Research On The Flavor Substances Fingerprint Of Heavy-flavor Jiugui Liquor

Jiugui liquor inherits the long history of traditional folk craft of Xiangxi. Jiugui liquor has its original features of heavy-flavor, aromatic and elegant, soft and pure, mellow and delicate, Yee Cheong after taste, aroma fragrance, liquor hearted because of its unique geographical environment, climatic conditions, spring water resources and its investigated curved mud technology and the mysterious process of formulation, the possession of the natural aging hidden in the cellar or karst cave. Jiugui liquor has gradually become the representation of Xiang liquor with high reputation at home and abroad and showing the rapid development of the potential, but there are still a lot of problems, such as product quality, artificial blending is unstable, product standardization and quality stability is not enough and liquor years untrue.Therefore, it was important to establish a method which can quickly evaluate the whole quality of Jiugui liquor for liquor industry. Fingerprint technique can reflect the quality of liquor products from the whole and thereby it will provide reliable theoretical base to identify and to evaluate the quality of Jiugui liquor.based on the qualitative detection of the volatile and semi-volatile compounds of base and finished liquor, this thesis discusses the use of fingerprint technology for grading and identification of the different levels of base and finished liquor and the establishment of standardization fingerprints for identification and evaluation of the quality of base and finished liquor to control the quality stabilization and to provide pre-production quality assurance for blending liquor, the author conducted the research from the following four aspects:1. Optimize the gas chromatography of operating conditions, and confirm that the optimum chromatographic conditions are N2:1.5ml/min, split ratio50:1, the oven temperature is held at35℃, for5min, and then increase to140℃at a rate of10℃/min, and held at140℃for5min. H2:40ml/min,Air:400ml/min, injector and detector temperatures are200℃A rapid and reliable gas chromatography method has been developed and applied to identify the volatile components in Jiugui liquor. The proposed method shows good analysis precision, repeatability and stability.In this study every influential factors of static headspace extraction are compared and optimization of these factors is carried out. The optimum condition of extraction volatile composition of Jiugui liquor by static headspace extraction has been determined. The optimized method is as follows:30mL Jiugui liquor is placed into125mL vial and saturated with lOg sodium chloride, diluted to20%, extraction temperature is50c, extraction time is30min.2. Optimize the gas chromatography of operating conditions and confirm the optimum chromatographic conditions are N2:1.0ml/min, split ratio20:1, the oven temperature is held at40℃, for5min, and then increase to220r at a rate of5℃/min, and held at220℃for5min,H2:40ml/min,Air:400ml/min.injector and detector temperatures are250℃. A rapid and reliable gas chromatography method has been developed and applied to identify the volatile components in Jiugui liquor. The proposed method shows good analysis precision, repeatability and stability.In this study every influential factors of Liquid-liquid extraction are compared and optimization of these factors is carried out. The optimum condition of extraction semi-volatile composition of Jiugui liquor by Liquid-liquid extraction has been determined. The optimized method is as follows:ether/pentane (2:1) mixed solvent as the extraction solvent, saturated with1.5g sodium chloride, extracted four times, extraction time was10min, volume of solvent was40ml.3. Use extraction method of static headspace to analyze the volatile components of base and finished Jiugui liquor. According to the relative standards established by fingerprint data processed, research on the similarity of different levels of base and finished Jiugui liquor with correlation coefficient and Euclidean distance. The results show that by comparing of size of the correlation coefficient and Euclidean distance, the base and finished Jiugui liquor can be identified and classified. The identification results are consistent with the expert evaluation, which provides an initial quality assurance for the production of blending liquor.4、Use extraction method of Liquid-liquid extraction to analyze the semi-volatile components of base and finished Jiugui liquor. According to the relative standards established by fingerprint data processed, research on similarity of different levels of base and finished Jiugui liquor similarity with correlation coefficient, Euclidean distanceand overlap rate. The results show that by comparing of size of the correlation coefficient, Euclidean distance and overlap rate, the base and finished Jiugui liquor can be identified and classified. The identification results are consistent with the expert evaluation, which provides an initial quality assurance for the production of blending liquor.The standard fingerprints established by different extraction methods are compared. The results show that the combination of two methods of identification can achieve fast, simple and effective identification of the base and finished Jiugui liquor.