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Method for quickly analyzing total diketone content of beer semi-finished product

A rapid analysis technology of combined diketones, applied in the measurement of color/spectral characteristics, etc., can solve the problems of excessive diacetyl in finished wine, high cost of chromatographic instruments, low detection value, etc., and achieve low safety and toxicity, fast detection speed, The effect of improving the recovery rate

Active Publication Date: 2014-06-25
东莞市珠江啤酒有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The national standard method is used to detect the total diketones of semi-finished products. As a result, during the process of sterilization and storage of beer packaging, the precursors in the wine body are slowly converted into diacetyl, resulting in excessive diacetyl in the finished wine; due to the high cost of gas chromatography, only a few beer companies have the ability to configure it, resulting in This method is difficult to promote in domestic beer companies; at the same time, both chromatography and EBC methods require pretreatment of beer semi-finished products, and 60°C water bath for 90 minutes to convert the bidiketone precursor into bidiketone, which takes a long time

Method used

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  • Method for quickly analyzing total diketone content of beer semi-finished product
  • Method for quickly analyzing total diketone content of beer semi-finished product
  • Method for quickly analyzing total diketone content of beer semi-finished product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] 1. Sample

[0040] 1) The source of the sample to be tested: fermentation broth - fermentation broth of large-scale beer production or fermentation broth of laboratory fermentation bottles / tubes;

[0041] 2) Sample pretreatment

[0042] If there are turbid samples such as yeast, use filter paper or centrifuge.

[0043] 2. Detection and analysis method

[0044] 1) Preparation of 5% hydrogen peroxide solution: Use a 20ml graduated straw to accurately draw 16.7ml of commercially available 30% (m / m) hydrogen peroxide into a 100ml brown volumetric flask, and distill the volume to the mark with distilled water; Store in the refrigerator at low temperature for a week.

[0045] 2) Use a measuring cylinder to take 100ml of the supernatant of the fermentation broth into a 500ml long-necked flat-bottomed flask 30. If the fermentation broth is obviously turbid, it needs to be clarified by centrifugation or filtration, and accurately add 5% of Add 100ul of hydrogen peroxide solu...

Embodiment 2

[0067] 1. Sample

[0068] 1) The source of the sample to be tested: fermentation broth - fermentation broth of large-scale beer production or fermentation broth of laboratory fermentation bottles / tubes;

[0069] 2) Sample pretreatment

[0070] If there are turbid samples such as yeast, use filter paper or centrifuge.

[0071] 2. Detection and analysis method

[0072] 1) Preparation of 0.2% peracetic acid solution: Use a pipette gun with a range of 1000ul-5000ul to accurately draw 1.33ml of commercially available 15% (m / m) peracetic acid into a 100ml brown volumetric flask, and dilute to the mark with distilled water . Both solutions need to be stored in the refrigerator at low temperature and can be stored for a week.

[0073] 2) Use a measuring cylinder to take 100ml of the supernatant of the fermentation broth into a 500ml long-necked flat-bottomed flask 30. If the fermentation broth is obviously turbid, it needs to be clarified by centrifugation or filtration, and accur...

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Abstract

The invention discloses a method for quickly analyzing total diketone content of a beer semi-finished product. The method comprises the following steps: 1) preparing certain concentration of peroxide solution; 2) adding certain volume and certain concentration of peroxide solution to a sample before distillation; 3) distilling the sample for about 6 minutes to finish distillation by adopting a direct heating and distilling mode; 4) adding certain volume and certain concentration of hydrochloric acid solution to a 25ml distillate collecting volumetric flask before distillation, wherein the PH when the distillate is metered to the full scale is about 1.2, so that the diketone completely reacts with o-phenylenediamine to generate 2,3-dimethyl quinoxaline; and 5) carrying out colorimetric determination by using a spectrophotometer, and calculating the total diketone content. The quick analysis method disclosed by the invention has the advantages of being quick, simple to operate, convenient, accurate, high in sensitivity and the like, the variable coefficients of the repeatability and the reproducibility are smaller than 5% respectively, the recovery rate achieves over 80%, the analysis time is shortened to 30 minutes from 120 minutes in an electron beam curing (EBC) method, and the detection efficiency is improved by three times in comparison with that of the EBC method.

Description

technical field [0001] The invention belongs to the technical field of detection and analysis of beer production, and in particular relates to a method for quickly analyzing the content of total diketones in beer semi-finished products. Background technique [0002] The total diketone content of beer includes the sum of free diacetyl and pentanedione, the precursors α-acetolactate and α-acetylhydroxybutyric acid converted to bidiketone. The content of pentanedione in beer is much lower than that of diacetyl, and its taste threshold (1mg / L) is much higher than that of diacetyl (0.1mg / L). The role is diacetyl, which is considered to be a decisive indicator to measure the maturity of beer. When the content exceeds its taste threshold of 0.10ppm, it will bring unpleasant sour rice flavor to beer. Diacetyl is the key control index of beer, which is ultimately related to the quality of the product. [0003] The premise of controlling diacetyl in finished beer is to control the t...

Claims

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Application Information

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IPC IPC(8): G01N21/33
Inventor 钟晓盈涂京霞钟丽琴曾玉萍吴敏莲
Owner 东莞市珠江啤酒有限公司
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