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Method for detecting methoxypyrazine compounds in grape wine

A methoxypyrazine and detection method technology, which is applied in the field of wine analysis and detection, can solve problems such as large errors, cumbersome operations, and difficult quantitative analysis, and achieve the effects of high accuracy, high efficiency separation ability, and improved sensitivity

Pending Publication Date: 2020-11-13
HENAN INST OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] However, because the content of methoxypyrazine in wine is very small, usually at the level of nanograms per liter, it is difficult to quickly and accurately quantify these methoxypyrazine compounds in wine
In the prior art, traditional pretreatment methods such as ion exchange resin and liquid-liquid extraction can be used for quantitative analysis, but the operation is very cumbersome, and the error is too large for compounds with very small content such as methoxypyrazine

Method used

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  • Method for detecting methoxypyrazine compounds in grape wine
  • Method for detecting methoxypyrazine compounds in grape wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] A method for detecting methoxypyrazine compounds in wine, the specific steps are as follows:

[0048] (1) Dilution: dilute the wine sample with deionized water to an ethanol concentration of 10%;

[0049] (2) Extraction: After adding 1.0 g of sodium chloride solid to 5 ml of wine samples with an ethanol concentration of 10%, carry out headspace-solid phase microextraction, extract at 60°C for 90 minutes at a rotational speed of 600°C, and obtain the extracted sample;

[0050] (3) Sampling: Immediately inject the extracted sample into gas chromatography for 15 minutes, the carrier gas of the sample injection is high-purity helium (99.999%), and the flow rate is 1ml min -1 , the splitless mode is adopted, and the splitless time is 2 minutes.

[0051] (4) Heating program: after sample injection, keep the extracted sample at 40°C for 5min, then heat up at 3°C·min -1 The heating rate is increased to 130°C, kept for 2min, and then at 25°C·min -1 The heating rate was incre...

Embodiment 2

[0055] A method for detecting methoxypyrazine compounds in wine, the specific steps are as follows:

[0056] (1) Dilution: dilute the wine sample with deionized water to an ethanol concentration of 8%;

[0057] (2) Extraction: After adding 1.0 g of sodium chloride solid to 5 ml of wine samples with an ethanol concentration of 8%, perform headspace-solid-phase microextraction, extract at a rotation speed of 625 rpm, and extract at 57.5 ° C for 93 min to obtain the extracted sample;

[0058] (3) Sampling: Immediately inject the extracted sample into gas chromatography for 15 minutes, the carrier gas of the sample injection is high-purity helium (99.999%), and the flow rate is 1ml min -1 , the splitless mode is adopted, and the splitless time is 2 minutes.

[0059] (4) Heating program: after sample injection, keep the extracted sample at 40°C for 5min, then heat up at 3°C·min -1 The heating rate increased to 125°C, kept for 2min, and then increased to 25°C·min -1 The heating ...

Embodiment 3

[0063] A method for detecting methoxypyrazine compounds in wine, the specific steps are as follows:

[0064] (1) Dilution: dilute the wine sample with deionized water to an ethanol concentration of 13%;

[0065] (2) Extraction: After adding 1.0 g of sodium chloride solid to 5 ml of wine samples with an ethanol concentration of 13%, perform headspace-solid-phase microextraction, extract at a rotation speed of 550 rpm, and extract at 55°C for 95 minutes to obtain the extracted sample;

[0066] (3) Sampling: Immediately inject the extracted sample into gas chromatography for 15 minutes, the carrier gas of the sample injection is high-purity helium (99.999%), and the flow rate is 1ml min -1 , the splitless mode is adopted, and the splitless time is 2 minutes.

[0067] (4) Heating program: after sample injection, keep the extracted sample at 40°C for 5min, then heat up at 3°C·min -1 The heating rate increased to 135°C, kept for 2min, and then increased to 25°C·min -1 The heatin...

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Abstract

The invention discloses a method for detecting methoxypyrazine compounds in grape wine, which comprises the following steps: diluting the grape wine with deionized water until the ethanol concentration is 8-13%, and detecting the content of methoxypyrazine compounds in the diluted grape wine by using an HS-SPME-GC-MS method. The method is based on the influence of the ethanol concentration in thegrape wine on the detection sensitivity; the ethanol concentration is limited to be 8 to 13 percent; and then the sensitivity of methoxypyrazine in the grape wine is detected by using an HS-SPME-GC-MS method. Finally, it is found that under the same condition, compared with wine samples with other ethanol concentrations, when the ethanol concentration is 8-13%, the detection accuracy of the methoxypyrazine compound is higher, and then the method is beneficial to aroma coordination of high-quality wine and improves the quality of the wine.

Description

technical field [0001] The invention relates to the technical field of wine analysis and detection, in particular to a detection method for methoxypyrazine compounds in wine. Background technique [0002] Methoxypyrazines are a class of volatile nitrogen-containing heterocyclic compounds that affect wine quality. There are mainly 6 kinds of methoxypyrazines in grapes and wines detected in the prior art: 2-methoxypyrazine (2MP), 3-methyl-2-methoxypyrazine (MEMP), 3 -Ethyl-2-methoxypyrazine (ETMP), 3-isobutyl-2-methoxypyrazine (IBMP), 3-isopropyl-2-methoxypyrazine (IPMP) and 3 - sec-butyl-2-methoxypyrazine (SBMP), especially IBMP, IPMP and SBMP with extremely low threshold value, can make the wine present the typical aroma characteristics of grass, green pepper or earth. Methoxypyrazine is an important class of aroma substances in wine. If its content is too high, the wine will have a strong green taste, thereby reducing the quality of the wine; The character will be reduce...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/02G01N30/06G01N30/72
CPCG01N30/02G01N30/06G01N30/72G01N2030/062
Inventor 赵现方王艳婕肖文星张明霞毛金涛任志铭
Owner HENAN INST OF SCI & TECH
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