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Method for detecting and identifying volatile substances in Maotai-flavor base liquor

A volatile substance and Maotai-flavored technology, which is applied in the detection and identification of volatile substances in Maotai-flavored base wine, can solve the problems of large influence of individual factors and difficulty in quantifying the evaluation results, so as to achieve good identification ability and solve subjective problems. Sexual problems, effects of accurate identification methods

Active Publication Date: 2022-01-11
GUIZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the identification of sauce-flavored base wines with different crafts mainly relies on sensory evaluation, which is judged by checking the color of the wine, smelling the smell of the wine, and tasting the taste of the wine. The evaluation results are based on the subjective judgment of the tasters and are subject to individual Factors have great influence, and it is difficult to quantify the evaluation results, and only some descriptive conclusions can be obtained

Method used

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  • Method for detecting and identifying volatile substances in Maotai-flavor base liquor
  • Method for detecting and identifying volatile substances in Maotai-flavor base liquor
  • Method for detecting and identifying volatile substances in Maotai-flavor base liquor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Example 1 Detection of volatile substances in Maotai-flavored base wine

[0031] Take 0.1 mL each of tert-amyl alcohol, amyl acetate, and 2-ethylbutyric acid standard, dilute to 10 mL with 53% vol alcohol-water solution, mix well, and prepare a mixed internal standard solution with a volume fraction of 1%. Take an appropriate amount of each wine sample to pass through a 0.22 μm organic filter membrane, draw 990 μL of the wine sample that has passed through the membrane into a 2 mL gas-phase sampling bottle, add 10 μL of internal standard solution, mix well, load the sample, and use gas chromatography to detect the volatile substances and internal standard solution. The peak area ratio of the standard substance was substituted into the standard curve of each volatile substance to obtain the concentration of each volatile substance. The abscissa of the standard curve is the ratio of the concentration of each substance to the concentration of the internal standard, and the...

Embodiment 2

[0037] Example 2 Construction and verification of a identification model for Maotai-flavored base wine

[0038] Take an appropriate amount of each wine sample to pass through a 0.22 μm organic filter membrane, draw 990 μL of the wine sample that has passed through the membrane into a 2 mL gas-phase sampling bottle, add 10 μL of internal standard solution, mix well, load the sample, and use gas chromatography to detect the volatile substances and internal standard solution. The peak area ratio of the standard substance was substituted into the standard curve of each volatile substance to obtain the concentration of each volatile substance.

[0039] Wherein the preparation of internal standard solution and gas chromatographic conditions are all identical with example one.

[0040] Through the detection, each sample was analyzed at least three times, and a total of 156 observations were obtained, including 78 samples of Dasha wine samples and 78 samples of Broken Sha wine samples...

Embodiment 3

[0043] Example 3 Determination of different substances in Maotai-flavored base wine

[0044] Take an appropriate amount of each wine sample to pass through a 0.22 μm organic filter membrane, draw 990 μL of the wine sample that has passed through the membrane into a 2 mL gas-phase sampling bottle, add 10 μL of internal standard solution, mix well, load the sample, and use gas chromatography to detect the volatile substances and internal standard solution. The peak area ratio of the standard substance was substituted into the standard curve of each volatile substance to obtain the concentration of each volatile substance. Each sample was analyzed at least three times, and the average value was taken as the final result.

[0045] Wherein the preparation of internal standard solution and gas chromatographic conditions are all identical with example one.

[0046] According to the quantitative results of wine samples, the identification model was constructed according to the steps ...

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Abstract

The invention discloses a method for detecting and identifying volatile substances in Maotai-flavor base liquor. The method comprises the following steps: determining volatile flavor substances; detecting volatile substances of the Maotai-flavor base liquor; constructing a Maotai-flavor base liquor identification model; verifying the Maotai-flavor base liquor identification model; and determining different substances of the Maotai-flavor base liquor. The invention provides a method for rapidly identifying Maotai-flavor type breakstone base liquor and broken sand base liquor by combining a gas chromatographic method with chemometrics analysis, and key difference substances causing difference are screened from the Maotai-flavor type breakstone base liquor and the broken sand base liquor. According to the method, the identification model of the Maotai-flavor Baijiu and the broken Baijiu is constructed for the first time, the identification ability is good, the subjectivity problem of sensory evaluation identification is solved, the identification model and sensory analysis can be combined to be used for identification of Maotai-flavor Baijiu of different processes, the identification method is more efficient and accurate, and the credibility of the identification result is improved.

Description

technical field [0001] The invention relates to the technical field of liquor detection, in particular to a method for detection and identification of volatile substances in Maotai-flavored base liquor. Background technique [0002] Maotai-flavored liquor originated in the Chishui River Basin of Guizhou Province. It has a very long production history. It is made from local glutinous red sorghum as raw material and pure wheat koji as saccharification starter. It is made through cooking, saccharification and fermentation, distillation, storage and blending. It has the characteristics of "prominent sauce, elegant and delicate, full-bodied and long aftertaste". Dasha Liquor is "authentic Maotai-flavored Baijiu". This kind of liquor is produced strictly according to the traditional process of Maotai-flavored Baijiu. , the production cycle is short and the liquor yield is high, but the quality is average. [0003] At present, the identification of sauce-flavored base wines with ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/88
CPCG01N30/88G01N2030/884Y02P90/30
Inventor 周鸿翔邱树毅张晓婕
Owner GUIZHOU UNIV
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