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Liquor flavor source tracing method

A kind of liquor and aroma technology, which can be used in the direction of testing food, instruments, measuring devices, etc., and can solve the problems of difficult technical means and instrument requirements

Active Publication Date: 2019-08-23
INST OF GEOCHEM CHINESE ACADEMY OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In addition to electronic coding information technology traceability and packaging technology anti-counterfeiting means, the existing liquor traceability technology also includes traceability of organic characteristic flavor chemical components and stable isotope traceability. The chemical composition of different organic characteristic flavors must first be identified, and then the characteristic flavor framework should be established for specific brands and wine bodies; the stable isotope mass spectrometry traceability technology faces more difficult technical means and instrument requirements; and, including various spectral analysis techniques The above-mentioned technical means or methods must be combined with each other and various chemometric methods can be used for better traceability.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Take 23 commercially available liquors as samples, denoted by Y1 to Y23 respectively, and their specific codes, flavor types and manufacturers are shown in Table 1.

[0045] Table 1 Liquor samples

[0046]

[0047] The above brands of wine are representative brands of the four main flavor types of Chinese liquor, and they are all purchased in formal large-scale shopping malls or directly from the production winery.

[0048] Each sample is subjected to the following pretreatment: take about 6mL wine sample in a 10mL beaker, weigh it (accurate to 0.0001g), put it on a hot plate and concentrate it to 2mL for the first time at 80°C, add 0.4mL of concentrated nitric acid and 0.1mL of hydrogen peroxide, then concentrated for the second time to 2mL at 80°C, transferred to a 25ml colorimetric tube, rinsed the beaker with ultrapure water several times and transferred the rinsed solution to In the colorimetric tube, set the volume to 10mL, then add 0.05mL concentrated nitric ...

Embodiment 2

[0059] Take 23 commercially available liquors as samples, denoted by Y1 to Y23 respectively, and their specific codes, flavor types and manufacturers are the same as in Table 1.

[0060] Each sample is subjected to the following pretreatment: take about 6mL wine sample in a 10mL beaker, weigh it (accurate to 0.0001g), put it on a hot plate and concentrate it to 2mL for the first time at 80°C, add 0.4mL of concentrated nitric acid and 0.1mL of hydrogen peroxide, then concentrated for the second time to 2mL at 80°C, transferred to a 25ml colorimetric tube, rinsed the beaker with ultrapure water several times and transferred the rinsed solution to In the colorimetric tube, set the volume to 10mL, then add 0.05mL concentrated nitric acid to it, and store it under low temperature, light-proof and sealed conditions for later use. Two parallel samples were prepared for each wine sample, and two blank control samples were prepared for the same group of test samples.

[0061] ELAN DRC...

Embodiment 3

[0068] Take 23 commercially available liquors as samples, denoted by Y1 to Y23 respectively, and their specific codes, flavor types and manufacturers are the same as in Table 1.

[0069] Each sample is subjected to the following pretreatment: take about 6mL wine sample in a 10mL beaker, weigh it (accurate to 0.0001g), put it on a hot plate and concentrate it to 2mL for the first time at 80°C, add 0.4mL of concentrated nitric acid and 0.1mL of hydrogen peroxide, then concentrated for the second time to 2mL at 80°C, transferred to a 25ml colorimetric tube, rinsed the beaker with ultrapure water several times and transferred the rinsed solution to In the colorimetric tube, set the volume to 10mL, then add 0.05mL concentrated nitric acid to it, and store it under low temperature, light-proof and sealed conditions for later use. Two parallel samples were prepared for each wine sample, and two blank control samples were prepared for the same group of test samples.

[0070] ELAN DRC...

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Abstract

The invention relates to a liquor flavor source tracing method and belongs to the field of Chinese spirits. The method comprises the following steps: measuring the content of a rare earth element of aliquor sample, wherein the rare earth element comprises a plurality of light rare earth elements and a plurality of heavy rare earth elements. Determination is carried out by adopting a separator way(I) as follows or adopting at least one of (II) and (III) in the following ways to combine with (I): (I) source tracing is carried out by measuring the total quantity of the rare earth elements in the liquor sample; (II) source tracing is carried out by calculating the specific value of the total quantity of light and heavy rare earth elements in the liquor sample; and (III) source tracing is carried out by calculating an abnormal value delta Er in the liquor sample. According to the method, the most representative four main-body flavors of the Chinese spirits, particularly a regional typicalexample, can be judged effectively and accurately, the method is simple, beneficial measures are provided for guaranteeing the quality safety and brand construction maintenance of the liquor, and stable and healthy development of the liquor industry is facilitated.

Description

technical field [0001] The invention relates to the field of Chinese liquor, and in particular to a method for tracing the origin of liquor flavor. Background technique [0002] Traceability technology is an important means of food safety supervision, preventing trade fraud, and protecting fair trade. It is an important measure to rebuild consumers' food safety confidence, and it is the basis for ensuring the rapid and effective recall of "problem food". The "Food Safety Law of the People's Republic of China" and the "Agricultural Product Quality and Safety Law of the People's Republic of China" both require the establishment of a food traceability system. The traceability technology of the food traceability system is mainly divided into two categories: one is electronic coding information technology, and the other is comprehensive traceability technology. [0003] Chinese baijiu has a long history. Its clear appearance, aromatic taste and long aftertaste are deeply loved b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N33/14
CPCG01N33/146
Inventor 余德顺张情亚滕桂平杨军杨秀群
Owner INST OF GEOCHEM CHINESE ACADEMY OF SCI
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