Method for rapidly detecting pyrazine substances in Baijiu through liquid chromatography-mass spectrometry

A liquid-mass spectrometry and medium-pyrazine technology, applied in the field of liquor flavor research, can solve the problems of cumbersome processing steps, insufficient extraction, long analysis time, etc., and achieve the effect of simple pretreatment, high recovery rate and short analysis time

Active Publication Date: 2015-10-14
JIANGSU KINGS LUCK BREWERY
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Problems solved by technology

[0005] In order to overcome the shortcomings of the existing detection technology such as cumbersome pretreatment steps, long analysis time, insufficient extraction, and high quantitative limit, the present invention provides a method for the determination of pyrazines in liquor by using high performance liquid chromatography-mass spectrometry technology. The analytical method can quickly, easily and accurately determine pyrazines in various flavor liquors

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  • Method for rapidly detecting pyrazine substances in Baijiu through liquid chromatography-mass spectrometry
  • Method for rapidly detecting pyrazine substances in Baijiu through liquid chromatography-mass spectrometry
  • Method for rapidly detecting pyrazine substances in Baijiu through liquid chromatography-mass spectrometry

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Embodiment

[0035] Main instruments and reagents:

[0036]High-performance liquid chromatography Ultimate 3000, Dionex, USA; high-resolution mass spectrometer Q-Exactive, Hypersil GOLD chromatographic column (100 mm×2.1 mm, 3 μm), Thermo Scientific, USA; ultrapure water instrument labostar TM TWF UV7, Germany SIEMENS company; 0.45 μm water phase filter head, Shanghai Anpu.

[0037] 2-methylpyrazine, 2,6-dimethylpyrazine, 2-ethylpyrazine, 2,3,5-trimethylpyrazine, 2-ethyl-6-methylpyrazine, 2, 3,5,6-tetramethylpyrazine, 2,3-diethylpyrazine, 5-ethyl-2,3-dimethylpyrazine and 2,3-diethyl-5-methylpyrazine Oxyzine, purity ≥ 98%, was purchased from Sigma Company, USA; ammonium formate, purity ≥ 99%, was purchased from Aladdin Company; acetonitrile and methanol, chromatographic grade, were purchased from Tiedia Company, USA.

[0038] Samples: one sesame-flavored original liquor produced by Jinshiyuan Liquor Sample Co., Ltd., and one type of Maotai-flavored liquor sold by a certain company on the...

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Abstract

The present invention discloses a method for rapidly detecting pyrazine substances in Baijiu through liquid chromatography-mass spectrometry. The method specifically comprises: diluting a wine sample to be detected with ultrapure water, filtering, separating pyrazine substances through high performance liquid chromatography, detecting the separated pyrazine substances through a mass spectrometer having a quadrupole-electrostatic field orbitrap mass analyzer, and carrying out qualitative and quantitative analysis on the pyrazine substances in the Baijiu by using an external standard method. According to the present invention, the disadvantages of tedious pre-treatment steps, long analysis time, insufficient extraction, high quantification limit and the like of the existing detection technology are overcome, and the method of the present invention has advantages of simple pre-treatment operation, short analysis time, no sample loss, low detection limit, high recovery rate, good stability and the like, and is suitable for detection and analysis of pyrazine substances in various flavor Baijiu.

Description

technical field [0001] The invention belongs to the field of liquor flavor research, and relates to a method for detecting pyrazine substances in liquor, in particular to a method for detecting pyrazine substances in liquor by using high performance liquid chromatography-mass spectrometry technology. technical background [0002] Liquor is a unique Chinese distilled wine made from grains and grains, using Daqu, Xiaoqu or bran koji, and distiller's yeast as saccharification starter, cooking, saccharifying, fermenting, and distilling. In addition to alcohol and water, trace components accounting for about 2% of liquor play a vital role in the aroma and quality of liquor. There are many types of these aroma-contributing components, mainly divided into alcohols, esters, acids, aldehydes and ketones Compounds, acetals, aromatic compounds, nitrogen-containing compounds and furan compounds, etc. Nitrogen-containing compounds are mainly pyrazines, which are one of the characteristi...

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/02G01N30/06
Inventor 马磊吴建峰孙莹
Owner JIANGSU KINGS LUCK BREWERY
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