CN103616460A - Method for detecting white wine aftertaste - Google Patents
Method for detecting white wine aftertaste Download PDFInfo
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- CN103616460A CN103616460A CN201310606644.0A CN201310606644A CN103616460A CN 103616460 A CN103616460 A CN 103616460A CN 201310606644 A CN201310606644 A CN 201310606644A CN 103616460 A CN103616460 A CN 103616460A
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Abstract
The invention belongs to the field of analysis and detection of white wine, in particular relates to a method for detecting white wine aftertaste, which aims at solving the problem of no method capable of detecting substance composition of the white wine aftertaste. The method comprises the following steps: a. collecting smell in the oral cavity of an experimenter in a container, and marking the container as a blank sample; b. enabling the experimenter to drink 3-5ml of white wine and closing the mouth for 6-10 seconds, then collecting gas in the oral cavity in a container and marking the container as a detection sample; c. analyzing the blank sample and the detection sample; d. comparing the blank sample with the detection sample to acquire components of the white wine aftertaste accurately. The method provided by the invention is capable of collecting the white wine aftertaste in the oral cavity of a human body, detecting the components of the white wine aftertaste accurately and providing an accurate theoretical support for research of the white wine aftertaste.
Description
Technical field
The invention belongs to white wine and belong to analyzing and testing field, be specifically related to detect the method for white wine aftertaste.
Technical background
White smells of wine are one of key properties of white wine.Conventionally the said white wine smell of people refers to the white wine smell smelling under open environment, and white wine also has a kind of smell to be called aftertaste.So-called aftertaste, just refer to white wine swallow after the smell that produces in oral cavity.Aftertaste that colory white wine produces is longer, more happy smooth, can allow taster feel a kind of comfortable especially and sensation of coordinating.The aftertaste of the white wine of inferior quality is shorter, and allows people feel more rough.
But people's dialogue analysis of taste after drinking at present is only confined to human body, just from feel up dialogue after drinking taste evaluate, the aftertaste of white wine is not carried out to deep anatomy, there is no accurately to detect the method that the material of white wine aftertaste forms, thereby provide theoretical support accurately for the research of white wine aftertaste.
Summary of the invention
The technical problem to be solved in the present invention is there is no at present accurately to detect the method that the material of white wine aftertaste forms.
The scheme that the present invention solves the problems of the technologies described above is to provide a kind of method that detects white wine aftertaste.
The method of above-mentioned detection white wine aftertaste, comprises the following steps:
Smell in a, collection experimenter oral cavity 3～5 times is collected same volume at every turn, and each gas is all collected in a container, and this container is designated as blank sample;
B, then experimenter drinks 3～5mL white wine, closes lip and waits for 6～10s, then collects in oral cavity and the blank sample same number of step a and the gas of volume, and each gas is all collected in a container, and this container is designated as detection sample;
C, utilize complete two-dimentional gas chromatography mass spectrometry chromatograph to blank sample and detect sample and analyze;
D, blank sample is contrasted with detecting sample, draw the constituent of the rear smell of white wine.
2-Ethylhexyl Alcohol and distilled water are housed in the container described in step a and b, and wherein the volume of 2-Ethylhexyl Alcohol accounts for 40%, and the volume of distilled water accounts for 60%.
Wherein, in the method for above-mentioned detection white wine aftertaste, the concentration of described 2-Ethylhexyl Alcohol is 99.5%.
Wherein, in the method for above-mentioned detection white wine aftertaste, in the detection sample collection process described in step b, experimenter need close lip, in case gas leaks outside.
Wherein, in the method for above-mentioned detection white wine aftertaste, the chromatographic condition of analyzing described in step c is: injector temperature: 240 ℃; Carrier gas: He; Sample size: 0.8 μ L; Main baking oven temperature programme: 30 ℃ of initial temperature, keep 2min, with 4 ℃/min, be raised to 70 ℃, keep 5min; With 6 ℃/min, be raised to 120 ℃ again, keep 5min; With 15 ℃/min, be raised to 255 ℃ again, keep 10min; The second baking oven heating schedule: 45 ℃ of initial temperature, keep 2.5min, with 4 ℃/min, be raised to 90 ℃, keep 6min; With 6 ℃/min, be raised to 140 ℃ again, keep 6min; With 15 ℃/min, be raised to 255 ℃ again, keep 12min; EI ion source temperature: 200 ℃; Ionizing energy 70eV.
Beneficial effect of the present invention is: can collect the white wine aftertaste in human oral cavity, and accurately detect the constituent of white wine aftertaste, for the research of white wine aftertaste provides theoretical support accurately.
Accompanying drawing explanation
The complete two-dimentional gas chromatography mass spectrometry chromatogram of the blank sample of Fig. 1.
Fig. 2 detects the complete two-dimentional gas chromatography mass spectrometry chromatogram of sample.
Embodiment
The method that detects white wine aftertaste, comprises the following steps:
Smell in a, collection experimenter oral cavity 3～5 times is collected same volume at every turn, and each gas is all collected in a container, and this container is designated as blank sample;
B, then experimenter drinks 3～5mL white wine, closes lip and waits for 6～10s, then collects in oral cavity and the blank sample same number of step a and the gas of volume, and each gas is all collected in a container, and this container is designated as detection sample;
C, utilize complete two-dimentional gas chromatography mass spectrometry chromatograph to blank sample and detect sample and analyze, chromatographic condition is: injector temperature: 240 ℃; Carrier gas: He; Sample size: 0.8 μ L; Main baking oven temperature programme: 30 ℃ of initial temperature, keep 2min, with 4 ℃/min, be raised to 70 ℃, keep 5min; With 6 ℃/min, be raised to 120 ℃ again, keep 5min; With 15 ℃/min, be raised to 255 ℃ again, keep 10min; The second baking oven heating schedule: 45 ℃ of initial temperature, keep 2.5min, with 4 ℃/min, be raised to 90 ℃, keep 6min; With 6 ℃/min, be raised to 140 ℃ again, keep 6min; With 15 ℃/min, be raised to 255 ℃ again, keep 12min; EI ion source temperature: 200 ℃; Ionizing energy 70eV;
D, blank sample is contrasted with detecting sample, draw the constituent of the rear smell of white wine.
Wherein, in the method for above-mentioned detection white wine aftertaste, in the container described in step a and b, 2-Ethylhexyl Alcohol and distilled water are housed, wherein the volume of 2-Ethylhexyl Alcohol accounts for 40%, and the volume of distilled water accounts for 60%.
The 2-Ethylhexyl Alcohol filling in container described in step a and b and distilled water are the gas of collecting from oral cavity for absorbing.Why select 2-Ethylhexyl Alcohol and distilled water as absorption liquid, because in our Wine Sample, hardly containing this material of 2-Ethylhexyl Alcohol, and it can be miscible with most organism, therefore select 2-Ethylhexyl Alcohol and water as blank absorption liquid, can effectively avoid like this with white wine in other organic phase mutual interference, thereby avoid causing false positive results.
Described in step a and b, collect the device of gas, can adopt syringe-like, be connected with the devices such as the receiving flask of face shield or balloon.
Blank sample is contrasted with detecting sample described in steps d, is under identical analysis condition, first blank sample is analyzed, and qualitatively goes out contained material in blank sample; And then analyze collecting sample, qualitatively go out to collect contained material in the middle of liquid; This qualitative analysis for two times result is contrasted, by collecting contained material in sample, remove material contained in blank sample, just drawn and collected contained white wine aftertaste material in liquid.
The present invention, according to many experiments, finds that each collection 9～11mL oral cavity gas is proper, because the gas of collecting very little, can cause the aftertaste material concentration of collecting in liquid too low, is unfavorable for detecting; And it is too many to collect gas, concerning experimenter, be difficult to bear, because the gas content in oral cavity is limited, collect continuously 10mL gas 3～5 times, collect altogether 30mL, for experimenter, can bear.
The present invention is according to many experiments, and the white wine of finding to drink 3～5mL is proper.Can cause very little the white wine aftertaste concentration in oral cavity lower, can allow too much experimenter feel sick, even drunk, be unfavorable for carrying out of experiment.
Experimenter drinks white wine and closes time that lip waits for very little, can cause the white wine aftertaste in experimenter oral cavity not obvious, because the generation of white wine aftertaste needs the regular hour; And waits for too long can cause in oral cavity aftertaste slowly thin out; And drinking in the time period of white wine 6～10s, the white wine aftertaste in oral cavity feels the most obvious, so we will start the dialogue collection process of taste after drinking within this time period.
According to many experiments, the present invention is optimized chromatographic analysis condition: because the boiling point of white wine aftertaste material is all not too high, the appearance time of these materials on chromatograph all concentrates in middle low temperature section analysis time of whole stratographic analysis, in order better these materials to be analyzed, we have suitably increased the analysis time length of chromatograph under middle cryogenic conditions, and have during this period of time suitably reduced chromatographic heating rate.So the chromatographiccondition that this patent is used has three sections of heating schedules, object is to be lower boiling white wine aftertaste material in analyzing better.
The instrument that the present invention uses is: full two dimension-flight time gas chromatography mass spectrometry chromatograph (U.S. Leco company); The first chromatographic column of complete two-dimentional gas chromatograph-mass spectrometer: 50mx320umx0.5um(DB-FFAP, J & W Scientific, Agilent Technologies); The second chromatographic column 1.6mx0.1mmx0.4um(DB-1701, J & Wscientific, Agilent Technologies).
Embodiment 1
Smell in a, collection experimenter oral cavity three times is collected 10mL gas at every turn, and the gas of three times is all collected in the receiving flask that 80 μ L2-ethyl hexanols and 120 μ L water are housed, and receiving flask is designated as blank sample.
B, then experimenter drinks 4mL aromatic Chinese spirit, close lip and wait for 8s, then collect gas in oral cavity three times, collect 10mL at every turn, the gas of three times is all collected in the receiving flask that 80 μ L2-ethyl hexanols and 120 μ L water are housed, and receiving flask is designated as detection sample.
C, utilize complete two-dimentional gas chromatography mass spectrometry chromatograph to blank sample and detect sample and analyze, chromatographic condition is: injector temperature: 240 ℃; Carrier gas: He; Sample size: 0.8 μ L; Main baking oven temperature programme: 30 ℃ of initial temperature, keep 2min, with 4 ℃/min, be raised to 70 ℃, keep 5min; With 6 ℃/min, be raised to 120 ℃ again, keep 5min; With 15 ℃/min, be raised to 255 ℃ again, keep 10min; The second baking oven heating schedule: 45 ℃ of initial temperature, keep 2.5min, with 4 ℃/min, be raised to 90 ℃, keep 6min; With 6 ℃/min, be raised to 140 ℃ again, keep 6min; With 15 ℃/min, be raised to 255 ℃ again, keep 12min; EI ion source temperature: 200 ℃; Ionizing energy 70eV.
D, blank sample and detection sample are contrasted, the constituent that draws the rear smell of this aromatic Chinese spirit is: acetal, furfural, 3-methyl butyraldehyde, acetone, 2-butanone, 2 pentanone, 3-hydroxy-2-butanone, hydroxypropanone-, ethanol, n-propanol, isobutyl alcohol, isoamylol, n-hexyl alcohol, 2-enanthol, 2, 3-butylene glycol, 3-ethyl-2-amylalcohol, n-heptanol, acetic acid, propionic acid, butyric acid, isovaleric acid, valeric acid, caproic acid, ethyl formate, ethyl acetate, isobutyl acetate, ethyl isobutyrate, methyl caproate, ethyl butyrate, ethyl valerate, ethyl hexanoate, isoamyl butyrate, cognac oil, propyl hexanoate and ethyl lactate.
Embodiment 2
Smell in a, collection experimenter oral cavity three times is collected 10mL gas at every turn, and the gas of three times is all collected in the receiving flask that 80 μ L2-ethyl hexanols and 120 μ L water are housed, and receiving flask is designated as blank sample.
B, then experimenter drinks 4mL Maotai-flavor liquor, close lip and wait for 8s, then collect gas in oral cavity three times, collect 10mL at every turn, the gas of three times is all collected in the receiving flask that 80 μ L2-ethyl hexanols and 120 μ L water are housed, and receiving flask is designated as detection sample.
C, utilize complete two-dimentional gas chromatography mass spectrometry chromatograph to blank sample and detect sample and analyze, chromatographic condition is: injector temperature: 240 ℃; Carrier gas: He; Sample size: 0.8 μ L; Main baking oven temperature programme: 30 ℃ of initial temperature, keep 2min, with 4 ℃/min, be raised to 70 ℃, keep 5min; With 6 ℃/min, be raised to 120 ℃ again, keep 5min; With 15 ℃/min, be raised to 255 ℃ again, keep 10min; The second baking oven heating schedule: 45 ℃ of initial temperature, keep 2.5min, with 4 ℃/min, be raised to 90 ℃, keep 6min; With 6 ℃/min, be raised to 140 ℃ again, keep 6min; With 15 ℃/min, be raised to 255 ℃ again, keep 12min; EI ion source temperature: 200 ℃; Ionizing energy 70eV.
D, by blank sample with detect sample and contrast, the constituent that draws the rear smell of this Maotai-flavor liquor is: 2-butanols, ethanol, n-propanol, isoamylol, isobutyl alcohol, 2-amylalcohol, 1,2-PD, 3-methyl butyraldehyde, furfural, 3-hydroxy-2-butanone, acetic acid, butyric acid, ethyl acetate, ethyl isobutyrate, isobutyl acetate, isoamyl acetate and ethyl lactate.
The present invention can accurately detect the constituent of white wine aftertaste, for the research of white wine aftertaste provides theoretical support accurately.
Claims (4)
1. detect the method for white wine aftertaste, comprise the following steps:
Smell in a, collection experimenter oral cavity 3～5 times is collected same volume at every turn, and each gas is all collected in a container, and this container is designated as blank sample;
B, then experimenter drinks 3～5mL white wine, closes lip and waits for 6～10s, then collects in oral cavity and the blank sample same number of step a and the gas of volume, and each gas is all collected in a container, and this container is designated as detection sample;
C, utilize complete two-dimentional gas chromatography mass spectrometry chromatograph to blank sample and detect sample and analyze;
D, blank sample is contrasted with detecting sample, draw the constituent of the rear smell of white wine.
2. the method for detection white wine according to claim 1 aftertaste, is characterized in that: 2-Ethylhexyl Alcohol and distilled water are housed in the container described in step a and b, and wherein the volume of 2-Ethylhexyl Alcohol accounts for 40%, and the volume of distilled water accounts for 60%.
3. the method for detection white wine according to claim 2 aftertaste, is characterized in that: the concentration of described 2-Ethylhexyl Alcohol is 99.5%.
4. according to the method for the detection white wine aftertaste described in claim 1～3, it is characterized in that: the chromatographic condition of analyzing described in step c is: injector temperature: 240 ℃; Carrier gas: He; Sample size: 0.8 μ L; Main baking oven temperature programme: 30 ℃ of initial temperature, keep 2min, with 4 ℃/min, be raised to 70 ℃, keep 5min; With 6 ℃/min, be raised to 120 ℃ again, keep 5min; With 15 ℃/min, be raised to 255 ℃ again, keep 10min; The second baking oven heating schedule: 45 ℃ of initial temperature, keep 2.5min, with 4 ℃/min, be raised to 90 ℃, keep 6min; With 6 ℃/min, be raised to 140 ℃ again, keep 6min; With 15 ℃/min, be raised to 255 ℃ again, keep 12min; EI ion source temperature: 200 ℃; Ionizing energy 70eV.
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| CN102636375A (en) * | 2012-04-19 | 2012-08-15 | 四川剑南春（集团）有限责任公司 | Method for extracting target odorant from white wind and white wine odour analysis method |
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| CN102636375A (en) * | 2012-04-19 | 2012-08-15 | 四川剑南春（集团）有限责任公司 | Method for extracting target odorant from white wind and white wine odour analysis method |
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| 刘莺等: "胃脘痛口臭患者口腔气味成分的实验研究", 《湖北中医杂志》 * |
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