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Method for enriching aroma components of cherry wine

A technology of aroma components and cherry wine, which is applied in the chemical industry, can solve the problems of limited adsorption capacity, high experimental cost, and difficulty in extraction, and achieve the effects of improving recovery rate, low cost, and reducing losses

Inactive Publication Date: 2015-05-06
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, these methods have their own advantages and disadvantages. For example, the adsorption capacity of the SPME extraction head is limited, and it is difficult to extract some low-concentration, non-volatile compounds; SBSE is more suitable for analyzing clear and transparent systems. The system processing increases the complexity of the experiment, and the cost of the experiment is high; the extraction time of SDE is longer

Method used

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  • Method for enriching aroma components of cherry wine
  • Method for enriching aroma components of cherry wine
  • Method for enriching aroma components of cherry wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] 1) Take 100 mL of a commercially available kirsch (16% alcohol), add 4 g of sodium chloride, 200 μl of internal standard dioctyl alcohol, and then add dichloromethane and petroleum ether mixture (volume ratio 1:1), respectively Continuously extract 20 mL, 20 mL, and 10 mL of the mixture of methyl chloride and petroleum ether three times, combine the organic phase, centrifuge the organic phase at a speed of 5000 r / min for 15 min, discard the precipitate, and add anhydrous sodium sulfate to the organic phase to remove water , and the solution after removing water was filtered through a 0.45 μm filter membrane.

[0015] 2) Put the mixed solution obtained after membrane filtration into a distillation bottle, place it in a constant temperature water bath at 35-45°C for rectification, the solvent and a small amount of volatile components enter the rectification column and The surface of the filling material is separated, the solvent is cooled by the condenser, and the volatil...

Embodiment 2

[0017] 1 μL of the concentrated solution of Example 1 was directly injected for GC-MS analysis. A7890A-5973C GC / MS was selected, and the GC conditions were as follows: the capillary chromatographic column was Agilent HP-INNOWAX (60m×250m x0.25μm), the inlet temperature was 250°C, and the temperature was programmed: the initial temperature was 40°C, retained for 2 minutes, and then increased to 3°C. / min rate increased to 230°C, hold for 2min; detector temperature 250°C; carrier gas He, flow rate 1mL / min; splitless injection; MS conditions: quadrupole temperature 150°C, ion source temperature 230°C, interface The temperature is 250°C, the EI ionization source, the electron energy is 70ev, and the scanning range is 30~450amu.

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Abstract

The invention relates to a method for enriching aroma components of cherry wine. The method comprises the following steps: extracting volatile components, weighing the cherry wine firstly, weighing sodium chloride and 2-octanol, adding the cherry wine, sodium chloride and 2-octanol into a reaction container, adding a dichloromethane and petroleum ether mixed solution, continuously extracting for 2-4 times, centrifuging an organic phase, removing water and filtering by using a filter film; and filling a distilling flask with the filtered mixed solution, putting the distilling flask in a constant-temperature water bath kettle for rectifying, cooling a solvent through a condenser pipe, cooling the volatile components in a rectifying column so as to return to the distilling flask, and taking out the mixed solution and concentrating the mixed solution by using a pressure blowing concentrator when no liquid drop drips in the rectifying column. The method disclosed by the invention is simple and convenient to operate, and low in cost, and has the effects of saving time and labour, and enriching and concentrating minor components; qualitative analysis of ultra-minor components is carried out easily; simultaneously, loss of the volatile components is effectively reduced; and the recovery rate of aroma substances is increased.

Description

technical field [0001] The invention belongs to the field of chemical industry, and in particular relates to a cherry wine aroma component, in particular to a method for enriching the cherry wine aroma component. Background technique [0002] Aroma is one of the factors affecting the quality of kirsch. The analysis of the aroma components of cherry wine can provide theoretical guidance for the replenishment of aroma in the production process of cherry wine, and is of great significance to improve the quality of cherry wine. [0003] At present, the enrichment methods of aroma components in wine mainly include: liquid-liquid extraction (LLE), headspace solid-phase microextraction (SPME), stir bar adsorption extraction (SBSE) and simultaneous distillation extraction (SDE). However, these methods have their own advantages and disadvantages. For example, the adsorption capacity of the SPME extraction head is limited, and it is difficult to extract some low-concentration, non-vo...

Claims

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Application Information

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IPC IPC(8): G01N1/40G01N1/44
Inventor 牛云蔚肖作兵周旋
Owner SHANGHAI INST OF TECH
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