Method for identifying wine products

A product and wine technology, which is applied in the field of wine product identification, can solve the problems of limited identification ability, effort, and high cost of use, and achieve the effects of high detection sensitivity, objective and reliable results, and simple operation

Active Publication Date: 2018-08-24
LUZHOU PINCHUANG TECH CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For complex foods, these methods miss too much important compound composition information, and the identification ability is limited
Often only several kinds of liquor can be identified, and one method can only achieve one identification purpose, which is time-consuming, laborious, and expensive to use
In terms of analysis methods, the existing analysis methods mainly focus on the analysis of characteristic components. For example, for mass spectrometry data, it is mainly to simply study a certain characteristic compound or mass spectrum. However, sometimes some characteristic compounds or The mass spectrum is not enough to represent all the mass spectrum information, which results in the loss of some information

Method used

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  • Method for identifying wine products
  • Method for identifying wine products
  • Method for identifying wine products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment example 1

[0064] Implementation case 1: brand identification of Luzhou-flavor liquor1.

[0065] 1. Sample preparation:

[0066] a. Sampling: 253 wine samples, 34 brands, and 6 flavor types were collected. For specific liquor information, see Table 1. Take 1 mL of liquor sample.

[0067] b. Sample preparation: Add deionized water to dilute to 31% vol, then add sodium chloride at a molar ratio of 1mol / L, stir to dissolve completely, take 10mL of the treated sample into a 20mL threaded headspace bottle; Empty solid-phase microextraction (HS-SPME) conditions: samples were first incubated at 42.5°C for 32.5 min, and then extracted at the same temperature for 37.5 min using a solid-phase microextraction fiber (75-μm CAR / PDMS) with a stirring speed of 100 rpm.

[0068] c. Storage: If the samples obtained in the above sample preparation steps are not tested immediately, they should be stored at -20°C for later use.

[0069] Table 1 Liquor sample information

[0070]

[0071]

[0072]...

Embodiment example 2

[0083] Implementation case 2: Brand identification of Luzhou-flavor liquor 2.

[0084] 1. Sample preparation:

[0085] A, sampling: same as embodiment 1;

[0086] B, sample preparation: same as embodiment 1;

[0087] c. Storage: The storage temperature is 4°C.

[0088] 2. Data collection:

[0089] d. Sample injection: take 2 μl of the prepared sample above for instrumental analysis;

[0090] e. Sample running: The instrument used is a fully automatic two-dimensional gas chromatography-time-of-flight mass spectrometer (LECO, USA); gas chromatography heating program: the initial temperature is 60 ° C, kept for 1 minute, and then heated to 1 ° C / min speed 165°C, then raised to 280°C at a rate of 20°C / min, and kept for 14 minutes. Detector temperature: 280°C.

[0091] Mass spectrometry conditions: scan range is 20 to 400u, acquisition rate is 100spectra / s, voltage is 70eV, ion source temperature is 220°C, transmission line temperature is 250°C, detector voltage is 1700V, t...

Embodiment example 3

[0097] Implementation case 3: brand identification of Luzhou-flavor liquor3.

[0098] 1. Sample preparation:

[0099] A, sampling: same as embodiment 1;

[0100] B, sample preparation: same as embodiment 1;

[0101] c. Storage: The storage temperature is 0°C.

[0102] 2. Data collection:

[0103] d. Sample injection: take 2 μl of the prepared sample above for instrumental analysis;

[0104] e. Sample running: the instrument used is a fully automatic two-dimensional gas chromatography-time-of-flight mass spectrometer (LECO, USA); gas chromatography heating program: the initial temperature is 60 ° C, kept for 1 minute, and then heated to 10 ° C / min speed 165°C, then raised to 280°C at a rate of 30°C / min, and kept for 14 minutes. Detector temperature: 280°C.

[0105] Mass spectrometry conditions: scan range is 20 to 400u, acquisition rate is 100spectra / s, voltage is 70eV, ion source temperature is 220°C, transmission line temperature is 250°C, detector voltage is 1700V, t...

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Abstract

The invention relates to a method for identifying wine products, and belongs to the technical field of wine identification. Through combination of headspace solid-phase microextraction, liquid-liquidextraction, a full two-dimensional gas chromatography / time-of-flight mass spectrometry and a machine learning algorithm, Baijiu is used as model wine, a wine identifying method which does not rely oncharacteristic component analysis is established, and the method is used for analyzing different wine samples. By the method, individual compounds in an atlas are required to be analyzed, and categories, brands, strains, qualities, flavors, production places, years and the like of wines are accurately identified only based on raw data acquired by instrumental analysis and a recognition algorithm model; compared with the conventional method, the method provided by the invention has the advantages as follows: the method is simple and convenient, is independent of human experience, and is more objective and reliable and faster, and with increase in a sample library, more accurate identification can be achieved.

Description

technical field [0001] The invention relates to a method for identifying wine products. The method can be used for the identification of the category, brand, strain, quality, fragrance type, place of origin, and year of the wine product, and can also be used for authenticity identification of the wine product. The technical field of wine identification. Background technique [0002] Food quality and safety are the top concerns of consumers. Food testing and inspection technology is the technical guarantee to ensure food safety and quality. Traditional food testing mainly identifies certain characteristic components in food. However, food is a very complex compound system. Even a food with a simple source contains thousands of compounds. This method relying on characteristic component analysis cannot fully analyze the components of food, which often leads to inaccurate food testing results. Moreover, driven by interests, this feature component-dependent method is often us...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/88
CPCG01N30/88
Inventor 陶飞许平李蓓刘淼林锋熊燕飞敖灵
Owner LUZHOU PINCHUANG TECH CO LTD
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