有机酸和蛋白质检测方法在酒残留物研究中的应用

发布时间：2018-05-16 19:46

本文选题：酒残留物 + 有机酸　；参考：《西北大学》2017年硕士论文

【摘要】：酒是人类社会中常见的一种发酵饮料。在考古遗存中往往能够发现酒残留物,而对它们的检测和识别是目前国际考古研究中的热点和难点问题之一,亟需采用科学分析方法开展研究工作。本论文首先回顾和梳理了酒类遗存的发现和研究进展,认为酒残留物研究目前缺乏基础性和系统性研究,特别是针对我国流行的粮食酒的识别和分析方法尚未建立成熟的分析测试流程。以此为切入点,本研究提出了多种酒液入手,结合模拟老化实验,利用简便易行的生物标记物法,来分析和识别各类酒残留物,进而选择目前酒类研究中最流行且可靠的成分——有机酸展开探究,并新开展对酒中蛋白质成分的检测和识别方法的探索。继而,本研究以不同原料和工艺的现代酒液、模拟老化陶器吸附酒残留物和考古出土酒残留物为实验对象,利用液相色谱技术(HPLC)和气质联用技术(GC-MS),建立一套基于有机酸初判酒类遗存、结合蛋白质细化酿酒原料的酒残留物检测方法和分析体系,并有效应用于考古样品的研究中。本文主要结论如下:(1)通过优化实验参数条件,试验HPLC对酒中9种有机酸的分离效果和辨识度,建立液相色谱快速定性检测酒残留物中有机酸的分析方法。(2)通过检测现代酒液和模拟老化酒残留物的有机酸发现,草酸、丙酮酸、L-苹果酸、乳酸和酒石酸为5种相对稳定的有机酸,乳酸和酒石酸分别对黄酒和葡萄酒的指向性较强,可为初判残留物是否为酒类遗存提供依据。(3)通过实验评估,建立固相萃取结合GC-MS定量检测酒残留物中蛋白质的分析方法,该法取样量少、快速准确、灵敏度高、重现性好,可实现不同种类酒液及残留物的蛋白质水解氨基酸组分定性定量分析。(4)通过分析不同酿酒原料组成蛋白质氨基酸的成分和含量差异,建立酒残留物的蛋白数据库,利用主成分分析法构建四种判别方法,用于酒残留物成分的判别。(5)基于建立的有机酸和蛋白质方法检测古酒残留物,结合成分特征和判别方法综合分析样品属性,认为新丰汉墓等出土残留物有可能为粮食酒,从而实现了有机酸和蛋白质检测方法在古酒残留物研究中的应用。
[Abstract]:Wine is a common fermented beverage in human society. Wine residues are often found in archaeological remains, and the detection and identification of them is one of the hot and difficult problems in the international archaeological research at present, it is urgent to use scientific analytical methods to carry out research work. In this paper, the discovery and research progress of wine remains are reviewed and reviewed, and it is concluded that there is no basic and systematic study on wine residues at present. In particular, the identification and analysis method of the popular grain wine in China has not yet established a mature analytical and testing process. As a starting point, this study proposed a variety of liquor starting, combined with simulated aging experiments, using a simple and convenient biomarker method to analyze and identify all kinds of wine residues. Then, the most popular and reliable component of alcohol research, organic acid, was selected to explore the detection and recognition of protein components in wine. Then, in this study, the different raw materials and technology of modern liquor, simulated aging pottery adsorbed wine residues and archaeologically unearthed wine residues as the experimental object. A method and an analytical system for the detection of wine residues based on organic acids and protein refined raw materials were established by means of liquid chromatographic technique (HPLC) and GC-MSG, which were effectively applied to the study of archaeological samples. The main conclusions of this paper are as follows: (1) by optimizing the experimental parameters, the separation and identification of nine organic acids in wine by HPLC were studied. To establish a rapid and qualitative method for the determination of organic acids in wine residues by liquid chromatography. (2) by detecting organic acids in modern liquor and simulated aging wine residues, oxalic acid, pyruvate and L-malic acid were found. Lactic acid and tartaric acid are five relatively stable organic acids. Lactic acid and tartaric acid have strong directivity to rice wine and wine respectively. A method for quantitative determination of protein in wine residues by solid phase extraction (SPE) combined with GC-MS was established. The method was rapid, accurate, sensitive and reproducible. The protein hydrolyzed amino acid components of different kinds of liquor and residues can be realized qualitatively and quantitatively. The protein database of wine residues can be established by analyzing the composition and content difference of protein amino acids composed of different wine raw materials. Four discriminant methods were constructed by principal component analysis (PCA), which were used to distinguish the components of wine residues. (5) based on the established organic acid and protein methods, the ancient wine residues were detected, and the properties of the samples were analyzed synthetically by combining the characteristics of components and the discriminant methods. It is considered that the residue unearthed from Xinfeng Han Tomb may be grain wine, thus realizing the application of organic acid and protein detection method in the study of ancient wine residues.
【学位授予单位】：西北大学
【学位级别】：硕士
【学位授予年份】：2017
【分类号】：O657.63;K875.2

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