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Method for simultaneous determination of lactic acid and acetic acid content in liquor fermented grains

A technology of acetic acid content and fermented grains, which is applied in the field of liquor component detection, can solve the problems of unstable peaks, mixed peaks, complex matrix, etc., and achieves the effects of rapid detection, wide detection concentration range and high accuracy

Inactive Publication Date: 2017-12-22
KWEICHOW MOUTAI COMPANY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the matrix of fermented grains is different from that of white wine. The matrix of fermented grains is extremely complex, containing a large amount of proteins, sugars, lipids, pigments, and many small molecular organic acids. These matrices will affect the extraction and detection of lactic acid and acetic acid. , so that the peaks in the chromatographic detection of lactic acid and acetic acid are unstable and mixed with peaks, and the peaks cannot be judged well
[0005] At present, there is no report on the application of liquid chromatography to the determination of lactic acid and acetic acid in liquor fermented grains, and there is no clear, rapid, accurate and simple detection method for lactic acid and acetic acid in liquor fermented grains

Method used

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  • Method for simultaneous determination of lactic acid and acetic acid content in liquor fermented grains

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Effect test

Embodiment 1

[0041] Example 1 A method for simultaneous determination of lactic acid and acetic acid content in liquor fermented grains

[0042] The steps include diluting the fermented grains sample, extracting the fermented grains sample, centrifuging the extract of the fermented grains, diluting the centrifuged supernatant of the extract of the fermented grains, filtering the diluted liquid and analyzing by liquid chromatography.

[0043] Specifically, the fermented grains sample was mixed with water at a mass:volume ratio of 1:1, and then vortexed and leached for 10 minutes. After the leaching is finished, centrifuge for 20 min at a temperature of 4° C. and a rotational speed of 11,000 rpm. After centrifugation, take the supernatant after centrifugation and mix it with ultrapure water at a volume ratio of 1:30. Finally, liquid chromatography analysis was carried out.

[0044] The conditions of the liquid chromatography analysis step are as follows: the chromatographic column adopts t...

Embodiment 2

[0048] Example 2 A method for simultaneous determination of lactic acid and acetic acid content in liquor fermented grains

[0049]The steps include diluting the fermented grains sample, extracting the fermented grains sample, centrifuging the extract of the fermented grains, diluting the centrifuged supernatant of the extract of the fermented grains, filtering the diluted liquid and analyzing by liquid chromatography.

[0050] Specifically, the fermented grains sample and water were mixed, vortexed and leached for 15 minutes according to the mass:volume ratio of 1:2. After the leaching is completed, centrifuge for 10 min at a temperature of 4° C. and a rotational speed of 12000 rpm. After centrifugation, take the supernatant after centrifugation and mix it with ultrapure water at a volume ratio of 1:30. Finally, liquid chromatography analysis was carried out.

[0051] The conditions of the liquid chromatography analysis step are as follows: the chromatographic column adopts...

Embodiment 3

[0055] Example 3 A method for simultaneous determination of lactic acid and acetic acid content in liquor fermented grains

[0056] The steps include diluting the fermented grains sample, extracting the fermented grains sample, centrifuging the extract of the fermented grains, diluting the centrifuged supernatant of the extract of the fermented grains, filtering the diluted liquid and analyzing by liquid chromatography.

[0057] Specifically, the fermented grains sample and water were mixed and vortexed and extracted for 10 minutes according to the mass:volume ratio of 1:2. After the leaching is completed, centrifuge for 10 min at a temperature of 4° C. and a rotational speed of 13000 rpm. After centrifugation, take the supernatant after centrifugation and mix it with ultrapure water at a volume ratio of 1:30. Finally, liquid chromatography analysis was carried out.

[0058] The conditions of the liquid chromatography analysis step are as follows: the chromatographic column ...

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Abstract

The invention relates to the technical field of liquor component detection, in particular to a method for simultaneous determination of lactic acid and acetic acid content in liquor fermented grains. The method includes: diluting fermented grains, performing extraction, conducting centrifugation, redilution and filtration, and finally loading the product to a liquid chromatogram for analysis. Through optimization of the fermented grain dosage, water adding dilution amount, extraction way, centrifugal condition, dilution condition of centrifuged supernatant, liquid phase analysis conditions and the like, a liquid chromatographic analysis technology based method for qualitative and quantitative determination of lactic acid and acetic acid in fermented grains is established. The method has the advantages of rapidity, simplicity and high sensitivity, and provides a way for simultaneous determination of lactic acid and acetic acid in liquor fermented grains.

Description

technical field [0001] The invention relates to the technical field of detection of liquor components, in particular to a method for simultaneously measuring the contents of lactic acid and acetic acid in liquor fermented grains. Background technique [0002] Liquor, as a unique wine in my country, has a history of thousands of years of development and is an indispensable part of my country's cultural heritage. It is unique among the world's hard alcohol products and is one of the six major categories of distilled spirits in the world. [0003] Lactic acid and acetic acid are important organic acids in liquor. Their content not only has a great influence on the taste and aftertaste of liquor, but also directly reflects whether the wine grains are normal during the development process. Therefore, the detection of liquor and wine grains The content of lactic acid and acetic acid is of great significance to the majority of brewers and blenders, and also plays an important guidi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/02G01N30/38
CPCG01N30/02G01N30/38G01N2030/388
Inventor 江锋赵振宇刘松李清亮汪地强王莉
Owner KWEICHOW MOUTAI COMPANY
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