Liquor based on ultrasonic wave and ultraviolet light ripening acceleration, and ripening acceleration method and metabolic flux analysis method of liquor

Abstract

The invention relates to liquor based on ultrasonic wave and ultraviolet light ripening acceleration, and a ripening acceleration method and a metabolic flux analysis method of the liquor. The ripening acceleration method comprises the following steps of: simultaneously carrying out ultraviolet light and ultrasonic wave treatment on new liquor under the following conditions to obtain ripening-accelerated liquor, wherein the wavelength of the ultraviolet light is 350-385 nm; the power of the ultraviolet light is 180-220 W; the frequency of the ultrasonic wave is 20-30 kHz; and the power of theultrasonic wave is 100-450 W. The metabolic flux analysis method comprises the following steps of: (1), filtering liquor by using an organic phase microfiltration membrane, and performing data acquisition by adopting ultraperformance convergence chromatography and quadrupole time-of-flight mass spectrometry to obtain an original data file; (2), performing extraction processing on the original datafile and generating a peak table; and (3), normalizing and scaling the retention time of metabolites in the peak table, the accurate mass of an ion peak, the strength of a fragment ion peak and the strength of a fragment isotope peak, then exporting, and carrying out visual operation.

Description

technical field [0001] The invention relates to the technical field of metabolic flow analysis, in particular to a liquor ripening based on ultrasound and ultraviolet light, a ripening method thereof, and a metabolic flow analysis method. Background technique [0002] Newly produced baijiu is spicy, sharp and uncoordinated in taste. After a period of aging, its evil smell will gradually weaken, and the taste of liquor will become mellow and soft. The most common way is natural aging, but since natural aging takes a lot of time, and storage requires corresponding capital and equipment investment, plus loss of wine consumption, with the continuous expansion of the liquor market, the traditional aging method has become increasingly popular compared with the huge market demand. Can't do it. [0003] Based on the above reasons, some artificial ripening methods have appeared in recent years to shorten the ripening time, meet the market supply, and increase the economic benefits o...

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Problems solved by technology

Then, a corresponding non-targeted analysis model is constructed by a multivariate dimensionality reduction statistical method, and characteristic compounds with differences between groups are screened out and characterized, which can be effectively used to identify the type and quality of samples, origin traceability, biological activity and food safety. Quality safety and nutritional control, etc., are therefore suitable for the analysis of relevant chemical components and monitoring of material changes in the liquor system after ripening treatment. Therefore, there are no relevant reports on the analysis of metabolic flux after ultrasonic and ultraviolet light irradiation of liquor

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