A method for detecting antioxidant components in liquor

A technology of liquor and usage, which is applied in the detection field of liquor antioxidant components, can solve the problems that there is no systematic and complete detection method for antioxidant ingredients, the analysis and classification of liquor antioxidant ingredients cannot be carried out, and it is not conducive to the research of liquor antioxidation, etc. Achieve the effect of easy operation, good stability and improved accuracy

Active Publication Date: 2019-10-08
ANHUI RUISIWEIER TECH
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As people pay more and more attention to the relationship between drinking and health, researches on the antioxidant properties of liquor continue to increase. However, at present, the antioxidation methods of liquor mostly use spectrophotometry and require the operation to be protected from light. The stability is not good, and the test results Unable to systematically and comprehensively analyze and classify the antioxidant components of liquor
There is no systematic and complete detection method for the antioxidant components of liquor, which is not conducive to the advancement of research on the antioxidant properties of liquor

Method used

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  • A method for detecting antioxidant components in liquor
  • A method for detecting antioxidant components in liquor

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Embodiment 1

[0027] In this embodiment, the method for detecting antioxidant components in liquor by ABTS-headspace solid-phase microextraction-gas chromatography is as follows:

[0028] 1. Mix the ABTS working solution with an absorbance of 1.3 at 734nm and the liquor to be tested at a volume ratio of 2.5:1, and react in the dark at 20°C for 4 hours to obtain the reacted liquor;

[0029] 2. Mix the pure water and the liquor to be tested according to the volume ratio of 2.5:1, and keep it in the dark for 4 hours at 20°C to obtain the liquor comparison sample;

[0030] 3. Introduce the reacted white wine and the white wine reference sample by headspace solid-phase microextraction, and detect with a mass spectrometer to obtain the chromatogram of the reacted white wine and the chromatogram of the white wine reference sample; compare the chromatograms of the reacted white wine The peak area of ​​each peak corresponding to the chromatogram of the comparison sample of white wine in the figure a...

Embodiment 2

[0035] In this embodiment, the method for detecting antioxidant components in liquor by ABTS-headspace solid-phase microextraction-gas chromatography is as follows:

[0036] 1. Mix the ABTS working solution with an absorbance of 1.8 at 734nm and the liquor to be tested at a volume ratio of 3:1, and react in the dark at 22°C for 5 hours to obtain the reacted liquor;

[0037] 2. Mix the pure water and the liquor to be tested at a volume ratio of 3:1, and keep it in the dark for 5 hours at 22°C to obtain a liquor comparison sample;

[0038] 3. Introduce the reacted white wine and the white wine reference sample by headspace solid-phase microextraction, and detect with a mass spectrometer to obtain the chromatogram of the reacted white wine and the chromatogram of the white wine reference sample; compare the chromatograms of the reacted white wine The peak area of ​​each peak corresponding to the chromatogram of the comparison sample of white wine in the figure and the correspondi...

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Abstract

The invention discloses a method for detecting antioxidant components in liquor by ABTS-headspace solid phase microextraction gas chromatography-mass spectrometry, comprising the following steps: firstly, the radical 2'-hydrazine-bis-3-ethylbenzothiazoline-6-sulfoacid (ABTS) reacts with liquor in the dark to obtain the reacted liquor; unreacted liquor and the reacted liquor are separately injectedby headspace solid phase microextraction and detected by a gas chromatograph-mass spectrometer to obtain a chromatogram of the liquor and a chromatogram of the reacted liquor; finally, peak areas with the same retention time peak in the chromatogram of the liquor and the chromatogram of the reacted liquor are compared; and a component corresponding to the peak with the reduced peak area in the chromatogram of the reacted liquor is the component involved in free radical scavenging in the liquor. The method of the invention has the characteristics of simple and convenient operation, less influencing factors, high sensitivity, high precision, good stability and the like, and can be adopted to realize evaluation of the antioxidant capacity of a volatile component in the liquor.

Description

technical field [0001] The invention relates to a method for detecting antioxidant components in liquor, in particular to a method for detecting antioxidant components in liquor by ABTS-headspace solid-phase microextraction gas chromatography. Background technique [0002] Liquor is a beverage made from grains and grains, using Daqu, Xiaoqu or bran koji and wine mother as saccharification starter, cooking, saccharifying, fermenting and distilling. Baijiu has the function of invigorating blood circulation, helping medicine, increasing appetite, eliminating fatigue, cultivating sentiment, making people light and refreshing, and has the function of refreshing people from cold. It has a certain promotion effect on human health. It is a traditional fermented food of the Chinese nation. Attributes. [0003] Baijiu contains biologically active substances such as terpenes, tetramethylpyrazines and phenols, which have certain antioxidant effects. As people pay more and more attenti...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N30/88G01N30/06
Inventor 吴翠芳刘国英何宏魁张大军王艳丽李安军
Owner ANHUI RUISIWEIER TECH
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