CN102207493A - Method for detecting fragrance components of brewed yellow water - Google Patents
Method for detecting fragrance components of brewed yellow water Download PDFInfo
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- CN102207493A CN102207493A CN 201110086502 CN201110086502A CN102207493A CN 102207493 A CN102207493 A CN 102207493A CN 201110086502 CN201110086502 CN 201110086502 CN 201110086502 A CN201110086502 A CN 201110086502A CN 102207493 A CN102207493 A CN 102207493A
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- yellow water
- alcohol
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- fragrance components
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Abstract
The invention discloses a method for detecting fragrance components of brewed yellow water, belonging to the wine brewing field. The method comprises the steps of: adding the alcohol in the yellow water, uniformly mixing; slightly heating to distill the mixed liquid, and receiving the distilled liquid; and performing the gas chromatography on the received distilled liquid to detect the fragrance components and the contents thereof, wherein the concentration of the alcohol is 50%-100% (v/v), and the adding quantity of the alcohol is 1-2 times of the volume of the yellow water. The method for detecting the fragrance components of the brewed yellow water, provided by the invention, is easy, is fast, and is high in analyzing efficiency. The technical scheme of the invention also can be used for detecting the fragrance components of the brewed by-product with high viscosity, more impurities and difficult filtering. Furthermore, the method for detecting the fragrance components of the brewed yellow water, provided by the invention, has important instructive significance for the resource utilization of the yellow water.
Description
Technical field
The present invention relates to a kind of detection and brewage the method for yellow water flavor component, be specially adapted to the measurement that rich fragrance wine is produced the yellow water flavor component, belong to the wine brewing field.
Background technology
Yellow water is the liquid accessory substance that produces in the solid-state brewing process, is that the tawny that forms at the end, cellar for storing things in the liquor fermentation process is drenched pulp-water, wherein contains the fragrance matter of liquor such as abundant acids, ester class, alcohols and higher fatty acid.Yellow water directly discharges, and can cause severe contamination to environment, contains a lot of beneficiating ingredients in the yellow water, extracts wherein utility, turns waste into wealth, and is the developing direction of liquor industry.So, recycle yellow water, must be clear to wherein flavor component composition and assay.
But because yellow water contains materials such as more starch, carbohydrate, protein and fat, make comparatively thickness of liquid, and contain more poor unstrained spirits residue chip, moisture in these materials and the production run is common to form the similar colloidal material of a kind of thickness, thereby causes yellow water to be difficult to by filter paper filtering or suction filtration.Moreover because yellow water alcoholic strength lower (generally below 5% alcoholic strength), substance dissolves such as wherein most of ester class, higher alcohols and higher fatty acid are lower, mainly exist with small precipitation form.Just because of containing impurity such as a lot of solid contents in the yellow water, so measure its flavor component, can not detect by the gas chromatography direct injected, must be by behind certain impurity such as preprocess method removal solid content, extract effective constituent wherein, use gas chromatographic analysis at last again.
" preprocess method is to the influence of yellow water gas chromatographic analysis " (brewing science and technology of report such as Zhang Yan, Chen Maobin, 2009 the 4th phases, P105-107) in, adopt membrane filtration, alcohol sedimentation, extraction, preprocess method such as centrifugal to handle the yellow water sample and its principal ingredient is analyzed with vapor-phase chromatography.The result shows, it is maximum to adopt the method for membrane filtration, centrifugal treating and alcohol sedimentation to go out the peak when gas chromatographic analysis, the content of surveying comparatively approaching, can reflect the flavor component of yellow water self, wherein centrifuge method is best.Wherein the alcohol sedimentation is to mix with 1: 1 yellow water and 75% (v/v) alcohol earlier, and precipitation 24h extracts supernatant out, adds alcohol with 1: 1 ratio again, precipitates behind the 24h with 0.45 μ m filtering with microporous membrane again, gets clear liquid 10mL and adds that 0.1mL is interior to be marked; Centrifuge method be with yellow water with the centrifugal 3min of 15000r/min, get supernatant 10ml, add mark 0.1ml in 10%.
As seen, said method is alcohol sedimentation complex procedures especially, length consuming time, and energy consumption is higher.At this defective, the inventor studies the detection of brewageing the yellow water flavor component.
Summary of the invention
The purpose of this invention is to provide a kind of easy and simple to handlely, quick, and the analysis efficiency higher detection is brewageed the method for yellow water flavor component.
The present invention adopts following technical scheme to realize:
The method of yellow water flavor component is brewageed in a kind of detection, and it comprises:
A is added into alcohol in the yellow water, and mixing gets mixed liquor;
B receives distillate with the distillation of the mixed liquor low-grade fever in a step;
C carries out gas chromatographic analysis to the distillate in the b step, detects wherein flavor component and content thereof;
Wherein, described alcohol concentration is 50%-100% (v/v).
Preferably, in the above-mentioned a step addition of alcohol be the yellow water volume 1-2 doubly; More preferred, add and the isopyknic alcohol of yellow water (concentration is 50%-100%) in the above-mentioned a step.Add alcohol to improve the alcoholic strength in the yellow water, the raising of alcoholic strength makes yellow water reach the concentration of normal solid state distillation wine on the one hand; On the other hand, the fragrance matter in the alcohol solubilized yellow water, especially water-insoluble or materials such as slightly water-soluble ester class, alcohols and higher fatty acid make follow-uply can be distilled out simultaneously by the fragrance matter and the alcohol of distillation in the yellow water.
Preferably, in the above-mentioned b step, the distillate volume that receives is set at 1-2 times of yellow water volume, help guaranteeing that the distillate alcoholic strength is between 50%-100%, guarantee that water-soluble and pure dissolubility fragrance matter can both be dissolved in the distillate, make that all kinds of fragrance matters can be distilled in the yellow water to extract and gas chromatographic analysis.Preferred, the distillate volume of reception is advisable with 1 times of yellow water volume.By the low-grade fever distillation, fragrance matter wherein can be steamed with alcohol simultaneously, thereby has improved the distillation extraction efficiency of fragrance matter in the yellow water.
Beneficial effect of the present invention:
The invention provides a kind of easy and simple to handle, quick, method that the analysis efficiency higher detection is brewageed the yellow water flavor component.Technical scheme of the present invention can be used in and detects that viscosity is big, flavor component in the accessory substance is brewageed in impurity production more, that be difficult to filter.In addition, the detection method of yellow water flavor component provided by the invention has great directive significance to the recycling of yellow water.
Embodiment
The present invention is added in the yellow water mixing with the alcohol (concentration is 50%-100%) of 1 times of volume content; With this mixed liquor low-grade fever distillation, receive distillate again; Above-mentioned distillate is carried out gas chromatographic analysis, detect flavor component wherein.
Below by specific embodiment technical scheme of the present invention is described further, be limitation of the present invention but should not be construed as.
Embodiment 1
The alcohol (concentration is 50%) of 100ml is added in the 100ml yellow water mixing; Above-mentioned mixed liquor is poured in the side-neck flask, and installs the straight tube condenser pipe, low-grade fever distillation, the distillate of reception 100ml; Distillate is carried out gas chromatographic analysis, detect flavor component wherein, the results are shown in Table 1.
Embodiment 2
The alcohol (concentration is 75%) of 100ml is added in the 100ml yellow water mixing; Above-mentioned mixed liquor is poured in the side-neck flask, and installs the straight tube condenser pipe, low-grade fever distillation, the distillate of reception 100ml; Distillate is carried out gas chromatographic analysis, detect flavor component wherein, the results are shown in Table 1.
Yellow water flavor component content in the table 1 Production of Luzhou-flavor Liquor process
As can be seen from Table 1, the present invention adopts 50% and 75% two kind of variable concentrations alcohol, detect the content of fragrance matter in the same yellow water sample with the inventive method, the result detects 26 kinds of fragrance matters such as comprising ester class, acids, alcohols, aldehydes, ketone, and detected fragrance matter content is near being equal to.Owing to add 75% concentration alcohol, make that to distill out in the fragrance matter extract alcohol content higher, fragrance matter extracts slightly higher, therefore adopts 75% concentration alcohol better to detecting effect, can be used as preferred.Contain abundant fragrance matter composition in the yellow water, and other effective constituents, have the important resource value, in the brewing science and technology development in future, the comprehensive utilization of yellow water will become an important research direction.The inventive method can more accurately detect the flavor component of yellow water, can be used as effective detection or research tool, promotes the exploitation and the application of yellow water application technology as the second resource.
Claims (8)
1. the method for yellow water flavor component is brewageed in a detection, may further comprise the steps:
A, alcohol is added in the yellow water, mixing gets mixed liquor;
B, with the mixed liquor low-grade fever in a step distillation, receive distillate;
C, the distillate in the b step is carried out gas chromatographic analysis, detect wherein flavor component and content thereof;
Wherein, described alcohol concentration is 50%-100% (v/v).
2. the method for yellow water flavor component is brewageed in described detection according to claim 1, it is characterized in that: in a step addition of alcohol be the yellow water volume 1-2 doubly.
3. the method for yellow water flavor component is brewageed in described detection according to claim 2, it is characterized in that: the addition of alcohol is 1 times of yellow water volume in a step.
4. brewage the method for yellow water flavor component according to claim 1 or 2 described detections, it is characterized in that: the distillate volume that receives in the b step be the yellow water volume 1-2 doubly.
5. the method for yellow water flavor component is brewageed in detection according to claim 4, it is characterized in that: the distillate volume that receives in the b step is 1 times of yellow water volume.
6. the method for yellow water flavor component is brewageed in each described detection according to claim 1～5, and it is characterized in that: the concentration of alcohol is 50%-75% (v/v) in a step.
7. the method for yellow water flavor component is brewageed in detection according to claim 6, it is characterized in that: the concentration of alcohol is 50% (v/v) in a step.
8. the method for yellow water flavor component is brewageed in detection according to claim 6, it is characterized in that: the concentration of alcohol is 75% (v/v) in a step.
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| CN 201110086502 CN102207493A (en) | 2011-04-07 | 2011-04-07 | Method for detecting fragrance components of brewed yellow water |
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| CN 201110086502 CN102207493A (en) | 2011-04-07 | 2011-04-07 | Method for detecting fragrance components of brewed yellow water |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102735770A (en) * | 2012-06-25 | 2012-10-17 | 安徽古井贡酒股份有限公司 | Quantitative detection method of aroma components in yellow serofluid |
| CN102854266A (en) * | 2012-09-28 | 2013-01-02 | 四川剑南春（集团）有限责任公司 | Method for analyzing yellow water components |
| CN105124704A (en) * | 2015-09-24 | 2015-12-09 | 湖北工业大学 | Production method for distilled spirit yellow water beverage |
| CN106018651A (en) * | 2015-08-27 | 2016-10-12 | 泸州品创科技有限公司 | Analysis method for receiving Baijiu in stages in Baijiu distillation process and application |
| CN107099438A (en) * | 2017-03-10 | 2017-08-29 | 泰山医学院 | A kind of method that liquor seasoning product are obtained from yellow water |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101748036A (en) * | 2008-12-17 | 2010-06-23 | 四川省宜宾市叙府酒业有限公司 | Method for extracting aroma and flavor-producing substances from splenic edema |
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2011
- 2011-04-07 CN CN 201110086502 patent/CN102207493A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101748036A (en) * | 2008-12-17 | 2010-06-23 | 四川省宜宾市叙府酒业有限公司 | Method for extracting aroma and flavor-producing substances from splenic edema |
Non-Patent Citations (3)
| Title |
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| 《酿酒》 20090131 张岩等 直接进样气相色谱法测定黄水的主要组分 第45－47页 1－8 第36卷, 第1期 * |
| 《酿酒科技》 20041231 罗惠波等 浓香型白酒黄水的应用探索 第41页第2.2节，表6 1－8 , 第1期 * |
| 《酿酒科技》 20091231 张岩等 预处理方法对黄水气相色谱分析的影响 摘要，第105页第1.5节，第106页第1.6节、第2.1－2.3节，第107页第2.5节，图3－图4，表1 1－8 , 第4期 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102735770A (en) * | 2012-06-25 | 2012-10-17 | 安徽古井贡酒股份有限公司 | Quantitative detection method of aroma components in yellow serofluid |
| CN102854266A (en) * | 2012-09-28 | 2013-01-02 | 四川剑南春（集团）有限责任公司 | Method for analyzing yellow water components |
| CN102854266B (en) * | 2012-09-28 | 2013-12-11 | 四川剑南春（集团）有限责任公司 | Method for analyzing yellow water components |
| CN106018651A (en) * | 2015-08-27 | 2016-10-12 | 泸州品创科技有限公司 | Analysis method for receiving Baijiu in stages in Baijiu distillation process and application |
| CN106018651B (en) * | 2015-08-27 | 2018-03-30 | 泸州品创科技有限公司 | Analysis method and the application of wine are plucked in segmentation during white liquor distilling |
| CN105124704A (en) * | 2015-09-24 | 2015-12-09 | 湖北工业大学 | Production method for distilled spirit yellow water beverage |
| CN107099438A (en) * | 2017-03-10 | 2017-08-29 | 泰山医学院 | A kind of method that liquor seasoning product are obtained from yellow water |
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Application publication date: 20111005 |