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Method for quantificationally detecting phenolic compounds in solid-state fermentation products

A technology of phenolic compounds and solid-state fermentation, which is applied in the field of quantitative detection of phenolic compounds in solid-state fermentation products, quantitative analysis of phenolic compounds, and achieves the effect of easy operation

Active Publication Date: 2015-08-26
ANHUI RUISIWEIER TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In recent years, various domestic liquor companies or university research institutes have conducted research and analysis on the determination methods of volatile phenolic substances in liquor, but there is still no information about the solid-state fermentation process products, such as Daqu, wine grains, cellar mud fermentation process, etc. Quantitative Analysis Method of Phenolic Compounds

Method used

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  • Method for quantificationally detecting phenolic compounds in solid-state fermentation products
  • Method for quantificationally detecting phenolic compounds in solid-state fermentation products
  • Method for quantificationally detecting phenolic compounds in solid-state fermentation products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] Example 1 Determination of Phenolic Compounds in Pit Mud in Luzhou-flavor Liquor Brewing Production

[0048] Weigh 10.0g of pit mud into a 25mL brown stoppered test tube, add 25mL of 10% ethanol solution, tighten the stopper, oscillate and mix well in a light-proof and airtight condition, ultrasonically extract for 30min, and use low-temperature centrifugation to separate and collect the supernatant . The centrifugation temperature is 10°C, the centrifugation speed is 8000rpm, and the centrifugation is 10min.

[0049] Take 8 mL of centrifuged supernatant and place it in a 20 mL headspace bottle, add 10 μL of 2,6-dimethylphenol internal standard solution (80 mg / L), immediately seal the headspace bottle, and shake gently; After preheating the sample at a constant temperature of 50°C for 5 minutes, insert the PA extraction head into a 20mL headspace bottle, extract at a constant temperature of 50°C for 40 minutes, and then insert the PA extraction head into the gas chromato...

Embodiment 2

[0053] Example 2 Determination of phenolic compounds in fermented grains from the pool during the brewing of Luzhou-flavor liquor

[0054] Weigh 10g of fermented grains into a 25mL brown test tube with a stopper, add 25mL of 10% ethanol solution, tighten the stopper, shake and mix well under a light-proof and airtight condition, extract ultrasonically for 30min, and separate and collect the supernatant by low-temperature centrifugation . The centrifugation temperature is 10°C, the centrifugation speed is 8000rpm, and the centrifugation is 10min.

[0055] Then take 8 mL of centrifuged supernatant and place it in a 20 mL headspace bottle, add 10 μL of 2,6-dimethylphenol internal standard solution (80 mg / L), immediately seal the headspace bottle, and shake gently; After preheating the final sample at a constant temperature of 50°C for 5 minutes, insert the PA extraction head into a 20mL headspace bottle, extract at a constant temperature of 50°C for 40 minutes, and then insert t...

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Abstract

The invention discloses a method for quantificationally detecting phenolic compounds in solid-state fermentation products and belongs to the technical field of analysis of solid-state fermentation products. The method is mainly suitable for determination of the content of phenolic compounds in solid-state fermentation products of liquor, wherein the phenolic compounds includes yeast for preparing hard liquor, fermented grains and cellar mud. The invention particularly relates to ultrasonic extraction, headspace solid-state-phase micro-extraction and gas chromatography-mass spectrogram combined qualitative and quantitative analysis of solid-state fermentation products. The method built by the invention can be used for quickly detecting 10 kinds of volatile phenolic compounds in the solid-state fermentation products; the phenolic compounds have a favorable linear relationship R2 is more than 0.99 within a detection range; all detection limits are less than 10microgramme / L; the relative standard deviation is less than 10%; and the recovery rate is 75%-110%. The technical scheme provided by the invention is simple, convenient and quick, can be used for achieving effective monitoring of the volatile phenolic compounds in the solid-state fermentation products, and has the great significance in improving the quality of final products.

Description

technical field [0001] The invention relates to a method for quantitatively detecting phenolic compounds in solid-state fermentation products, in particular to a method for sample pretreatment of solid-state fermentation products and a method for quantitatively analyzing phenolic compounds, and belongs to the technical field of analysis of solid-state fermentation products. Background technique [0002] Phenolic compounds are also called aromatic compounds. Phenolic compounds are the aroma components of drinking wine and play an important role in the smell, taste and stability of wine. The content of volatile phenolic compounds in liquor is very small, but it has a strong aroma effect, and people can feel a strong aroma in one part per million or even one part in ten million. Some volatile phenolic substances have been described as off-flavors such as "phenolic smell", "animal smell" and "stable smell", and some volatile phenolic substances can cause fishy smell in wine when...

Claims

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Application Information

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IPC IPC(8): G01N30/88
Inventor 高江婧刘国英汤有宏姜利徐祥浩李安军周庆伍梁金辉
Owner ANHUI RUISIWEIER TECH
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