CN103901122A - Rapid analysis method for flavor quality control in production process of dry red wine - Google Patents
Rapid analysis method for flavor quality control in production process of dry red wine Download PDFInfo
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- CN103901122A CN103901122A CN201210583203.9A CN201210583203A CN103901122A CN 103901122 A CN103901122 A CN 103901122A CN 201210583203 A CN201210583203 A CN 201210583203A CN 103901122 A CN103901122 A CN 103901122A
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Abstract
The invention relates to an analysis method for flavor substances in dry red wine, and in particular relates to an analysis method for wine product quality. A rapid analysis method for flavor quality control in a production process of dry red wine provided by the invention can be used for qualitative identification for related flavor substances in dry red wine by adopting a static headspace extraction method and a gas chromatography-mass spectrometry method. A corresponding standard control map is drawn through a computer, sampling and analysis are respectively carried out in all working procedures of a brewing technological process of the dry red wine to obtain a map of the related flavor substances, by comparing with the standard map, key points needing process control can be found, and appropriate process measures are adopted to control in subsequent production, so that the optimization of production process is facilitated, the production cost is reduced, and good economic benefit is produced. Moreover, the map of the related flavor substances in the dry red wine also can be used for identifying counterfeit and shoddy products, so that body health of the masses can be guaranteed, and meanwhile good social benefit is produced.
Description
Technical field
The present invention relates to a kind of analytical approach of claret flavor substances, relate in particular to a kind of wine product mass analysis method.
Background technology
Along with improving constantly of China people people life level and being rooted in the hearts of the people of health diet idea, dry type grape wine has become the health drink sweeping the country, especially claret.
In grape, aromatic substance is the principal ingredient that forms grape and grape wine quality, at grape wine style individual character and quality important role.Fragrance matter in grape wine is of a great variety, comprises several classes such as terpenoid, fatty compound and aromatics.Collaborative, cumulative and inhibition mutually between them more makes Wine Aroma ever-changing, confusing.Bouquent thing has been summed up three sources, i.e. grape variety, fermentation and traditional aging process.For a long time, in claret production run, for the control of quality, mainly rely on winemaker's personal experience, in brewing process, sampling is tasted, the variation of perception wine body local flavor, and by the adjustment to technological parameter, to reach satisfied local flavor style.Experience impression belongs to the category of fuzzy concept, moreover the difference in the places of origin of raw materials and time, is difficult to ensure the stability of card product special flavour style.
China's claret fast sale at present, volume of production and marketing is all rapid growth trend, but meanwhile the claret product quality of each Production of Wine enterprise is uneven, even the identical product of same manufacturing enterprise, the stability of its product quality is also difficult to guarantee, trace it to its cause, except the difference of vinifera material quality, in wine brewing production process, mainly rely on winemaker's experience to adjust main wine-making technology parameter for the control of quality, the local flavor style of product is mainly guaranteed by winemaker's subjective feeling, this is the principal element that causes unstable product quality.
The formation of the analytical approach of therefore, setting up grape wine flavor substances composition fragrance component for understanding, in regulation and control grape wine is significant.By inquiring into the formation and modification rule of wine flavor substances, realize effective quantification monitoring of master operation important technical parameter in brewing process, can promote claret product quality and stability; Flavor substance detection method also can be applicable to the evaluation of product fragrance degree of perfection in New Product Development Process, the grape wine of auxiliary development high-quality fragrance simultaneously.
At present both at home and abroad all not by claret flavor substance application of the graphic chart in the control field of processing parameter optimization and manufacturing condition.Therefore existing analytical technique is improved, or foundation is comprehensive, on line analytical processing, simplify sample preparation program, realize express-analysis, improve the resolution of measuring, the reliability of result and repeatability, obtain the relevant flavor substance collection of illustrative plates of comprehensive embodiment wine product quality, understand the dynamic rule in whole brewage process process, the omnidistance enforcement of brewage process effectively followed the tracks of and monitoring, guarantee that the stability of product quality will be filled up the blank of this research field.
Summary of the invention
Technique effect of the present invention can overcome above-mentioned defect, the rapid analysis of a kind of claret production run flavor quality control is provided, it can quantize the local flavor style of product to a certain extent, be applied to the technology controlling and process of claret, reach the decision-making that auxiliary winemaker adjusts technological parameter, can objectively guarantee the relatively stable of product quality.
For achieving the above object, the present invention adopts following technical scheme: it adopts Static Headspace extraction and combined gas chromatography mass spectrometry to carry out qualitative discriminating to relevant flavor substance in claret.
The present invention is directed to the analyzing and testing of claret production run flavor substances, set up a kind of Static Headspace-gas chromatography-mass spectrometry (HS-GC-MS) analytical approach that is applicable to simultaneously measure volatility and non-volatile trace in claret, trace flavor substance.This detection method can realize the qualitative discriminating of the relevant flavor substance of claret, and can carry out accurate quantitative analysis to characteristic feature fragrance component, can quantize to a certain extent the local flavor style of product, be applied to the technology controlling and process of claret, reach the decision-making that auxiliary winemaker adjusts technological parameter, can objectively guarantee the relatively stable of product quality.
Static Headspace extracting process: add 2.0g solid NaCl and 5mL not to dilute wine sample in 10mL head space bottle, equilibrium temperature is 60 ℃, equilibration time 30min.
Gaschromatographic mass spectrometry condition: chromatographic condition: carrier gas, He, constant current, 1.6mL/min; Split ratio 20:1; Heating schedule: 40 ℃ × 2min, then rise to 180 ℃ with 5 ℃/min, then rise to 230 ℃ with 15 ℃/min, keep 5min.250 ℃ of injector temperatures, purge flow rate 3.0mL/min; Selected chromatographic column is Stabilwax30m × 0.25mm × 0.32 μ m.Mass spectrum condition: 230 ℃ of ion source temperatures, 250 ℃ of interface temperature, mass scanning scope 35m/z-500m/z.
The component content of relevant flavor substance is
Wherein X
1for the massfraction of sample flavor composition, unit is μ g/L; F is flavor components correction factor; A
1for the peak area of sample flavor composition; A
2for making an addition to the peak area of internal standard compound matter in wine sample; I is the concentration that makes an addition to the internal standard compound in wine sample, and unit is μ g/L.
Relevant flavor substance is 1-hexanol, isoamyl acetate, ethyl caprate, phenylethyl alcohol, isoamylol, isobutyl alcohol, ethyl acetate and ethyl hexanoate.
This method is fast and convenient, sensitive and accurate, reappearance, has good stability, and can guarantee reliability and the credibility of analysis result, can realize the qualitative discriminating of the relevant flavor substance of claret, and can carry out accurate quantitative analysis to characteristic feature fragrance component.Application the present invention conducts a research to the relevant flavor substance collection of illustrative plates of high-quality claret product, in conjunction with teacher of the sampling wine's sensory evaluation, can analyze main composition or factor to claret aesthetic quality and feature affects.By instrumental analysis in conjunction with mathematical method, to the parsing of the relevant flavor substance collection of illustrative plates of claret, between product quality and technological parameter, set up mathematical, can quantize to a certain extent the local flavor style of product, for mainly relying on traditionally the aesthetic quality that people carries out grape wine to judge the basis that analyzing and testing is provided.Be applied to the technology controlling and process of claret, reach the decision-making that auxiliary winemaker adjusts technological parameter, objectively guaranteeing the relatively stable of product quality.
The present invention is that structure and the expansion of the database of the relevant flavor substance of claret provides stable, reliable Data support, for drawing the fingerprint of the claret such as different-style, kind, the place of production, improve the finger-print that grape wine aesthetic quality controls, can set up corresponding technical standard in the typical collection of illustrative plates field of different dry claret product special flavour material, in order to instruct and production control technological process, for utilizing in the future informationization technology control wine quality and style establish a firm foundation, promote the upgrading of industry.
By the corresponding standard control atlas of computer drawing, each operation in claret brewage process process is sampled respectively, analyze, obtain relevant flavor substance collection of illustrative plates, by comparing with standard diagram, can find to carry out the key point of technology controlling and process, and in subsequent production, take suitable technological measure to be controlled, be conducive to the optimization of production procedure, thereby reduce production costs, produce good economic benefit, and the relevant flavor substance collection of illustrative plates of claret, can also be used for differentiating counterfeit and shoddy goods, the guarantee people's is healthy, produce good social benefit simultaneously.
Accompanying drawing explanation
Fig. 1 is claret brewage process process flow diagram and sampled point thereof;
Fig. 2 is sample size single factor experiment result;
Fig. 3 is ionic strength single factor experiment result;
Fig. 4 is equilibrium temperature single factor experiment result;
Fig. 5 is equilibration time single factor experiment result.
Embodiment
The rapid analysis of claret production run flavor of the present invention quality control, adopts Static Headspace extraction and combined gas chromatography mass spectrometry to carry out qualitative discriminating to relevant flavor substance in claret.
The invention provides a kind of analyzing detecting method that can carry out effective monitoring to the omnidistance grape wine flavor substance of brewage process, adopt head space-combined gas chromatography mass spectrometry, HS-GC-MS method.Brewage process flow process and sampling spot setting:
Claret brewage process process and sampling spot setting are seen accompanying drawing 1, and JG is set altogether, and eight collection points of J1～J6 and WP have covered each process procedure of whole brewing process substantially.The brewage process of each batch is all identical with equipment, and only adopts grape material brew single variety, the place of production, the time claret in one of them producing region.
Headspace extraction method Parameter Conditions: add 2.0g solid NaCl and 5mL not to dilute wine sample in 10mL head space bottle, equilibrium temperature is 60 ℃, equilibration time 30min.
Key instrument: gas chromatograph-mass spectrometer: Shimadzu GCMS-QP2010Plus;
Chromatographic column: Stabilwax30m × 0.25mm × 0.32 μ m;
GZX-9023MBE digital display air dry oven.
Gas chromatography (GC) condition:
Carrier gas, He, constant current, 1.6mL/min; Split ratio 20:1; Heating schedule: 40 ℃ × 2min, then rise to 180 ℃ with 5 ℃/min, then rise to 230 ℃ with 15 ℃/min, keep 5min.250 ℃ of injector temperatures, purge flow rate 3.0mL/min.
Mass spectrum (MS) condition:
230 ℃ of ion source temperatures, 250 ℃ of interface temperature, mass scanning scope 35m/z-500m/z.
Data Processing in Experiment: adopt SPSS13.0 statistical analysis software in conjunction with Microsoft Excel, according to different research purposes, respectively experiment gained raw data is carried out to variance analysis, principal component analysis (PCA) etc.
Qualitative: analyzes for examination wine sample flavor substance the each chromatogram obtaining according to GC/MS, employing NIST spectrogram library searching, in conjunction with relative retention time, carries out flavor substance composition qualitative.
Quantitative: selecting 4-methyl-2-amylalcohol is interior mark, adopt the each main flavor components standard substance of different gradient concentrations as standard solution, in analyzing take GC-MS, the ratio of each standard substance peak area and interior mark peak area is as ordinate, and the concentration of each standard substance is that horizontal ordinate is made typical curve.Getting slope of standard curve is the f factor, is calculated as follows the content that obtains each main flavor components in sample.
In formula: X
1---the massfraction of sample flavor composition, unit is μ g/L;
F---flavor components correction factor;
A
1---the peak area of sample flavor composition;
A
2---make an addition to the peak area of internal standard compound matter in wine sample;
I---make an addition to the concentration of the internal standard compound in wine sample, unit is μ g/L.
Determine best Static Headspace extraction conditions.Known according to thermodynamics and kinetics principle analysis, properties of samples, sample size, equilibrium temperature, equilibration time, ionic strength are the principal elements that affects Static Headspace stratographic analysis.Select larger sample size, ionic strength, equilibration time, the equilibrium temperature of influence factor to test as single factor, the impact effect of research Static Headspace different parameters to fragrance component.
(1) sample size
To Static Headspace, stratographic analysis has certain influence to sample size in headspace sample bottle, because it directly determines the partition equilibrium of gas-liquid two-phase, thereby affect the concentration of gas part volatile matter in head space bottle, thereby impact detects effect.In 10mL head space bottle, add respectively 2mL, 3mL, 4mL, 5mL, 6mL wine sample, measure according to the chromatographic condition of setting, the results are shown in Figure 2.With the increase of sample size in head space bottle, the total peak area of flavor substance increases, and starts to reduce when sample size exceedes 5mL.Therefore consider from test demand and sample demand, adopt 5mL as test specimen amount.
(2) ionic strength
Conventionally in headspace analysis, add inorganic salts (as sodium chloride) and can strengthen the ionic strength in solution, change the partition factor of volatile constituent, organic nonpolar phase is to strengthening and its solubleness in aqueous solution being declined, thereby impel volatile organic composition in head space, to volatilize from solution, thereby increase the concentration of measured matter in head space.This salt adding can effectively increase in head space bottle that in air, the phenomenon of volatile species concentration is in the news at first in article vinous.But NaCl adds the viscosity that also can affect sample substrate, reduce the rate of propagation of analyte, produce the negative effect of salt.Therefore, need be in optimized selection adding NaCl.Test is got under the conditions such as 50 ℃, 5mL wine sample, equilibration time 30min, equilibrium temperature, add respectively 0g, 0.5g, 1.0g, 1.5g, 2.0g, 2.5g the NaCl of totally 6 quality gradients carry out the extraction efficiency comparison of flavor substance.The results are shown in Figure 3, in head space bottle, the concentration of airborne volatile matter is along with the increase of salt addition is first risen and declined afterwards.Salt addition is in the time of 2g, and in head space bottle, the concentration of airborne volatile ingredient is the highest, so select the addition of 2g as later test salt.
(3) equilibrium temperature
The equilibrium temperature of sample is directly related with vapor pressure, and affects the partition factor of flavor substance in gas-liquid two-phase.In general, temperature is higher, and vapor pressure is higher, and the concentration of head space gas is higher, and sensitivity for analysis is just higher.Equilibrium temperature is high, and to low-boiling point material, analysis is favourable, and it can shorten equilibration time.But too high temperature may cause decomposition and the oxidation (having air in sample bottle) of some component, generates new material or loses some flavor substance.So, select suitable equilibrium temperature, to Static Headspace, stratographic analysis is extremely important.30 ℃, 40 ℃, 50 ℃, 60 ℃, 80 ℃ 5 levels are selected in test, in the situation that other conditions are constant, analyze, the results are shown in Figure 4, rising temperature can strengthen the extraction effect of fragrance component, during from 30 ℃～50 ℃, peak area is very fast with temperature amplification, and reaches peak in the time of 60 ℃, has downtrending after exceeding 60 ℃.Consider excess Temperature and may cause that Wine Aroma material changes, so using 60 ℃ as optimum balance temperature.
(4) equilibration time
Equilibration time depends on the rate of propagation of tested aroma substance component from sample substrate to gas phase.Rate of propagation is faster, analyzes coefficient of diffusion larger, and the required balance time is fewer.In practical operation, stirring or oscillation sample can reduce equilibration time to a certain extent.Because the character of sample varies, fixing equilibration time can not be applicable to all sample analysis, need by test, determine concrete equilibration time according to the relation of the peak area of determinand and equilibration time, in the time that sample reaches balance, the prolongation of equilibration time can make the subsidiary reactions such as the unstable volatile ingredient generation of properties thermal decomposition, oxidation.10min, 20min, 30min, 40min, a 50min5 level are chosen in test, and sample size is 5mL, fixes under other conditions and analyzes, and the results are shown in Figure 5.Along with equilibration time increases, flavor substance extraction efficiency significantly increases, but after equilibration time exceedes 30min, extraction efficiency declines to some extent, is the optimum balance time so select 30min.
(5) orthogonal test
On the basis of single factor experiment, as investigation factor, choose L take sample size, equilibrium temperature, equilibration time, salt adding amount in head space bottle
9(3
4) orthogonal arrage carries out orthogonal test, using the peak area sum of each flavor substance as with reference to index, screens best analysis condition, test findings and range analysis are in table 1, and variance analysis is in table 2.
Table 1 orthogonal experiment plan is taken into account range analysis
Table 2 analysis of variance table
According to range analysis, several factors are salt adding amount > equilibrium temperature > equilibration time > sample size to the primary and secondary order of flavor substance extraction efficiency, known by these four factors are carried out to variance analysis (table 2), salt adding amount has significant difference.Experimental result intuitive analysis is known, and test 6 is optimum test condition combination, i.e. A
2b
3c
1d
2.The best Static Headspace condition of having determined HS-GC-MS detection grape wine flavor substance is: do not dilute in wine sample and add 2.0g solid NaCl at 5mL, equilibrium temperature is 60 ℃, equilibration time 30min.
The characteristic perfume constituent analysis of Cabernet Sauvignon Claret:
Adopt principal component analysis (PCA) to determine the characteristic perfume composition of Cabernet Sauvignon Claret.Principal component analysis (PCA) is a kind of statistical analysis technique that multiple indexs is turned to a few overall target.Between these major components and element, there is best linear combining, can more can explain than other any variable merging modes again the variation of original various elements.The volatile flavor of Cabernet Sauvignon Claret is carried out to principal component analysis (PCA), will contribute the little fragrance component factor to cast out, finally remain 9 kinds of fragrance components the major component that forms whole raw data to Cabernet Sauvignon Grape Wine odor characteristic successively.After being analyzed by SPSS, chosen front 3 principal components, its eigenwert and contribution rate thereof are in table 3.
The list of table 3 major component
Analyze through SPSS13.0 software statistics, can be found out by correlation matrix eigenwert, the 1st is respectively 70.24%, 14.60%, 8.75% to the contribution rate of 3 major components, the contribution rate of accumulative total of first three principal component has reached 93.595%, be that first three major component has comprised original more than 30 most information of planting grape wine flavor substances, and these three major components will reduce the impact that some unessential factors are brought effectively.The orthogonal postrotational factor loading matrix result of table 4 shows that first principal component is subject to the impact of ethyl acetate, isobutyl alcohol, isoamyl acetate and isoamylol large, and its factor coefficient is higher; Second principal component, is subject to the impact of n-hexyl alcohol, ethyl caprate, phenylethyl alcohol larger; The 3rd major component and ethyl hexanoate, ethyl caprilate correlativity are large.Therefore,, according to statistic analysis result, the main aroma composition of Cabernet Sauvignon Claret has: 1-hexanol, isoamyl acetate, ethyl caprate, phenylethyl alcohol, isoamylol, isobutyl alcohol, ethyl acetate, ethyl hexanoate.
The orthogonal postrotational factor loading matrix of table 4
The quantitative test of Cabernet Sauvignon Claret main body flavor substance:
(1) typical curve
Regression equation, the range of linearity and the related coefficient of Cabernet Sauvignon Claret main body flavor substance are in table 5.In predetermined concentration range, 8 kinds of fragrance components all have good linearity, and the related coefficient of each standard of physical curve is all more than 0.99.
The typical curve of eight kinds of fragrance components of table 5 under special color spectral condition
Note: in upper table y represent GC-MS analyze in the ratio of each standard substance peak area and internal standard compound peak area, x represents the concentration of each standard substance.
(2) different year and brewage the relevant flavor substance content result of stage Cabernet Sauvignon Claret
Selecting, the Cabernet Sauvignon Claret in producing region, Peng Lai, Yantai in 2011 in 2010 respectively to brewage the grape wine sample in stage is experiment material, measure 8 kinds of main body flavor substances according to detection method provided by the invention, the accurate content of the relative peak area ratio of each component being brought into regression equation computing and can be drawn the each main body flavor substance of Peng Lai Local Geographical Indication Cabernet Sauvignon Claret, testing result is in table 6, table 7.
The quantitative result of table 62010 year Peng Lai Local Geographical Indication Cabernet Sauvignon Claret character flavor compound
The quantitative result of table 72011 year Peng Lai Local Geographical Indication Cabernet Sauvignon Claret character flavor compound
Isobutyl alcohol and isoamylol form to the overall fragrance of Cabernet Sauvignon Claret the very important effect that plays, the quantitative analysis results of 2010 and 2011 shows: their content in fruit is just larger, along with the carrying out of brewageing, the content of the two grows steadily, the sweet-smelling of the strong harmony of Cabernet Sauvignon Claret has been given in their existence, therefore in the organoleptic quality of wine sample, occupies indispensable status.
Claims (5)
1. a rapid analysis for claret production run flavor quality control, is characterized in that, adopts Static Headspace extraction and combined gas chromatography mass spectrometry to carry out qualitative discriminating to relevant flavor substance in claret.
2. the rapid analysis of claret production run flavor according to claim 1 quality control, it is characterized in that, Static Headspace extracting process: add 2.0g solid NaCl and 5mL not to dilute wine sample in 10mL head space bottle, equilibrium temperature is 60 ℃, equilibration time 30min.
3. the rapid analysis of claret production run flavor according to claim 1 quality control, is characterized in that gaschromatographic mass spectrometry condition: chromatographic condition: carrier gas, He, constant current, 1.6mL/min; Split ratio 20:1; Heating schedule: 40 ℃ × 2min, then rise to 180 ℃ with 5 ℃/min, then rise to 230 ℃ with 15 ℃/min, keep 5min.250 ℃ of injector temperatures, purge flow rate 3.0mL/min; Selected chromatographic column is Stabilwax30m × 0.25mm × 0.32 μ m.Mass spectrum condition: 230 ℃ of ion source temperatures, 250 ℃ of interface temperature, mass scanning scope 35m/z-500m/z.
4. the rapid analysis of claret production run flavor according to claim 1 quality control, is characterized in that, the component content of relevant flavor substance is
wherein X
1for the massfraction of sample flavor composition, unit is μ g/L; F is flavor components correction factor; A
1for the peak area of sample flavor composition; A
2for making an addition to the peak area of internal standard compound matter in wine sample; I is the concentration that makes an addition to the internal standard compound in wine sample, and unit is μ g/L.
5. the rapid analysis of claret production run flavor according to claim 1 quality control, it is characterized in that, relevant flavor substance is 1-hexanol, isoamyl acetate, ethyl caprate, phenylethyl alcohol, isoamylol, isobutyl alcohol, ethyl acetate and ethyl hexanoate.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104297381A (en) * | 2014-11-05 | 2015-01-21 | 光明乳业股份有限公司 | Determination method of free medium-chain fatty acid |
| CN105639586A (en) * | 2015-12-31 | 2016-06-08 | 石河子大学 | Fresh-scent flat peach essence as well as preparation method and application thereof |
| CN109856230A (en) * | 2019-01-30 | 2019-06-07 | 山东博戎伝创信息科技有限公司 | Organic compound residue analysis method and device and intelligent monitoring system thereof |
| WO2019119615A1 (en) * | 2017-12-21 | 2019-06-27 | 深圳出入境检验检疫局食品检验检疫技术中心 | Method for quantifying taste of wine |
| CN113030294A (en) * | 2021-02-04 | 2021-06-25 | 浙江宏正检测有限公司 | Method for detecting organic solvent in white spirit |
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2012
- 2012-12-28 CN CN201210583203.9A patent/CN103901122A/en active Pending
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104297381A (en) * | 2014-11-05 | 2015-01-21 | 光明乳业股份有限公司 | Determination method of free medium-chain fatty acid |
| CN104297381B (en) * | 2014-11-05 | 2016-06-22 | 光明乳业股份有限公司 | A kind of assay method of free medium-chain fatty acid |
| CN105639586A (en) * | 2015-12-31 | 2016-06-08 | 石河子大学 | Fresh-scent flat peach essence as well as preparation method and application thereof |
| CN105639586B (en) * | 2015-12-31 | 2018-10-09 | 陕西师范大学 | A kind of delicate fragrance type peento essence and its preparation method and application |
| WO2019119615A1 (en) * | 2017-12-21 | 2019-06-27 | 深圳出入境检验检疫局食品检验检疫技术中心 | Method for quantifying taste of wine |
| CN109856230A (en) * | 2019-01-30 | 2019-06-07 | 山东博戎伝创信息科技有限公司 | Organic compound residue analysis method and device and intelligent monitoring system thereof |
| CN109856230B (en) * | 2019-01-30 | 2021-09-21 | 山东博戎伝创信息科技有限公司 | Organic compound residue analysis method and device and intelligent monitoring system thereof |
| CN113030294A (en) * | 2021-02-04 | 2021-06-25 | 浙江宏正检测有限公司 | Method for detecting organic solvent in white spirit |
| CN113030294B (en) * | 2021-02-04 | 2022-04-22 | 浙江宏正检测有限公司 | Method for detecting organic solvent in white spirit |
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