Method for determining key substance going to head in wine by virtue of fish experiment

A material and fish technology, applied in the field of detection, can solve the problems of lack of clear goals in the regulation of drinking comfort, few reports on the impact of comfort, and no method system contribution, etc., to achieve reliable data, simple methods, and easy operation Effect

Active Publication Date: 2019-01-22
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There have been many reports on the toxicity of these compounds; however, there are very few reports on their impact on comfort in wine, and there is no exact method system to confirm whether these substances in wine can really cause drunkenness. or the magnitude of the contribution to drunkenness
This leads to a very vague understanding of consumers and producers on the top substances in wine, making producers lack clear goals for the regulation and control of wine quality and drinking comfort

Method used

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  • Method for determining key substance going to head in wine by virtue of fish experiment
  • Method for determining key substance going to head in wine by virtue of fish experiment
  • Method for determining key substance going to head in wine by virtue of fish experiment

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Embodiment 1 confirms the key top material in the wine

[0039] Effects of higher alcohols, biogenic amines, and aldehyde mixtures on the drunk time of koi fish:

[0040] Koi fish was used as the experimental object, and ethanol solutions were prepared according to the concentrations of higher alcohols, biogenic amines, and aldehydes in Tables 1, 2, and 3, and exposure experiments were carried out to determine the key substances in the wine; ethanol solutions without adding the above substances For control.

[0041] (1) Prepare higher alcohols, biogenic amines, and aldehydes mixture solutions respectively according to the concentrations of the substances shown in Tables 1, 2, and 3, each taking 3 L in a 5L beaker, and 3 parallels of each substance;

[0042] (2) select at random and have adapted to the environment, and healthy, disease-free koi fish are exposed to three kinds of solutions, and the ethanol solution with a concentration of 1.6% is a contrast;

[0043] (3...

Embodiment 2

[0062] Embodiment 2 investigates the impact of ethanol concentration on detection effect

[0063] (1) Prepare ethanol solutions with concentrations of 0.6%, 1.0%, 1.6%, 1.8%, and 2.0%, respectively, take 3L each in a 5L beaker, use 3 parallels for each gradient, and use more than 5 fish for each parallel ;

[0064] (2) Choose chlorine-free tap water aerated for 3 days, water temperature at 20°C, pH 7.0±0.2, and DO above 5mg / L as the culture environment, light for 12-16 hours a day, and change the water every 3 days; Feeding 2 times.

[0065] (3) Randomly select the environment-adapted, healthy and disease-free koi carp and crucian carp to be exposed to ethanol solutions of different concentrations;

[0066] (4) Observe the drunken behavior and time of koi fish in different concentrations of ethanol solutions.

[0067] When the ethanol concentration is 0.6%, koi fish are not drunk for more than 3 hours, such as figure 1 As shown, when the ethanol concentration is 1.0%, ther...

Embodiment 3

[0068] Example 3 investigates the influence of higher alcohol and biogenic amine concentration on detection effect

[0069] Prepare the substance solution according to the concentration of each substance in the mixed solution of higher alcohol, biogenic amine, and aldehyde shown in Table 4 and 5, and refer to Example 1 for other conditions, and respectively carry out the influence of different concentrations of higher alcohol, biogenic amine, and aldehyde mixture on the drunk time of koi fish Research, research on the effects of higher alcohols, biogenic amines, and aldehyde monomers on the drunken time of koi fish and the effect of higher alcohols, biogenic amines, and aldehyde monomers on the drunken time of koi fish.

[0070] Concentration of each substance in table 4 higher alcohol mixed solution (mg / L)

[0071]

[0072] Concentration of each substance in table 5 biogenic amine mixed solution (mg / L)

[0073]

[0074] The result is as Figure 5 , 6 As shown, accord...

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Abstract

The invention discloses a method for determining a key substance going to the head in wine by virtue of a fish experiment and belongs to the technical field of detection. The invention provides a construction method for an animal model used for determining the key substance going to the head in the wine on the basis of drunken time and behavior analysis of a fish experiment model specific to the problem that the key substance going to the head in the wine is undefined. By exposing an experimental object in solution, a mixed solution exposure experiment, a monomeric substance exposure experiment and a monomeric substance deletion experiment are preformed, behaviors and drunken times of the experimental object are observed and recorded, and a key compound going to the head in the wine is distinguished according to the drunken time after exposure. The method disclosed by the invention is reliable in data and relatively high in feasibility.

Description

technical field [0001] The invention relates to a method for determining key atop substances in wine through fish experiments, and belongs to the technical field of detection. Background technique [0002] Drinking comfort is an important factor affecting alcohol consumption, which is mainly manifested in the degree of drunkenness after drinking, that is, deep drunkenness. With the continuous improvement of living standards, people have higher and higher requirements for comfort after drinking. Including white wine, rice wine and red wine, getting drunk after drinking has become a shackle that affects the quality of alcohol and the development of the industry. Therefore, it is increasingly necessary to improve the comfort of alcohol drinking. However, to control its drinking comfort, it is necessary to clarify the key substances that affect drinking comfort. Some reports claim that higher alcohols, biogenic amines and aldehydes in wine are the main substances leading to de...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N33/14
CPCG01N33/146
Inventor 毛健刘双平孙海龙宋光彩林志杰俞梓威
Owner JIANGNAN UNIV
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