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Method for detecting acetaldehyde in liquor sample by using fluorescent probe

A technology for fluorescent probes and acetaldehyde, applied in fluorescence/phosphorescence, measurement devices, and material analysis through optical means, can solve problems such as complex operating procedures, long detection time, and high detection costs, and achieve a wide linear range Effect

Active Publication Date: 2022-03-29
JIANGNAN UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, GC and HPLC methods involve the use of expensive instruments, complex operating procedures, and long detection time. At the same time, to ensure the accuracy of detection, equipment debugging and maintenance are usually required, which leads to high detection costs. Therefore, an efficient method is established. It is imperative to analyze and low-cost detection of acetaldehyde in wine samples, which will help to effectively control the content of acetaldehyde in wine, thereby improving the flavor of wine and enhancing the competitiveness of my country's wine industry

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  • Method for detecting acetaldehyde in liquor sample by using fluorescent probe
  • Method for detecting acetaldehyde in liquor sample by using fluorescent probe
  • Method for detecting acetaldehyde in liquor sample by using fluorescent probe

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Experimental program
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Embodiment 1

[0049] The construction of embodiment 1 quantitative detection model

[0050] (1) Using acetonitrile as a solvent to prepare a hydrochloric acid solution (pH=2) with a mass fraction of 2.96%; using acetonitrile as a solvent and DMSO as a co-solvent (10:1, v / v) to prepare a 600mg / L fluorescent probe solution;

[0051] (2) Prepare acetaldehyde standard solutions with a series of concentrations (0mg / L, 10mg / L, 20mg / L, 50mg / L, 100mg / L, 150mg / L, 200mg / L) with distilled water; Add 50 μL of hydrochloric acid solution, 50 μL of standard acetaldehyde solution, and 100 μL of fluorescent probe solution, and place it in a 5°C incubator for low-temperature reaction for 50 minutes to obtain a mixed system;

[0052] (3) Measure the fluorescence intensity F of the mixed system at 553nm on a fluorescence spectrometer 553nm , with the acetaldehyde concentration C as the abscissa, and the fluorescence intensity as the ordinate, the standard working curve (such as image 3 shown), the linear re...

Embodiment 2

[0053] The detection of acetaldehyde in embodiment 2 simulated wine samples

[0054] The content of acetaldehyde in the sample is determined by fluorescent probe, the specific operation process and experimental conditions are as follows:

[0055] 1. Sample treatment: Add 500 μL of acetaldehyde solution (1000 mg / L) to 50 ml of distilled water to prepare a 10 mg / L standard solution, distill the standard sample with a diacetyl distillation device, and the results of the concentration ratio and recovery rate are as follows: Figure 4 , it was found that the recovery effect is better when the concentration factor is not more than 5 times. Considering the distillation efficiency, the concentration factor should be selected as 5 times. The specific operation is as follows, take 50mL of wine sample, beer and other gas samples need to add a drop of defoamer, liquor, rice wine and wine samples need to be diluted 25 times with distilled water, use a diacetyl distillation device to disti...

Embodiment 3

[0070] The standard addition recovery verification of embodiment 3 detection method

[0071] The recovery rate of the method is investigated in the simulated solution system and the real wine sample system respectively. In the acetaldehyde simulated system: add 50 μ L / 100 μ L / 200 μ L of acetaldehyde stock solution ( 1g / L), prepare 3 parallel samples for each spiked amount; in the real wine system, add 50μL / 100μL / 200μL acetaldehyde stock solution (1g / L) to 50mL beer, add 500μL / 1000μL / 2000μL acetaldehyde stock solution (1g / L), add 250μL / 500μL / 1000μL acetaldehyde stock solution (1g / L) to 50mL rice wine and wine, prepare 3 parallel samples for each spiked amount. Then, the above-mentioned fluorescent probe detection method was used to detect the content of acetaldehyde, and the results are shown in Table 1.

[0072] Table 1 Standard addition recovery experimental results (n=3)

[0073]

[0074] Note: Samples 1-3 are acetaldehyde standard solutions, samples 4-6 are beer sampl...

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Abstract

The invention discloses a method for detecting acetaldehyde in a liquor sample by using a fluorescent probe, and belongs to the field of liquor quality control. According to the detection method, acetaldehyde in liquor is determined based on the fluorescent probe, and specific binding of the fluorescent probe and acetaldehyde is achieved by utilizing the photoelectron induced transfer principle under the acidic condition that the pH value is equal to 2.0. The method has a good linear relationship with acetaldehyde concentration in a range of 0-200mg / L, the limit of detection (LOD) is 3.6 * 10 <-8 > mol / L, and the recovery rate of a sample is 94.02-108.12%. The detection method has the advantages of low cost, wide linear range, high sensitivity, rapidness, accuracy and the like. The fluorescent probe is successfully used for detection and analysis of wine samples and beer fermentation process samples.

Description

technical field [0001] The invention relates to a method for detecting acetaldehyde in wine samples by using a fluorescent probe, belonging to the field of wine quality control. Background technique [0002] The flavor substances of wine play an extremely important role in its taste and aroma. Aldehydes are the main carbonyl compounds in wine, and acetaldehyde is the volatile aldehyde with the highest content in wine. And the content in wine accounts for about 60%-90% of the total aldehydes. [0003] Acetaldehyde is recognized by the International Agency for Research on Cancer (IARC) as a Class 2B carcinogen, which means it may be carcinogenic to humans. In 2009, acetaldehyde was listed as a class I carcinogen, that is, there is sufficient evidence of carcinogenicity to humans. The content of acetaldehyde directly affects the flavor and aging of wine. When the concentration of acetaldehyde is low, there will be a fruity aroma. When the concentration is high, it will produc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/64
CPCG01N21/643G01N33/146G01N2021/6439G01N21/94Y02A50/30
Inventor 刘春凤刘宜嵩陈珊珊李崎王金晶郑飞云钮成拓许鑫
Owner JIANGNAN UNIV
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