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Method for indirectly detecting total amount of amino acids in yellow rice wine

A technology of amino acid and rice wine, which is applied in measuring devices, testing food, testing beverages, etc., can solve problems such as poor reproducibility and high manual work intensity, and achieve the effects of saving costs, reducing pollution, and saving chemical reagents

Inactive Publication Date: 2022-01-07
上海真谱信息科技有限公司
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  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a simple, quick, low-cost, and pollution-free method for overcoming the defects of the traditional method for detecting amino acids in yellow rice wine that requires complex pre-absorption treatment, high manual work intensity, poor reproducibility, and the use of a large amount of organic solvents. Detection method

Method used

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  • Method for indirectly detecting total amount of amino acids in yellow rice wine
  • Method for indirectly detecting total amount of amino acids in yellow rice wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Example 1: The modeling results of the indirect prediction model for the total amount of amino acids in 18 yellow rice wine samples

[0030] Using the support vector machine algorithm to establish an indirect prediction model for the total amount of amino acids based on the intermediate data of 18 yellow rice wines. The correlation coefficient between the calculated value of the total amount of amino acids in the modeling results and the experimentally detected value was 0.94. The result is as figure 1 shown.

Embodiment 2

[0031] Example 2: The leave-one-out test results of the indirect prediction model for the total amount of amino acids in 18 yellow rice wine samples are as follows figure 2 shown.

[0032] Using the support vector machine algorithm to establish an indirect prediction model for the total amount of amino acids based on the intermediate data of 18 yellow rice wines. The correlation coefficient between the calculated value of the total amount of amino acids and the experimentally detected value of the leave-one-out internal cross-validation results was 0.82.

Embodiment 3

[0033] Embodiment 3: the prediction result to 2 new yellow rice wine samples total amount of amino acids

[0034] Two new rice wine samples were collected, and the basic data and the indirect prediction results of the total amino acid content of the intermediate data set are shown in Table 3.

[0035] Acid value total sugar reducing sugar Alcohol content pH Y 1

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Abstract

The high-content components in yellow rice wine include water, ethanol, carbohydrates and acid substances. The content of amino acids in the yellow rice wine is low, but the yellow rice wine contains many kinds of amino acids, such as aspartic acid, glutamic acid, serine, histidine, glutamic acid, alanine, arginine, lysine, proline, and cysteine. Although the content of the amino acids is small, the change of the content of the amino acids also has direct influence on the flavor of yellow rice wine. However, because the amino acids are numerous in variety and small in content, the detection pretreatment and detection methods and means are very complicated, and the workload is huge, indirect prediction needs to be carried out. The method for indirectly detecting the total amount of amino acids in yellow rice wine aims at the defects that the content of amino acids in yellow rice wine is complex to detect, the detection cost is high, and a large number of chemical reagents are needed. A total amino acid amount forecasting model is established by combining the conventional chemical component content in the yellow rice wine with a chemometrics method, so that the total amount of amino acids in yellow rice wine is indirectly detected.

Description

technical field [0001] The invention relates to the technical field of detection of amino acid content in rice wine, in particular to a method for indirect detection of the total amount of amino acids in rice wine. Background technique [0002] Rice wine is one of the oldest wines in the world. It originated in China and is only found in China. It is also known as the world's three ancient wines together with beer and wine. Yellow rice wine is a product developed by my country's wine development industry policy. It is a wine with a long history and cultural connotation, and it is also the most promising wine to go to the world and occupy a place in the future. The most abundant components in rice wine are water, ethanol, sugars, and acids. The content of amino acids in rice wine is low, but there are many kinds of amino acids in rice wine, such as aspartic acid, glutamic acid, serine, histidine, glutamic acid, alanine, arginine, lysine, proline, cysteine ​​and so on. Alth...

Claims

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Application Information

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IPC IPC(8): G01N33/14
CPCG01N33/146
Inventor 刘太昂刘振昌刘太行刘远刘婷婷朱鲁阳吴治富周晶晶周央朱峰
Owner 上海真谱信息科技有限公司
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