CN102305789A - Method for quickly identifying proanthocyanidins in wine - Google Patents
Method for quickly identifying proanthocyanidins in wine Download PDFInfo
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- CN102305789A CN102305789A CN201110135402A CN201110135402A CN102305789A CN 102305789 A CN102305789 A CN 102305789A CN 201110135402 A CN201110135402 A CN 201110135402A CN 201110135402 A CN201110135402 A CN 201110135402A CN 102305789 A CN102305789 A CN 102305789A
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Abstract
The invention relates to a method for quickly identifying proanthocyanidins in grape-source wine, which comprises the following step of: adding a dye which is specifically combined with the proanthocyanidins to dye the wine by a chemical dyeing method, wherein a wine sample which contains the proanthocyanidins can be changed into blue while a wine sample which does not contain the proanthocyanidins cannot be changed into blue by 0.1 to 0.5 percent DMACA (p-dimethylaminocinnamaldehyde) acidic-alcohol solution, so the existence and content of the proanthocyanidins in the wine can be simply, conveniently and visually distinguished, and the method can be used for detecting the authenticity of the wine and the content of the proanthocyanidins in the wine. A reagent used in the method is low in cost, and the method is easy to operate, obvious in effect and quick in response, and also can be used for detecting the proanthocyanidins in beverages.
Description
Technical field
The present invention relates to food and biochemical field, particularly relate to the rapid identification method of proanthocyanidin in a kind of grape wine.
Background technology
Proanthocyanidin (Proathocyanidins) also is the polymerization tannin, is a kind of of flavonoids.Proanthocyanidin is to remove one of the strongest antioxidant of free radical, can protect brain and nerve fiber, improves blood circulation, flexibly the effect of the joint and the skin of youth.Long-term edible height contains the food of proanthocyanidin, can alleviate diseases such as cardiovascular, and research shows that proanthocyanidin content is higher in the wine in grape source, therefore, drinks and contains the main Dietotherapy method that grape wine has become these diseases of prevention, and consumption demand is increasing.The method of seeking proanthocyanidin in simple and easy, quick, the cheap detection grape wine becomes a kind of needs.The existing method that detects proanthocyanidin generally adopts high pressure lipuid chromatography (HPLC) (HPLC); The instrument that this method need be expensive, good experiment porch and higher expense; Be unfavorable in unit and consumers in general, dealer detect in basic unit, promoting, therefore inventing the originate method of the true and false and proanthocyanidin content of wine of a kind of quick, easy, cheap detection grape has become the important need of consumer, dealer and basic unit's quality testing department.
At present, do not see the report that proanthocyanidin method in the wine that utilizes chemical reagent decoration method Rapid identification grape source and the beverage is arranged, based on our result of study, the present invention provides a kind of new method for detecting true and false and content proanthocyanidin vinous.
Summary of the invention
The object of the present invention is to provide the rapid identification method of proanthocyanidin in a kind of directly perceived, economic, easy grape wine, can be applicable to detect the content of proanthocyanidin in true and false and the grape wine vinous.The inventive method uses reagent cheap, simple to operate, and effect is obvious, instant effect.
The rapid identification method of proanthocyanidin in a kind of grape wine; In sample grape wine, add the acid alcohol solution of DMACA (p-dimethylaminocinnamaldehyde); Then produce blue material if contain proanthocyanidin in the sample grape wine; Then do not produce blue material if do not contain proanthocyanidin in the sample grape wine, thereby distinguish in the grape wine sample whether contain proanthocyanidin.
The acid alcohol solution of said DMACA is DMACA sulfuric acid-ethanolic solution.
The acid alcohol solution of said DMACA is DMACA sulfuric acid-methanol solution.
In described DMACA sulfuric acid-ethanolic solution, sulfuric acid concentration is 3-10%, and concentration of alcohol is 80-95%.
Said sample grape wine is 10-20 times of grape wine of dilution.
The invention applicant starts with from the chemical property of proanthocyanidin; Furtherd investigate the color reaction after proanthocyanidin and the related conjugates matter; Find that proanthocyanidin and DMACA (p-dimethylaminocinnamaldehyde) can produce blue material in the alcohol solution of acidity; Proanthocyanidin content is high more; Color is more blue; Thereby can be easy, intuitively distinguish the height with content that has or not of proanthocyanidin in the grape wine, also can be used for the detection of beverage proanthocyanidin.
Embodiment
Embodiment 1
(1) get the proanthocyanidin standard items, be mixed with the proanthocyanidin solution of following concentration respectively: 10mg/ml, 20mg/ml, 30mg/ml, 40mg/ml, 50mg/ml, get 1 milliliter of proanthocyanidin solution respectively and place transparent vessel;
(2) 0.1 gram DMACA (p-dimethylaminocinnamaldehyde) is added in 100 milliliters of sulfuric acid-ethanolic solutions, wherein sulfuric acid concentration is 8%, and concentration of alcohol is 80%, and fully dissolving gets DMACA sulfuric acid-ethanolic solution.
(3) in the transparent vessel that proanthocyanidin solution is housed, add 1 milliliter of above-mentioned DMACA sulfuric acid-ethanolic solution respectively; Observed color after dyeing at normal temperatures 15-30 minute; All produce bluely in all solution, and blue degree increases along with the increase of proanthocyanidin concentration successively.
Embodiment 2
(1) get certain brand grape wine sample, the HPLC of quality testing department measures wherein that the content of proanthocyanidin is 24.7mg/ml, dilute 10,15,20 times respectively after, get 1 milliliter and place transparent vessel;
(2) 0.5 gram DMACA (p-dimethylaminocinnamaldehyde) is added in 100 milliliters of sulfuric acid-ethanolic solutions, wherein sulfuric acid concentration is 3%, and concentration of alcohol is 95%, and fully dissolving gets DMACA sulfuric acid-ethanolic solution.
(3) respectively in the transparent vessel of the brand of certain after dilution is housed grape wine sample; Add 1 milliliter of above-mentioned DMACA sulfuric acid-ethanolic solution; Observed color after dyeing at normal temperatures 15-30 minute; Diluting all has blue material to produce in 10,15,20 times the sample; The sample that wherein dilutes 10 times is for becoming mazarine, and the sample that dilutes 15 times is blue, and the sample that dilutes 20 times is light blue.
Embodiment 3
(1) gets 2 different class grape wine samples of certain brand; Called after sample 1; Sample 2; The content that uses proanthocyanidin in the HPLC working sample 1 of quality testing department is 22.8mg/ml; The content of proanthocyanidin is 11.9mg/ml in the sample 2; After diluting 15 times, get 1 milliliter, place transparent vessel respectively;
(2) 0.3 gram DMACA (p-dimethylaminocinnamaldehyde) is added in 100 milliliters of sulfuric acid-ethanolic solutions, wherein sulfuric acid concentration is 8%, and concentration of alcohol is 90%, and fully dissolving gets DMACA sulfuric acid-ethanolic solution.
(3) respectively in the transparent vessel that sample 1, sample 2 dilutions are housed; Add 1 milliliter of above-mentioned DMACA sulfuric acid-ethanolic solution, observed color after dyeing at normal temperatures 15-30 minute, all have blue material to produce in 2 samples; Wherein sample 1 is blue, and sample 2 is light blue.
Embodiment 4
(1) get the 2 kinds of grape wine samples in certain market, difference called after sample 1, sample 2, quality testing department assert that sample 1 is the grape wine of National standard, derive from brewing grape; The fake wine of sample 2 for adopting pigment to blend is non-brewing grape, wherein do not contain proanthocyanidin; Respectively sample thief 1 and sample 2, dilute 15 times after, get 1 milliliter and place transparent vessel;
(2) 0.2 gram DMACA (p-dimethylaminocinnamaldehyde) is added in 100 milliliters of sulfuric acid-ethanolic solutions, wherein sulfuric acid concentration is 10%, and concentration of alcohol is 85%, and fully dissolving gets DMACA sulfuric acid-ethanolic solution.
(3) respectively sample 1 is being housed, in the transparent vessel of sample 2 dilutions, is adding 1 milliliter of above-mentioned DMACA sulfuric acid-ethanolic solution, observing color after dyeing at normal temperatures 15-30 minute, wherein sample 1 has blue material to produce, and does not have blue material to produce in the sample 2.
Embodiment 5
(1) get the 2 kinds of grape wine samples in certain market, difference called after sample 1, sample 2, quality testing department assert that sample 1 is the grape wine of National standard, derive from brewing grape; The fake wine of sample 2 for adopting pigment to blend is non-brewing grape, wherein do not contain proanthocyanidin; Respectively sample thief 1 and sample 2, dilute 15 times after, get 1 milliliter and place transparent vessel;
(2) 0.2 gram DMACA (p-dimethylaminocinnamaldehyde) is added in 100 milliliters of sulfuric acid-methanol solutions, wherein sulfuric acid concentration is 8%, and methanol concentration is 90%, and fully dissolving gets DMACA sulfuric acid-methanol solution.
(3) respectively sample 1 is being housed, in the transparent vessel of sample 2 dilutions, is adding 1 milliliter of above-mentioned DMACA sulfuric acid-methanol solution, observing color after dyeing at normal temperatures 15-30 minute, wherein sample 1 has blue material to produce, and does not have blue material to produce in the sample 2.
Claims (6)
1. the rapid identification method of proanthocyanidin in the grape wine; It is characterized by; In sample grape wine, add the acid alcohol solution of DMACA (p-dimethylaminocinnamaldehyde); Then produce blue material if contain proanthocyanidin in the sample grape wine; Then do not produce blue material if do not contain proanthocyanidin in the sample grape wine, thereby distinguish in the grape wine sample whether contain proanthocyanidin.
2. the rapid identification method of proanthocyanidin is characterized by in the grape wine according to claim 1, and the acid alcohol solution of said DMACA is DMACA sulfuric acid-ethanolic solution.
3. the rapid identification method of proanthocyanidin is characterized by in the grape wine according to claim 1, and the acid alcohol solution of said DMACA is DMACA sulfuric acid-methanol solution.
4. the rapid identification method of proanthocyanidin is characterized by in the grape wine according to claim 2, and in described DMACA sulfuric acid-ethanolic solution, sulfuric acid concentration is 3-10%, and concentration of alcohol is 80-95%.
5. the rapid identification method of proanthocyanidin is characterized by in the grape wine according to claim 3, and in described DMACA sulfuric acid-methanol solution, sulfuric acid concentration is 8%, and methanol concentration is 90%.
6. according to the rapid identification method of proanthocyanidin in claim 1 or 2 or the 3 or 4 described grape wine, it is characterized by, said sample grape wine is 10-20 times of grape wine of dilution.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110135402A CN102305789A (en) | 2011-05-24 | 2011-05-24 | Method for quickly identifying proanthocyanidins in wine |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201110135402A CN102305789A (en) | 2011-05-24 | 2011-05-24 | Method for quickly identifying proanthocyanidins in wine |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105352953A (en) * | 2015-12-07 | 2016-02-24 | 湖南科技大学 | Rapid identification method for fake red wine |
| CN113484308A (en) * | 2021-06-25 | 2021-10-08 | 兰州大学 | Test paper for rapidly identifying true and false wine and preparation and application thereof |
-
2011
- 2011-05-24 CN CN201110135402A patent/CN102305789A/en active Pending
Non-Patent Citations (3)
| Title |
|---|
| 《J.Agric.Food Chem.》 20061101 Yves Cadot et al Anatomical, Histological, and Histochemical Changes in Grape Seeds from Vitis vinifera L. cv Cabernet franc during Fruit Development 第54卷, 第24期 * |
| BAOSHAN SUN ET AL: "Critical Factors of Vanillin Assay for Catechins and Proanthocyanidins", 《J.AGRIC.FOOD CHEM》 * |
| YVES CADOT ET AL: "Anatomical, Histological, and Histochemical Changes in Grape Seeds from Vitis vinifera L. cv Cabernet franc during Fruit Development", 《J.AGRIC.FOOD CHEM.》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105352953A (en) * | 2015-12-07 | 2016-02-24 | 湖南科技大学 | Rapid identification method for fake red wine |
| CN113484308A (en) * | 2021-06-25 | 2021-10-08 | 兰州大学 | Test paper for rapidly identifying true and false wine and preparation and application thereof |
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Application publication date: 20120104 |