Research On The Fingerprint Characteristics Of UV Spectrum Of Liquid Products Of Fermentation

The fingerprint technique of ultraviolet(UV) spectrum is a new test technology and has been widely applied to many fields such as chinese herbal medicine as a rapid detection method with the characteristics of high sensitivity, good reproducibility and stability, convenient operation, extensive application, low cost etc. The application of fingerprint of UV spectrum to control and test the quality of liquid fermentation production has important significance and not been seen. Vinegar, soy sauce and liquor were used as the materials in the research, The rotary evaporator and UV-spectrophotometer were used to get the UV spectrum. The new method was found through the analysis of different UV spectrums. At the same time, The similarity of UV spectrums was used to determinate the reliability of the new method. The UV spectrum fingerprint identification system of fermented liquid products was preliminary established. The important contents of the research were as follows.①Found the standardized operations of the method.②Studied on the specific of the fingerprint of UV spectrum.③Researched on the reproducibility of the fingerprint of UV spectrum.④Studied on the stability of the fingerprint of UV spectrum.⑤Researched on the effect of sterilization dispose to the fingerprint of UV spectrum.⑥Studied on the characteristics of the fingerprint of UV spectrum of an unsterilized vinegar in its post-maturation. The results were as follows:(1)The standardized operation of the detection was: Dilution ratio of vinegar was vinegar : water=1 : 6, rotary evaporated the diluent at temperature 45℃, vacuum degree 0.0925MPa, use 4.5g/100mL acetic acid solution as the reference fluid scanned the UV spectrum of the distillate at the wavelength between 245nm and 330nm; Dilution ratio of soy sauce was soy sauce : water=1 : 6, rotary evaporated the diluent at temperature 45℃, vacuum degree 0.0925MPa, used distilled water as the reference fluid scanned the UV spectrum of the distillate at the wavelength between 190nm and 330nm;Use 45% ethanol water solution as the reference fluid scanned the UV spectrum of liquor at the wavelength between 245nm and 330nm;Dilution ratio of wine was wine : water=1 : 1, rotary evaporated the diluent at temperature 50℃, vacuum degree 0.0925MPa, use distilled water as the reference fluid scanned the UV spectrum of the distillate at the wavelength between 190nm and 240nm;(2)The similarities of the UV spectrum of the sample which was sterilized in different storage periods were more than 0.930,the result show that the stability of the UV spectrum was very good. But the similarities of the UV spectrum of the sample which was unsterilized in different storage periods were less than 0.860.the stability of the UV spectrum was bad. The product which was unsterilized couldn't sale as commodity, The technology of fingerprint of UV spectrum wasn't suitable for the product which wasn't commodity.(3)The UV spectrum of unsterilized Qishan vinegar was upward displacement gradually with the storage time in different post- maturation periods, the antioxidant ability also increased with the storage time. The result of GC-MS testing show that the content of acids, ketones and esters was decreased gradually, the content of alcohols,aldehydes, pyrazines, oxazoles and furans was increased slowly. There were relationships among the changes of the UV spectrum of Qishan vinegar in the post- maturation periods, the antioxidant ability and the change of the material composition.(4)The research on the fingerprint characteristics of UV spectrum of vinegar, soy sauce, liquor and wine show that there were obviously specific on the UV spectrum among different samples; The reproducibility of the UV spectrums which produced by the same sample under the same condition were very good; The stability of the UV spectrums which produced by the same sample at different preservation periods were also good. All of the results suggested that the UV spectrums of fermentation liquid products had fingerprint characteristics typically. The fingerprint technology established in the research was an effective method to identity and test the liquid products of fermentation.