46 results about "Ethyl carbamate" patented technology

The invention relates to the field of microbial fermentation, in particular to an ethyl carbamate-reducing Caribik Yarrowia spp. And application of the Caribik Yarrowia spp. The invention discloses Meyerozyma caribba P3, the enzyme activity of ethyl carbamate hydrolase of the Meyerozyma caribba P3 is high and can reach 980.40 U, and when the Meyerozyma caribba P3 is applied to yellow wine fermentation, 49.5% of yellow wine EC can be degraded. The yeast strain for degrading the ethyl carbamate in the fermented food has the advantages of being high in fermentation capacity, capable of tolerating low-acid, high-sugar and 12% alcohol environments and the like, and a valuable strain source is provided for degrading the ethyl carbamate in the fermented food through a microbiological method.

The invention relates to the technical field of microorganisms, in particular to an ethyl carbamate degrading bacterium and application thereof.The ethyl carbamate degrading bacterium is pichia kudriavzevii K44 and is preserved in the China Center for Type Culture Collection on April 25, 2025, the preservation date is April 25, 2025, and the biological preservation number is CCTCC NO: M 2025887. The ethyl carbamate degrading bacterium can obviously degrade ethyl carbamate in a yellow rice wine fermentation system, and a scientific basis is provided for safe production and quality improvement of traditional fermented food.

The invention relates to the technical field of white spirit brewing, and particularly provides a method for reducing cyanide content in white spirit raw liquor, the method adopts the working procedures of raw material treatment, bran adding and mixing, liquor steaming in a retort and fermentation, in the raw material treatment stage, grains are soaked in water at the temperature of 60-80 DEG C for 30 minutes, drying treatment is performed at the temperature of 40 DEG C for 4.5-5.5 hours after the grains are soaked, and after liquor steaming in the retort and before fermentation, the method also comprises the following steps: soaking the grains in water at the temperature of 60-80 DEG C for 30 minutes; after the raw materials are cooled to 20-30 DEG C, mixed acid accounting for 0.05 wt% of the grain feeding amount is added, and the mixed acid is obtained by mixing hexanoic acid, acetic acid and lactic acid. According to the method, the content of cyanide in the raw liquor of the white spirit is effectively reduced, meanwhile, generation of ethyl carbamate in the production process of the white spirit is inhibited, the problem that the liquor quality is reduced due to a traditional method for reducing and controlling cyanide in the white spirit is solved, and the safety risk caused by ethyl carbamate in the white spirit is indirectly reduced.

The invention discloses a method for detecting ethyl carbamate in liquor based on laccase-like active nano-enzyme bimodal. The method comprises the following steps: step 1, determining absorbance values A of to-be-detected solutions of ethyl carbamate standard substances with different concentration gradients at 420nm; 2, measuring the fluorescence intensity signal ratio F420nm / F550nm of the to-be-measured solutions of the ethyl carbamate standard substances with different concentration gradients at 420nm and 550nm under the excitation of the wavelength of 330nm; 3, constructing a linear regression equation of the standard substance; and 4, taking a sample to be detected, repeating the steps 1 and 2 to obtain the absorbance value of the sample to be detected and the fluorescence intensity signal ratio F420nm / F550nm of the sample to be detected, and respectively substituting the absorbance value and the fluorescence intensity signal ratio F420nm / F550nm into the corresponding linear equations to obtain the concentration of ethyl carbamate in the sample to be detected. According to the bimodal detection, the advantages of a colorimetric method and a fluorescence method are combined, and the comprehensiveness and accuracy of detection are improved. The colorimetric method provides visual information, but the sensitivity is limited; and the fluorescence method has higher sensitivity and selectivity. By combining the two methods, the bimodal detection can more reliably identify and quantify the target substance in the actual sample, and has higher accuracy compared with the single detection.

The invention discloses an analysis method for determining multiple components of white spirit by high performance liquid chromatography-tandem mass spectrometry, and relates to the technical field of white spirit analysis and detection, and the analysis method comprises the following steps: firstly, preparing an ethyl carbamate precursor substance standard stock solution and a mixed standard intermediate solution, and diluting the mixed standard intermediate solution step by step to obtain a mixed standard working solution; then determining chromatographic and mass spectrometry conditions, wherein BEH Ami chromatographic column is adopted as the chromatographic condition, and 0.1% formic acid water-acetonitrile is adopted as a mobile phase for gradient elution; a mass spectrum condition adopts a multi-reaction monitoring mode under an electrospray positive ion mode; drawing a quantitative calibration curve; finally, preparing a to-be-detected sample for content determination. According to the analysis method for determining the multiple components of the Baijiu through the high performance liquid chromatography-tandem mass spectrometry, through chromatographic condition optimization and mass spectrometry parameter innovation, the detection efficiency is improved, peak area data of urea, citrulline and arginine can be synchronously obtained through single sample injection, the analysis time is short, and quantification is accurate.

The invention discloses a preparation method of a molecularly imprinted magnetic covalent organic framework nano-material, which comprises the following steps: adding Fe3O4 nano-particles, ethyl carbamate, substituted triazine aromatic amine, 2, 4, 6-trihydroxy trimesic aldehyde and 1, 3, 5-triazine-2, 4, 6-tricarboxaldehyde into dimethyl sulfoxide, mixing, then adding anhydrous acetic acid, stirring and reacting at room temperature, filtering, washing, and drying to obtain the molecularly imprinted magnetic covalent organic framework nano-material. After the reaction is finished, carrying out magnetic separation to obtain Fe3O4 (at) COFs; washing the Fe3O4 (at) COFs with an ethanol solution, washing the Fe3O4 (at) COFs with water, and drying the washed Fe3O4 (at) COFs to obtain a molecularly imprinted magnetic covalent organic framework nano material MIPs-Fe3O4 (at) COFs; compared with the prior art, after the prepared MIPs-Fe3O4-coated COFs are repeatedly used for 10 times, the removal efficiency of the prepared MIPs-Fe3O4-coated COFs on ethyl carbamate still can reach 97% or above, and the removal efficiency of the prepared MIPs-Fe3O4-coated COFs on ethyl carbamate is improved.

The present invention discloses a method for brewing yellow rice wine by using proanthocyanidins to reduce the content of ethyl carbamate, belonging to the fields of food safety and fermentation brewing. The present invention solves the problems that the methods for reducing ethyl carbamate in the current yellow rice wine brewing process have certain risks and unpredictability, are prone to cause acidification of yellow rice wine, require a large amount of time, energy and high costs. The method for brewing yellow rice wine by using proanthocyanidins to reduce the content of ethyl carbamate inhibits the production of ethyl carbamate by adding proanthocyanidins during the fermentation and aging processes of yellow rice wine. The method of the present invention can effectively overcome the drawbacks existing in the current ways of degrading ethyl carbamate during the fermentation and aging processes of yellow rice wine, is safe, efficient, saves time and energy, and reduces production costs. The method of the present invention is applicable to the brewing of yellow rice wine.

The invention discloses a preparation process of low-ethyl carbamate honey-fragrant dry type yellow wine. The preparation process comprises the following steps: S1, soaking rice; s2, performing cooking; s3, spreading for cooling; s4, cylinder falling and nest building; s5, performing fermentation; s6, filtering; s7, clarifying; s8, decocting the wine; s9, performing ageing; and S10, obtaining a finished product. Wherein wine brewing yeast is added in the stage of cylinder falling and nest building in the step S4; active dry yeast, wheat koji, a fermentation accelerant and water are added in the stage of fermentation in the step S5; the jerusalem artichoke flower extract is added in any process of the S2 of cooking, the S4 of cylinder falling and nest building or the S5 of fermentation. A proper amount of jerusalem artichoke flower extract is added during fermentation of the yellow wine, so that the yellow wine can obtain strong honey fragrance, active ingredients such as polyphenol and flavone in the jerusalem artichoke flowers can be promoted to be dissolved into the yellow wine, the nutritional value of the yellow wine is improved, the content of ethyl carbamate in the yellow wine can be effectively reduced, and the safety of the yellow wine is improved.

The present invention proposes a method for reducing the content of ethyl carbamate in a Luzhou-flavor base wine. By returning the wine tailings that have been distilled to the retort, the content of ethyl carbamate and ethyl carbamate precursor substances in the Luzhou-flavor base wine can be reduced, thereby improving the quality of the Luzhou-flavor base wine, and the wine tailings can be recycled, thereby improving the efficiency per ton of wine.

A thickening urethane copolymer which is prepared using a non-alkoxylated Guerbet alcohol comprising a double-branched alkyl group and a process for preparing the thickening urethane copolymer. The thickening urethane copolymer is used in aqueous compositions, in particular in coating compositions.

The present application relates to the technical field of recombinant protein technology, and particularly relates to a high-salt-tolerant amidase, gene, vector, recombinant bacteria and application, wherein the amino acid sequence of the amidase is shown as SEQ ID NO. 1. The amidase has extremely high salt tolerance and good ethanol tolerance. The recombinant amidase prepared by the present application lays a foundation for future realization of elimination of ethyl carbamate in high-salt fermented food and alcoholic beverages and realization of industrial application of ethyl carbamate hydrolytic enzyme, and has great economic and social benefits.

The invention belongs to the technical field of biology, and provides a method for reducing ethyl carbamate in Shanxi mature vinegar through combination of multiple strains, urease and plant phenolic acids. The production mechanism of ethyl carbamate in a brewing system is disclosed on the basis of a metagenomics technology, saccharomyces cerevisiae CGMCC34906 and plant lactobacillus CGMCC.34902 are prepared into a leavening agent, and the native saccharomyces cerevisiae CGMCC34906 leavening agent and urease are applied to an alcoholic fermentation stage. In the acetic acid fermentation stage, an indigenous plant lactobacillus CGMCC34902 leavening agent and forsythia suspense leaf superfine powder-plant phenolic acid substances are used in a combined mode, generation of ethyl carbamate in the Shanxi mature vinegar brewing process is effectively controlled, and new sprayed vinegar which is safe and good in flavor is obtained through smoking, fermenting and vinegar spraying. The new sprayed vinegar contains 12.47 [mu] g / L of ethyl carbamate, 5.82 g / 100mL of total acid, 2.19 g / 100mL of total ester and rich organic acid and volatile aroma, so that the edible safety of the product is effectively guaranteed, and the flavor quality of the product is synergistically optimized.

The invention belongs to the technical field of food detection, and particularly relates to a molecular imprinting ratiometric fluorescence sensor as well as a preparation method and application thereof. The preparation method comprises the following steps: firstly, preparing SiO2 microspheres by adopting an improved Stober method, then respectively preparing a bCDs (at) SiO2 composite material and rCDs by adopting a one-step hydrothermal method, and finally, preparing the molecular imprinting ratio fluorescence sensor bCDs (at) SiO2amp by taking the bCDs (at) SiO2 composite material and the rCDs as fluorescence sources and adopting a sol-gel method. The sensor can be used for high-selectivity and high-sensitivity detection of the ethyl carbamate.

The invention provides a method for degrading urea and EC in Baijiu by bacillus-lactic acid bacteria compound bacteria. The compound bacteria comprise Pediococcus aryabhattai DQ10 and Pediococcus acidilactici DQ42, and the preservation numbers of the Pediococcus acidilactici DQ42 and the Pediococcus acidilactici DQ42 are respectively CGMCC (China General Microbiological Culture Collection Center) NO.36245 and CGMCC NO.36386. The invention further discloses a preparation method of the compound bacteria. The two strains are separated from high-temperature Daqu of Baijiu, can tolerate high temperature, acid and ethanol, and can grow under stress conditions in the fermentation process of the Baijiu, particularly, urea and ethyl carbamate (EC) in the fermentation process of liquor products (especially the Baijiu) can be effectively degraded by singly or combining the two strains (especially the complex microbial inoculants), the content of the urea and the EC can be remarkably reduced, and the yield of the liquor products is improved. The safety of liquor products can be improved, and a novel and safe microbial material is provided for the liquor brewing industry.

The invention discloses a method for reducing the content of cyanide and ethyl carbamate in white spirit solid-state distillation, and belongs to the technical field of solid-state distillation. Based on a unique operation process of a white spirit solid-state distillation process, main operation parameters (steam pressure, retort filling height and auxiliary material ratio) of the process are changed, and the EC content of distilled raw wine can be reduced by 53.94% by reducing the retort filling height; and the cyanide content can be reduced by 36.15% by reducing the input of auxiliary materials. According to the method, the distillation rules of cyanide, EC and flavor components are summarized after the actual production process parameters of the Baijiu are adjusted, and reference and help are provided for balancing the flavor uniqueness and safety of the Baijiu.

The invention provides an adsorbent for reducing ethyl carbamate in yellow wine as well as a preparation method and application of the adsorbent. The preparation method comprises the following steps: (1) uniformly mixing hexadecyl trimethyl ammonium bromide, sodium trifluoroacetate, triethanolamine and tetraethyl silicate in water, removing water, and calcining to obtain mesoporous silica; (2) uniformly dispersing the mesoporous silica in absolute ethyl alcohol, adjusting the pH value to 3.0-5.0, adding gamma-glycidoxypropyltrimethoxysilane, and uniformly mixing to obtain a mesoporous silica ethanol dispersion liquid; and (3) uniformly mixing the ethanol dispersion liquid of mesoporous silica with an acetic acid aqueous solution of chitosan, carrying out a grafting reaction, and separating to obtain the adsorbent for reducing ethyl carbamate in yellow rice wine. The adsorbent is prepared through the grafting reaction of mesoporous silica and chitosan, and flavor substances of the yellow rice wine are not affected while EC repression is achieved.

The application discloses a Pichia manshurica capable of degrading ethyl carbamate and an application thereof, and belongs to the field of food biotechnology. The application provides the Pichia manshurica ZYXW-J9 capable of efficiently degrading ethyl carbamate, and the preservation number is GDMCC No: 64936. The obtained strain ZYXW-J9 is freeze-dried or low-temperature room spray-dried to prepare a bacterial agent, or is embedded to prepare a degradation agent, and both can effectively remove EC in fermented food. The degradation agent of the strain ZYXW-J9 is used to remove EC in different food systems, and has the advantages of obvious EC removal effect, low production cost, convenient use and the like.

The invention discloses a method for directionally removing ethyl carbamate from white spirit based on a pervaporation membrane, and belongs to the technical field of white spirit processing. The method specifically comprises the following steps: reducing the alcohol content of high-degree white spirit, pumping into a raw material tank, and heating; the heated feed liquid is pumped into a ceramic tube membrane pipeline through a raw material pump and is divided into a permeation side and a retentate side through pervaporation, and the retentate side feed liquid is pumped into the raw material tank again; feeding the material liquid on the permeation side into cooling equipment, starting a cooling system for cooling, then starting a vacuum pump to receive the wine in sections, and sampling per hour; carrying out EC content detection on the sampled sample, determining that the sample with the EC index and the EC content being less than 100 [mu] g / L is a qualified product, and storing in a warehouse; and if the content is greater than or equal to 100ug / L, putting the unqualified product into a raw material tank for re-filming production. According to the method, the ethyl carbamate can be effectively removed, the loss of the content of main flavor substances of acid ester in the liquor body is small, the flavor substances in the liquor are effectively reserved, and the quality of the liquor is comprehensively improved.

The invention relates to the technical field of fermentation processes, in particular to a method for degrading ethyl carbamate in grape distilled liquor through co-fermentation of functional microorganisms. Comprising the following steps: synchronously inoculating monascus purpureus and lactobacillus plantarum into grape mash; controlling an alcoholic fermentation stage; a trace element inducer is added into the wine liquid in a pulse mode, and extracellular enzyme secretion is induced; standing at 15 to 18 DEG C for 30 to 45 days; after distillation treatment, filling to obtain grape distilled liquor with low ethyl carbamate residue; monascus purpureus and lactobacillus plantarum are synchronously implanted for synergistic fermentation, so that the problem of low precursor degradation rate caused by single bacterium function limitation and acid inactivation in the existing microbiological method is solved; meanwhile, in cooperation with aging period pulse type microelement induction and oscillation activation, the problem that continuous conversion of a precursor cannot be blocked by a process inhibition method is solved; and finally, the cyanate precursor is deeply removed in the whole process, so that the residue of the distilled ethyl carbamate is reduced, and the safety standard is met.

The invention belongs to the technical field of liquor quality control, and relates to a liquor making method capable of reducing the content of ethyl carbamate in Maotai-flavor liquor. The method comprises the following steps: (1) boiling ground pot water and tail wine, and putting into a steamer; and (2) opening steam pressure, collecting distilled wine liquid, and when the alcoholic strength of the distilled wine liquid reaches a set value, completing the collection of the round of wine. Wherein the use frequency of the ground boiler water is 1-2 times, and the distillation vapor pressure of the tail liquor is 0.08-0.10 MPa. The method is beneficial to reducing the content of ethyl carbamate in the Maotai-flavor liquor, and the liquor yield and the flavor substance content of the Maotai-flavor liquor are not influenced.

The present application relates to a kind of polishing pad and the manufacturing method of semiconductor device.The polishing pad, by the structure design of subdivision in thickness direction, can provide the physical property in line with various polishing purposes for various polishing objects, and in the aspect of abandonment after use, unlike existing polishing pad, renewable material or recyclable material is applied in at least part of structure, so as to ensure environmental protection.Specifically, the polishing pad includes polishing layer;The polishing layer includes: polishing variable layer, with polishing surface, and polishing invariable layer, is arranged in the opposite side of the polishing surface of the polishing variable layer;The polishing invariable layer includes the solidified product of first composition containing first urethane-based prepolymer, the first urethane-based prepolymer can be the reaction product of first alcohol component and first isocyanate component, and the first alcohol component includes the first polyol with hydroxyl value of 200mgKOH / g to 900mgKOH / g.

The invention relates to the technical field of wine brewing, in particular to a method for controlling the content of ethyl carbamate in dry white wine, which comprises the following steps: planting grapes, determining a harvesting time, harvesting, selecting ears, removing stalks, selecting grains, crushing, cooling and taking juice, clarifying at low temperature, separating juice and returning temperature, fermenting at low temperature by alcohol, pouring into a tank, storing at low temperature and detecting. The method comprises the following steps: controlling the content of a key substrate urea to be at a low level, fining and clarifying, freezing, filtering, sterilizing, filling, inspecting physicochemical indexes, microbiological indexes and sensory evaluation of grape wine, filling after inspection and evaluation are qualified, and controlling the temperature to be within 20 DEG C. The method covers the whole grape wine brewing process of grape raw materials, raw wine fermentation, ageing and the like; the method is a systematic solution, and the increase of the ethyl carbamate in the dry white wine is effectively controlled.

The utility model discloses a sampling device for detecting the content of ethyl carbamate in Baijiu fermentation, and relates to the technical field of measurement. A sampling device for detecting the content of ethyl carbamate in Baijiu fermentation comprises a storage device body, the storage device body is provided with a limiting device, the limiting device comprises a fixing plate, two fixing blocks and two protective shells, and the two protective shells are both in a U shape; in the limiting device, a limiting block is pushed to move towards a protective shell to drive a reset spring to contract, and meanwhile, the outer wall of the other end of the limiting block is separated from the interior of a first limiting block groove, so that a fixing plate and a feeding pipe can be taken down from the storage device body, and an annular blocking cover is conveniently taken out to be cleaned and maintained; the situation that workers need to take out the annular blocking cover after disassembling the bolts with the help of tools is avoided, the cleaning and maintaining efficiency of the annular blocking cover is effectively improved, and meanwhile the workload of the workers is reduced.

The invention relates to the technical field of beverage wine detection, and discloses a rapid detection device for ethyl carbamate in beverage wine and a detection method thereof. The rapid detection device for ethyl carbamate in beverage wine comprises a bottom plate, the upper surface of the bottom plate is fixedly connected with a detector, the upper surface of the bottom plate is fixedly connected with third supporting rods, the third supporting rods are located on the two sides of the detector, and the ends, away from the bottom plate, of the supporting rods are fixedly connected with an extraction box; a second feeding port is formed in the upper surface of the extraction box, an electric push rod is fixedly connected to the right side surface of the extraction box, a vibration net is fixedly connected to the output end of the electric push rod and located in the extraction box, and a second spring is fixedly connected to the left side face of the extraction box; by means of the vibration net and the second spring, the extraction effect is improved, and meanwhile ethyl carbamate in alcoholic drink is rapidly detected.

The invention discloses a multi-synergistic prevention and control method for low ethyl carbamate and cyanide residual quantity of Luzhou-flavor liquor, which comprises the following steps: (1) spreading raw grains before feeding, introducing ozone, and pretreating the raw grains for 2-4 hours by controlling the environmental ozone concentration to be greater than or equal to 50PPM; (2) before a mixed steaming and mixed burning process in the wine brewing process, adding 0.05-0.2 g / L of beta-glucosidase into the retort bottom aromatic tail wine, controlling the temperature at 30-40 DEG C, uniformly stirring, and fermenting for 18-24 hours; meanwhile, ozone is introduced into the tail liquor for pretreatment for 30-60 min; and (3) applying the pretreated raw grains and / or tail wine to a mixed steaming and mixed burning stage, pinching heads, removing tails, taking wine cores to obtain main wine, finally storing the obtained main wine in an earthen jar at low temperature, and controlling the ageing environment to be less than or equal to 25 DEG C. The food safety risk is reduced, the wine quality is improved, the measure application conditions are simple and easy to implement, the effect is good, and the method is suitable for industrial large-scale application.

A method for dual-modal detection of ethyl carbamate in alcoholic beverages based on laccase-like activity nanozymes comprises the following steps: Step 1: Determine the absorbance value A of the test solution of ethyl carbamate standard solution with different concentration gradients at 420nm; Step 2: Determine the fluorescence intensity signal ratio F at 420nm and 550nm of the test solution of ethyl carbamate standard solution with different concentration gradients under 330nm wavelength excitation 420nm / F 550nm ; Step 3: Construct a linear regression equation for the standard; Step 4: Take the sample to be tested and repeat steps 1 and 2 to obtain the absorbance value of the sample to be tested and the fluorescence intensity signal ratio F of the sample to be tested 420nm / F 550nm , respectively, are substituted into the corresponding linear equations to obtain the concentration of ethyl carbamate in the sample to be tested. The dual-modal detection of the present invention combines the advantages of colorimetry and fluorescence, improving the comprehensiveness and accuracy of detection. Colorimetry provides intuitive visual information but has limited sensitivity; fluorescence, on the other hand, has higher sensitivity and selectivity. By combining the two, dual-modal detection can more reliably identify and quantify target substances in actual samples, with higher accuracy than single detection.

The invention belongs to the technical field of wine brewing, and relates to a brewing method of wine naturally fermented in a ceramic stoneware pot. The method comprises the following steps: (1) picking fresh and healthy grapes, crushing the grapes in a ceramic stoneware pot with the oxygen permeation rate of 13-15% and the volume of 20-50 L, sealing the opening of the pot with gauze, and carrying out natural enrichment culture in a vineyard to obtain fermented mash; (2) adding grape mash obtained by removing stems of grapes and crushing the grapes into a ceramic stoneware pot with the oxygen permeation rate of 8-10% and the volume of 1-1.5 tons, with the adding amount accounting for 70-80% of the total volume of the ceramic stoneware pot, inoculating the fermented mash into the grape mash with the temperature of 4-10 DEG C according to the inoculum size of 5-15%, naturally fermenting until the temperature is raised to 20-25 DEG C, then inoculating saccharomycetes capable of degrading ethyl carbamate, and fermenting until the temperature is raised to 20-25 DEG C; continuing to ferment until the residual sugar is less than 1%, stopping fermenting, and separating peel from residues to obtain fermented raw wine; and (3) filling a 1-1.5 ton ceramic stoneware pot with the fermented raw wine, placing broken ceramic pieces in the ceramic stoneware pot, sealing the ceramic stoneware pot, and placing the ceramic stoneware pot in a wine cellar at 17-18 DEG C until malic acid-lactic acid fermentation is finished to obtain the wine. The grape wine brewed by the process provided by the invention is rich in flavor level, excellent in quality and distinct in regional characteristics.

The invention discloses an MOF-activated carbon composite adsorbent as well as a preparation method and application thereof, and belongs to the technical field of brewed food adsorption materials. The preparation method of the MOF-activated carbon composite adsorbent comprises the following steps: performing in-situ synthesis on MOF in pores and the surface of activated carbon, and adjusting the surface property of the activated carbon through the MOF, so that the activated carbon is matched with ethyl carbamate while the crystal structure of the MOF is not damaged; and the directional selectivity and stronger adsorbability of the MOF-activated carbon composite adsorbent on ethyl carbamate are realized through the synergistic effect of the two. The MOF-activated carbon composite adsorbent disclosed by the invention is high in ethyl carbamate adsorption capacity, can be applied to brewed food production, is relatively low in price, has a good engineering application prospect, and can effectively solve the problem of insufficient directional selectivity of an existing activated carbon adsorption ethyl carbamate technology.

The invention discloses a nucleic acid aptamer capable of being specifically combined with danmarin and application of the nucleic acid aptamer, and belongs to the technical field of food science and engineering. The sequence of the nucleic acid aptamer DHU1 is as shown in SEQ ID NO. 1, and the truncated optimized sequence DHU1-23 of the nucleic acid aptamer DHU1 is as shown in SEQ ID NO. 2. The nucleic acid aptamer DHU1 is obtained through screening by virtue of a Capture-SELEX technology, the dissociation constant (Kd) of the nucleic acid aptamer DHU1 to the daughter glycoside is 66.06 + / -3.92 nmol / L, and the Kd value of the truncated sequence DHU1-23 to the daughter glycoside is 41.2 + / -2.05 nmol / L. The nucleic acid aptamer can be specifically combined with the danioside and can be applied to rapid detection of the danioside in baijiu brewing raw materials such as sorghum, so that generation of a metabolite ethyl carbamate is controlled. The method provided by the invention solves the problems of dependence on expensive equipment, complex operation and the like in the existing daumatin detection technology, and can provide a simple, convenient and low-cost solution for on-site rapid detection of cyanoglycoside hazardous substances.

The invention relates to the technical field of solid-phase extraction, and discloses a method for trace detection of ethyl carbamate in wine based on an improved solid-phase extraction column, the method comprises the steps of sample pretreatment, solid-phase extraction column activation, sample loading and leaching, target elution, derivatization reaction and GC-MS detection, by constructing a compound adsorbent system with a quaternary synergistic effect, the content of ethyl carbamate in the wine is detected, and the content of ethyl carbamate in the wine is detected. Different molecular recognition paths are set according to complex matrix components such as pigments and organic acids in wine samples, the specificity and stability of target capture in different wine types are guaranteed, meanwhile, the in-situ verification mechanism of an adsorbent interface is utilized, the binding state of a target and an adsorption site is monitored in real time, and the detection accuracy is improved. The precision and controllability of the extraction process of the trace target object are ensured, and the systematic error of the detection result is reduced; by introducing a negative pressure dynamic regulation and control strategy, elution parameters are optimized in real time through a flow velocity feedback mechanism, it is guaranteed that the motion trail of a target object on a molecular diffusion layer is always in an optimal path, and the positioning precision of the trace substance enrichment process is guaranteed.