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Analysis method for detecting furans compounds and pyrans compounds in beer

An analysis method and compound technology, which is applied in the field of analysis of furan compounds and pyran compounds in beer, can solve the problems of inspectors’ health damage, low detection efficiency, and surrounding environmental pollution, and achieve high safety and good quality Quantitative detection, good environmental protection effect

Active Publication Date: 2012-11-21
TSINGTAO BREWERY
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Problems solved by technology

[0005] At the beginning of this century, foreign researchers began to use the hot water extraction method to detect furan compounds in beer, but due to the long detection cycle, each sample took about 5-6 hours, the detection efficiency is low
The test results are greatly affected by human factors, the reproducibility RSD (relative standard deviation) is greater than 10%, the sample detection recovery rate is below 60%, and a large amount of organic reagents are used in the operation process, which has a great impact on the health of the inspectors. damage and pollute the surrounding environment

Method used

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  • Analysis method for detecting furans compounds and pyrans compounds in beer
  • Analysis method for detecting furans compounds and pyrans compounds in beer
  • Analysis method for detecting furans compounds and pyrans compounds in beer

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Embodiment 1

[0041] The analysis method for detecting 4 kinds of furan compounds and 1 kind of pyran compound in beer in this embodiment adopts the method of solid phase extraction (SPE) analysis method combined with gas chromatography / mass spectrometry (GC-MS) analysis method, including The following steps:

[0042] The first step, preparation: exhaust the finished beer for standby, select the solid phase extraction column, and then activate the solid phase extraction column. Selection and activation of solid-phase extraction column: select polystyrene / divinylbenzene small column, and pass through the column with 4mL n-hexane, 10mL water, 4mL ethanol, and 10mL water to activate before loading the sample.

[0043]The second step, solid-phase extraction (SPE): take 10mL of wine and pass it through the solid-phase extraction column, wash with 5mL of pure water, and then use 2mL of ethanol to elute the measured components adsorbed on the solid-phase extraction column, and then Take 1 mL of t...

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Abstract

The invention discloses an analysis method for detecting furans compounds and pyrans compounds in beer, which combines a solid-phase extraction analysis method and a gas chromatogram / mass spectrometry analysis method. The analysis method comprises the following steps of preparation, solid-phase extraction, gas chromatogram / mass spectrometry analysis, detection and the like. The analysis method for detecting volatile furans compounds and pyrans compounds in beer is established and has the advantages of rapidness, small sample usage, accuracy, sensitiveness, high efficiency and the like. Small polystyrene / divinyl benzene columns selected in the solid-phase extraction process have the characteristics of strong adsorption capability, small organic solvent usage, convenience, safety, high efficiency and the like.

Description

technical field [0001] The invention belongs to the analysis and detection method of beer, in particular to an analysis method for detecting furan compounds and pyran compounds in beer. Background technique [0002] Through years of research, foreign scientific researchers have found that amino acids and sugars in malting barley undergo a series of processes such as malting, saccharification, and fermentation, and Maillard reactions occur to produce compounds such as pyrazines, furans, and pyrans. The basic backbone of malt aroma, they can give beer a special malt flavor. Furan compounds are oxygen-containing five-membered heterocyclic components, including 2-acetylfuran, 5-methylfurfural, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 4-hydroxy-2 (5)-Ethyl-5(2)-methyl-3(2H)-furanone has a higher content and a lower threshold value in furan substances, and its special flavor characteristics and lower threshold value make it a beer malt aroma key substances. [0003] Maltol (Malto...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N30/02G01N30/08
Inventor 闫鹏郝俊光陈华磊杨朝霞田玉红张宇昕杨梅王书谦梁刚娄晓红
Owner TSINGTAO BREWERY
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