Method for simultaneously detecting content of six colorants in grape wine

A coloring agent and wine technology, applied in the direction of measuring devices, instruments, scientific instruments, etc., can solve the problems of low recovery rate, easy loss in the process, low recovery rate, etc., and achieve high sensitivity, good precision, and good detection accuracy Effect

Inactive Publication Date: 2016-11-23
JIANGSU KINGS LUCK BREWERY
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Problems solved by technology

According to the national standard GB / T 5009.35-2003, high performance liquid chromatography is recommended as the first method. The existing problems are: the sample pretreatment steps are cumbersome, the process is easy to lose, resulting in low recovery rate; the presence of bright blue in the sample will easily be absorbed by methanol- The formic acid mixed solution is washed away, and the recovery rate is low; the staff must be extremely skilled, and the detection efficiency of large batches of samples is low

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  • Method for simultaneously detecting content of six colorants in grape wine
  • Method for simultaneously detecting content of six colorants in grape wine
  • Method for simultaneously detecting content of six colorants in grape wine

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Embodiment Construction

[0027] The invention provides a method for simultaneously detecting the contents of six colorants in wine by liquid chromatography-mass spectrometry, and the six colorants include tartrazine, sunset yellow, amaranth, allura red, carmine and brilliant blue. The specific implementation of this method is as follows:

[0028] a. Sample pretreatment: Measure 25 mL of commercially available wine in a 50 mL beaker, preheat and boil until completely dry, add water to make up to 25 mL.

[0029] b. Preparation of colorant mixed standard solution: Weigh about 1g of colorant standard substance and dilute with ultrapure water to 100 mL respectively, as stock solution of mixed standard substance, tartrazine, allura red, amaranth, carmine , Brilliant Blue, and Sunset Yellow have a standard solution concentration of 4.527×10 -4 g / mL, 3.32×10 -4 g / mL, 9.282×10 -4 g / mL, 9.77×10 -4 g / mL, 9.28×10 -4 g / mL, 4.489×10 -4 g / mL; When using, draw a certain amount of stock solution and mix, then gr...

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Abstract

The invention discloses a method for simultaneously detecting the contents of six colorants in wine, which comprises the following steps: a. sample preparation, measuring a certain volume of wine sample to be tested, boiling it to dryness, and distilling it to volume with ultrapure water To the initial volume, pass through a microporous membrane; b. Preparation of colorant mixed standard solution: weigh a certain amount of colorant standard substance respectively, dilute to a certain volume with ultrapure water, and dilute step by step after mixing to a certain volume during use. The required concentration solution is passed through an aqueous microporous membrane; c, qualitative and quantitative analysis is performed using a high performance liquid chromatography-quadrupole-electrostatic field orbital ion trap mass analyzer. The invention has good detection accuracy, high sensitivity and good precision for six kinds of colorants in wine samples, and the recovery rate meets the requirements of analysis and detection, and can be applied to the detection and analysis of colorants in various varieties of wines.

Description

technical field [0001] The invention relates to the technical field of food analysis and detection, in particular to a method for simultaneously detecting the contents of six colorants in wine. Background technique [0002] Wine with health-preserving effects has become more and more popular in recent years, and the safety of wine has also attracted more and more public attention. [0003] The purpose of adding colorants to food is to improve the color of food, increase people's appetite, and increase its value. Food colorants can be divided into two categories: natural pigments and synthetic pigments. Synthetic pigments are widely used in the food processing industry due to their characteristics of low cost, diverse tones, bright colors and strong tinting strength. However, most of these colorants are azo compounds, which are generally synthesized from aromatic hydrocarbon compounds. Toxicological studies have found that synthetic pigments are chronically toxic or carcinog...

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/88G01N30/02G01N30/06G01N30/14
CPCG01N30/88G01N30/02G01N30/06G01N30/14G01N2030/027G01N2030/062G01N2030/065G01N2030/146G01N2030/8809
Inventor 许桂林桂翔孙莹唐群勇季方董泉生孙丽香
Owner JIANGSU KINGS LUCK BREWERY
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