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Method for detecting aspartame in wine

A detection method, the technology of aspartame, applied in the direction of measuring devices, instruments, scientific instruments, etc., can solve problems such as separation difficulties, and achieve the effect of rapid analysis method, high sensitivity and simple operation

Pending Publication Date: 2022-07-22
眉县食品药品安全检验检测中心
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem solved by the present invention is to provide a detection method of aspartame in wine, which can quickly and accurately obtain the content of aspartame in wine products after the pretreatment method of the sample is used to remove alcohol, color and luster, and remove protein. content, the creative selection of potassium dihydrogen phosphate solution buffered saline solution in the mobile phase completely solved the difficult problem of separation between the main peak and impurity peaks and adjacent impurity peaks, and the analysis method was fast, high in accuracy, excellent in repeatability and reproducibility, Simple operation and high sensitivity

Method used

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  • Method for detecting aspartame in wine
  • Method for detecting aspartame in wine
  • Method for detecting aspartame in wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Accurately weigh about 5g of white wine in a beaker, and ultrasonicate in a water bath at 60°C for 10min without alcohol odor. Transfer the sample liquid to a 25mL volumetric flask, continue to add 5mL of distilled water to the beaker and then sonicate for 5min, transfer the liquid to the same volumetric flask, repeat the above operation, and dilute to the mark with water. The constant volume liquid was analyzed according to the instrument conditions of high performance liquid chromatography.

Embodiment 2

[0034] Accurately weigh about 5g of kiwifruit wine into a beaker. After ultrasonication in a water bath at 60°C for 10min without alcohol odor, add 10mL of 50% methanol water and 1g of graphitized carbon and shake well. After continuing to ultrasonicate for 10min, transfer the sample solution to a 25mL volumetric flask. Continue to add 5 mL of 50% methanol water to the beaker, then sonicate for 5 min, transfer the liquid to the same volumetric flask, repeat the above operation, and dilute to the mark with water. After vortexing and mixing, it was poured into a centrifuge tube, centrifuged at 3000 r / min for 3 min, and the supernatant was taken for analysis according to the instrument conditions of high performance liquid chromatography.

Embodiment 3

[0036] Accurately weigh about 5g of mashed grains (or rice wine) in a beaker. After ultrasonication in a 60°C water bath for 10min without alcohol odor, transfer the sample solution to a 50mL volumetric flask. Continue to add 5mL of distilled water to the beaker and ultrasonicate for 5min. Transfer the liquid to a 50mL volumetric flask. In the same volumetric flask, repeat the above operation. Add 1.0 mL of potassium ferrocyanide solution and 1.0 mL of zinc acetate solution to the volumetric flask, dilute to the mark with water, vortex and mix, pour into a centrifuge tube, and centrifuge at 3000 r / min for 3 min. The supernatant was taken for analysis according to the instrumental conditions of high performance liquid chromatography.

[0037] The above three samples were analyzed by standard addition and recovery quality control methods. The content (μg / g) of aspartame in the samples measured by the same laboratory and its precision are shown in Table 1.

[0038] Precision: T...

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Abstract

According to the method for detecting the aspartame in the wine, the content of the aspartame in a wine product can be rapidly and accurately obtained after alcohol, color and protein are removed through a sample pretreatment method, a monopotassium phosphate solution buffer salt solution is creatively selected in a mobile phase, and the content of the aspartame in the wine product can be rapidly and accurately detected. The problem that separation between a main peak and an impurity peak and separation between adjacent impurity peaks are difficult is thoroughly solved, and the analysis method is rapid, high in accuracy, excellent in repeatability and reproducibility, easy to operate and high in sensitivity.

Description

technical field [0001] The invention belongs to the technical field of wine analysis, and in particular relates to a method for detecting aspartame in wine. Background technique [0002] Aspartame is a substance in which two amino acids, aspartic acid and phenylalanine, are condensed with methanol. It is 180 to 220 times sweeter than sucrose and contains fewer calories than ordinary sucrose; one gram of aspartame is Spartame has about 4 kcal. However, the amount of aspartame required to make people feel sweet is very small, so that the calories contained in it can be ignored, so it is also widely used as a substitute for sucrose. In recent years, the demand for alcoholic products in my country's consumer market is quite high. However, due to the improper operation of some small enterprises and small workshops in the brewing process, the wine body is prone to bitterness and peculiar flavors. In order to improve the quality of wine, the Some sweeteners will be used illegally,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/02G01N30/06G01N30/86
CPCG01N30/02G01N30/06G01N30/8679G01N2030/065
Inventor 杜平陈涛李浩浩
Owner 眉县食品药品安全检验检测中心
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