate 1.5ml / min; column: capillary gas chromatography column 60m×0.25 mm×0.25μm; gas chromatography heating program: initial temperature 40°C, keep 2min, heating rate 5°C / min, to 230°C, keep 10min; mass spectrometry scanning mode: use full scan mode;

[0082] (3) Qualitative ana...

Embodiment 2

[0088] (1) Solid-phase microextraction of Daqu samples:

[0089] Add 2g of the pulverized yellow koji sample into a 20ml headspace sample bottle for solid-phase microextraction, heating at 60°C, and extracting for 30 minutes;

[0090] (2) Gas chromatography-mass spectrometry analysis:

[0091] Carry out gas chromatography-mass spectrometry analysis, that is, after being separated by gas chromatograph GC, enter mass spectrometer MS for analysis, and the analysis conditions of gas chromatography-mass spectrometry are:

[0092] Inlet temperature: 250°C; ionization method: EI; ion source temperature: 230°C; transfer line temperature: 230°C; carrier gas: helium; constant flow rate 1ml / min; column: capillary gas chromatography column 60m×0.25mm ×0.25μm; gas chromatography heating program: initial temperature 40°C, keep 2min, heating rate 6°C / min, to 230°C, keep 10min; mass spectrometry scanning mode: use full scan mode;

[0093] (3) Qualitative analysis of substances:

[0094] Qu...

Embodiment 3

[0099] (1) Solid-phase microextraction of Daqu samples:

[0100] Add 4g of pulverized white koji samples into a 20ml headspace sample bottle for solid phase microextraction injection, the heating temperature is 80°C, and the extraction time is 40min;

[0101] (2) Gas chromatography-mass spectrometry analysis:

[0102] Carry out gas chromatography-mass spectrometry analysis, that is, after being separated by gas chromatograph GC, enter mass spectrometer MS for analysis, and the analysis conditions of gas chromatography-mass spectrometry are:

[0103] Inlet temperature: 250°C; ionization method: EI; ion source temperature: 230°C; transfer line temperature: 230°C; carrier gas: helium; constant flow rate 1.5ml / min; column: capillary gas chromatography column 60m×0.25 mm×0.25μm; gas chromatography heating program: initial temperature 40°C, hold for 4 minutes, heating rate 8°C / min, to 230°C, hold for 10 minutes; mass spectrometry scanning mode: use full scan mode;

[0104] (3) Qua...

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Abstract

The invention discloses a method for distinguishing the high temperature yeast. The flavor components of the yeast are analyzed by a head space solid phase microextraction technology and a gas chromatography-mass spectrography technology, and the quality of the yeast is distinguished by analyzing data by a judgment and analysis method. According to the method provided by the invention, a head space solid phase microextraction sample injection method is optimized; and the optimal condition of analyzing the flavor substances of the yeast is obtained. The method of the invention is scientific, rational, high in accuracy, high in feasibility and high in repeatability and sensitivity and can effectively distinguish samples under judgment analysis; and the correctness is over 95 percent.

Description

technical field [0001] A method for identifying the quality of Daqu, specifically relating to a method for analyzing the flavor components of Daqu by using solid-phase microextraction technology and gas chromatography-mass spectrometry technology, combined with a discriminant analysis method to realize the quality identification of Daqu. Background technique [0002] Daqu is an essential raw material in the brewing process of liquor, one of the sources of microorganisms and biological enzymes in the brewing process, and has the functions of saccharification, fermentation, and aroma production. Daqu is rich in aroma substances and is one of the sources of flavor substances in liquor. Therefore, the difference in the flavor of Daqu can reflect its quality to a certain extent. [0003] Solid-phase microextraction (solid-phase microextraction, SPME) is a new type of sample pretreatment technology emerging in the 1990s. It integrates sampling, extraction, concentration, and sampl...

Claims

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Application Information

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IPC IPC(8): G01N30/88G01N30/06
Inventor 林琳罗汝叶杨婧陈良强杨帆雷良波汪地强王莉吕云怀
Owner KWEICHOW MOUTAI COMPANY
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