Method for analyzing storage time of medicinal-flavor liquor without analyzing compounds

A technology of storage time and medicinal fragrance, which is applied in the analysis of materials, material analysis by electromagnetic means, material separation, etc., can solve the problems of complex data processing process, expensive instruments, unfavorable popularization, etc., and achieve great economic value and rapid response , low-cost effect

Pending Publication Date: 2020-08-25
HANGZHOU DIANZI UNIV
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Problems solved by technology

This method can accurately determine the year and proportion of base wine, but the instrument used in this method is too expensive, and the data processing process is complicated, and the cost is too high, which is not conducive to popularization

Method used

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Embodiment Construction

[0033] The technical solution of the present invention will be further described below through specific examples.

[0034] The method for analyzing the storage time of medicinal-flavor liquor without analyzing compounds in the embodiment of the present invention specifically includes the following steps:

[0035] 1. Detection of medicinal-flavor liquor samples of known years

[0036] (1) Preparation of liquor samples

[0037] Select a medicinal-flavored liquor of different years. The year choices are new wine, 3 years, 5 years, 8 years, 10 years, 15 years, and 20 years. The choice of year and the type of selection are not limited to the above-mentioned years and types. Choose according to actual needs. Among them, the medicinal-flavor liquor samples of different years are brewed with the same recipe, preferably with an alcohol content ≥ 53% vol.

[0038] Use a pipette gun to pipette 50mL of liquor sample stock solution into 500mL volumetric flasks, place until no bubbles ar...

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Abstract

The invention relates to a method for analyzing the storage time of medicinal-flavor liquor without analyzing compounds, which comprises the following steps: S1, taking medicinal-flavor liquor samplesof different years, respectively standing for a preset period of time, and diluting to obtain a diluent; S2, respectively inserting a three-electrode system into the diluent, and collecting electrochemical fingerprints of the medicinal-flavor liquor samples of different years; S3, determining a function relationship between the liquor year and the characteristic oxidation peak value according tothe electrochemical fingerprint spectrums of different years; S4, sequentially treating the medicinal-flavor liquor of the to-be-detected year by the steps S1 and S2 to obtain an electrochemical fingerprint spectrum of the liquor of the to-be-detected year; and S5, fitting according to the characteristic oxidation peak-to-peak value of the electrochemical fingerprint spectrum of the liquor of theto-be-detected year and the function relationship to obtain the storage year of the medicinal flavor type liquor of the to-be-detected year. According to the method, the characteristic oxidation peakvalue is detected by analyzing the relationship between the content of the electrochemical active substances in the liquor and the time, so that the year of the liquor is detected and judged.

Description

technical field [0001] The invention belongs to the technical field of food analysis and detection, and in particular relates to a method for analyzing the storage time of medicinal-flavor liquor without analyzing compounds. Background technique [0002] China is the country with the longest brewing history in the world, and Chinese liquor has a history of more than five thousand years. In recent years, in addition to paying attention to the flavor and brand of liquor, consumers have also begun to pay attention to the year of liquor. In order to cater to the needs of consumers, more and more liquor companies have launched products such as aged wine and vintage wine. However, due to the imperfect regulations on aged liquors in China, there are a large number of false vintages and blending of low-vintage liquors in the market. In order to solve the current situation of uneven quality of liquor products, serious adulteration, and lack of a fast and effective identification me...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N27/48G01N27/30G01N30/86
CPCG01N27/48G01N27/308G01N30/8686G01N30/8679
Inventor 傅力周静涛徐玉婷
Owner HANGZHOU DIANZI UNIV
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