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Quantitative detection method of volatile flavor compounds in fermented grains

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

Active Publication Date: 2022-06-21
WULIANGYE
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  • Summary
  • 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 of volatile flavor compounds in fermented grains
  • Quantitative detection method of volatile flavor compounds in fermented grains
  • Quantitative detection method of volatile flavor compounds in fermented grains

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] The determination of the content of volatile flavor substances in liquor grains in the fermentation process of embodiment 1

[0046] 1. Draw a standard curve

[0047] (1) Preparation of simulated fermented grains

[0048] First, the bran husk and Wuliang powder (sorghum 36%, rice 22%, glutinous rice 18%, wheat 16%, corn 8%, mixed according to the above weight ratio and then pulverized) were soaked in methanol ultrasonically for 30 minutes respectively, and the methanol was poured out. Dry the bran shell and Wuliang powder for later use. Add 250g of bran husk, 150g of Wuliang powder and 600g of ultrapure water into a beaker, mix well, put it into a sterilizing pot at 115°C for 10min, and then wait for the temperature to drop to room temperature, then add 600g of distilled water, 40mL of ethanol and 36g of lactic acid, and mix. Set aside.

[0049] (2) Preparation of mixed standards

[0050] The standard products of 12 volatile flavor substances (see Table 1 for specif...

Embodiment 2

[0073] Embodiment 2 Determination of the content of volatile flavor substances in the fermented grains of white wine out of the cellar

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

Embodiment 3

[0079] Example 3 Recovery 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-flavored fermented grains (prepared in Example 1) with a fermentation period of 30 days were selected as samples for measurement, and the content of volatile flavor compounds was quantified (repeated 3 times). Two different concentrations of standard mixtures were added to 25 g of fermented grains, respectively, and the two spiked samples were measured (repeated 3 times). The recovery rate was calculated by the following formula: recovery rate of standard addition=(measured value of added standard sample−measured value of sample)÷spiked amount×100%. See Table 5 for details.

[0083] Table 5 The recovery rate of the quantitative method of volatile flavor compounds in liquor grains

[0084]

[0085]

[0086] 2. Determination of preci...

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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 flavor analysis of fermented grains. The invention provides a quantitative detection method for volatile flavor substances in fermented grains, which uses headspace sampling-gas chromatography-mass spectrometry for detection, and performs the following pretreatment on the fermented grains before headspace sampling: Stable isotope internal standard is added, then the target substance to be detected is extracted with ethanol aqueous solution, and the extract is collected. The method of the present invention overcomes many deficiencies in previous methods for quantitative analysis of fermented grains, such as problems such as uncontrollable distillation efficiency, complicated operation steps, organic solvent pollution, inaccurate detection, etc., and is suitable for quantitative analysis of volatile flavor compounds in fermented grains, It provides a new method for the quality control of fermented grains, which is of great significance to improve 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] Distilled fermented grains, also known as fermented grains, is a material obtained by mixing and fermenting raw materials with brewing microorganisms when brewing liquor by solid-state fermentation. There are a large number of volatile flavor substances in the fermented grains, such as ethyl acetate, ethyl butyrate, ethyl hexanoate, n-butanol, isoamyl alcohol, etc. These flavor substances become the main aroma and taste of liquor body through distillation. The 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] One is the direct distillation method, wh...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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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