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Quantitative detection method for volatile flavor substances in fermented grains

A quantitative detection method and technology for flavor substances, which are applied in the field of flavor analysis of fermented grains, can solve the problems of small adsorption capacity, competitive adsorption of flavor substances, easy saturation of extraction heads, etc., and achieve the effect of improving quality

Active Publication Date: 2021-04-02
WULIANGYE
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Although the above method has the advantages of simple processing, small sample volume, no need for organic solvents, no pigment pollution, and can be used for the analysis of large batches of samples, there are still problems with the selectivity of adsorbent materials, small adsorption capacity, easy saturation of the extraction head, The shortcomings such as competitive adsorption of flavor substances cannot be overcome, and it is not suitable for the quantitative analysis of volatile flavor substances in wine grains

Method used

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  • Quantitative detection method for volatile flavor substances in fermented grains
  • Quantitative detection method for volatile flavor substances in fermented grains
  • Quantitative detection method for volatile flavor substances in fermented grains

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] Determination of content of volatile flavor substances in liquor fermented grains during the fermentation process of embodiment 1

[0046] 1. Draw a standard curve

[0047] (1) Preparation of simulated wine grains

[0048] First, bran husks and five-grain flour (36% of sorghum, 22% of rice, 18% of glutinous rice, 16% of wheat, and 8% of corn, mixed according to the above weight ratio and then pulverized) were respectively ultrasonically soaked in methanol for 30 minutes, and the methanol was poured off. Dry the bran husk and five-grain powder for later use. Add 250g bran shells, 150g five-grain powder and 600g ultrapure water into a beaker and mix them evenly, then put them in a sterilizing pot for sterilization at 115°C for 10 minutes, after the temperature drops to room temperature, add 600g distilled water, 40mL ethanol and 36g lactic acid, mix Set aside.

[0049] (2) Preparation of mixed standards

[0050] The standard substances of 12 kinds of volatile flavor s...

Embodiment 2

[0073] Example 2 Determination of the content of volatile flavor substances in the fermented grains of liquor leaving the cellar

[0074] There are 2 cellars for Luzhou-flavor liquor and 2 cellars for Maotai-flavor liquor, and an upper layer and a lower layer are taken from each cellar. Accurately weigh 5.0-25.0g of each fermented grains into a 250mL Erlenmeyer flask, add 200-500μL of stable isotope mixed internal standard (the concentration of each substance is 1000mg / L), then add 100mL of 10% ethanol aqueous solution, and cover the bottle Put the lid on a shaker, extract at room temperature at 180rpm for 20min, and filter with a disposable filter (0.2um, nylon membrane) for later use. The extract of the liquor's cellar-exited fermented grains was tested under the same detection conditions as in Example 1, and the response values ​​of volatile flavor compounds in the cellar-exited fermented grains were respectively obtained. According to the response ratio of the compound in...

Embodiment 3

[0079] Embodiment 3 recovery rate and precision measurement

[0080] In order to verify the reliability of the quantitative detection results, the recovery and precision were measured.

[0081] 1. Determination of recovery rate

[0082] The Luzhou-flavor fermented grains (prepared by Example 1) with a fermentation period of 30 days was selected as a sample for determination, and the content of its volatile flavor compounds was quantified (repeated determination 3 times). Two kinds of standard substance mixtures with different concentrations were added to 25g of fermented grains respectively, and the two kinds of spiked samples were measured (repeat 3 times). The recovery rate is calculated by the following formula: standard addition recovery rate = (measured value of the added standard sample - measured value of the sample) ÷ the amount of the added standard × 100%. See Table 5 for details.

[0083] Table 5 Recovery rate of quantitative method for volatile flavor compounds ...

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Abstract

The invention relates to a quantitative detection method for volatile flavor substances in fermented grains, and belongs to the technical field of fermented grain flavor analysis. The invention provides a quantitative detection method of volatile flavor substances in fermented grains. Headspace sample injection-gas chromatography-mass spectrometry is adopted for detection, and before headspace sample injection, the fermented grains are pre-treated by adding a stable isotope internal standard into the fermented grains, extracting a target substance to be detected by using an ethanol aqueous solution, and collecting the extract. The method overcomes the defects of the conventional fermented grain quantitative analysis method such as uncontrollable distillation efficiency, complicated operation steps, organic solvent pollution and inaccurate detection, is suitable for quantitative analysis of volatile flavor compounds in the fermented grains, provides a new method for quality control of the fermented grains, and has important significance for improving the quality of liquor.

Description

technical field [0001] The invention relates to a quantitative detection method for volatile flavor substances in fermented grains, and belongs to the technical field of flavor analysis of fermented grains. Background technique [0002] Distiller's grains, also known as distilled grains, are materials obtained by mixing and fermenting raw materials with wine-making microorganisms when brewing liquor by solid-state fermentation. There are a lot of volatile flavor substances in the fermented grains, such as ethyl acetate, ethyl butyrate, ethyl caproate, n-butanol, isoamyl alcohol, etc.; these flavor substances become the main aroma and taste of liquor body through distillation. Ingredients directly affect the style and quality of liquor. [0003] In the researches reported so far, the analysis techniques of volatile flavor substances in fermented grains are mainly divided into the following three categories: [0004] The first is the direct distillation method, which analyze...

Claims

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Application Information

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IPC IPC(8): G01N30/02G01N30/06G01N30/34G01N30/86
CPCG01N30/02G01N30/06G01N30/34G01N30/8675
Inventor 杨康卓郑佳刘芳何张兰赵东乔宗伟
Owner WULIANGYE
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