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Method for evaluating sorghum by using total phenol content

A technology of phenolic content and sorghum, applied in the field of crop analysis, can solve the problems of inability to meet the development needs of the industry, incomplete quality evaluation indicators, and high costs, improve the quality and specialization of brewing raw materials, and improve the quality control ability and quality of raw materials for enterprises. and quality assurance

Pending Publication Date: 2021-11-19
KWEICHOW MOUTAI COMPANY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In recent years, with the rapid development of the Maotai-flavored wine industry, the method of sensory evaluation of wine-making raw materials has the disadvantages of poor accuracy and strong experience dependence, and there are situations in which the experience of inspectors is highly dependent and the quality evaluation indicators are incomplete. Unable to meet the growing needs of industry development
The development of modern molecular markers and genome sequencing technology provides an accurate method for evaluating sorghum varieties, but this method has the disadvantages of time-consuming, high cost, and difficulty in popularization

Method used

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  • Method for evaluating sorghum by using total phenol content
  • Method for evaluating sorghum by using total phenol content
  • Method for evaluating sorghum by using total phenol content

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] In this embodiment, red tassel sorghum is selected as the sample to be tested.

[0040] (1) Sorghum sample pretreatment

[0041] After removing impurities from the sorghum grains of the sample to be tested, 10 g of the sample to be tested was sampled by the quartering method, and further pulverized by a cyclone mill to pass through a 1 mm sieve. After fully mixing, take 5g powder sample to measure the moisture content, then weigh 2g (accurate to 0.01g) powder sample, add 20mL ethanol aqueous solution (80%, v / v) to vibrate and extract for 15min and then centrifuge to obtain the test solution.

[0042] (2) Determination of total phenol content

[0043] The total phenol content was determined by the Folin phenol method, and the specific method was as follows:

[0044] Add 450 μL of deionized distilled water to a 2 mL centrifuge tube, take 150 μL of the test solution diluted 15 times, add 450 μL of ultrapure water and 150 μL of Folin’s phenol reagent, mix and react for 6 ...

Embodiment 2

[0049] In this embodiment, red tassel sorghum is selected as the sample to be tested.

[0050] (1) Sorghum sample pretreatment

[0051] After removing impurities from the sorghum grains of the sample to be tested, 10 g of the sample to be tested was sampled by the quartering method, and further pulverized by a cyclone mill to pass through a 1 mm sieve. After fully mixing, take 5g powder sample to measure the moisture content, then weigh 2g (accurate to 0.01g) powder sample, add 20mL ethanol aqueous solution (80%, v / v) to vibrate and extract for 15min and then centrifuge to obtain the test solution.

[0052] (2) Determination of total phenol content

[0053] The total phenol content was determined by the Folin phenol method, and the specific method was as follows:

[0054] Add 450 μL of deionized distilled water to a 2 mL centrifuge tube, take 150 μL of the test solution diluted 15 times, add 450 μL of ultrapure water and 150 μL of Folin’s phenol reagent, mix and react for 6 ...

Embodiment 3

[0059] In this embodiment, red tassel sorghum is selected as the sample to be tested.

[0060] (1) Sorghum sample pretreatment

[0061] After removing impurities from the sorghum grains of the sample to be tested, 10 g of the sample to be tested was sampled by the quartering method, and further pulverized by a cyclone mill to pass through a 1 mm sieve. After fully mixing, take 5g powder sample to measure the moisture content, then weigh 2g (accurate to 0.01g) powder sample, add 20mL ethanol aqueous solution (80%, v / v) to vibrate and extract for 15min and then centrifuge to obtain the test solution.

[0062] (2) Determination of total phenol content

[0063] The total phenol content was determined by the Folin phenol method, and the specific method was as follows:

[0064] Add 450 μL of deionized distilled water to a 2 mL centrifuge tube, take 150 μL of the test solution diluted 15 times, add 450 μL of ultrapure water and 150 μL of Folin’s phenol reagent, mix and react for 6 ...

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Abstract

The invention discloses a method for evaluating sorghum by using total phenol content. The method comprises the following steps of: measuring the total phenol content of sorghum; and when the total phenol content of the sorghum is greater than or equal to a total phenol content value reference index, judging that the sorghum has at least one quality characteristic suitable for brewing. Polyphenols in sorghum are mainly tannin, the polyphenols are sources and precursors of important aroma substances in baijiu, and meanwhile, a proper amount of polyphenols can inhibit growth of infectious microbes. Sorghum used for brewing Maotai-flavor wine generally has the characteristic of high total content of polyphenols. According to the method, based on the total phenol content of sorghum, the wine brewing applicability of the sorghum variety is comprehensively evaluated through the total phenol content discrimination index, so that a new wine brewing sorghum variety evaluation method is provided.

Description

technical field [0001] The invention relates to the field of crop analysis, in particular to a method for evaluating sorghum with total phenol content. Background technique [0002] Sorghum is an important cultivated crop in my country, and it is also the main brewing raw material for most famous wineries in the country. In recent years, the sauce-flavored wine industry represented by Moutai has developed rapidly. With the expansion of the Maotai-flavored wine industry, the demand for sorghum raw materials is constantly increasing. However, how to judge the brewing quality of sorghum is an important problem that wineries need to face when purchasing raw materials. The quality of raw materials affects the quality and quality of the final liquor product. Good wine is inseparable from good grain. Maotai-flavored wine represented by Moutai needs to use sorghum varieties with the quality characteristics of "small grains, thick skin, red color, resistance to cooking, and high gl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/31G01N1/28
CPCG01N21/31G01N1/28
Inventor 杨帆杨玉波王莉倪德让林琳胡光源王和玉
Owner KWEICHOW MOUTAI COMPANY
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