132 results about "Liquor sample" patented technology

This invention provides detecting equipment and detecting method that used to detect analyzing substance in liquor sample. The equipment includes open that lead liquor sample into the first cavity, the second cavity; it is connected to the first cavity through via holes. Detecting components are set in the second cavity. The equipment also includes the third cavity; it connected to the second cavity through passage. Active component are set in the third cavity, the component has first and second position, it separate the third cavity into the first area and the second area, one exhaust port is in the first area, active component sealing cooperate with wall face of the third cavity to avoid gas mutual circulate between the first and second area. Only needs one step operation, this equipment can finish the collection and detecting of liquor sample, fussy operation process and sample second pollution is avoided, and the damage operating crew is reduced.

The invention provides a quality control method for extract concentrated liquor of condensed pills of six ingredients with rehmannia root, which comprises the following steps of: 1, measuring the specific gravity, paeonol content and loganin content of the extract concentrated liquor of the qualified condensed pills of six ingredients with rehmannia root, and collecting a near infrared spectrum; 2, establishing corresponding models between the near infrared spectrum and the specific gravity, the paeonol concentration and the loganin concentration in the extract concentrated liquor of the condensed pills of six ingredients with rehmannia root respectively by adopting chemometric software; 3, measuring the near infrared spectrum of an extract concentrated liquor sample, which is to be measured, of the condensed pills of six ingredients with rehmannia root; and 4, by utilizing the corresponding models, acquiring the specific gravity, the paeonol concentration and the loganin concentration of the extract concentrated liquor sample, which is to be measured, of the condensed pills of six ingredients with rehmannia root by the chemometric software respectively.

The invention relates to portable liquor identification equipment based on the electronic nose technology. The portable liquor identification equipment mainly comprises an air pump, an evaporation chamber, a reaction chamber, a microprocessor and solenoid valves, wherein the air pump is used for pumping sample air in the evaporation chamber into the reaction chamber; the air pump is connected with the air inlet of the evaporation chamber through the first solenoid valve and connected with the reaction chamber through the third solenoid valve; the evaporation chamber is a transversely placed cylindrical chamber, an air inlet and an air outlet are formed in two sides of the cylindrical chamber, and a top opening of the cylindrical chamber is used for adding a liquor sample; a heating belt is wound on the outer wall of the evaporation chamber; the top and the bottom of the reaction chamber are shaped like a slightly raised cone, and an air inlet and an air outlet are formed in the top and the bottom of the reaction chamber respectively; signals collected by an air sensor are sent to the microprocessor to be used for identifying liquor. The equipment provided by the invention is convenient to carry and suitable for on-site and outdoor identification of liquor.

The invention relates to a preparation method of a molecularly imprinted material for fluorescent selective recognition of cyhalothrin and belongs to the technical field of environment function material preparation. By the utilization of a precipitation polymerization method, a fluorescent molecularly imprinted polymer is synthesized by using Lambda-cyhalothrin as a template molecule, using SiO2 sub-microspheres as a carrier, using acrylamide (AM) as a functional monomer, using fluorescein isothiocyanate (FITC) as a fluorescent reagent, using divinyl benzene (DVB) as a cross-linking agent and using 2,2'-azodiisobutyronitrile (AIBN) as an initiator. The prepared fluorescent molecularly imprinted polymer has high sensitivity and has high performance of selective recognition of cyhalothrin. Through detection results of a liquor sample, it proves that the material prepared by the method can be used in quantitative detection of practical complex samples.

The invention discloses a method for determining the chemical composition in white spirit by adopting comprehensive two-dimensional gas chromatography-time of flight mass spectrometry. The method comprises the steps of firstly, diluting a liquor sample to be detected by deionized water until the final alcohol content is 10-15% vol, sucking 8-10mL of diluted liquor sample into a 20mL headspace bottle, and feeding 1-3g of NaCl; after that, enriching the components in the liquor sample by headspace solid-phase micro-extraction; finally, determining by the comprehensive two-dimensional gas chromatography-time of flight mass spectrometry. According to the comprehensive two-dimensional gas chromatography, two chromatographic columns with different polarities are used for carrying out orthogonal separation on the components in the liquor sample; under the action of a modulator, detection is completed by the time of flight mass spectrometry; the method is simple in sample pretreatment way; analytical equipment has the characteristics of being high in flux, sensitivity and accuracy; the problems that the white spirit is complicated in composition, difficult to separate and hard in chemical composition determination can be solved; therefore, an effective way is provided for further analyzing the trace composition of the white spirit.

The invention relates to a method for fast determination of oxygen isotope composition of water in beverage wine and belongs to the technical field of stable isotope analysis. The method comprises carrying out gas chromatographic column separation on water and other oxygen-containing organic matters in a beverage wine sample, transforming the water into carbon monoxide by a pyrolysis method, determining produced carbon monoxide delta<18>O by a stable isotope ratio mass spectrum, and carrying out calibration by international or national water reference substances to obtain oxygen isotope composition of water in beverage wine, wherein the composition is characterized by delta<18>O.

The invention relates to preparation of an ELISA kit for detecting plasticizer (DBP). The kit with sensitive detection, accuracy, fastness, simple operation and strong specificity is applicable to determination of a large number of samples. The kit includes an ELISA plate coated with plasticizer (DBP) antigens, a plasticizer (DBP) standard sample, a plasticizer (DBP) antibody working solution, an enzyme-labeled second antibody working solution, a substrate solution A, a substrate solution B, a stop solution, a concentrating sample weak solution and a washing concentrate. The principle of the plasticizer (DBP) detection kit is solid phase indirect competitive enzyme-linked immunosorbent assay. An extracted sample, the enzyme-labeled standard second antibody working solution and the antibody working solution are added to corresponding enzyme-labeled holes; after incubation for a period of time, the substrate solution A and the substrate solution B are added into a washing plate; under the action of the enzyme, blue color occurs in the holes; and the stop solution is added in, and the color changes from blue to yellow. The level of coloration is in an inverse proportion relation with the content of plasticizer (DBP) in the standard substance or the sample. The method can be directly applied to detection of plasticizer (DBP) content in liquor samples.

The invention relates to an automatic liquor blending system based on an electronic tongue and near infrared spectrum fusion detection technique and flow control. A blending proportion is controlled via a result of electronic tongue and near infrared spectrometer detection, so that automatic blending of liquor in different batches, flavors and years is realized. The system adopts the following basic procedure of selecting a large number of representative base liquor samples prior to blending, measuring electronic tongue response and near infrared spectrum information of the samples, establishing quantitative relations between measurement information and quality parameters, performing the blending by taking a small blending formula as an initial proportion, measuring electronic tongue response and near infrared spectra of the blended liquor and base liquor on line, obtaining the quality parameters of the liquor samples, controlling a solenoid valve according to the quality parameters based on a blending control algorithm, realizing proportion adjustment of the base liquor, and repeating the proportion adjustment of the base liquor until the quality is similar to that of small blended liquor. Therefore, influences of a raw material, a technology, a subjective factor and the like on the product quality are eliminated.

The invention relates to a method for automatically controlling liquor blending by virtue of a real-time smell detection technology. The method includes contents of a real-time detection method of liquor smell, definition of liquor smell characteristics and an automatic liquor blending control algorithm. The basic flow of the method is as follows: establishing a smell characteristic chromatogram for crude liquor and a sample, and carrying out primary blending and smell detection according to the proportion of the sample so as to obtain the smell characteristic chromatogram of the blended liquor; comparing the smell characteristic vector of the blended liquor with the characteristic vector of the liquor sample, beginning the next turn of blending according to a calculation formula when an error is more than a threshold, and repeating the steps of detecting, comparing and correcting blending until the error is less than the threshold, so that blending is completed and a finished product is obtained. The method disclosed by the invention has the advantages of being highly adaptive to different batches of crude liquors having difference, and being used for rapidly blending different types of flavored liquors and age liquors by changing algorithm parameters.

The invention provides a nuclear magnetic resonance principle (NMR)-based method for evaluating mellowness of beer taste, belonging to the field of beer quality evaluation. The method provides a hydrogen bond chemical shift index related with the advantage and disadvantage of mellowness of beer from the angle of hydrogen bond associating strength in the beer depending on establishing the nuclear magnetic resonance detecting method for hydroxyl proton chemical shift in the beer. The related coefficient R2 between the hydroxyl proton chemical shift of different beer samples and mellowness evaluation is 0.6280, which means that the fitting degree between the hydroxyl proton chemical shift of the beer samples and the taste mellowness evaluation result is good; finally a particular corresponding relationship, namely positive linear relation between the beer taste evaluation index hydroxyl proton chemical shift and the beer taste is determined by taking the corresponding relationship of the hydroxyl proton chemical shift and the taste evaluation as a link, which means that the sample with better mellowness in taste evaluation has relatively large hydroxyl proton chemical shift; and the sample with poor mellowness in the taste evaluation, the hydroxyl proton chemical shift is relatively smaller. The method can be used for objectively and effectively comparing different finished product beer samples, thereby making up defects and deficiencies to some extent existing in taste evaluation.

The invention relates to an automatic blending system based on fusion detection of a near infrared spectrum and an electronic nose as well as flow control; the blending proportion is controlled according to the online detection results, so that different batches of base liquors with different flavor can be automatically blended. The system mainly comprises a raw material tank, a blending tank, a pipeline system and a computer control platform. The basic process comprises the steps of firstly, selecting a great deal of base liquor samples, measuring the response of the near infrared spectrum and the electronic nose for the base liquor samples, and establishing the quantitative relationship between measurement information and quality parameters; after that, beginning to blend by taking a small blending formula as initial proportion, and carrying out online measurement on the response of the near infrared spectrum and the electronic nose for the blended liquor and all base liquors at the same time to obtain all the quality parameters of all the liquor samples; controlling an electromagnetic valve according to the quality parameters based on a blending control algorithm to realize the adjustment for the proportions of all the base liquors; repeating the processes of the online measurement and real-time base liquor proportion adjustment until the quality of the blended liquor is similar to that of the small blended liquor to eliminate the influences of raw material, technology, subjective factors and the like on the product quality.

The invention provides a rapid detection method for concentration process of a Fructus Gardeniae extract liquor. The method is as below: collecting Fructus Gardeniae extract concentrated liquor samples of different batches in Reduning injection from large production; determining key indicators, including solid content and geniposide concentration, in the Fructus Gardeniae extract concentrated liquor; collecting near-infrared spectra of the Fructus Gardeniae concentrated liquor sample; selecting an appropriate spectrum pretreatment method and a modeling wave band; establishing near infrared quantitative calibration models of the solid content and geniposide concentration by using partial least squares method and forward artificial neural network respectively; evaluating model performance by using evaluation indexes for each model; importing validation data into a built calibration model to evaluate the predictive ability of the models. The invention introduces near infrared spectroscopy as a detection method for concentration process of Fructus Gardeniae extract liquor. The method can quickly detect changes in the the solid content and concentration of geniposide in the concentration process of Fructus Gardeniae extract liquor, meets the rapid and effective actual production requirements, and has broad application prospects.

The invention discloses a method for quickly measuring ethyl carbamate in liquor samples in batches, and belongs to the technical field of analytical chemistry and food safety detection. The method comprises the following steps: firstly, pretreating the liquor samples with a EC (ethyl carbamate) special solid phase column to extract EC in the liquor samples; then adding EC degrading enzyme into a solution system obtained by extraction; finally, adding sodium pyruvate and NADH which serve as matrixes into a detection system, adjusting the pH with a buffer solution, performing electrochemical detection by utilizing an AlaDH-modified silk-screen printing electrode, and measuring a linear relation between a current response value drop caused by consumption of the NADH and the concentration of the EC with a current-time method, thus measuring the EC content. According to the method, an EC sensor based on the enzyme-modified silk-screen printing electrode is built and is linked with the special solid phase column for EC extraction, so that influence of urea which is a main interfering substance in a liquor matrix is effectively eliminated, and direct measurement of the EC content of each liquor sample such as yellow wine is realized. Compared with a GC-MS (Gas Chromatography-Mass Spectrometer) serving as a principal method for EC measurement at the present, the method disclosed by the invention has the advantages that no large-sized instrument equipment is needed, and fast, high-sensitivity and low-cost batch measurement can be realized.

The invention discloses a determination method of content of fulvic acid in fermentation liquor. The method comprises the following steps of 1) determining sugar in the fermentation liquor; and 2) determining the total fulvic acid in the fermentation liquor; 3) calculating the content of pure fulvic acid in the fermentation liquor: a, calculating the content of glucose equivalent to fulvic acid according to the linear relationship that glucose is corresponding to fulvic acid; and b, mapping by taking the glucose mass as an x-coordinate and the corresponding fulvic acid mass as a y-coordinate, thereby obtaining a working curve and an equation of linear regression as Y=aX+b, wherein a refers to slope, and b refers to intercept, converting the content of sugar in a sample into the content of fulvic acid, and then subtracting the content of sugar which is converted into fulvic acid by the content of the total fulvic acid, and then dividing the total amount of the fermentation liquor sample, thereby obtaining the percentage composition of pure fulvic acid in the fermentation liquor. The method provided by the invention can accurately determine the content of fulvic acid in the fermentation liquor.

The invention provides a method for evaluating the sensory quality of flavor base liquor. According to the technical scheme, the method comprises the following steps: organizing evaluation group members with professional experience to study the sensory quality of base liquor within a certain process or production scope to get a characteristic descriptor; designing and improving an evaluation form; offering a sample to the evaluation group members; commenting on the base liquor sample; completing the evaluation form; making a statistical analysis; generating a report; and storing evaluation data and the report. The evaluation form integrates quality scoring items and three or more sensory evaluation dimensions, wherein each of the dimensions includes multiple evaluation indexes of the sensory quality of flavor base liquor. By using the method and the evaluation form, the flavor base liquor sensory evaluation work is more refined and standardized, and the sensory quality level and sensory characteristics of base liquor products can be understood quickly and comprehensively. The method is of very important practical significance to the improvement of base liquor quality control and hierarchical storage in liquor enterprises.

The invention belongs to the technical field of measurement in liquor industry, and discloses a method and a system for determining a stable carbon isotope of acetic acid in Maotai-flavor liquor. Themethod comprises the following steps: extracting the acetic acid in a Maotai-flavor liquor sample by using a NeedlEX fatty acid type extraction needle, carrying out aging treatment and thermal desorption on filler of the Maotai-flavor liquor sample, pulling an air extracting pump, and enabling volatile substances of the acetic acid to be taken away along with helium so as to be pumped out by the pump and flow through a needle type extraction head; absorbing organic acid of the acetic acid with multi-molecular polymer particles having specificity for acids; injecting nitrogen into the extraction needle and blowing the nitrogen into a gas chromatography (GC) sample injector; adopting a gas chromatography-combustion-stable isotope ratio mass spectrometry (GC-C-IRMS) to determine the delta 13Cvalue in CO2 produced by combustion of the acetic acid; controlling the temperature of a sample inlet to be 250 DEG C. The invention establishes a solid-phase micro-extraction technology for extracting the acetic acid from the Maotai-flavor liquor and provides an analytical method for determining the acetic acid in the Maotai-flavor liquor after separation by a gas chromatographic column, thus providing a detection means for filling the gap of the determination of the stable carbon isotope of the acetic acid in the Maotai-flavor liquor.

The invention discloses a method for rapidly detecting ethyl carbamate in baijiu based on ultra-high performance liquid chromatography combined with high resolution mass spectrometry, and belongs to the technical field of detection and screening of risky substances in fermented food. The method includes the following steps: performing concentration and redissolution pretreatment on a white spirit sample, and extracting and enriching a target to-be-detected substance in the white spirit sample to obtain a target to-be-detected substance sample; detecting the obtained target to-be-detected object sample based on an ultra-high performance liquid chromatography-high resolution mass spectrometry technology to obtain a primary mass spectrum and a secondary mass spectrum of the target to-be-detected object sample; and extracting target object information through software based on the obtained primary and secondary mass spectrograms, establishing a standard spectrogram based on an ethyl carbamate standard substance, comparing the established standard spectrogram with the obtained extracted target object information, and carrying out qualitative and quantitative determination on ethyl carbamate in the white spirit sample. Thus, the high-sensitivity and high-accuracy systematic detection method for the food safety risk ethyl carbamate in the white spirit is established.

The invention relates to an imaged liquor recognition method applicable to multiple electronic nose platforms. The method comprises the steps that liquor sample original data collected by different sensors is acquired and subjected to normalization processing; sensor response values are converted into an angle cosine and matrix through an anti-cosine function; a half-angle sine and matrix Hs and ahalf-angle cosine and matrix Hc are obtained; Markov transfer probabilities are calculated after binning operation is performed on sensor responses, and then a Markov domain matrix MTF is calculated;sensor images are constructed, piecewise aggregate approximation is utilized to determine image dimensions, and multiple sensor images are combined for each sample to obtain a combination image describing the single sample; a convolutional neural network model is established; and training is performed.

The invention belongs to medical field. The invention creatively sues the natural ingredient of the Chinese medicinal herb as the main ingredient of the outer processing reagent of phlegm liquor. Specifically the method processing water extraction after mixing the purpura and bambusae with a certain proportion, taking the water extracting liquor as the main ingredient to process the phlegm liquor, cooperating to the neutral formalin nitrate buffer solution or the isotonic nitrate buffer solution to fix and protect the cast-off cells of the phlegm liquor sample. The reagent can process the phlegm liquor in static state without any assistant ways such as heating, blending; the assistant instrument is centrifuger; there is no special training request for the user. The invention can be used in the temperature range of 4 to 45 deg C., further stored and transported in the temperature range -18 to 50 deg C.; the cost is low and can be applied to large range lung cancer census.