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Analytical method of defective flavor substance 4-ethylphenol in red wine

A technology for ethyl phenol and red wine, applied in the directions of analysis materials, material separation, measuring devices, etc., can solve problems such as bad flavor and bad flavor substance detection, so as to facilitate quality control, promote development, protect consumer interests, improve The effect of quality competitiveness

Inactive Publication Date: 2013-11-27
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Some scholars use this analysis system to study wine (Yu Jing, Li Jingming, Wu Jihong, etc. Application of headspace solid-phase microextraction (SPME) in the determination of red wine aroma components [J]. Chinese and foreign grapes and wine, 2006, 3:4-9), (Zhao Xinjie, Shu Huairui, Liu Yangming, etc. Determination of aroma components in muscat wine by solid phase microextraction-gas chromatography[J]. Chinese and Foreign Grape and Wine, 2005, 6:4- 8), (Whiton R. S. and Zoccklein B.W. 2000. Optimization of headspace solid-phase microextraction of wine aroma compounds. Am. J. Enol. Vitic, 51(4): 379-382) flavor aroma substances, but currently for bad flavor There are few research reports, especially about the detection of 4-ethylphenol (4-EP) bad flavor substances in red wine.

Method used

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  • Analytical method of defective flavor substance 4-ethylphenol in red wine
  • Analytical method of defective flavor substance 4-ethylphenol in red wine
  • Analytical method of defective flavor substance 4-ethylphenol in red wine

Examples

Experimental program
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Effect test

Embodiment 1

[0051] A method for analyzing the undesirable flavor substance 4-ethylphenol in red wine, which adopts the analysis method of headspace solid-phase microextraction and gas chromatography / mass spectrometry, and the red wine to be tested is Great Wall red wine, which specifically includes the following steps:

[0052] (1) Take 8ml of the red wine liquid to be tested and put it into a 20ml headspace bottle, and add 1.8g of sodium chloride;

[0053] (2) Insert the aged solid-phase microextraction head into the top of the headspace bottle, and keep it at a constant temperature of 55°C

[0054] Carry out headspace solid-phase microextraction under water bath for 45min;

[0055] The aged solid-phase microextraction head adopts the extraction fiber head with divinylbenzene / carboxyethyl / polydimethylsiloxane coating, and the temperature is controlled at 230 °C at the splitless inlet. ℃, the time is 45min for aging treatment, and the aged solid phase microextraction head is obtained;

...

Embodiment 2

[0080] An analysis method of 4-ethylphenol, an undesirable flavor substance in red wine, adopts the analysis method of headspace solid-phase microextraction and gas chromatography / mass spectrometry, and the red wine to be tested is Changyu red wine, which specifically includes the following steps:

[0081] (1) Take 10ml of the red wine liquid to be tested and put it into a 20ml headspace bottle, add 2.5g of sodium chloride

[0082] (2) Insert the aged SPME head into the upper part of the headspace vial, and conduct headspace SPME for 30 minutes in a constant temperature water bath at 70°C;

[0083] The aged solid-phase microextraction head adopts the extraction fiber head with divinylbenzene / carboxyethyl / polydimethylsiloxane coating, and the control temperature at the splitless inlet is 250 ℃, and treated for 30 minutes to obtain the aged SPME head;

[0084] (3) Take out the aged solid-phase microextraction head from the headspace bottle and insert it into the gas chromatogra...

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Abstract

The invention discloses an analytical method of defective flavor substance 4-ethylphenol in red wine, which utilizes a headspace solid-phase microextraction and gas chromatography / mass spectrometry analytical method. The analytical method comprises the following steps: pretreatment of red wine sample to be detected, headspace solid-phase microextraction, gas chromatography / mass spectrometry analytical detection of the sample to be detected, gas chromatography / mass spectrometry analytical detection of standard sample, final result calculation and the like, wherein the headspace solid-phase microextraction step adopts an extraction fiber head with a divinylbenzene / carboxyethyl / polydimethylsiloxane coating. The analytical method disclosed by the invention is quick and accurate.

Description

technical field [0001] The invention relates to a method for analyzing 4-ethylphenol, an undesirable flavor substance in red wine. Background technique [0002] Through years of research, foreign researchers have found that during the wine fermentation process, due to the large amount of phenolic acids (such as p-hydroxycinnamic acid) contained in grape juice and grape fruit, tartaric acid, anthocyanins and other substances and these phenolic acids can Together they are esterified to the corresponding esters. The corresponding free acids are then generated under the action of cinnamoyl esterase, and these free acids (p-coumaric acid) are decarboxylated by hydroxycinnamic acid (HCDC) into hydroxystyrene substances (4-vinylphenol), which are subsequently synthesized by vinylphenol Reductase reduces to 4-ethylphenol (EP). [0003] The flavor profile of 4-EP is mostly described as phenolic / herbal, cow dung, and stable. Although the content of 4-ethylphenol in wine is not high...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/02G01N30/08
Inventor 冯涛游雪燕林文华刘铭
Owner SHANGHAI INST OF TECH
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