Method for determining volatile components in millet wine

A volatile component and volatile technology, which is applied in the field of rice wine flavor analysis, can solve the problems of no rice wine research, etc., and achieve the effect of improving the analysis level, improving accuracy, and improving the quality of rice wine

Inactive Publication Date: 2014-08-06
JIANGNAN UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Although some studies have been done on the trace volatile components of rice wine in China, there is no research on the trace volatile components in rice wine by comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry at home and abroad.

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  • Method for determining volatile components in millet wine
  • Method for determining volatile components in millet wine
  • Method for determining volatile components in millet wine

Examples

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Embodiment Construction

[0023] The present invention will be further described below in conjunction with specific embodiments, and the specific embodiments should be understood as illustrations only, rather than limitations, and the protection scope of the present invention cannot be limited by the following examples.

[0024] In this example, 2-octanol (chromatographically pure) and absolute ethanol (chromatographically pure) were purchased from Shanghai Sigma-Aldrich Trading Co., Ltd.

[0025] (1) Enrichment of volatile components: Dilute 16% vol of a 10-year-old traditional rice wine with deionized water to a final alcohol content of 8% vol; draw 10mL wine sample into a 22mL headspace bottle, add 20 μL of internal standard solution (see the instructions for the preparation of internal standard solution), 3g of sodium chloride, and then seal with a hollow magnetic metal cover with a PTFE / blue silica gel septum. The headspace solid-phase microextraction operation was performed by the composite autom...

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Abstract

The invention provides a method for determining volatile components in millet wine, belonging to the field of flavor analysis of the millet wine. According to the method, a solid phase micro-extraction (SPME) technology is adopted to be combined with a two-dimensional gas chromatography-time-of-flight mass spectrometer (GC*GC-TOFMS) technology to carry out a qualitative and semi-quantitative analysis on the volatile components in the millet wine. The established method can be used for rapidly and comprehensively analyzing the trace volatile components in the millet wine. The solid phase micro-extraction technology has the advantages of no solvent, rapidness, simplicity and convenience; the volatile components in the millet wine can be effectively enriched; the full-two-dimensional gas chromatography-time-of-flight mass spectrometer technology is used for efficiently carrying out separation and identification on the complicated volatile components in the millet wine; the sensitivity and the accuracy of an analysis method can be improved obviously. The method is used for further improving an analysis level of volatile trace components in the millet wine of China and has the important meanings on improving the quality of the millet wine.

Description

technical field [0001] The invention relates to a method for determining volatile components in yellow rice wine, in particular to solid-phase microextraction technology and comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry technology, and belongs to the field of yellow rice wine flavor analysis. Background technique [0002] Rice wine is an alcoholic beverage with unique national characteristics in my country. It is also known as the world's three major ancient wines together with beer and wine. It has unique flavor characteristics and nutritional value. The trace components constituting the unique flavor characteristics of rice wine are very complex. Currently, more than 100 volatile components have been identified in rice wine, including various acids, alcohols, esters, lactones, sulfur-containing compounds, nitrogen-containing compounds, Aromatic compounds, etc. The trace components in rice wine are the key to determine the aroma, taste a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/88
Inventor 徐岩陈双
Owner JIANGNAN UNIV
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