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Concentration method for aroma components of grape-flavor cocktail

A technology for aroma components and cocktails, which is applied in the field of food science, can solve the problems of difficult analysis of trace components, easy loss of aroma substances, and high experimental components, and achieves the effects of reduced loss, low cost and simple operation.

Inactive Publication Date: 2016-01-20
SHANGHAI APPLIED TECHNOLOGIES COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the above-mentioned problems in the prior art, the present invention provides a method for concentrating the aroma components of grape-flavored cocktails. The method for concentrating the aroma components of grape-flavored cocktails solves the method for concentrating the aroma components of cocktails Among them, there are technical problems such as easy loss of aroma substances, difficulty in analyzing trace components, cumbersome operation, and high experimental components.

Method used

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  • Concentration method for aroma components of grape-flavor cocktail
  • Concentration method for aroma components of grape-flavor cocktail
  • Concentration method for aroma components of grape-flavor cocktail

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] 1) Composite solvent extraction: Take 100 mL of commercially available lime-flavored cocktail in a sample bottle, add an appropriate amount of analytically pure sodium chloride until it is in the state of a saturated salt solution, and obtain the liquid to be extracted. Then add dichloromethane, diethyl ether and hexane mixture (volume ratio 4:2:1) to the extract, extract three times (20mL, 20mL, 20mL) continuously, centrifuge the organic phase at 3500r / min for 20 minutes, and take For the upper organic phase, add anhydrous sodium sulfate to the organic phase to remove moisture, and filter the moisture-removed organic phase with a 0.22 μm filter membrane;

[0016] 2) Thorn-type fractional distillation and concentration: a step of thorn-type fractional distillation and concentration. In the step of thorn-type fractional distillation and concentration, the mixed solution obtained after step (1) membrane filtration is filled into a distillation bottle, and placed in a 45° C...

Embodiment 2

[0027] 1) Composite solvent extraction: Take 100 mL of commercially available lime-flavored cocktail in a sample bottle, add an appropriate amount of analytically pure sodium chloride until it is in the state of a saturated salt solution, and obtain the liquid to be extracted. Then add dichloromethane, diethyl ether and hexane to the liquid to be extracted in a volume ratio of 4:2:1, extract five times (20mL, 20mL, 20mL, 20mL, 20mL), and centrifuge the organic phase at 4000r / min After 15 minutes, take the upper organic phase, add anhydrous sodium sulfate to the organic phase to remove moisture, and filter the organic phase with a 0.22 μm membrane to remove moisture;

[0028] 2) Thorn-type fractional distillation and concentration: a step of thorn-type fractional distillation and concentration. In the step of thorn-type fractional distillation and concentration, the mixed solution obtained after step (1) membrane filtration is packed into a distillation bottle and placed in a 50...

Embodiment 3

[0037] 1) Composite solvent extraction: Take 100 mL of commercially available lime-flavored cocktail in a sample bottle, add an appropriate amount of analytically pure sodium chloride until it is in the state of a saturated salt solution, to obtain. Add dichloromethane, diethyl ether and hexane to the liquid to be extracted in a volume ratio of 4:2:1, extract four times (20mL, 20mL, 20mL, 20mL), and centrifuge the organic phase at 4500r / min for 10 minutes , take the upper organic phase, add anhydrous sodium sulfate to the organic phase to remove moisture, and filter the organic phase with 0.22 μm of moisture;

[0038]2) Thorn-type fractional distillation and concentration: a step of thorn-type fractional distillation and concentration. In the step of thorn-type fractional distillation and concentration, the mixed solution obtained after step (1) membrane filtration is filled into a distillation bottle and placed in a 55°C The thorn-type fractionation and concentration are carr...

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Abstract

The invention discloses a concentration method for aroma components of a grape-flavor cocktail. The concentration method comprises the following steps: weighing a lime-flavor cocktail, adding the lime-flavor cocktail in a container, adding sodium chloride until the obtained solution to be in a saturated saline solution state so as to obtain to-be-extracted liquid, adding a mixed liquid of dichloromethane, ether and hexane, carrying out continuous extraction, taking an organic phase at an upper layer, removing water in the organic phase and carrying out filtering with a filter membrane; and adding a mixed solution obtained after filtering with the filter membrane into a Vigreux column, placing the Vigreux column in a water-bath pot with a constant temperature of 45 to 55 DEG C, carrying out Vigreux fractionation and concentration, taking out a mixed solution obtained after Vigreux fractionation and concentration and carrying out concentration by using a nitrogen blowing instrument so as to obtain the concentrated aroma components of the grape-flavor cocktail. The method is simple and convenient to operate, labor-saving and time-saving, has low cost, exerts enrichment and concentration effects on microcomponents, benefits qualitative and quantitative analysis of infinitesimal substances, effectively reduces loss of volatile components at the same time and improves the recovery rate of aroma substances.

Description

technical field [0001] The invention belongs to the field of food science, and relates to a grape-flavored cocktail, in particular to a method for concentrating the aroma components of the grape-flavored cocktail. Background technique [0002] Aroma is one of the factors that affect the quality of a cocktail. By analyzing the aroma components of grape-flavored cocktails, identifying the characteristic aroma components of grape-flavored cocktails is of great significance for improving the quality of cocktails. [0003] At present, the concentration methods of the aroma components of relevant cocktails mainly include: nitrogen blowing method, rotary evaporation method, vacuum centrifugal concentration method and K-D concentration method etc. However, these methods have their own advantages and disadvantages. Due to the use of more organic solvents during the cocktail extraction, such as nitrogen blowing and rotary evaporation, the highly volatile aroma substances are easily l...

Claims

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Application Information

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IPC IPC(8): G01N30/08G01N30/88
Inventor 肖作兵牛云蔚吴曲阳朱建才
Owner SHANGHAI APPLIED TECHNOLOGIES COLLEGE
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