Detection method for simultaneously and rapidly determining four specific functional aroma active ingredients in brewed sake

Abstract

The invention relates to a detection method for simultaneously and rapidly determining four specific functional aroma active ingredients in brewed sake, and belongs to the research field of characteristic flavor substance ingredient identification. The method comprises the steps of carrying out qualitative analysis on specific aroma active ingredients of the brewed sake by adopting a gas chromatography-mass spectrometry method through a selective ion scanning working mode, and then carrying out quantitative analysis by adopting a standard addition method. The method has the advantages of simple pretreatment steps, high precision, low quantification limit and good stability, can rapidly determine the content of the brewed sake wine sample, and can be used for rapidly determining the specific aroma active ingredients in the brewed sake at the same time.

Description

technical field [0001] The invention relates to the field of research on specific functional aroma active components in Niangqinggu wine, and in particular to a detection method for simultaneous and rapid determination of four unique functional aroma active components in Niangqinggu wine. Background technique [0002] Heilongjiang Niangqinggu Liquor Industry Group Co., Ltd. is located in Shuangyashan City, which is known as "the capital of black soil wetlands and the city of charm and ecology". An integrated manor-type enterprise. On the basis of inheriting the essence of ancient brewing methods, the winery innovatively developed the "five pairs" brewing technology, which was rated as a provincial intangible cultural heritage. [0003] Niangqinggu is located in Shuangyashan City, Northeast China. The city is rich in pine wood, which is one of the local mass-produced characteristic raw materials. Qinggu wine is brewed using the typical Daqu multi-grain fragrance liquor proc...

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Problems solved by technology

[0005] According to the process of brewing Qinggu, the flavor active components in pine wood can be integrated into the wine body. Some literatures have carried out qualitative analysis of the flavor of pine wood, but for the unique process of brewing Qinggu, there has not been an accurate quantitative analysis of the fragrance of brewing Qinggu through appropriate analysis methods. The unique aroma in liquor, in order to tap its unique important functional active ingredients

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