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Construction method of GC-MS (Gas Chromatography-Mass Spectrometer) fingerprint chromatogram of Wu Nu Mountain ice wine

A GC-MS and ice wine technology, which is applied in the construction of GC-MS fingerprints of ice wine, and in the field of fingerprints construction, can solve the problem of low accuracy of fingerprints, and achieve simple construction methods, good repeatability, and clear maps Effect

Inactive Publication Date: 2016-06-08
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 ice wine fingerprints in the prior art, the present invention provides a method for constructing Wunv Mountain ice wine GC-MS fingerprints to realize the identification of Wunv Mountain ice wine and establish Its GC-MS signature fingerprint

Method used

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  • Construction method of GC-MS (Gas Chromatography-Mass Spectrometer) fingerprint chromatogram of Wu Nu Mountain ice wine
  • Construction method of GC-MS (Gas Chromatography-Mass Spectrometer) fingerprint chromatogram of Wu Nu Mountain ice wine
  • Construction method of GC-MS (Gas Chromatography-Mass Spectrometer) fingerprint chromatogram of Wu Nu Mountain ice wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] (1) Collect fractions: Distill 70mL ice wine in Wunvshan oak barrels, and collect fractions with initial boiling point ~ 102°C;

[0040] (2) Headspace treatment: put 1g of dried NaCl powder into the headspace vial, pipette 3ml fraction into a sealed 6ml headspace vial, heat at 80°C for 1h, and use for GC-MS analysis;

[0041] (3) Construction of fingerprints: GC-MS was used to measure the total ion chromatogram to obtain the fingerprints of ice wine.

[0042] GC and MS conditions:

[0043] GC conditions: Rxi-5si1MS chromatographic column (30m×0.25mm×0.25μm). The temperature of the vaporization chamber is 250°C, the temperature is programmed to rise, starting at 40°C, keeping for 1min, increasing at 3°C / min to 180°C, keeping for 10min, and the total retention time is 57min. The carrier gas is high-purity argon, the total flow rate is 54.0mL / min, and the column flow rate is 1.00mL / min. The split ratio is 50:1, and the injection volume is 0.3mL.

[0044] MS conditions:...

Embodiment 2

[0051] Comparison of GC-MS total ion chromatogram fingerprints of Wunvshan oak barrel-packed ice wine and commercial domestic ice wine.

[0052] (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;

[0053] (2) Headspace treatment: put 1g of dried NaCl powder into the headspace vial, pipette 3ml fraction into a sealed 6ml headspace vial, heat at 80°C for 1h, and use for GC-MS analysis;

[0054] (3) Construction of fingerprints: GC-MS was used to measure the total ion chromatograms of different ice wines to obtain the fingerprints of each ice wine.

[0055] GC and MS conditions:

[0056] GC conditions: Rxi-5si1MS chromatographic column (30m×0.25mm×0.25μm). The temperature of the vaporization chamber is 250°C, the temperature is programmed to rise, starting at 40°C, keeping for 1min, increasing at 3°C / min to 180°C, keeping for 10...

Embodiment 3

[0066] Comparison of GC-MS total ion chromatogram fingerprints of Wunvshan oak barrel-packed ice wine and commercially imported ice wine.

[0067] (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;

[0068] (2) Headspace treatment: put 1g of dried NaCl powder into the headspace vial, pipette 3ml fraction into a sealed 6ml headspace vial, heat at 80°C for 1h, and use for GC-MS analysis;

[0069] (3) Construction of fingerprints: GC-MS was used to measure the total ion chromatograms of different ice wines to obtain the fingerprints of each ice wine.

[0070] GC and MS conditions:

[0071] GC conditions: Rxi-5si1MS chromatographic column (30m×0.25mm×0.25μm). The temperature of the vaporization chamber is 250°C, the temperature is programmed to rise, starting at 40°C, keeping for 1min, increasing at 3°C / min to 180°C, keeping for 10min,...

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Abstract

The invention relates to a construction method of a GC-MS (Gas Chromatography-Mass Spectrometer) fingerprint chromatogram of ice wine, in particular to the construction method of the GC-MS (Gas Chromatography-Mass Spectrometer) fingerprint chromatogram of Wu Nu Mountain ice wine, belonging to the technical field of food analysis. The method is characterized by comprising the following steps of distilling the ice wine, collecting fractions with an initial boiling point of -102DEG C; taking steam of the fractions by using a headspace bottle method; constructing the fingerprint chromatogram by using the GC-MS. Compared with the prior art, the construction method for the fingerprint chromatogram, disclosed by the invention, has the beneficial effects of simplicity, quickness and no need of adding an organic solvent for extracting; the fingerprint chromatogram is high in accuracy, good in repeatability, clear and discernible in chromatogram and great in difference, and can be widely applied to mass discrimination of the Wu Nu Mountain ice wine.

Description

technical field [0001] The invention relates to a method for constructing the GC-MS 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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IPC IPC(8): G01N30/02G01N30/12
CPCG01N30/02G01N30/12G01N2030/025G01N2030/126
Inventor 胡文忠祝鸿洲姜波姜爱丽田密霞冯可萨仁高娃李晓博宋春璐
Owner DALIAN NATIONALITIES UNIVERSITY
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