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A rapid pretreatment method for detecting monoalcohol tetraesters in fermented grains

A technology of pretreatment and fermented grains, applied in the field of winemaking, can solve the problems of low sample detection accuracy, complex operation process of pretreatment technology, and long cycle

Active Publication Date: 2022-05-06
HUBEI DAOHUAXIANG WINE IND +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a rapid pretreatment method based on a gas chromatograph or a liquid chromatograph to detect monoalcohol tetraesters in distiller's grains. The pretreatment method improves the analysis efficiency of samples and also solves the complicated operation process of the current pretreatment technology. , long cycle, and low detection accuracy of the prepared samples. It will help wine companies to know the changes in the brewing process in a timely, fast and accurate manner, so as to adjust the corresponding fermentation strategy in time, which will make a great contribution to ensuring the benign and sustainable development of wine companies.

Method used

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  • A rapid pretreatment method for detecting monoalcohol tetraesters in fermented grains
  • A rapid pretreatment method for detecting monoalcohol tetraesters in fermented grains
  • A rapid pretreatment method for detecting monoalcohol tetraesters in fermented grains

Examples

Experimental program
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Effect test

Embodiment 1

[0024] Take 12 parts of cellar distiller's grains with a weight of 5 g that have been fermented for 90 days and mixed uniformly in 12 centrifuge tubes, and each 3 centrifuge tube samples are used as a group, a total of 4 groups, and each group is added with different extraction agents tetrahydrofuran, ethanol, After 20ml of ethyl acetate and chloroform, seal it with plastic wrap and let it stand for 15 minutes ( figure 1 It is a graphical representation of the color change of the extraction solution after adding four different extraction solutions to the distiller's grain sample in Example 1 and standing for 15 minutes. It can be seen from the figure that the color of the extraction solution is tetrahydrofuran, ethanol, and ethyl acetate from dark to light. esters and chloroform, which indirectly shows that the tetrahydrofuran extraction solution has a better infiltration effect on distiller's grain samples than other extraction solutions. ), then centrifuge the centrifuge tub...

Embodiment 2

[0033] Take 6 parts of 5g cellar distiller's grains that have been fermented for 90 days and have been mixed uniformly in 6 centrifuge tubes, and each 3 centrifuge tube samples are taken as a group, a total of 2 groups. After adding 20ml of tetrahydrofuran to each centrifuge tube, seal the junction of the centrifuge tube cap and the tube body with plastic wrap and place it on the centrifuge tube stand for 10 minutes, 15 minutes and 30 minutes respectively. After centrifugation at 10,000 rpm for 5 minutes, take 5ml of the supernatant in a 25ml centrifuge tube and use the same solvent as the extraction agent to make up the volume. Take 10ml of the liquid after the volume down and add 5g of anhydrous magnesium sulfate in advance. After putting in the 50ml centrifuge tube, seal the junction of the centrifuge tube cap and the tube body with plastic wrap, and place it on the centrifuge tube stand for about 45 minutes, then filter it with a 0.22 micron organic filter membrane, and con...

Embodiment 3

[0039] Take 9 portions of 5g of problem cellar distiller's grains that have been fermented for 90 days and mixed uniformly in 9 centrifuge tubes, and each 3 centrifuge tube samples are taken as a group, a total of 3 groups. After adding 20ml of tetrahydrofuran to each centrifuge tube, seal the junction of the centrifuge tube cap and the tube body with plastic wrap and place it on the centrifuge tube stand for 15 minutes. Centrifuge for 5 minutes under the same conditions, filter through qualitative filter paper, and take vacuum filtration. After the operation, take 5ml of supernatant in 25ml centrifuge tubes and use the same solvent as the extraction agent to fix the volume. After adding 5g of anhydrous magnesium sulfate into a 50ml centrifuge tube, seal the junction of the centrifuge tube cap and the tube body with plastic wrap, and place it on a centrifuge tube stand for about 45 minutes before filtering with a 0.22 micron organic filter membrane , the obtained clear liquid ...

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Abstract

The invention provides a rapid pretreatment method for detecting monoalcohol tetraesters in wine grains. The wine grains are sealed and soaked in a centrifuge tube containing an organic solvent for a period of time; the soaked system is centrifuged, and the upper Clear liquid to constant volume; take a certain amount of supernatant after constant volume, add appropriate amount of anhydrous magnesium sulfate and filter after standing for a period of time; the pretreated distiller's grains sample can be used for the important physical and chemical indicators alcohol ( ethanol) acid (acetic acid, butyric acid, caproic acid, lactic acid) ester (ethyl acetate, ethyl butyrate, ethyl lactate, ethyl caproate) at the same time for more accurate detection, this pretreatment method not only improves the analysis efficiency , It also solves the problems of complex operation process, long cycle and low detection accuracy of the prepared samples in the current pretreatment technology.

Description

technical field [0001] The invention belongs to the technical field of brewing, in particular to a method for detecting important alcohol (glycolic acid) acid (acetic acid / butyric acid / caproic acid) ester (ethyl acetate / ethyl butyrate / ethyl caproate / ethyl lactate) in distiller's grains Fast preprocessing method. Background technique [0002] Luzhou-flavor liquor, as one of the five major flavor liquors in China, has a market share as high as 70%, and is a representative work of Chinese liquor. In recent years, with the rapid development of Luzhou-flavor liquor enterprises, certain problems have also emerged, that is, the main flavor ethyl caproate in the base wine is not prominent enough, and the non-main flavor substances such as ethyl lactate, lactic acid, etc. The proportion is too high, which in turn affects the difficulty of subsequent blending adjustments and the quality of the final finished liquor, which will seriously restrict the sustainable development of liquor ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N30/06G01N30/88
CPCG01N30/06G01N30/88
Inventor 蔡开云陈萍杨博严泉段伟刘陈杰任立伟杨潇龚大春
Owner HUBEI DAOHUAXIANG WINE IND
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