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Method for constructing HPLC finger-print spectrum of Wunvshan ice wine

An ice wine and fingerprint technology, applied in the field of food analysis, can solve the problem of low accuracy of fingerprint, and achieve the effect of simple construction method, clear map and strong difference.

Inactive Publication Date: 2016-04-13
DALIAN NATIONALITIES UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to solve the problem of low accuracy of the fingerprint of ice wine in the prior art, the present invention provides a method for constructing the HPLC fingerprint of Wunv Mountain ice wine, realizes the identification of Wunv Mountain ice wine, and establishes its HPLC Signature Fingerprint

Method used

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  • Method for constructing HPLC finger-print spectrum of Wunvshan ice wine
  • Method for constructing HPLC finger-print spectrum of Wunvshan ice wine
  • Method for constructing HPLC finger-print spectrum of Wunvshan ice wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] (1) Collect fractions: Distill 70mL of ice wine and collect fractions with initial boiling point ~ 102°C;

[0032] (2) Load 1 g of dried NaCl powder into the distillate wine, pass through a 0.45 m μ membrane after 2 hours, and use for HPLC analysis;

[0033] (3) Fingerprint chromatogram construction: HPLC chromatograms of different ice wines were measured by HPLC to obtain fingerprints of each ice wine.

[0034] HPLC conditions:

[0035] HypersilODS (2.5μm×5.0mm×250mm) chromatographic column, the ratio of mobile phase methanol to 0.5% formic acid is 20:80, the flow rate is 0.8mL / min, the injection volume is 20μL, the detection wavelength is 284nm, and the oven temperature is 30°C.

[0036] The HPLC chromatograms of the fractions from the initial boiling point to 102°C of oak barrel-packed ice wine produced by Liaoning Wunvshan Milan Wine Co., Ltd. in 2013 and 2014 are as follows: figure 1 shown. Depend on figure 1 It can be seen that the total ion chromatograms of t...

Embodiment 2

[0039] Comparison of HPLC fingerprints of Wunvshan oak barrel-packed ice wine and commercially available domestic ice wine.

[0040] (1) Collection of fractions: distill 70mL ice wine in oak barrels and commercially available domestic 1# and domestic 2# ice wines, and collect fractions with initial boiling point ~ 102°C respectively;

[0041] (2) Load 1 g of dried NaCl powder into the distillate wine, pass through a 0.45 m μ membrane after 2 hours, and use for HPLC analysis;

[0042] (3) Fingerprint chromatogram construction: HPLC chromatograms of different ice wines were measured by HPLC to obtain fingerprints of each ice wine.

[0043] HPLC conditions:

[0044] HypersilODS (2.5μm×5.0mm×250mm) chromatographic column, the ratio of mobile phase methanol to 0.5% formic acid is 20:80, the flow rate is 0.8mL / min, the injection volume is 20μL, the detection wavelength is 284nm, and the oven temperature is 30°C.

[0045] The total ion chromatograms of domestic ice wine 1# and 2014 W...

Embodiment 3

[0048] Comparison of HPLC total ion chromatogram fingerprints of Wunvshan oak barrel-packed ice wine and commercially imported ice wine.

[0049] (1) Collect fractions: Distill 70mL ice wine in oak barrels and commercially available imported 1# and imported 2# ice wines, and collect fractions with initial boiling point ~ 102°C respectively;

[0050] (2) Load 1 g of dried NaCl powder into the distillate wine, pass through a 0.45 m μ membrane after 2 hours, and use for HPLC analysis;

[0051] (3) Fingerprint chromatogram construction: HPLC chromatograms of different ice wines were measured by HPLC to obtain fingerprints of each ice wine.

[0052] HPLC conditions:

[0053] HypersilODS (2.5μm×5.0mm×250mm) chromatographic column, the ratio of mobile phase methanol to 0.5% formic acid is 20:80, the flow rate is 0.8mL / min, the injection volume is 20μL, the detection wavelength is 284nm, and the oven temperature is 30°C.

[0054] The total ion chromatograms of imported ice wine 1# a...

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Abstract

The invention relates to a method for constructing an HPLC finger-print spectrum of ice wine, in particular to a method for constructing an HPLC finger-print spectrum of Wunvshan ice wine, and belongs to the technical field of foodstuff analysis. According to the technical scheme, the method comprises the steps of distilling the ice wine, collecting fraction from the initial boiling point to 102 DEG C, and constructing the finger-print spectrum with the HPLC. Compared with the prior art, the method for constructing the finger-print spectrum has the advantages that the method is simple and fast, organic solvent is not needed to be added for extraction, the finger-print spectrum is high in accuracy, good in repeatability, clear and legible, great differentiation is achieved, and the method can be widely applied to quality discrimination of the Wunvshan ice wine.

Description

technical field [0001] The invention relates to a method for constructing the HPLC fingerprint of ice wine, in particular to the construction of the fingerprint of Wunvshan ice wine, and belongs to the technical field of food analysis. Background technique [0002] Ice wine, also known as ice fruit wine, is the best in wine. Due to the harsh freezing conditions and very little production, ice wine is one of the most expensive wines in the world. Due to its unique production process, ice wine has a unique flavor different from other wines, and is a unique grape wine. The quality of wine is closely related to people's health and is an important part of food quality control. The components of wine are complex, and it is not possible to use only one component to evaluate the quality of wine and as an identification index of wine products. In recent years, wine quality detection and analysis has gradually become a new research hotspot. Fingerprint technology is widely used in ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/12
CPCG01N30/12G01N2030/126
Inventor 胡文忠祝鸿洲姜波姜爱丽田密霞冯可萨仁高娃白雪孙录
Owner DALIAN NATIONALITIES UNIVERSITY
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