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Detection method of fragrant substances in solid state fermentation product

A technology of solid-state fermentation and detection method, which is applied in the direction of measuring devices, instruments, scientific instruments, etc., can solve the problems of difficult control of operation parameter selection, and achieve the effects of high accuracy, low detection limit and high precision

Active Publication Date: 2016-10-26
ANHUI RUISIWEIER TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

When headspace solid-phase microextraction is used to enrich and extract aroma substances, it is related to factors such as the type of extraction head, sample amount, extraction time, extraction temperature, and salt ion concentration, and the selection of operating parameters is difficult to control

Method used

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  • Detection method of fragrant substances in solid state fermentation product
  • Detection method of fragrant substances in solid state fermentation product
  • Detection method of fragrant substances in solid state fermentation product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Example 1 Determination of Aroma Substances of Koji Medicine in Luzhou-flavor Liquor Brewing Production

[0030] Accurately weigh 1.00g of koji medicine into a 20mL headspace bottle; keep the headspace bottle at a temperature of 145°C incubator for 60min, then insert the headspace needle into the headspace bottle, absorb 1000μL of the aroma substance gas incubated at high temperature; finally put the headspace Insert the empty needle into the gas chromatographic inlet of the gas chromatograph-mass spectrometer, inject the sample at 230°C, and the target object is separated and qualified by the gas chromatograph-mass spectrometer.

[0031] The detection conditions of gas chromatography detection are:

[0032] Chromatographic column: DB-WAX capillary column 60m×0.25mm×0.25μm;

[0033] Injection port temperature 230°C, mass spectrometer detector temperature 230°C, carrier gas He, flow rate 1mL / min, splitless injection;

[0034] The temperature programming conditions are ...

Embodiment 2

[0044] Example 2 Determination of Aroma Substances in Pit Mud in the Brewing Production of Luzhou-flavor Liquor

[0045] Accurately weigh 1.00g of pit mud into a 20mL headspace bottle; keep the headspace bottle in an incubator at 145°C for 60 minutes at a constant temperature, then insert the headspace needle into the headspace bottle, and absorb 1000μL of the aroma substance gas incubated at high temperature; Insert the empty needle into the gas chromatographic inlet of the gas chromatograph-mass spectrometer, inject the sample at 230°C, and the target object is separated and qualified by the gas chromatograph-mass spectrometer.

[0046] The detection conditions of gas chromatography detection are:

[0047] Chromatographic column: DB-WAX capillary column 60m×0.25mm×0.25μm;

[0048] Injection port temperature 230°C, mass spectrometer detector temperature 230°C, carrier gas He, flow rate 1mL / min, splitless injection;

[0049] The temperature programming conditions are as foll...

Embodiment 3

[0057] Example 3 Determination of Aroma Substances in Fermented Grains in Luzhou-flavor Liquor Brewing Production

[0058] Accurately weigh 1.00g of fermented grains into a 20mL headspace bottle; keep the headspace bottle at a constant temperature of 145°C for 60 minutes, then insert the headspace needle into the headspace bottle to absorb 1000μL of the aroma substance gas incubated at high temperature. Finally, the headspace needle was inserted into the gas chromatograph inlet of the gas chromatograph-mass spectrometer, and samples were injected at 230 ° C. The target substance was separated and qualified by the gas chromatograph-mass spectrometer.

[0059] The detection conditions of gas chromatography detection are:

[0060] Chromatographic column: DB-WAX capillary column 60m×0.25mm×0.25μm;

[0061] Injection port temperature 230°C, mass spectrometer detector temperature 230°C, carrier gas He, flow rate 1mL / min, splitless injection;

[0062] The temperature programming cond...

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Abstract

The invention discloses a detection method of fragrant substances in a solid state fermentation product, wherein the method is mainly suitable for qualitative analysis on the fragrant substances in liquor solid state fermentation products (such as distiller yeast, fermented grains and pit mud). The method includes the steps of: 1) performing high-temperature incubation to the solid state fermentation product in an incubator; 2) enriching and extracting a target substance in a static headspace gas sampling manner; and 3) qualitatively analyzing the fragrant substances in the solid state fermentation product through a GC-MS analytic method. The detection method can accurately extract and analyze the characteristic fragrant substances in the solid state fermentation product, has simple operations, is free of contact with any organic solvent, has high accuracy and precision and is low in detection limit, and satisfies detection demand on the solid state fermentation product.

Description

technical field [0001] The invention relates to an extraction and qualitative detection method of aroma substances in solid-state fermentation products, and belongs to the technical field of analysis of solid-state fermentation products. Background technique [0002] Daqu is the saccharification and leavening agent for liquor production. There is an old saying: "Grain is the meat of wine, water is the blood of wine, and koji is the bone of wine." Daqu uses wheat, barley, and peas as raw materials. In the process of making koji, the metabolites of microorganisms and the decomposition products of raw materials directly or indirectly constitute the flavor substances of liquor, which makes liquor have various unique flavors. Daqu itself is a kind of enrichment of fragrance substances, so Daqu is also a kind of fragrance-generating agent. [0003] Pit mud is the key material for the production of Luzhou-flavor and Maotai-flavor liquors. The function of the pit mud is mainly to ...

Claims

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Application Information

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IPC IPC(8): G01N30/06
CPCG01N30/06
Inventor 周庆伍左飞刘国英汤有宏叶方平何宏魁李安军
Owner ANHUI RUISIWEIER TECH
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