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Method for rapidly, simply and conveniently extracting volatile flavor substances from fermented grains

A flavor and volatility technology, applied in the field of analysis and detection, can solve the problems of large amount of organic solvent, complicated technical operation, high labor intensity, etc., and achieve the effect of less solvent amount, simple operation process and low labor intensity.

Active Publication Date: 2014-06-11
KWEICHOW MOUTAI COMPANY
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a method for quickly and easily extracting volatile flavor substances from fermented grains, which solves the problem of complicated operation, high equipment requirements, high cost, unstable detection or large amount of organic solvent used, high labor intensity, and inaccurate quantification in the prior art. Accuracy and other issues

Method used

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  • Method for rapidly, simply and conveniently extracting volatile flavor substances from fermented grains
  • Method for rapidly, simply and conveniently extracting volatile flavor substances from fermented grains
  • Method for rapidly, simply and conveniently extracting volatile flavor substances from fermented grains

Examples

Experimental program
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Effect test

Embodiment 1

[0025] a) Soaking and ultrasonic extraction: take 10g of fermented grains, add 8μl of citronellol internal standard and 40ml of ultrapure water cooled after boiling for 15min, soak for 120min, ultrasonically extract for 30min, and then centrifuge at 10000r / min for 12min to obtain Serum;

[0026] b) Organic solvent extraction: Take 20ml of the supernatant obtained by the above centrifugation, put it in a 50ml test tube with a stopper, add sodium chloride to make the solution saturated; then add 5ml of ether, cover the bottle stopper, shake for 4min, and let it stand for 5min After centrifugation, the organic phase and the aqueous phase are separated, and 2ml of the organic phase is taken for testing;

[0027] c) Qualitative and quantitative analysis of volatile flavor substances: the qualitative comparison of standard ion fragments in NIST 08 Databas (Agilent Technologies Inc.) and AMDIS library requires a matching degree greater than 85%; the total ion chromatogram of volatile...

experiment example 2

[0033] a) Soaking and ultrasonic extraction: take 5g of fermented grains, add 10μl of citronellol internal standard and 45ml of ultrapure water cooled after boiling for 20min, soak for 60min, ultrasonically extract for 40min, and centrifuge at 5000r / min for 15min to obtain the supernatant liquid;

[0034] b) Organic solvent extraction: Take 15ml of the supernatant obtained by the above centrifugation, put it in a 50ml test tube with a stopper, add sodium chloride to make the solution saturated; then add 2ml of pentane, cover the bottle stopper, shake for 3min, and let stand Centrifuge after 10 minutes, separate the organic phase and the aqueous phase, and take 1ml of the organic phase for detection;

[0035] c) Quantification of volatile flavor substances: using the method described in Example 1, finally calculate the content of each volatile flavor substance, see Table 2. It can be seen from the table that the relative standard deviation (RSD) of each substance is less than ...

experiment example 3

[0040] a) Soaking and ultrasonic extraction: Take 15 g of wine grains, add 5 μl of citronellol internal standard and 35 ml of ultrapure water cooled after boiling for 10 minutes, soak for 150 minutes, ultrasonically extract for 20 minutes, centrifuge at 18000 r / min for 5 minutes to obtain supernatant.

[0041] b) Organic solvent extraction: Take 25ml of the supernatant obtained by the above centrifugation and place it in a 50ml test tube with a stopper, add sodium chloride to make the solution saturated; then add 6ml of a mixture of diethyl ether and pentane with a volume ratio of 1:1 , cover the bottle, shake for 5 minutes, let stand for 8 minutes and then centrifuge, the organic phase and the aqueous phase are separated, and 3ml of the organic phase is taken for testing.

[0042] c) Quantification of volatile flavor substances: using the method described in Example 1, finally calculate the content of each volatile flavor substance, see Table 3. It can be seen from the table ...

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Abstract

The invention discloses a method for rapidly, simply and conveniently extracting volatile flavor substances from fermented grains. The method comprises the following steps: adding citronellol and ultrapure water in the fermented grains, soaking for 60-150 minutes, carrying out ultrasonic treatment for 20-40 minutes, carrying out centrifuging to obtain supernate, putting the supernate into a test tube, and adding sodium chloride until a solution is saturated; and adding an organic solvent, vibrating for 3-5 minutes, standing for 5-10 minutes, carrying out centrifuging to layer an organic phase with a water phase, and preserving the organic phase so as to obtain the volatile flavor substances. The method has the characteristics of simplify, convenience, rapidness, low dosage of the organic solvent, low labor strength, accuracy in quantifying and the like and is applied to the qualitative and quantitative analysis of the volatile flavor substances in the fermented grains.

Description

technical field [0001] The invention belongs to the technical field of analysis and detection, and in particular relates to a quick and simple method for extracting volatile flavor substances from solid-state fermented fermented grains. Background technique [0002] Chinese liquor is one of the six major distilled spirits in the world, and it adopts solid-state fermented grains and solid-state distillation operation methods. During the fermentation process of fermented grains, various substances are continuously produced and disappeared, and various substances such as alcohols, acids, esters, aldehydes, and ketones are gradually formed. The volatile components in the fermented grains directly constitute the flavor substances of the liquor, thus determining the unique flavor and quality of the liquor. [0003] At present, there are mainly three methods for the research on the trace volatile components of liquor grains: a) Using headspace solid-phase microextraction method to...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/06
Inventor 陈良强林琳杨帆王和玉汪地强王莉
Owner KWEICHOW MOUTAI COMPANY
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