Method for rapidly detecting 8 phenolic acids in liquor product by serial connection of ultra-performance convergence chromatography and QD

An ultra-efficient phase combination and phenolic acid technology, applied in measuring devices, instruments, scientific instruments, etc., can solve the problems of liquid chromatography, such as the consumption of organic reagents, trouble, and the small molecular weight of phenolic acids, to achieve excellent separation effect , Simple and fast operation, good repeatability
CN109828044AInactive Publication Date: 2019-05-31ANHUI GUJING DISTILLERY +1
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
ANHUI GUJING DISTILLERY
Publication Date
2019-05-31
Estimated Expiration
Not applicable · inactive patent

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Abstract

The invention discloses a method for rapidly detecting 8 phenolic acids in a liquor product by serial connection of an ultra-performance convergence chromatography and a QD. After a liquor sample to be detected is extracted by methanol, a dedicated chromatographic column of the BSS C18 convergence is taken as a separation column, carbon dioxide (A)+methanol (B) are taken as a mobile phase for gradient elution, a sample is separated by the ultra-performance convergence chromatography (UPC2), and then a QDa mass spectrometry detector is employed for detection. The method is simple and rapid andconvenient, and accurate and reliable, and can be used for detection of the content of the 8 phenolic acids in liquors.
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Description

technical field

[0001] The invention relates to a method for quickly detecting 8 kinds of phenolic acids in wine products by connecting QDa in series with ultra-high-efficiency convergence chromatography, and belongs to the technical field of wine analysis. Background technique

[0002] Liquor flavor is an important feature that determines its quality. There are many research reports on volatile aroma substances in liquor. For example, thousands of substances can be identified from Luzhou-flavor liquor by using the most advanced comprehensive two-dimensional gas phase time-of-flight mass spectrometer. However, liquor is the product of solid-state fermentation distillation, and this solid-state distillation method makes certain non-volatile substances exist in liquor. For example, the non-volatile substance lactic acid is an important component in liquor, which plays a very important role in the flavor formation and quality of liquor.

[0003] According to literature reports...

Claims

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